Chicken Caprese

A delightful Italian dish featuring juicy chicken, fresh tomatoes, creamy mozzarella, and balsamic glaze, perfect for a flavorful and comforting meal.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

For the Chicken Marinade

1.5 pounds boneless skinless chicken breasts Try chicken thighs for more flavor.
1 lemon juiced Adds brightness; lime works too.
2 tablespoons extra virgin olive oil Avocado oil is also a great alternative.
1 tablespoon Dijon mustard Adds depth; yellow mustard can be used.
1 teaspoon minced garlic Use garlic powder if needed.
1 tablespoon fresh minced rosemary Or 1 teaspoon dried; basil is a lovely substitute.
¾ teaspoon kosher salt Use sea salt for a coarser texture.
to taste freshly ground black pepper White pepper can also work.

For the Tomato Topping

10 ounces multi-colored cherry or grape tomatoes, halved Regular tomatoes can be used, adjust quantity.
2 tablespoons balsamic vinegar Provides a tangy sweetness; red wine vinegar could suffice.
2 teaspoons extra virgin olive oil Feel free to use flavored oils.
1 teaspoon minced garlic Omit if you prefer milder flavors.
¼ teaspoon sugar Balances acidity; skip if you prefer savory.
¼ teaspoon salt Remember the chicken is already salted.
to taste freshly ground black pepper Adjust to preference.

For Serving

2 ounces prosciutto (optional) Adds savory finish; omit for lighter version.
6 ounces fresh mozzarella, sliced Goat cheese works as a tangy alternative.
¼ cup chopped fresh basil Parsley can work as a substitute.
¼ cup shredded Parmesan or Pecorino Romano cheese Nutritional yeast can add cheesy flavor for vegan option.

Method

Marination

In a bowl, mix lemon juice, olive oil, Dijon mustard, garlic, rosemary, salt, and pepper.
Add the chicken breasts, cover, and let them marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

Tomato Preparation

In another bowl, toss the halved tomatoes with balsamic vinegar, olive oil, minced garlic, sugar, salt, and pepper.
Let them sit to soak up those flavors.

Cooking Chicken

Grill or pan-sear the marinated chicken for about 5-7 minutes per side, or until golden brown and fully cooked.
In the last minute of cooking, layer mozzarella on top, allowing it to melt slightly.

Serving

Plate the chicken and top with the marinated tomatoes, basil, and a sprinkle of Parmesan or Pecorino Romano.
Serve hot, drizzled with extra balsamic vinegar or olive oil.

Notes

Store leftovers with parchment paper in between layers to maintain texture. Pairs beautifully with a refreshing white wine.