If you’re craving something that feels both fresh and indulgent, I’ve got just the thing for you — my Balsamic Chicken with Caprese Salsa Recipe. This dish brings together juicy, perfectly cooked balsamic-glazed chicken and a vibrant, tangy Caprese salsa that just sings with flavor. I absolutely love how the sweet balsamic reduction contrasts with the creamy mozzarella and ripe tomatoes, making every bite unforgettable. Trust me, once you try this, it’ll be a go-to in your meal rotation!
Why You’ll Love This Recipe
- Simple Ingredients: All of them are easy to find and come together quickly.
- Bursting with Flavor: The tangy balsamic reduction paired with fresh Caprese salsa balances richness and brightness perfectly.
- Juicy and Tender: Marinating the chicken keeps it moist and flavorful every time.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a casual gathering, this dish impresses without stress.
Ingredients You’ll Need
These ingredients shine together by combining savory, fresh, and tangy notes. When I shop for this recipe, I always opt for really ripe avocados and the freshest basil I can find — those small details make a huge difference in the final result.
- Boneless skinless chicken breasts: Pound them evenly to help them cook uniformly and stay juicy.
- Extra virgin olive oil: Adds rich, fruity flavor and helps with marinating the chicken.
- Fresh lemon juice: Brightens the marinade and balances the balsamic vinegar’s sweetness.
- Kosher salt & pepper: Essential for seasoning and bringing out all the flavors.
- Balsamic vinegar: Two different uses here — one for the marinade and a larger amount to reduce into a luscious glaze.
- Cherry tomatoes: Quartered for bite-sized bursts of freshness.
- Ripe avocado: Peeled and diced; it adds creaminess that pairs beautifully with the tangy elements.
- Mini mozzarella pearls: Melt-in-your-mouth cheese that’s perfect for Caprese salsa.
- Fresh basil leaves: Minced finely to release their aromatic, peppery notes.
- Shallots: Finely diced for a mild onion flavor without overwhelming the salsa.
Variations
I love encouraging you to make this recipe your own. Over time, I’ve tweaked things here and there and found some fun ways to personalize it — you’ll enjoy making it yours too!
- Grilled Version: Sometimes, I throw the chicken on the grill instead of the skillet for that smoky flavor that adds an amazing depth.
- Vegan Twist: Swap chicken for grilled portobello mushrooms and use vegan mozzarella or omit cheese for a plant-based version.
- Spice it Up: Add a pinch of crushed red pepper to the salsa for a little heat when I’m in the mood for a kick.
- Seasonal Salsa: During summer, I throw in some fresh peaches or nectarines to the Caprese salsa for a sweet twist that my family adores.
How to Make Balsamic Chicken with Caprese Salsa Recipe
Step 1: Marinate the Chicken
Start by whisking together the olive oil, lemon juice, and balsamic vinegar in a large bowl. Pour this marinade over the chicken breasts inside a zip-lock bag and turn to coat. I always let mine marinate for about 20 minutes in the refrigerator — not too long to avoid overpowering but just enough to infuse flavor. This step is crucial to achieve tender, juicy chicken.
Step 2: Prepare the Balsamic Reduction
While the chicken soaks up all that goodness, it’s the perfect time to make the balsamic reduction. Pour the balsamic vinegar into a small saucepan, bring it to a boil over medium-high heat, then reduce the heat to medium-low. Stir occasionally until the vinegar reduces by half and thickens to coat the back of a spoon. It smells divine and adds the richest flavor kick when drizzled on top.
Step 3: Cook the Chicken
Transfer the marinated chicken from the bag into a hot skillet. Make sure your pan is nicely heated to medium-high before adding the chicken — this helps get that beautiful sear. Cook the breasts undisturbed for 6-8 minutes on each side until the internal temperature hits 165°F. I like to use a meat thermometer for accuracy; it saves you from overcooking and drying out the chicken.
Step 4: Mix Your Caprese Salsa
While the chicken rests for a couple of minutes, toss together your Caprese salsa. Combine the quartered cherry tomatoes, diced avocado, mini mozzarella pearls, minced basil, and finely diced shallots. Season with a pinch of salt and pepper to taste. This fresh salsa is best served immediately — it’s the perfect cool and creamy contrast to the warm chicken.
Step 5: Plate and Serve
Place a chicken breast on each plate, spoon over the Caprese salsa generously, and drizzle with that gorgeous balsamic reduction you made earlier. Your taste buds are in for a treat!
Pro Tips for Making Balsamic Chicken with Caprese Salsa Recipe
- Marinate, But Don’t Overdo It: I found that 20 minutes is the sweet spot to infuse flavor without breaking down the chicken’s texture.
- Use a Meat Thermometer: This little gadget is a game-changer — it keeps the chicken juicy by preventing overcooking.
- Let the Reduction Cool Slightly: Pouring hot glaze can be messy, and it thickens perfectly as it cools, so give it some time.
- Prepare Salsa Last Minute: The avocado can brown quickly, so mix it just before serving for the freshest taste and presentation.
How to Serve Balsamic Chicken with Caprese Salsa Recipe
Garnishes
I like to sprinkle a few torn whole basil leaves right on top along with a little cracked black pepper — it adds a gorgeous pop of green and fresh aroma. Sometimes, if I’m feeling fancy, I add a tiny drizzle of high-quality extra virgin olive oil for an extra silky finish.
