Chicken Caprese Salad
Fresh, flavorful, and ready in under 30 minutes — this chicken caprese salad is what happens when simple ingredients are treated with a little care. Seasoned, golden-seared chicken sits on a bed of ripe cherry tomatoes, creamy fresh mozzarella, and fragrant basil, all finished with a silky homemade balsamic glaze.
Fast, and made with ingredients you can find at any grocery store, this salad is everything you want in a reliable, impressive weeknight meal.
Variations & Substitutions
Chicken thighs work well here in place of chicken breasts — they’re a little richer in flavor and stay moist even if slightly overcooked, which is always a win. You can also swap the cherry tomatoes for heirloom tomatoes sliced thick, which gives the dish a more rustic presentation.
If you don’t like red wine vinegar, a splash of fresh lemon juice adds a bright, citrusy note that pairs wonderfully with the balsamic glaze. Feel free to play with the protein, too — sliced grilled steak over caprese is a total showstopper.
Tips & Tricks for Perfect Results
Let your chicken rest before slicing. Cutting into it too early causes all those delicious juices to run right out onto the cutting board instead of staying in the meat. Five minutes is all it takes. Also, use the freshest mozzarella you can find — the kind packed in water, not the pre-shredded bag stuff.
And please, don’t skip making the balsamic glaze from scratch. It takes less than 10 minutes and makes a world of difference compared to bottled versions.
Serving Suggestions
If you’re feeding a crowd or want to bulk it up, serving this alongside warm, crusty bread is a fantastic idea — you’ll want something to soak up all that balsamic glaze and olive oil pooling on the plate.
It also pairs nicely with a bowl of creamy tomato soup on cooler evenings. For a more filling spread, serve it over a bed of orzo or couscous tossed with a little olive oil and garlic.
Equipment Needed
You don’t need any fancy gadgets to pull this recipe off — just a few kitchen basics will do the trick.
- Large skillet or cast iron pan
- Small saucepan (for the balsamic glaze)
- Cutting board
- Sharp chef’s knife
- Meat thermometer
- Large mixing bowl
- Small mixing bowl
- Measuring spoons and cups
- Serving platter or four individual plates
Prep Ahead Tips
The chicken can be seasoned up to 24 hours in advance — just cover it and store it in the fridge until you’re ready to cook. The balsamic glaze can be made up to a week ahead and kept in an airtight jar in the refrigerator; just give it a gentle reheat or let it sit at room temperature before drizzling.
The tomato and mozzarella mixture is best assembled fresh, but you can halve the tomatoes and slice the cheese a few hours ahead and store them separately.
Budget Tips
To keep costs down, swap fresh mozzarella for the pre-sliced kind, which tends to be cheaper per ounce. If cherry tomatoes are pricey, regular roma tomatoes chopped into chunks work just as well and often cost significantly less.
Making your own balsamic glaze from a bottle of store-brand balsamic vinegar is also far more economical than buying pre-made glaze, which is usually marked up quite a bit for the convenience factor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days, but keep in mind that the caprese salad portion is best eaten fresh — the tomatoes release liquid over time, which can make things a little watery. For the best results, store the sliced chicken separately from the tomato and mozzarella mixture.
To reheat the chicken, warm it in a skillet over medium-low heat with a splash of water or olive oil to keep it from drying out. Avoid microwaving if you can — it tends to make the chicken rubbery. The balsamic glaze can be stored in the fridge and reheated gently on the stovetop.
Chicken Caprese Salad
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts, halved horizontally (to make 4 cutlets)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Salad:
- 2 cups cherry tomatoes halved
- 8 oz fresh mozzarella sliced or torn into chunks
- ½ cup fresh basil leaves shredded
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
For the Balsamic Glaze:
- ½ cup balsamic vinegar
- 1 tablespoon honey
Instructions
- In a small bowl, mix together the garlic powder, onion powder, dried oregano, smoked paprika, salt, and black pepper. Pat your chicken cutlets dry with paper towels, then rub the spice mixture evenly over both sides of each piece.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken cutlets and cook for about 5 to 6 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let them rest for 5 minutes before slicing.
- While the chicken rests, make the balsamic glaze. Pour the balsamic vinegar and honey into a small saucepan over medium heat. Stir to combine, then bring to a gentle simmer. Let it cook, stirring occasionally, for about 8 to 10 minutes until the liquid reduces by half and coats the back of a spoon. Remove from heat and set aside — it will thicken more as it cools.
- In a large bowl, toss together the halved cherry tomatoes, fresh mozzarella, and basil leaves. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar. Season with salt and pepper, then gently toss to coat.
- To assemble, arrange the sliced chicken on a large serving platter or divide among four plates. Pile the caprese salad mixture generously on top and around the chicken. Finish with a good drizzle of your homemade balsamic glaze. Serve immediately and enjoy!
