I’m so excited to share this recipe with you! My Balsamic Chicken with Caprese Salsa is a total game-changer for busy weeknights, but it’s also fancy enough to serve to guests. Tender, juicy balsamic-marinated chicken breasts topped with a vibrant Caprese salsa and a drizzle of balsamic glaze… seriously, what’s not to love?1. The combination of flavors and textures is just perfect, and it’s so satisfying1. Plus, it’s based on my Chicken Caprese Salad, which is another must-try!1.
Why You’ll Love This Recipe
- Quick and Easy: From prep to plate, this dish is ready in under an hour1.
- Flavor Explosion: The balsamic marinade infuses the chicken with a rich, tangy flavor, while the Caprese salsa adds a burst of freshness1.
- Healthy and Delicious: Packed with protein and fresh ingredients, this is a meal you can feel good about eating.
- Versatile: Serve it as a main course, on a salad, or in a sandwich – the possibilities are endless3.
Quick Facts
- Prep Time: 20 minutes1
- Marinating Time: 20 minutes1
- Cook Time: 12 minutes1
- Total Time: 52 minutes1
- Servings: 446
Ingredients
For the Balsamic Chicken:
- 4 boneless, skinless chicken breasts, pounded to an even thickness1
- ¼ cup extra virgin olive oil1
- ½ medium lemon, juiced1
- 1 teaspoon kosher salt1
- 1 teaspoon pepper1
- 1 tablespoon balsamic vinegar1
For the Balsamic Reduction:
- 1 cup (255g) balsamic vinegar1
For the Caprese Salsa:
- 2 cups (298g) cherry tomatoes, quartered1
- 1 medium ripe avocado, peeled, pitted, and diced1
- 1 cup mini mozzarella cheese pearls1
- ½ cup (12g) fresh basil leaves, minced1
- 2 small shallots, finely diced1
- Salt & pepper, to taste1
Let’s Get Cooking!
- Marinate the Chicken: In a bowl, whisk together the olive oil, lemon juice, salt, pepper, and balsamic vinegar. Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Make sure the chicken is evenly coated. Marinate in the refrigerator for at least 20 minutes, or up to 4 hours.
- Make the Balsamic Reduction: In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce the heat to low and let simmer for about 15-20 minutes, or until the vinegar has reduced by half and thickened slightly. Be careful not to burn it! Set aside to cool1.
- Prepare the Caprese Salsa: In a medium bowl, combine the quartered cherry tomatoes, diced avocado, mozzarella pearls, minced basil, and diced shallots. Season with salt and pepper to taste. Gently toss to combine1.
- Cook the Chicken: Preheat your grill or skillet to medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for about 6-8 minutes per side, or until it’s cooked through and the internal temperature reaches 165°F (74°C)6.
- Assemble and Serve: Place the cooked chicken breasts on a platter. Top with the Caprese salsa and drizzle with the balsamic reduction. Serve immediately and enjoy!
Tips for Customization
- Add a little pesto: Spread some basil pesto on the chicken before adding the Caprese topping56.
- Spice it up: Add a pinch of red pepper flakes to the marinade or salsa for a little heat.
- Get cheesy: Use regular mozzarella, burrata, or any other cheese you like in the salsa3.
- Grill it: Grill the chicken instead of cooking it in a skillet for a smoky flavor567.
Serving Suggestions
- Serve over a bed of mixed greens for a light and refreshing salad23.
- Make a Caprese chicken sandwich on toasted bread or a baguette3.
- Serve with a side of roasted vegetables, such as asparagus or zucchini.
- Pair with a simple pasta dish for a complete meal.
FAQs
Can I use chicken thighs instead of chicken breasts?
- Absolutely! Chicken thighs will add even more flavor and juiciness to the dish2. Just be sure to adjust the cooking time accordingly.
Can I make the balsamic reduction ahead of time?
- Yes, you can make the balsamic reduction up to a few days in advance. Store it in an airtight container in the refrigerator.
What if I don’t have fresh basil?
- If you don’t have fresh basil, you can use dried basil in the Caprese salsa. Use about 1-2 teaspoons of dried basil4.
