Description
This Grilled Chicken Caprese with Burrata is a delightful twist on the classic Caprese salad, featuring juicy grilled chicken breasts topped with creamy burrata cheese and a fresh tomato-basil salad, all drizzled with a sweet and tangy balsamic glaze. It's a quick and satisfying meal perfect for any season.
Ingredients
Scale
Balsamic Glaze
- ½ cup balsamic vinegar (or 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
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
Topping
- 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
Instructions
- Prepare 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 let cool; glaze will thicken as it cools. This can be done up to 4 days ahead and stored in an airtight container in the refrigerator for up to 1 week.
- Make Chicken Marinade: Whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, Italian seasoning, honey, salt, and pepper in a shallow bowl. Add chicken pieces, turning 2 to 3 times to coat both sides. Nestle chicken in marinade, cover, and refrigerate for 30 minutes to 8 hours.
- Preheat Grill: Heat an outdoor grill or grill pan on the stove to medium-high heat (400℉).
- Grill Chicken: Remove chicken from marinade, allowing excess to drip off; discard leftover marinade. Place chicken on grill grate over indirect heat and cook 5-6 minutes. Flip and cook an additional 4-6 minutes until cooked through with no pink in the thickest part. Transfer to a clean plate.
- Prepare Tomato Salad: In a medium bowl, combine cherry tomatoes, 2 teaspoons olive oil, and a pinch of salt. Toss gently and fold in sliced basil.
- Serve: Top each chicken portion with 2 ounces of burrata and 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 can be prepared quickly, making it ideal for busy weeknight dinners.
- If you prefer, store-bought balsamic glaze can replace homemade glaze to save time.
- Marinating chicken longer (up to 8 hours) enhances flavor and tenderness.
- Use a grill pan if outdoor grilling is not available.
- Flaky sea salt adds a nice texture contrast when sprinkled on top.
Nutrition
- Serving Size: 1/4 recipe
- 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
