Grilled Caprese Chicken with Basil Infused Olive Oil

Grilled Caprese Chicken with Basil Infused Olive Oil brings together juicy chicken breasts, blistered cherry tomatoes, creamy fresh mozzarella, and torn basil for a bright, satisfying dinner. The Basil Infused Olive Oil threads sweet Genovese basil, fresh herb aroma, and a clean savory finish through the whole dish, so every bite lands with that classic caprese balance. It’s an easy weeknight grill recipe that still feels special enough for summer entertaining and dinner with friends.

Garden Infuzions

Grilled Caprese Chicken with Basil Infused Olive Oil

Juicy grilled chicken gets layered with ripe tomatoes, fresh mozzarella, and basil-infused olive oil for a bright, savory caprese dinner that tastes like summer on a plate.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons Basil Infused Olive Oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 pint cherry tomatoes
• 8 ounces fresh mozzarella sliced
• 1/4 cup fresh basil leaves torn
• 2 tablespoons balsamic glaze
• 1 tablespoon extra virgin olive oil
• 1 lemon cut into wedges

Equipment

• 1 Grill or grill pan For cooking the chicken
• 1 Mixing bowl For tossing tomatoes
• 1 Tongs For turning chicken and tomatoes
• 1 Instant-read thermometer For checking doneness
• 1 Cutting board For resting and slicing

Method

 

Instructions

1. Pat the chicken dry and brush it with 1 tablespoon of the Basil Infused Olive Oil.
2. Season both sides with salt, pepper, and garlic powder.
3. Preheat a grill or grill pan over medium-high heat and lightly oil the grates if needed.
4. Grill the chicken for 5 to 7 minutes per side, until the center reaches 165°F.
5. While the chicken cooks, toss the cherry tomatoes with the remaining 1 tablespoon Basil Infused Olive Oil and a pinch of salt.
6. During the last 2 minutes of cooking, add the tomatoes to the grill or a hot skillet so they blister and soften.
7. Top each chicken breast with mozzarella slices and let them warm just until softened.
8. Transfer the chicken to a plate, spoon the tomatoes over the top, and finish with torn basil and balsamic glaze.
9. Serve right away with lemon wedges on the side.

Notes

If the mozzarella is very cold, let it sit at room temperature for a few minutes so it softens quickly on the hot chicken. A balsamic glaze gives the plate a sweet-tart finish, but use just enough to accent the tomatoes and basil oil. For a stronger grill mark, leave the chicken alone while it sears before turning.

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Recipe Tips

Let the chicken rest for a few minutes after grilling so the juices settle before you slice it. If your tomatoes are especially juicy, spoon some of their pan juices over the chicken right before serving. For the cleanest melt, add the mozzarella at the very end so it softens without losing its shape.

Serving Suggestions

Serve this with grilled bread, a simple green salad, or roasted potatoes for a fuller plate. It also works well alongside pasta, especially when you want an easy dinner that feels fresh and colorful.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in a skillet or low oven so the chicken stays tender and the cheese softens again without overcooking.

Variations

Swap the chicken breasts for boneless thighs if you want a richer grilled finish. You can also tuck the mixture into toasted rolls, pile it over pasta, or serve it as a sliced salad-style main with extra basil oil.

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