Whether the grill is out of gas or you just desire something fresh, this cast iron Grilled Chicken Caprese dinner is a sweet, tangy, and juicy option any night of the week.
Spring and summer in Maine are full of two things: bugs and juicy tomatoes. We typically grow the traditional larger tomatoes in the garden, However, in recent years I have been drawn to the smaller cherry-like tomatoes. Because they taste like happiness.
Not only do they mature faster, but they also are a bit sweeter and are the perfect size for placing atop a burger or in this case, a balsamic glazed chicken breast. In addition, there tends to be a bit more meat in the center of these tiny tomatoes which also lend themselves to sticking well during the cooking process of this dish.
The fact that this grilled chicken can be done right from the stove-top and into the oven is another win for me – no bugs swarming my head as I stand outside at the grill.
How to make a Homemade Balsamic Glaze
Ingredients and items you will need:
- Balsamic Vinegar
- Sugar or Brown Sugar
- Small saucepan or personal cast iron skillet
- Mason Jar (depending on quantity made)
It takes only 10 minutes for this balsamic glaze to come together. First, start by heating a small saucepan or a personal cast iron skillet over medium heat for just a minute. I used 1 Tablespoon of sugar (you can use brown sugar or your choice of sugar substitute based on your preference) and 1/4 cup of balsamic vinegar.
Next, whisk off and on for 5-10 minutes until the sugar is dissolved and liquid has been reduced. Reduce by half or until the back of a spoon stays coated upon removal from the glaze. Also, if you make a double or triple batch you can multiply the recipe. Just note the reduction time may take longer.
Last but not least, you can store the glaze in a mason jar with a lid in the refrigerator for up to two weeks. This homemade balsamic glaze is like the icing on the chicken. So. Good.
Easy Summer sides for Grilled Chicken Caprese
- Cucumber Tomato Avocado Salad
- Brussels Sprout Slaw Recipe
- Strawberry Spinach Summer Salad
- Bow Tie Pasta Salad
Grilled Chicken Caprese
- Cast Iron Grill Pan
- Saucepan or personal skillet
- Cutting board
- Measuring utensils and cups
Homemade Balsamic Reduction
- 1 Tablespoon sugar can be brown sugar
- 1/4 cup Balsamic vinegar
- 2 pounds chicken breasts 1 pound each approximately
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon fine black pepper
- 3/4 teaspoon garlic powder
- 8 slices fresh Mozzarella Cheese
- 4 vine tomatoes
- 3 basil leaves
- Heat your saucepan or personal skillet over medium heat, and pre-heat the oven to 350F.
- Add sugar and Balsamic vinegar to the saucepan/skillet and whisk off and on for 10 minutes until reduced by almost half. Then remove from heat.
- Heat your grill pan on setting four, just below medium heat, until the grill pan is approximately 300F.
- While grill pan is heating, use a rubber grill brush to brush 1 Tablespoon of olive oil onto one side of the chicken breasts.
- Mix the spices together in a small bowl and sprinkle half between the two top sides of the chicken where the oil was just brushed.
- Place chicken top side down on the grill pan and repeat the oil and seasoning process for the now top side.
- Resist the urge to move the chicken. Let the chicken sear in the grill pan for 10 minutes on the first side.
- Flip the chicken over to grill the other side and brush the now top of the chicken with your balsamic reduction.
- Let chicken cook in grill pan untouched for another 10 minutes.
- Top the chicken with 4 slices each of freshly sliced Mozzarella cheese.
- Finish cooking in oven for 10 minutes.
- Add slices of tomatoes and allow to cook for another 5 minutes. At this point, the internal temperature should be approximately 160F/165F.
- Remove from oven and allow to rest in the grill pan for 5 minutes while you chiffon fresh basil to place on top.
- Serve warm and drizzle extra balsamic reduction as you wish.