Description
Grilled Chicken Caprese with Burrata is a delightful twist on the classic Italian salad, combining juicy marinated grilled chicken breasts with fresh cherry tomatoes, fragrant basil, and creamy burrata cheese. Finished with a balsamic glaze drizzle, this dish offers a perfect balance of sweet, savory, and refreshing flavors, making it an ideal, easy-to-make weeknight dinner.
Ingredients
Scale
Balsamic Glaze
- ½ cup balsamic vinegar
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 and Salad
- 1 – 1 ¼ lb. boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions
- 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
- 1 8-ounce or 2 4-ounce ball(s) fresh burrata cheese, drained and cut into quarters or halves (4 portions total)
Instructions
- Make the Balsamic Glaze: Add ½ cup 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; the glaze will thicken as it cools. This can be made up to 4 days in advance and stored in the refrigerator for up to 1 week.
- 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 to make the marinade. Add the chicken pieces, turning them 2 to 3 times to coat both sides, then nestle the chicken in the marinade, cover, and refrigerate for 30 minutes up to 8 hours.
- Preheat the Grill: Heat an outdoor grill or a grill pan on the stove to medium-high heat, about 400℉.
- Grill the Chicken: Remove chicken from marinade, allowing excess to drip off, discard leftover marinade. Place chicken on the grill grate over indirect heat and cook for 5-6 minutes. Flip and cook an additional 4-6 minutes until cooked through and no longer pink inside. Transfer chicken to a clean plate.
- Prepare the Tomato Salad: While chicken cooks, combine halved cherry tomatoes, 2 teaspoons olive oil, and a pinch of salt in a medium bowl. Toss gently, then fold in the sliced fresh basil leaves.
- Assemble the Dish: Top each grilled chicken portion with a 2-ounce piece of burrata cheese 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 dish is a light yet satisfying meal perfect for any season and easy enough for weeknights.
- If you prefer, store-bought balsamic glaze can be used instead of homemade for convenience.
- Marinating the chicken longer will enhance flavor and tenderness.
- You can use a grill pan indoors if an outdoor grill is unavailable.
- Make sure to drain burrata cheese well to avoid excess moisture on the salad.
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
