If you’re looking for a dish that’s bursting with flavor but still feels light and fresh, then I think you’re going to absolutely love this Balsamic Chicken with Caprese Salsa Recipe. It’s one of those recipes I keep coming back to because the tangy balsamic reduction paired with the bright, juicy Caprese salsa is just fan-freaking-tastic. Plus, it’s pretty straightforward to make—perfect for dinner any night of the week when you want something elevated but not complicated. Let me walk you through everything so you can get this on your table without a hitch!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tangy balsamic glaze and fresh Caprese salsa create a delicious harmony.
- Juicy, Tender Chicken: Marinating the chicken keeps it flavorful and moist every time.
- Versatile and Easy to Make: Great for quick weeknight meals or impressing guests without stress.
- Fresh, Healthy Ingredients: Packed with wholesome veggies and protein for a balanced meal.
Ingredients You’ll Need
I’ve found that using fresh, ripe ingredients really makes this Balsamic Chicken with Caprese Salsa Recipe shine. A few simple pantry staples combined with garden-fresh basil and juicy tomatoes bring this dish to life. Let’s dive into the must-haves!
- Boneless skinless chicken breasts: Pounding them to an even thickness helps them cook evenly without drying out.
- Extra virgin olive oil: Adds richness and helps the marinade coat the chicken beautifully.
- Lemon juice: Brings a fresh brightness that balances the balsamic’s sweetness.
- Kosher salt & pepper: Essential for seasoning and enhancing all the other flavors.
- Balsamic vinegar: Both for the marinade and a big batch for the reduction that turns into a glaze—you don’t want to skimp on quality here.
- Cherry tomatoes: Quartered for that juicy pop in the Caprese salsa.
- Ripe avocado: Adds creaminess and a lovely contrast to the acidity.
- Mini mozzarella cheese pearls: Melty, mild, and perfect for a fresh Caprese vibe.
- Basil leaves: Minced for a fragrant herbaceous punch.
- Shallots: Finely diced for a subtle oniony sweetness in the salsa.
- Salt & pepper to taste: Because seasoning honestly makes everything better.
Variations
One of the reasons I keep making this dish is how easy it is to customize depending on what’s in season or what you’re craving. Don’t be afraid to experiment to make this Balsamic Chicken with Caprese Salsa Recipe your own!
- Herb Swap: Sometimes I swap out basil for fresh parsley or cilantro for a different flavor twist—it’s surprisingly good!
- Cheese Variation: If you don’t have mini mozzarella pearls, chunks of fresh mozzarella or even burrata work beautifully.
- Extra Heat: Adding a pinch of red pepper flakes to the marinade or salsa gives this recipe a lovely kick that my family totally loves.
- Vegan Twist: I once replaced the chicken with grilled portobello mushrooms and it was just as satisfying, especially with the balsamic glaze.
How to Make Balsamic Chicken with Caprese Salsa Recipe
Step 1: Marinate the Chicken for Maximum Flavor
Start by whisking together your olive oil, lemon juice, and a tablespoon of balsamic vinegar—it’s such a simple mix but packs a punch. Then, place your pounded chicken breasts in a large zip-lock bag and pour in the marinade. Turn the bag to coat each piece evenly, seal it up, and pop it in the fridge for at least 20 minutes. This step is key to getting that tender, juicy chicken that doesn’t dry out on you.
Step 2: Prepare the Balsamic Reduction
While the chicken soaks up all that flavor, pour 1 cup of balsamic vinegar into a small saucepan over medium-high heat. Bring it to a boil, then lower to medium-low and let it simmer, stirring occasionally, until it reduces by half and thickens enough to coat the back of a spoon. Watch it carefully so it doesn’t burn—this reduction will be your luscious glaze, so don’t rush it!
Step 3: Cook the Chicken Just Right
Transfer your marinated chicken and its marinade into a large skillet set over medium-high heat. Let each side sizzle away, undisturbed, for 6-8 minutes until golden and cooked through—an instant-read thermometer hitting 165°F is your best friend here. I promise this slow-cooking step makes the chicken extra tender and infuses it with all those tangy herbacious notes.
Step 4: Whip Up the Caprese Salsa
While the chicken finishes cooking, mix together your quartered cherry tomatoes, diced ripe avocado, mini mozzarella pearls, minced basil, and finely diced shallots in a bowl. Season with salt and pepper to taste. This fresh salsa is like summer on a plate—juicy, creamy, and herbaceous all at once.
Step 5: Assemble and Serve
Place your warm, balsamic-glazed chicken breasts on plates and spoon over a generous helping of that vibrant Caprese salsa. Drizzle some of the balsamic reduction you set aside for an extra burst of acidity and sweetness. Bask in the compliments—you just nailed this!
Pro Tips for Making Balsamic Chicken with Caprese Salsa Recipe
- Even Thickness Matters: Pounding your chicken breasts to uniform thickness helps them cook evenly, so you avoid dry edges and raw centers.
- Don’t Skip the Reduction: Making your own balsamic glaze is worth the extra few minutes—it adds depth and a beautiful glossy finish that store-bought just can’t match.
- Room Temperature Chicken: Let the chicken sit out for about 10 minutes before cooking; it helps cook more evenly and keeps the meat juicy.
- Fresh Ingredients in Salsa: Use the freshest basil and ripe tomatoes to make your Caprese salsa truly pop with flavor.
How to Serve Balsamic Chicken with Caprese Salsa Recipe
Garnishes
I usually finish this dish with a sprinkle of extra fresh chopped basil or even a few whole leaves for a stunning presentation. A light drizzle of good-quality olive oil right before serving also adds a lovely shine and richness.
