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Grilled Chicken Caprese with Burrata Recipe

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This Grilled Chicken Caprese with Burrata recipe combines tender, marinated grilled chicken breasts with a fresh and vibrant tomato-basil salad, topped generously with creamy burrata cheese and a tangy balsamic glaze. Perfect for a light yet satisfying meal, this dish balances smoky grilled flavors with bright, fresh ingredients, making it ideal for warm-weather dining or an elegant but easy weeknight dinner.

Ingredients

For the Balsamic Glaze

  • ½ cup balsamic vinegar (or store-bought balsamic glaze)

For the 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

For the Chicken

  • 1 – 1 ¼ lb. boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions (if using 2 large breasts)

For the 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

For Serving

  • 1 (8-ounce ball) or 2 (4-ounce balls) fresh burrata cheese, drained and cut into quarters or halves, depending on size (4 portions total)
  • 1-2 teaspoons balsamic glaze (for drizzling)
  • Flaky sea salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Make the balsamic glaze: Pour ½ cup balsamic vinegar into a small saucepan over medium-high heat. Bring to a boil then reduce the heat and simmer until reduced by half, about 10-15 minutes, stirring occasionally. Remove from heat and let cool; it will thicken as it cools. This can be made up to 4 days ahead and stored refrigerated for up to one week.
  2. Prepare the marinade: In a shallow bowl or glass pie plate, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, Italian seasoning, honey, salt, and black pepper. Add chicken pieces and turn 2 to 3 times to coat both sides. Nestle chicken in marinade, cover, and refrigerate for 30 minutes or up to 8 hours.
  3. Preheat grill: When ready to cook, heat an outdoor grill or stove-top grill pan to medium-high heat (around 400°F).
  4. Grill the chicken: Remove chicken from marinade, letting excess drip off; discard leftover marinade. Place chicken over indirect heat and grill for 5-6 minutes. Flip and continue grilling another 4-6 minutes until cooked through and no longer pink in the center. Transfer to a clean plate.
  5. Make the tomato salad: Combine halved cherry tomatoes, 2 teaspoons olive oil, and a pinch of salt in a medium bowl. Toss gently, then fold in sliced basil leaves.
  6. Assemble and serve: Top each grilled chicken portion with a quartered or halved burrata piece (about 2 oz). Spoon ½ cup of the tomato-basil mixture over each. Drizzle with 1-2 teaspoons of balsamic glaze and sprinkle with flaky sea salt and black pepper. Serve immediately for the best flavor and texture.

Notes

  • You can make the balsamic glaze up to 4 days ahead and store it in the refrigerator for convenience.
  • For thinner chicken breasts, reduce grilling time to avoid drying out the meat.
  • If you don’t have an outdoor grill, a grill pan works perfectly on the stovetop.
  • Make sure to drain burrata well to avoid watery servings.
  • For extra depth, serve with a side of crusty bread to soak up juices and glaze.

Find it online: https://miracooking.com/grilled-chicken-caprese-with-burrata-recipe/