Grilled Caprese Chicken Finished with a Fresh Pesto Drizzle Using Pesto Olive Oil Blend

Juicy grilled chicken gets layered with juicy tomatoes, creamy mozzarella, and fragrant basil, then finished with a glossy pesto drizzle that ties everything together in one fresh, colorful bite. The Pesto Infused Olive Oil Blend brings sweet Genovese basil, garlic, and a subtle nutty note into the drizzle so the whole plate tastes more vibrant and complete. It is just the thing for a weeknight dinner, summer patio meal, or casual entertaining spread, and it delivers that restaurant-quality feel at home.

Garden Infuzions

Grilled Caprese Chicken Finished with a Fresh Pesto Drizzle Using Pesto Olive Oil Blend

Juicy grilled chicken, ripe tomatoes, creamy mozzarella, and fresh basil come together with a bright pesto drizzle for a simple dinner that tastes like summer on a plate.

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Prep Time 20 minutes mins

Cook Time 16 minutes mins

Total Time 36 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 boneless skinless chicken breasts (about 1 1/2 pounds)
• 1/4 cup Pesto Infused Olive Oil Blend plus 1 tablespoon for the tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 pint cherry tomatoes halved
• 8 ounces fresh mozzarella sliced
• 1/4 cup fresh basil leaves torn
• 1 tablespoon balsamic glaze
• 1 lemon cut into wedges
• 1/4 cup plain Greek-style pesto loosened with 1 to 2 tablespoons warm water

Equipment

• 1 Grill or grill pan for cooking the chicken
• 1 Mixing bowl for seasoning the chicken
• 1 Small bowl for loosening the pesto drizzle
• 1 Tongs for turning the chicken
• 1 Instant-read thermometer to check doneness
• 1 Cutting board for slicing and serving

Method

 

Instructions

1. Pat the chicken dry and place it in a bowl with 2 tablespoons of the Pesto Infused Olive Oil Blend, the salt, black pepper, and garlic powder. Toss to coat and let it sit while you prep the rest.
2. Heat a grill or grill pan over medium-high heat and lightly oil the grates or surface.
3. In a small bowl, toss the cherry tomatoes with the remaining 1 tablespoon Pesto Infused Olive Oil Blend and a pinch of salt. Set aside.
4. Grill the chicken for 5 to 7 minutes per side, or until the thickest part reaches 165°F and the outside has good grill marks.
5. Transfer the chicken to a plate and let it rest for 5 minutes.
6. Top each chicken breast with sliced mozzarella, then pile on the tomatoes and torn basil.
7. Stir the pesto with warm water until it is spoonable, then drizzle it over the chicken and finish with balsamic glaze and lemon wedges.
8. Serve right away while the cheese is soft and the tomatoes are warm.

Notes

For the best texture, use ripe tomatoes and slice the mozzarella just before serving. If the pesto drizzle thickens while it sits, add a little more warm water and stir again until it flows easily.

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Recipe Tips

Let the chicken rest for a few minutes after grilling so the juices stay where they belong. If your tomatoes are extra juicy, place the sliced chicken on the plate first and spoon the pesto drizzle over the top just before serving.

Serving Suggestions

Serve this chicken with grilled bread, roasted potatoes, or a simple green salad. It also works nicely alongside pasta, couscous, or a platter of summer vegetables for a fuller dinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the pesto drizzle separate if you can, then add it after reheating or when serving cold.

Variations

Swap the mozzarella for fresh burrata, use sliced heirloom tomatoes when they are in season, or tuck the chicken into toasted rolls for an easy sandwich. You can also make it with thick-cut grilled zucchini for a lighter plate.

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