Description
This Grilled Chicken Caprese with Burrata combines juicy grilled chicken breasts with fresh cherry tomatoes, basil, and creamy burrata cheese. Finished with a homemade balsamic glaze, it's a delicious and easy-to-make dinner perfect for any season.
Ingredients
Scale
Balsamic Glaze
- ½ cup balsamic vinegar (or use a store bought balsamic glaze)
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 – 1 ¼ lb. boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions
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
Topping
- 1 8-ounce or 2 4-ounce ball(s) fresh burrata cheese, drained and cut into quarters or halves (4 portions total)
- Balsamic glaze for drizzling
- Flaky sea salt and black pepper for seasoning
Instructions
- Make Balsamic Glaze: Add the ½ cup balsamic vinegar to a small saucepan over medium-high heat. Bring it 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; the 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.
- Prepare Marinade: Whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, Italian seasoning, honey, salt, and pepper in a shallow bowl. Add the chicken pieces, turning them 2 to 3 times to coat evenly. Nestle the chicken in the marinade, cover, and refrigerate for 30 minutes or up to 8 hours.
- Preheat Grill: Heat an outdoor grill or grill pan over medium-high heat (400°F).
- Grill Chicken: Remove chicken from marinade, letting excess drip off, and discard leftover marinade. Place chicken on grill over indirect heat and cook for 5-6 minutes. Flip and continue cooking another 4-6 minutes until no longer pink in the center. Transfer chicken to a clean plate.
- Make Tomato Salad: While chicken cooks, combine cherry tomatoes, 2 teaspoons olive oil, and a pinch of salt in a medium bowl. Toss gently, then fold in sliced basil.
- Assemble and Serve: Top each grilled chicken piece with 2 ounces of burrata and ½ cup of the tomato-basil mixture. Drizzle with 1-2 teaspoons balsamic glaze and sprinkle with flaky sea salt and black pepper. Serve immediately.
Notes
- This recipe offers a flavorful twist on classic Caprese salad using grilled chicken and creamy burrata.
- The homemade balsamic glaze can be prepared ahead to save time.
- Marinating the chicken from 30 minutes up to 8 hours enhances flavor and tenderness.
- Use a grill pan if an outdoor grill is not available.
- Serve immediately for the best texture and flavor balance.
Nutrition
- Serving Size: 1 serving (¼ of 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
