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 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 ball(s) fresh burrata cheese, drained and cut into quarters or halves (4 portions total); Flaky sea salt, for garnish; Black pepper, for garnish

There’s something wonderfully fresh and indulgent about the combo of creamy burrata, juicy tomatoes, and perfectly grilled chicken with just a hint of sweet balsamic drizzle. That’s exactly what makes this Grilled Chicken Caprese with Burrata Recipe such a winner at my table — it’s bright, satisfying, and incredibly straightforward to throw together any night of the week.

The dish shows four pieces of grilled chicken with charred marks on a white oval plate. On top of the chicken, there are three dollops of white creamy cheese. Mixed around and on the cheese are sliced red and yellow cherry tomatoes, along with thin green basil leaves. A fork with a wooden handle rests at the upper right side of the plate. The plate sits on a light cream cloth with a blue stripe, and the background is a white marbled surface. A small bowl of sea salt and part of another plate with whole cherry tomatoes are visible near the top left corner of the image. 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 remember the first time I made this grilled chicken caprese — the colors alone brightened my whole kitchen and the flavors were such a delight to balance. It hits all the right notes for a light but satisfying dinner that feels a little fancy but requires minimal fuss.

Fresh and Flavorful: Using fresh basil, juicy tomatoes, and creamy burrata takes this beyond your average grilled chicken dish.
Quick and Easy: With less than an hour from start to finish (and some marinade time mostly hands-off), you can have dinner ready fast.
Customizable: You can swap ingredients or adjust seasoning to suit your taste or what’s on hand.
Perfect for Any Season: Light enough for summer but satisfying for cooler nights paired with cozy sides.

Ingredients & Why They Work

This combination is a classic Caprese-inspired twist, bringing juicy tomatoes and fragrant basil into harmony with the smoky grilled chicken and luscious burrata. Let me share a few tips to nab the best ingredients and why they shine here.

Flat lay of two boneless skinless chicken breasts, pounded thin and cut into portions, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl of golden extra virgin olive oil, a small white ceramic bowl with a golden teaspoon of honey, a small white ceramic bowl of mixed dried Italian seasoning, a small white ceramic bowl each with fine salt and black pepper, a cluster of halved cherry tomatoes, fresh bright green basil leaves thinly sliced, and fresh white burrata cheese balls cut into quarters, all arranged with perfect symmetry and fresh natural appearance, 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: Whether you make the glaze or use a store-bought one, its sweet tang cuts through the richness of the burrata beautifully.
Extra virgin olive oil: Use a quality one — it adds a fruity, peppery touch that's essential to authentic Caprese flavors.
Italian seasoning: Brings depth with herbs like oregano and thyme, making the marinade taste balanced without overpowering.
Honey: Just a bit to balance acidity and help develop a nice glaze on the grilled chicken.
Chicken breasts: Pounding them to even thickness helps them grill evenly and stay juicy.
Cherry or grape tomatoes: Sweet and juicy, halving them unlocks even more flavor in the salad topping.
Fresh basil leaves: Integral to the Caprese experience — tear or slice finely for best aroma and taste.
Burrata cheese: Its creamy center is pure heaven over hot grilled chicken, melting slightly and providing that special indulgence.

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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

One thing I love about this grilled chicken caprese with burrata recipe is how easy it is to tweak. Depending on the season, your pantry, or preference, it’s simple to make it just right for you.

Variation: I like swapping cherry tomatoes for roasted red peppers in fall months for a deeper, roasting flavor — it’s a cozy twist that keeps it fresh.
For lighter fare: You can serve the chicken with just a drizzle of olive oil and lemon instead of balsamic glaze.
Vegetarian option: Grilled portobello mushrooms instead of chicken work surprisingly well with the rest of the ingredients.

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

A white bowl contains four raw chicken pieces soaked in a dark brown herb marinade, with visible small dried herb flakes sprinkled over the surface. The chicken pieces are light pink with smooth, shiny texture and are evenly spaced in the bowl. The bowl sits on a white marbled surface with a beige cloth with blue stripes placed next to it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Make the Balsamic Glaze

If you’re making the glaze from scratch, pour ½ cup balsamic vinegar into a small saucepan and bring it to a boil over medium-high heat. Then reduce to low and let it simmer, stirring occasionally, until it reduces by half and thickens — usually about 10-15 minutes. Remember, it’ll thicken more as it cools, so you don’t want it too syrupy on the stove. You can make this part ahead of time and keep it refrigerated for up to a week, which I often do to save time.

Step 2: Marinate the Chicken

Whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, Italian seasoning, honey, salt, and pepper in a shallow dish. Add your chicken breasts (pounded to uniform thickness) and coat them well, turning a few times. Cover and refrigerate for at least 30 minutes, or up to 8 hours if you’re prepping ahead. The marinade is key for tender, juicy chicken loaded with flavor.