Side Dishes
My go-to sides here are simple – something like garlic roasted asparagus or a lightly dressed arugula salad. If you want something heartier, creamy mashed potatoes or a fluffy quinoa pilaf work beautifully to soak up those balsamic juices.
Creative Ways to Present
For special occasions, I love serving this on a wooden board with the chicken sliced and fanned out, topped with salsa spooned artfully around it. Add edible flowers or microgreens for a pop of color—I promise your guests will be impressed!
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and Caprese salsa separately in airtight containers in the fridge. This keeps the salsa fresh and the chicken juicy for up to 3 days. Just make sure to add salsa to the chicken right before serving to avoid sogginess.
Freezing
While I don’t usually freeze the Caprese salsa because fresh tomatoes and avocado don’t freeze well, the balsamic chicken freezes beautifully. After cooking, let it cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
The best way I’ve found to reheat leftover chicken is gently in a skillet over medium-low heat with a splash of water or chicken stock to keep it moist. Avoid the microwave if you can – it tends to dry the chicken out. Add your Caprese salsa fresh after reheating for the best flavor.
FAQs
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Can I use chicken thighs instead of chicken breasts for this recipe?
Absolutely! Boneless, skinless chicken thighs work great here and often turn out even juicier thanks to their higher fat content. Just adjust the cooking time slightly, as thighs might take a few extra minutes to reach 165°F internally.
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How long can I marinate the chicken for this Balsamic Chicken with Caprese Salsa Recipe?
I usually marinate it for about 20-30 minutes to get great flavor without the citrus starting to break down the chicken too much. If you want to plan ahead, overnight marinating works too—just keep it refrigerated to be safe!
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Is the balsamic reduction difficult to make?
Not at all! It just requires a little patience and gentle simmering until the vinegar reduces by half and thickens. Just keep an eye on it and stir occasionally to prevent burning, and you’ll have a luscious glaze that tastes incredible.
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Can I prepare the Caprese salsa in advance?
You can prep it a few hours ahead, but I recommend adding avocado right before serving to avoid browning. Keep the salsa covered in the fridge, and mix it gently before plating.
Final Thoughts
This Balsamic Chicken with Caprese Salsa Recipe holds a special spot in my recipe rotation because it’s reliably delicious and always sparks joy at the dinner table. It’s one of those dishes that feels like a treat but comes together with minimal fuss—a total win in my book. If you try this out, I’d love to hear how it turns out for you and any fun twists you’ve added. Grab those fresh ingredients, and I promise you’re in for a crowd-pleaser!
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: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
Description
This Balsamic Chicken with Caprese Salsa is a delicious and vibrant dish featuring tender, juicy chicken breasts marinated in a flavorful balsamic and lemon dressing, pan-seared to perfection, and topped with a refreshing salsa made from cherry tomatoes, avocado, mini mozzarella pearls, basil, and shallots. The balsamic reduction adds a sweet and tangy glaze that beautifully complements the savory chicken and fresh salsa, making it a perfect meal for any occasion.
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, and diced
- 1 cup mini mozzarella cheese pearls
- ½ cup (12 g) basil leaves, minced
- 2 small shallots, finely diced
- Salt and pepper, to taste
Instructions
- Prepare the Marinade: In a large bowl, whisk together the extra virgin olive oil, lemon juice, and 1 tablespoon balsamic vinegar until well combined.
- Marinate the Chicken: Place the pounded chicken breasts into a large zip-lock bag. Pour the marinade over the chicken, seal the bag, and turn it to evenly coat the chicken breasts. Refrigerate and let the chicken marinate for 20 minutes to absorb the flavors.
- Make the Balsamic Reduction: While the chicken is marinating, pour 1 cup of balsamic vinegar into a small saucepan over medium-high heat. Bring it to a boil, then reduce the heat to medium-low. Stir occasionally as the vinegar reduces by half and thickens to coat the back of a spoon. Remove from heat and set aside to cool. The reduction will continue to thicken as it cools.
- Cook the Chicken: Heat a large skillet over medium-high heat. Transfer the marinated chicken breasts, along with the marinade, into the skillet. Cook the chicken undisturbed for 6-8 minutes until nicely browned, then flip and cook the other side for another 6-8 minutes. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Remove the skillet from heat and let the chicken rest briefly.
- Prepare the Caprese Salsa: In a medium bowl, combine the quartered cherry tomatoes, diced avocado, mini mozzarella cheese pearls, minced basil, and finely diced shallots. Season with salt and pepper to taste. Toss gently to combine all ingredients evenly.
- Serve: Plate the cooked chicken breasts and top each one generously with the caprese salsa. Drizzle the cooled balsamic reduction over the chicken and salsa for an added burst of flavor. Serve immediately and enjoy!
Notes
- Balsamic Chicken with Caprese Salsa offers a delightful mix of tender, juicy chicken and a fresh, vibrant salsa that provides a wonderful balance of textures and flavors.
- The balsamic reduction should be thick and syrupy to properly glaze the chicken, adding a rich sweetness that contrasts beautifully with the sharpness of the salsa.
- For best results, pound the chicken breasts to even thickness to ensure uniform cooking.
- Use fresh, ripe avocado and high-quality mozzarella pearls to maximize the freshness and creaminess of the salsa.
- This dish pairs well with a side of steamed vegetables or a light salad for a well-rounded meal.
Nutrition
- Serving Size: 1 chicken breast with salsa
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 570 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 85 mg
