Description
This Grilled Chicken Caprese with Burrata is a delicious and refreshing twist on a classic Caprese salad. Featuring tender grilled chicken breasts topped with creamy burrata cheese and a vibrant tomato-basil salad, all drizzled with a homemade balsamic glaze. Perfect for an easy and satisfying weeknight dinner.
Ingredients
Scale
Balsamic Glaze
- ½ cup balsamic vinegar (or use a store bought balsamic glaze)
Marinade
- 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
Chicken
- 1 to 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 to ½ cup thinly sliced fresh basil leaves
Toppings
- 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)
Instructions
- Make the Balsamic Glaze: Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil then 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.
- Prepare the Marinade: In a shallow bowl or glass pie plate, whisk together olive oil, balsamic vinegar, Italian seasoning, honey, salt, and black pepper. Add the chicken pieces and turn them 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 the Grill: Preheat an outdoor grill or grill pan on medium-high heat (400℉).
- Grill the Chicken: Remove chicken from marinade, allowing excess to drip off, and discard leftover marinade. Place chicken on grill grate over indirect heat and cook for 5-6 minutes. Flip and cook an additional 4-6 minutes until cooked through and no longer pink in the thickest part. Transfer chicken to a clean plate.
- Prepare the Tomato Salad: In a medium bowl, combine cherry tomatoes, olive oil, and a pinch of salt. Toss gently, then fold in sliced basil.
- Assemble and Serve: Top each chicken breast with a 2-ounce portion of burrata and ½ cup of the tomato-basil mixture. Drizzle with 1-2 teaspoons balsamic glaze and sprinkle with flaky sea salt and black pepper. Serve immediately.
Notes
- This recipe provides a sweet, savory, and refreshing meal without being heavy, perfect for an easy weeknight dinner any time of the year.
- You can make the balsamic glaze in advance and store it, saving prep time on the day you serve the dish.
- If you don’t have fresh burrata, fresh mozzarella can be used as a substitute though it won’t be as creamy.
- Pounding the chicken breasts to an even ¾-inch thickness ensures even grilling and tenderness.
- Use fresh basil for the best flavor in the tomato salad.
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
