Description
This Grilled Chicken Caprese with Burrata is a delightful twist on the classic Caprese salad, featuring juicy grilled chicken breasts topped with creamy burrata cheese and a fresh cherry tomato and basil salad. Drizzled with a homemade balsamic glaze, this dish offers a perfect balance of sweet, savory, and refreshing flavors. Quick and easy to prepare, it makes a perfect weeknight dinner any time of the year.
Ingredients
Scale
Balsamic Glaze
- ½ cup balsamic vinegar (or store-bought balsamic glaze)
Marinade and Chicken
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried Italian seasoning
- 1 teaspoon pure honey
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 – 1 ¼ lb. boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions (if using 2 large breasts)
Tomato Salad
- 1 pint (2 cups) cherry or grape tomatoes, halved
- 2 teaspoons extra virgin olive oil
- Pinch of fine salt
- ⅓ – ½ cup thinly sliced fresh basil leaves
Topping
- 1 8-ounce or 2 4-ounce ball(s) fresh burrata cheese, drained and cut into quarters or halves, depending on size (4 portions total)
- Flaky sea salt, for garnish
- Black pepper, for garnish
Instructions
- Prepare balsamic glaze: In a small saucepan over medium-high heat, bring ½ cup balsamic vinegar to a boil. Reduce heat to low and simmer until reduced by half, about 15 minutes, stirring occasionally. Remove from heat and allow to cool; it will thicken as it cools. This can be made up to 4 days in advance and stored in an airtight container in the refrigerator for up to 1 week.
- Make chicken marinade: In a shallow bowl or glass pie plate, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, dried Italian seasoning, honey, salt, and pepper. Add chicken portions and turn 2 to 3 times to coat both sides. Nestle the chicken into the marinade, cover, and refrigerate for 30 minutes up to 8 hours.
- Preheat grill: Heat an outdoor grill or grill pan on the stovetop to medium-high heat (approximately 400°F).
- Grill chicken: Remove chicken from marinade allowing excess to drip off. Discard leftover marinade. Place chicken over indirect heat on the grill and cook for 5-6 minutes. Flip and cook until no longer pink in the thickest part, about 4-6 more minutes. Transfer to a clean plate.
- Prepare tomato salad: In a medium bowl, combine halved cherry tomatoes, 2 teaspoons olive oil, and a pinch of salt. Toss gently to combine, then fold in sliced fresh basil.
- Assemble and serve: Top each grilled chicken breast with a 2-ounce portion of burrata cheese and ½ cup of the tomato-basil mixture. Drizzle each serving with 1-2 teaspoons balsamic glaze and sprinkle with flaky sea salt and black pepper. Serve immediately.
Notes
- This recipe offers a fun twist on a classic Caprese salad by adding grilled chicken for a satisfying, protein-packed meal.
- The balsamic glaze can be made ahead of time and stored in the refrigerator for convenience.
- Using fresh burrata cheese adds a creamy texture that complements the juicy grilled chicken and fresh tomatoes perfectly.
- If an outdoor grill isn't available, a grill pan or stovetop grill can be used as a substitute.
- To make the dish vegetarian, omit the chicken and serve the tomato-basil salad with burrata and balsamic glaze as a fresh appetizer.
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 7 g
- Sodium: 260 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 87 mg
