Save to Pinterest There's something about summer that makes you crave bowls full of color and light, and this Caprese Chicken happened on a Tuesday when I had chicken thawing and tomatoes that smelled like they'd burst if I didn't use them. My neighbor mentioned she'd been eating these bowls constantly, raving about how the warm grilled chicken meets the cool creamy mozzarella, and suddenly I understood the obsession. That first bite, when the warm and cold parts collided, changed how I thought about weeknight dinners entirely.
I made this for a friend who was visiting from out of town, and she sat at my kitchen counter watching the chicken sizzle while I whipped together the balsamic reduction. She kept asking questions about the balance of flavors, and by the time we sat down to eat, she was already planning when she'd make it at home. Those are the meals that stick with you, the ones that turn into text messages months later saying 'Remember that bowl you made?'
Ingredients
- Boneless, skinless chicken breasts: The thinner you butterfly them, the faster they'll cook and the more evenly they'll brown, which gives you that perfect crust without drying out the inside.
- Olive oil: Use a standard variety for cooking the chicken, then save your best extra-virgin for drizzling at the end where its flavor actually matters.
- Dried Italian herbs: This blend does heavy lifting, so don't skimp, and if you have fresh rosemary or thyme on hand, crumble those in too.
- Fresh mozzarella balls: Burrata is incredible here if you can find it, or even shredded mozzarella works, though the whole balls add a luxurious moment when you bite into them.
- Ripe tomatoes: This is where quality makes the biggest difference, so pick tomatoes that feel heavy and smell fragrant, not pale supermarket ones.
- Fresh basil: Tear it by hand right before serving so you don't bruise the leaves or lose that bright peppery green smell.
- Balsamic vinegar: The reduction concentrates all that deep sweetness, turning thin vinegar into a syrupy glaze that coats the back of a spoon.
- Honey: Just a tablespoon balances the vinegar's tang and helps the reduction thicken faster without burning.
Instructions
- Get your grill ready:
- Heat your grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles immediately. This matters because you want that char without cooking the chicken through too fast.
- Butterfly and season the chicken:
- Lay each breast flat on your cutting board and carefully slice it in half horizontally, which creates thinner cutlets that cook evenly. Brush both sides with olive oil and season generously with the herbs, garlic powder, salt, and pepper.
- Grill with patience:
- Place chicken on the hot grill and resist the urge to move it around—let it sit for 4 to 5 minutes until you see golden grill marks, then flip and cook the other side until the juices run clear. Rest it for 5 minutes after removing from heat so the juices redistribute and keep the meat tender when you slice.
- Make the magic reduction:
- While the chicken cooks, pour balsamic vinegar and honey into a small saucepan and bring to a gentle boil, then lower the heat to a simmer. Stir occasionally for 5 to 7 minutes until it darkens and coats a spoon thickly, then let it cool slightly so it won't wilt your basil.
- Compose your bowls:
- Divide salad greens among bowls, then arrange sliced chicken, torn mozzarella, tomato slices, and fresh basil on top in whatever way looks beautiful to you. Drizzle with extra-virgin olive oil and the balsamic reduction, then finish with a pinch of sea salt and fresh cracked pepper.
Save to Pinterest I remember my dad tasting this and saying it was the first time he understood why people got excited about fresh mozzarella, and that moment made me realize food isn't just about hunger—it's about changing how someone sees an ingredient. There's something generous about putting a bowl like this in front of someone.
The Secret to Perfect Grilled Chicken
Butterfly your chicken breasts instead of pounding them flat, because butterflying keeps the meat intact while pounding breaks down the fibers. A meat mallet is satisfying but it's also how chicken ends up tough and dense, so resist the urge. The key is thickness consistency, which butterflying gives you naturally, and once you nail the timing on your specific grill, you'll make this same bowl over and over.
Why Balsamic Reduction Changes Everything
Regular balsamic vinegar is tangy and thin, but when you simmer it down, something magical happens—the sweetness intensifies and it becomes this glossy, complex syrup that makes people ask what you did differently. The honey isn't about making it sweet, it's about helping the vinegar caramelize without burning, which is a trick that works for any reduction you attempt. That dark, sticky glaze is what transforms a simple salad into something that feels intentional.
Ways to Make It Your Own
This bowl is flexible enough to meet whatever you have in your kitchen or what's calling to you that day. Cherry tomatoes work beautifully if they're in season, and I've added everything from avocado slices to toasted pine nuts depending on my mood. The bones of the recipe stay the same but the variations keep it from feeling routine.
- Marinate the seasoned chicken for 30 minutes before grilling if you have time, which deepens the flavor without adding complexity.
- Substitute fresh ricotta or even a creamy burrata if you want something richer than standard mozzarella.
- Add a handful of peppery arugula or tender spinach if you want more greens and earthiness beneath the toppings.
Save to Pinterest This bowl became my answer to 'What's for dinner?' because it checks every box without feeling like a compromise. Make it once and you'll understand why it's worth pulling out the grill again.
Recipe FAQs
- → Can I cook the chicken differently?
Absolutely! While grilling adds beautiful char marks, you can pan-sear the chicken in a hot skillet, bake at 400°F for 20-25 minutes, or even use a countertop grill press for similar results.
- → How long does the balsamic reduction keep?
The homemade balsamic reduction will keep in an airtight container in the refrigerator for up to 2 weeks. Bring it to room temperature before using, as it thickens when chilled.
- → Can I meal prep this bowl?
Yes! Store the grilled chicken, balsamic reduction, and salad components separately in airtight containers. The chicken stays fresh for 3-4 days, and the reduction can be made ahead and reheated gently.
- → What can I substitute for fresh mozzarella?
Fresh goat cheese (chèvre), crumbled feta, or even diced avocado work well as alternatives. Each brings a different creaminess and flavor profile to the dish.
- → Is this dish keto-friendly?
This bowl is naturally low-carb and keto-friendly, with just 10g of carbohydrates per serving. The combination of protein and healthy fats makes it satisfying without the need for heavy carbs.