Side Dishes
One of my favorite side dishes to pair with this balsamic chicken is a simple garlic roasted asparagus or a light, fluffy quinoa salad. Both add texture and a contrasting flavor that complements the richness of the chicken and salsa beautifully.
Creative Ways to Present
When I’ve had friends over, I like to serve this on a large wooden board — chicken breasts sliced slightly, topped with Caprese salsa, scattered basil leaves, and drizzle the balsamic reduction artistically around. It makes for a casual yet impressive sharing platter that gets everyone talking.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and salsa separately in airtight containers in the fridge. This keeps the salsa fresh and prevents the avocado from browning too quickly. Leftover chicken stays juicy and reheats nicely for quick lunches.
Freezing
I don’t usually freeze the Caprese salsa because fresh ingredients don’t hold up well, especially avocado. However, the cooked balsamic chicken freezes beautifully if you want to double the batch and save some for later.
Reheating
To reheat, I gently warm the chicken in a skillet over medium heat with a splash of water or broth to keep it moist. I always add fresh Caprese salsa on top after reheating, which brightens up the dish as if it were freshly made.
FAQs
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Can I make the balsamic reduction ahead of time?
Absolutely! The balsamic reduction can be prepared a day or two in advance and stored in the refrigerator. Just bring it to room temperature or warm it slightly before using, as it thickens more in the fridge.
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What if I don’t have shallots — can I substitute something else?
You can use finely diced red onions or sweet onions as a substitute, but shallots add a milder, more delicate flavor that really enhances the Caprese salsa without overpowering it.
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How do I know when the chicken is cooked through?
The best way is to use a meat thermometer — look for an internal temperature of 165°F. If you don’t have one, cut into the thickest part and make sure the juices run clear, with no pink inside.
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Can I use regular mozzarella instead of mini pearls?
Yes! If you don’t have mini mozzarella pearls, just dice regular fresh mozzarella into small cubes. They’ll work just as well in the salsa.
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Is this recipe gluten-free?
Yes, this Balsamic Chicken with Caprese Salsa Recipe is naturally gluten-free, making it a safe and delicious option for those avoiding gluten.
Final Thoughts
This recipe holds such a special place in my heart because it strikes the perfect balance between simple and impressive. I love sharing the Balsamic Chicken with Caprese Salsa Recipe with friends who then tell me it quickly becomes one of their favorites too. It’s an easy way to elevate a weeknight dinner or wow a crowd with fresh, vibrant flavors that everyone enjoys. Give it a try soon — I’m pretty sure you’re going to love it just as much as I do!
Print
Balsamic Chicken with Caprese Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings (4 chicken breasts)
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
Balsamic Chicken with Caprese Salsa features tender, juicy chicken breasts marinated in a tangy mixture of olive oil, lemon juice, and balsamic vinegar, pan-seared to perfection and topped with a refreshing caprese salsa made of cherry tomatoes, avocado, mini mozzarella pearls, basil, and shallots. This dish offers a delightful balance of savory and fresh flavors, perfect for a satisfying meal.
Ingredients
Chicken and Marinade
- 4 boneless skinless chicken breasts, pounded to an even thickness
- ¼ cup extra virgin olive oil
- ½ medium lemon, juiced
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 tablespoon balsamic vinegar
Balsamic Reduction
- 1 cup (255 g) balsamic vinegar
Caprese Salsa
- 2 cups (298 g) cherry tomatoes, quartered
- 1 medium ripe avocado, peeled, pitted, diced
- 1 cup mini mozzarella cheese pearls
- ½ cup (12 g) basil leaves, minced
- 2 small shallots, finely diced
- Salt & pepper, to taste
Instructions
- Prepare the Marinade and Marinate Chicken: In a large bowl, whisk together the olive oil, lemon juice, and balsamic vinegar. Place the chicken breasts into a large zip-lock bag. Pour the marinade over the chicken and turn the bag to coat the chicken evenly. Place the bag in the refrigerator and let the chicken marinate for 20 minutes.
- Make Balsamic Reduction: While the chicken marinates, pour 1 cup of balsamic vinegar into a small saucepan and bring it to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the vinegar is reduced by half and thick enough to coat the back of a spoon. Remove from heat and set aside to cool; it will thicken further as it cools.
- Cook the Chicken: When ready, transfer the marinated chicken along with the marinade to a large skillet over medium-high heat. Cook the chicken undisturbed for 6-8 minutes to develop a nice sear. Flip the chicken and cook the other side for an additional 6-8 minutes or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest briefly.
- Prepare Caprese Salsa: While the chicken cooks or rests, combine quartered cherry tomatoes, diced avocado, mini mozzarella pearls, minced basil, and diced shallots in a mixing bowl. Season with salt and pepper to taste and gently toss to combine.
- Assemble and Serve: Plate the cooked chicken breasts and generously top each with a scoop of the caprese salsa. Drizzle some balsamic reduction over the chicken and salsa for extra flavor. Serve immediately and enjoy the delightful combination of flavors.
Notes
- Balsamic Chicken with Caprese Salsa is tender and juicy balsamic chicken topped with delicious and refreshing caprese salsa.
- The combination of the warm chicken and cool, fresh salsa creates a perfect balance of flavors and texture that is completely satisfying.
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- Balsamic reduction adds a sweet and tangy glaze that enhances the dish beautifully.
Nutrition
- Serving Size: 1 chicken breast with caprese salsa
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg
