Balsamic Chicken Caprese
This delightful dinner turns a classic Caprese into a satisfying main course, with balsamic-marinated chicken breasts, creamy mozzarella, and generous spoonfuls of cherry tomatoes. It's sweet, tangy, and oh-so-simple to make, especially convenient because you can prep the chicken ahead of time, then assemble in a flash come dinnertime.
Ingredients
For the Marinade:
- 1/2 cup olive oil
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon lemon juice
- 1 Tablespoon Dijon mustard
- 1 teaspoon garlic powder
- kosher salt and black pepper
- 4 boneless, skinless chicken breasts sliced or pounded thin
For the Topping:
- 1-2 cups cherry or grape tomatoes
- olive oil
- balsamic vinegar
- fresh basil leaves
- 6-8 ounces fresh mozzarella see note
Instructions
- First, prep the chicken. In a large bowl, combine olive oil, vinegar, lemon juice, Dijon mustard, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Whisk until smooth.1/2 cup olive oil, 3 Tablespoons balsamic vinegar, 1 Tablespoon lemon juice, 1 Tablespoon Dijon mustard, 1 teaspoon garlic powder, kosher salt and black pepper
- If needed, cut the chicken breasts lengthwise through the middle to make them fairly thin. If any pieces are really uneven, use a meat mallet or just a heavy pan to smash down the thick parts and even them out. Add chicken to the marinade and turn to coat. Cover and transfer to the fridge for at least 20 minutes and up to 8 hours.4 boneless, skinless chicken breasts
- Grill or pan-fry. When ready to cook, remove chicken and discard the marinade. Grill or saute in a large skillet over medium-high heat, flipping to cook for 3-5 minutes on each side, until cooked through to 165°F. Transfer chicken to a clean plate.
- Put it together. While the chicken is cooking, drain the mozzarella and use a clean kitchen towel or paper towel to dab off some of the excess moisture.6-8 ounces fresh mozzarella
- Cut the tomatoes in half, and toss them in a bowl together with about 2 teaspoons olive oil, 1 teaspoon balsamic vinegar, a big pinch each of salt and pepper, and a handful of slivered basil leaves. Add more of anything to taste.1-2 cups cherry or grape tomatoes, olive oil, balsamic vinegar, fresh basil leaves
- To serve, top chicken with mozzarella and tomatoes. Sprinkle with extra balsamic, basil, salt, or pepper to taste. Enjoy!
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Notes
- Chicken: This makes a good amount of marinade, enough for me to use with 4 large chicken breasts that I then slice into 8 thinner pieces. Extra chicken keeps very well in the fridge for at least 3-4 days and is delicious on salads and in wraps. (Spinach blackberry salad with balsamic chicken; balsamic chicken Cobb salad, etc.)
- Mozzarella: I like to use mozzarella medallions for this; they’re conveniently pre-sliced and packed in water so they stay plump and tender. It’s also great with little balls of cheese, larger balls that you slice yourself, burrata for a creamy twist, etc.
- Melted Mozzarella: If you want the mozzarella to melt a little on top of the chicken, just place it on top during the final minute or so of the chicken’s cooking time--after you’re sure you won’t need to flip it over again. If using a skillet, you can place a lid on top for a moment to help it melt quickly.
Nutrition Estimate
Calories: 444 kcal, Carbohydrates: 3 g, Protein: 58 g, Fat: 21 g, Saturated Fat: 8 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Trans Fat: 0.03 g, Cholesterol: 178 mg, Sodium: 542 mg, Potassium: 958 mg, Fiber: 0.3 g, Sugar: 2 g, Vitamin A: 538 IU, Vitamin C: 12 mg, Calcium: 232 mg, Iron: 1 mg