Description
Grilled Chicken Caprese with Burrata is a delightful twist on the classic Caprese salad, featuring tender grilled chicken breasts topped with creamy burrata cheese and a fresh tomato-basil salad, all drizzled with a homemade balsamic glaze. This savory and refreshing dish is perfect for an easy and satisfying weeknight dinner.
Ingredients
Scale
Homemade Balsamic Glaze
- ½ cup balsamic vinegar (or use a store bought balsamic glaze)
Chicken 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
- 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, to taste
- Black pepper, to taste
Instructions
- Make the Balsamic Glaze: If making homemade glaze, add the balsamic vinegar to a small saucepan over medium-high heat. Bring it to a boil, then reduce the heat to low and simmer until reduced by half, about 15 minutes, stirring occasionally. Remove from heat and let it 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 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, dried 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: Heat an outdoor grill or grill pan to medium-high heat (400℉).
- Grill the Chicken: Remove chicken from marinade, letting excess drip off, and discard leftover marinade. Place chicken on grill over indirect heat and cook for 5-6 minutes. Flip and cook an additional 4-6 minutes until cooked through and no longer pink inside. Transfer to a clean plate.
- Prepare the Tomato Salad: While chicken cooks, combine cherry tomatoes, 2 teaspoons olive oil, and a pinch of salt in a medium bowl. Toss gently and then fold in the sliced basil leaves.
- Assemble and Serve: On each grilled chicken breast, place a 2-ounce portion of burrata cheese and top with ½ cup of the tomato-basil salad. Drizzle with 1-2 teaspoons balsamic glaze and sprinkle with flaky sea salt and black pepper. Serve immediately.
Notes
- This recipe offers a sweet and savory variation on the classic Caprese salad with the added protein of grilled chicken for a more filling meal.
- You can prepare the balsamic glaze in advance to save time on the day of cooking.
- Use a grill pan indoors if outdoor grilling isn’t available.
- Adjust the marinating time according to your schedule — longer marinating will enhance flavor.
- Serve with a side of crusty bread or a green salad for a complete meal.
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