Step 3: Grill the Chicken

Preheat your grill or grill pan to medium-high heat, around 400°F. Remove the chicken from the marinade and let excess drip off — no need to be super thorough since the basil and tomatoes add lots of freshness later. Place chicken on indirect heat for 5-6 minutes, then flip and grill another 4-6 minutes. Check that the thickest part is cooked through with no pink remaining. Transfer to a clean plate — you’re almost there!

Step 4: Make the Tomato Basil Salad

While the chicken grills, toss halved cherry tomatoes with a little olive oil and fine salt in a bowl. Gently fold in thinly sliced fresh basil leaves — I like to slice mine because it releases more aroma and looks elegant. This simple salad is bright and juicy, a perfect counterpoint to the smoky chicken.

Step 5: Assemble and Serve

Now for the best part: top each grilled chicken piece with a generous 2-ounce portion of creamy burrata, then spoon about half a cup of the tomato-basil mix over that. Drizzle each plate with 1-2 teaspoons of your balsamic glaze, sprinkle some flaky sea salt and freshly ground black pepper, and dig in immediately while the burrata is still soft and dreamy.

Top Tip

Trust me, getting the balance right between the grilled chicken and those fresh, vibrant toppings makes this dish sing. From my kitchen experiments, these tips really take it to the next level.

Consistent Thickness: Pound the chicken to an even ¾-inch thickness for quick, even grilling which means juicy meat every time.
Make Ahead Glaze: Having the balsamic glaze ready in your fridge saves time and adds a polished finishing touch without any extra effort.
Low and Slow on Heat: Cook the chicken over indirect heat or medium heat to avoid flare-ups that can burn the glaze or dry out the chicken.
Fresh Basil Last: Add basil after cooking the tomatoes to keep it fragrant — heat wilts it too much and dulls its flavor.

How to Serve Grilled Chicken Caprese with Burrata Recipe

Grilled Chicken Caprese - Serving Suggestion

Garnishes

I love sprinkling flaky sea salt right at the end — it gives a subtle crunch and lifts every bite. A crack of fresh black pepper adds a warm bite too. Sometimes I’ll scatter a few whole basil leaves on top for a pop of color and herbal aroma that’s just irresistible.

Side Dishes

This grilled chicken Caprese pairs wonderfully with a simple arugula salad dressed in lemon vinaigrette or a side of garlicky roasted asparagus. When I want heartier, I add some herb-roasted baby potatoes or creamy polenta, which soak up all the luscious juices.

Creative Ways to Present

For a dinner party, try plating on a large wooden board or slate with burrata torn into rustic chunks and tomato salad scattered around the chicken portions. Drizzle balsamic glaze artistically and garnish with fresh basil sprigs. It looks like a work of art but comes together so quickly.

Make Ahead and Storage

Storing Leftovers

Leftover grilled chicken stores beautifully in an airtight container in the fridge for up to 3 days. I keep the tomato-basil salad separate so it stays fresh, and add fresh burrata right before serving to preserve its delicate texture.

Freezing

I don’t recommend freezing burrata because it changes texture, but the marinated, grilled chicken freezes well for up to 3 months. Just thaw in the fridge overnight and refresh with fresh tomatoes and basil when reheating.

Reheating

For best results, reheat the chicken gently on the stovetop or in a low oven (around 300°F) to prevent drying out. Add fresh burrata and tomato salad right before serving to keep all the vibrant flavors alive.

Frequently Asked Questions:

Can I use mozzarella instead of burrata?

Yes, you can substitute fresh mozzarella if burrata isn’t available, but burrata offers a creamier, more decadent texture that’s truly special in this recipe.

How long can I marinate the chicken?

You can marinate the chicken for as little as 30 minutes, but for best flavor and tenderness, marinate up to 8 hours in the refrigerator.

Can I make this recipe gluten-free?

Absolutely! All the ingredients here are naturally gluten-free, so just double-check your balsamic vinegar doesn’t have any added gluten-containing ingredients.

What’s the best way to serve leftovers?

Store grilled chicken separately from the tomato salad and burrata. Reheat the chicken gently, then add fresh tomato salad and burrata for a fresh, flavorful meal.

Final Thoughts

This Grilled Chicken Caprese with Burrata Recipe is one I’ve come to lean on whenever I want something that feels special without the fuss. It’s all in the fresh ingredients and that luxurious burrata that transforms simple grilled chicken into a memorable meal. I'm excited for you to try it—you’ll love how bright, creamy, and easy it is to pull together. Grab your grill or grill pan, and let’s make something delicious!