Name: Grilled Chicken Caprese with Burrata Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: ½ cup balsamic vinegar (or use a store bought balsamic glaze); 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 to 1 ¼ lb. boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions (if using 2 large breasts); 1 pint (2 cups) cherry or grape tomatoes, halved; 2 teaspoons extra virgin olive oil; Pinch of fine salt; ⅓ to ½ cup thinly sliced fresh basil leaves; 1 8-ounce or 2 4-ounce balls fresh burrata cheese, drained and cut into quarters or halves, depending on size (4 portions total); Flaky sea salt (for sprinkling); Black pepper (for sprinkling)

There’s something about the fresh, vibrant flavors of a Caprese salad that just sings summertime, but adding grilled chicken and creamy burrata takes it up a notch. This Grilled Chicken Caprese with Burrata Recipe combines juicy, smoky chicken with luscious burrata and bright tomatoes—trust me, it’s as delicious as it sounds!

The image shows a white oval plate on a white marbled surface with three grilled pieces of chicken with dark grill marks as the base layer. On top of the chicken, there are generous dollops of soft white cream or cheese, each topped with a mix of halved red and yellow cherry tomatoes scattered around, and fresh green basil pieces sprinkled throughout. A woman's hand holds a wooden-handled fork placed on the right side of the plate. Nearby on the left, some whole red and yellow cherry tomatoes are visible in a white bowl. A beige cloth with blue stripes is beneath the plate. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Chicken Caprese with Burrata Recipe
Top Tip
How to Serve Grilled Chicken Caprese with Burrata Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Chicken Caprese with Burrata Recipe

Why You'll Love This Recipe

I've been making this recipe for years now, and every time it’s a hit—whether it’s a relaxed weeknight dinner or a casual alfresco gathering with friends. The combination of smoky grilled chicken and soft burrata cheese brings out unique flavors that marry beautifully with fresh basil and tangy tomatoes.

Fresh Flavor Explosion: The brightness of basil and tomatoes paired with creamy burrata keeps each bite exciting.
Simple But Elegant: With few ingredients and minimal prep, it feels like a fancy meal without the fuss.
Perfect for Any Season: Light enough for summer but satisfying enough year-round with grilled chicken.
Customizable Touches: Easy to tweak with whatever fresh herbs or seasonal tomatoes you have on hand.

Ingredients & Why They Work

Every ingredient plays a special role here. The chicken is juicy and tender thanks to the marinade, while the tomatoes and basil bring freshness. Burrata adds that irresistible creaminess, and the balsamic glaze ties it all together with just the right amount of sweet acidity.

Flat lay of a boneless skinless chicken breast portion pounded flat, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl of balsamic vinegar, a small white ceramic bowl of pure honey, a small white ceramic bowl of dried Italian seasoning, a small white ceramic bowl of fine salt, a small white ceramic bowl of black pepper, a small white ceramic bowl of balsamic glaze, a handful of halved cherry tomatoes, thinly sliced fresh basil leaves arranged neatly, and fresh burrata cheese cut into quarters placed on a simple white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Balsamic vinegar: Use a good quality one or opt for store-bought glaze to boost the glaze’s rich, sweet tang.
Extra virgin olive oil: This is essential both for flavor and to help the marinade do its magic on the chicken.
Dried Italian seasoning: Brings that classic herb blend that perfectly complements the Caprese elements.
Honey: Just a touch balances the balsamic’s acidity in the marinade.
Fine salt & black pepper: Basic but critical seasoning that enhances every component.
Boneless skinless chicken breasts: Pounded to an even thickness to ensure they grill evenly and stay juicy.
Cherry or grape tomatoes: Sweet, bite-sized, and bursting with juice—halved for ideal salad texture.
Fresh basil leaves: Thinly sliced, it brings vibrant, peppery notes that brighten the dish.
Fresh burrata cheese: The star that’s creamy, milky, and adds that indulgent touch everyone loves.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this Grilled Chicken Caprese with Burrata Recipe depending on the season and who I’m feeding. It’s super flexible, so feel free to add a little kick with chili flakes or swap out balsamic glaze for a lemon vinaigrette if you want something fresher and lighter.

Variation: One time, I tried swapping burrata for fresh mozzarella—still delicious, but the creamy texture of burrata really steals the show.
Herb swaps: Try using fresh oregano or thyme alongside basil for a different herbaceous fragrance.
Grill alternatives: If you don’t have a grill, a grill pan on the stove works great, and I’ll share tips below for grilling indoors.
Make it vegetarian: Skip the chicken, and pile up burrata on grilled veggies like zucchini, eggplant, and bell peppers for a veggie-packed spin.

Step-by-Step: How I Make Grilled Chicken Caprese with Burrata Recipe

A white bowl contains four pieces of raw chicken soaked in a brown marinade with herbs sprinkled on top. The chicken pieces are pale pink with a slightly shiny surface from the marinade, giving them a moist look. The marinade pools at the bottom of the bowl and has an oily texture, with herbs scattered throughout. The bowl sits on a white marbled surface, and a beige cloth with blue stripes is partly visible on the side. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up the Balsamic Glaze and Marinade

If you’re making your balsamic glaze from scratch, I usually start here. Simmer half a cup of balsamic vinegar gently until it’s reduced by half. It thickens and sweetens as it cools. While it chills, whisk together olive oil, balsamic vinegar, Italian seasoning, honey, salt, and pepper for your marinade. This combo gives the chicken a nice balance of sweet and tangy flavors with a hint of herbs.

