Finally, add fresh basil and tomato slices to complete caprese chicken

Easy Caprese Chicken

  • Author: Suzy Karadsheh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4 1x


BEST Caprese Chicken Recipe with basil pesto, fresh mozzarella and ripe tomatoes. Ready in 20 minutes, this is perfect for any night of the week, but totally company-worthy! Plus, it’s gluten free, low carb, and only 288 calories per serving. You can make this chicken caprese in an indoor pan or griddle or fire up the grill, if you like.



  • 1 lb/453.592 g boneless skinless chicken breasts (4 evenly thin pieces. Use a kitchen mullet to flatten chicken)
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
  • Basil pesto (store bought is just fine, I used this one)
  • 4 slices low-sodium fresh mozzarella cheese (about 1/4 to 1/2 inch in thickness each)
  • 4 thick slices of ripe tomatoes
  • Balsamic glaze or balsamic reduction (I used this one, about 2 to 3 tbsp)
  • 8 Fresh basil leaves (leave 4 whole and slice the rest into ribbons)


  1. Pat chicken dry and season with salt and pepper (see cook’s tip #1 below for quick and even cooking)
  2. Heat an indoor griddle or pan over high heat. Drizzle about 1 tbsp extra virgin olive oil to coat bottom of pan. (See Cook’s Tip #2 if you prefer to use outdoor grill)
  3. Add chicken and cook for 3 to 5 minutes on each side or till done (chicken’s internal temperature should register 165 degrees F.)
  4. At the last couple minutes or so of cooking, top each piece of chicken with a bit of the basil pesto, then add mozzarella slice on top.
  5. Remove from heat. Add fresh basil leaves and tomato slices on top, spoon a little balsamic glaze on top. Finally, sprinkle fresh basil ribbons.


  • Cook’s Tip#1: You can make this recipe using 2 large chicken breasts, cut horizontally through the middle to make 4 thinner cutlets or pieces. If you like, use a kitchen mullet to tenderize and flatten the chicken breasts before cooking. This helps them quick quickly and evenly.
  • Cook’s Tip #2: To use a gas grill. Oil grates and preheat the grill on medium-high heat. Grill chicken on each side for 3 to 5 minutes or until internal temperature registers 165 degrees F. Follow rest of the recipe as written.
  • Cook’s Tip #3: For a shortcut, I used this store-bought basil pesto and this balsamic glaze.
  • To Make Own Balsamic Glaze: pour 2 cups balsamic vinegar into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (20 to 25 minutes.) Set aside to cool for 10 minutes; it will continue to thicken.
  • What to Serve Along? Caprese chicken works well with plain orzo or your favorite grain. I like to start the meal with something bright still like a bowl of this fresh cucumber salad or Mediterranean Three Bean Salad (the bean salad is hefty enough that you can probably just make it your side and skip the pasta/grain option.)
  • Visit The Mediterranean Dish online store for our collection of Greek extra virgin olive oils (from organically grown and processed Koroneiki olives) and organic and all-natural spices and more!
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Caprese Chicken, Mozzarella Chicken, Balsamic Chicken, Italian Chicken