Step 2: Marinate the Chicken

Drop your evenly pounded chicken breasts into the marinade and give them a couple of turns so every side gets coated. Pop it in the fridge for at least 30 minutes but up to 8 hours if you plan ahead—you’ll find it tastes way better after some time soaking in all those flavors.

Step 3: Get Grilling (or Stove-Top Searing)

Preheat your grill to medium-high (about 400°F). Take the chicken out and let excess marinade drip off—don’t toss that marinade though, discard it to avoid contamination. Place the chicken on the grill, start on indirect heat for 5-6 minutes, then flip and continue cooking until no pink remains inside, about 4-6 more minutes. The key here is patience and not flipping too often so you get those beautiful grill marks and juicy meat.

Step 4: Prepare the Cherry Tomato Salad

While the chicken cooks, toss halved cherry tomatoes with olive oil and a pinch of salt—you want to keep that fresh tomato burst. Then fold in your thinly sliced basil leaves gently, so they don’t bruise but still infuse their fragrant aroma.

Step 5: Assemble and Serve

Place the grilled chicken on plates and top each piece with creamy burrata quarters, then spoon over the tomato basil mixture. Drizzle your balsamic glaze artfully on top and finish with flaky sea salt and black pepper. Serve immediately for the best contrast between warm chicken and cool creamy burrata.

Top Tip

I’ve made this dish dozens of times, and a few tricks have dramatically improved my results. These tips will help you nail that perfect juicy chicken and vibrant Caprese flavors every time.

Even Thickness Matters: Pounding your chicken breasts ensures even cooking so you don’t end up with dry edges or undercooked centers.
Marinating Time: I learned that letting chicken marinate overnight adds depth, but if you’re short on time, 30 minutes still works well.
Don’t Skip Resting: After grilling, let the chicken rest a few minutes before cutting—it keeps juices locked inside.
Use Fresh Burrata: The creamy texture and mild flavor of burrata really elevate the whole dish—don’t substitute with cheddar or hard cheeses.

How to Serve Grilled Chicken Caprese with Burrata Recipe

Grilled Chicken Caprese - Serving Suggestion

Garnishes

I like to sprinkle flaky sea salt and cracked black pepper right before serving—it makes the flavors pop. Sometimes I add a scatter of fresh basil leaves for an extra fragrant touch. If I’m feeling fancy, a little drizzle of high-quality olive oil on top finishes it off beautifully.

Side Dishes

This recipe shines with simple sides. I usually serve it alongside a crisp green salad dressed with lemon vinaigrette or garlic-roasted asparagus. Occasionally, some crusty bread to soak up every bit of balsamic glaze and olive oil rounds out the meal wonderfully.

Creative Ways to Present

For a dinner party, I’ve arranged the chicken slices on a large platter topped with burrata and tomato salad, then garnished with fresh herbs and edible flowers. It looks elegant and encourages everyone to serve themselves. Also, layering the chicken and toppings on toasted baguette slices turns this into an irresistible appetizer.

Make Ahead and Storage

Storing Leftovers

Leftover grilled chicken keeps well in an airtight container in the fridge for 3 to 4 days. I like to store the tomato salad and burrata separately to keep their textures fresh. When ready to eat, just assemble again for optimal freshness.

Freezing

I don’t recommend freezing the burrata, as its creamy texture changes dramatically. The grilled chicken can be frozen on its own for up to 2 months wrapped tightly. Thaw it overnight in the fridge before reheating.

Reheating

To keep chicken juicy, I reheat it gently in a skillet over low heat with a splash of water or broth, covered, to prevent drying out. Avoid microwaving if possible as it toughens the meat. Assemble the burrata and tomato salad fresh after reheating.

Frequently Asked Questions:

Can I make the balsamic glaze ahead of time?

Yes! You can simmer the balsamic vinegar to make the glaze up to 4 days in advance. Just keep it in an airtight container in the fridge and drizzle when ready to serve.

What if I don’t have a grill?

No worries! A grill pan or cast-iron skillet on the stove works just fine. Just preheat it well and cook the chicken similarly, watching for doneness and getting some nice sear marks.

Can I substitute burrata?

You can substitute fresh mozzarella, but it lacks the creamy, milky richness burrata brings. If you want a similar effect, try adding a little ricotta on top of mozzarella slices.

How long does the chicken marinate?

Marinate the chicken for a minimum of 30 minutes, but for best flavor, I recommend up to 8 hours. The longer it marinates, the more flavorful and tender it becomes.

Final Thoughts

This Grilled Chicken Caprese with Burrata Recipe has become one of my go-to dishes whenever I want something that tastes like a treat but doesn’t take all night to prepare. Its simple ingredients and straightforward steps make it approachable, yet the flavors come together so beautifully that it feels special. I hope you give it a try soon — it’s truly one of those recipes that’s easy to fall in love with.