If you’re looking for a dinner that feels both elegant and fresh, you’ve got to try my Balsamic Chicken with Caprese Salsa Recipe. This is one of those dishes I always come back to when I want something tasty, colorful, and that hits all the right flavor notes—tangy, sweet, creamy, and bright all at once. Trust me, once you make this, it’ll become a go-to meal you’ll love serving to family and friends who’ll rave about it.
Why You’ll Love This Recipe
- Bursting with Fresh Flavors: The caprese salsa is a bright mix of basil, tomato, and mozzarella that wonderfully complements the rich balsamic chicken.
- Simple Ingredients, Big Impact: You likely already have most ingredients on hand, and the technique is straightforward for even weeknight cooking.
- Perfect Balance of Textures: Juicy chicken topped with creamy avocado and melty mozzarella pearls makes every bite a delight.
- A Crowd-Pleaser Every Time: I’ve served this at casual dinners and parties, and it always disappears fast!
Ingredients You’ll Need
Each ingredient plays a special part here, whether it’s creating the tangy marinade or the fresh salsa that finishes the dish. When picking your ingredients, make sure to grab ripe avocados and fresh basil for the best flavor boost.
- Chicken breasts: Pounding them evenly helps them cook uniformly and stay juicy.
- Extra virgin olive oil: Adds a subtle richness and helps the marinade coat the chicken perfectly.
- Lemon juice: Gives a fresh acidic pop that brightens the marinade immensely.
- Kosher salt and pepper: Seasoning essentials—don’t skimp!
- Balsamic vinegar: Used both in the marinade and reduced as a syrupy drizzle, it lends a gorgeous sweet and tangy depth.
- Cherry tomatoes: Their sweetness balances the tartness of the balsamic.
- Avocado: Creamy and smooth, the avocado pairs beautifully with the sharper elements.
- Mini mozzarella pearls: Melt-in-your-mouth cheese that’s just so fun to eat.
- Fresh basil leaves: The fragrant herby flavor is key to that classic caprese vibe.
- Shallots: Finely diced for a subtle onion flavor without overpowering the salsa.
Variations
I love putting my own spin on this Balsamic Chicken with Caprese Salsa Recipe. Feel free to tweak the salsa depending on what you have or your taste preferences—you can even switch up the protein if you want!
- Grilled Variation: I’ve grilled the chicken instead of pan-searing it, which gives a beautiful smoky char and extra flavor especially for summer cookouts.
- Dairy-Free: Swap out mozzarella pearls for diced ripe avocado or a sprinkle of toasted pine nuts to keep it creamy without cheese.
- Extra Heat: Adding a pinch of red pepper flakes into the salsa gives a nice little kick if you like spice.
- Seasonal Twist: In fall, I swap tomatoes for roasted red peppers to add a deeper sweetness and smoky note to the salsa.
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 bowl. Pour this marinade over the chicken breasts sealed in a zip-lock bag, then toss to coat evenly. Let the chicken chill in the fridge for about 20 minutes—this short marinade time helps tenderize the chicken and infuse it with tangy goodness without overwhelming it.
Step 2: Make the Balsamic Reduction
While your chicken is marinating, pour the 1 cup of balsamic vinegar into a small saucepan and bring it to a gentle boil over medium-high heat. Then reduce the heat and let it simmer, stirring occasionally, until it’s reduced by half and syrupy enough to coat the back of a spoon. Set it aside to cool—it thickens as it cools and will be the perfect drizzle to finish your dish.
Step 3: Cook the Chicken
Heat a skillet over medium-high heat and add the marinated chicken with the marinade. Cook the chicken undisturbed for 6-8 minutes on one side, then flip it and cook another 6-8 minutes until it’s cooked through to 165°F internal temperature. One thing I learned is that patience here pays off—don’t flip too often, so you get that beautiful caramelized crust from the balsamic marinade.
Step 4: Prepare the Caprese Salsa
While the chicken cooks, in a bowl combine quartered cherry tomatoes, diced avocado, mini mozzarella pearls, minced basil, and finely diced shallots. Season with salt and pepper to taste. This salsa doesn’t need cooking; just toss everything gently to combine flavors and maintain that fresh, vibrant quality.
Step 5: Serve It Up
Top each cooked chicken breast with a generous spoonful of the caprese salsa, then finish with a drizzle of your beautifully thickened balsamic reduction. I love how the reduction glistens, making this both a feast for your eyes and your palate!
Pro Tips for Making Balsamic Chicken with Caprese Salsa Recipe
- Even Thickness Matters: Pound your chicken breasts to an even thickness so they cook evenly and stay juicy, avoiding dry edges.
- Don’t Skip the Reduction: Taking the time to reduce the balsamic vinegar adds that rich sweetness that elevates the whole dish.
- Season the Salsa Last: Adding salt just before serving keeps your tomatoes and avocado vibrant without getting watery.
- Avoid Overcrowding the Pan: Cook chicken in batches if needed so each breast has space to develop a nice sear instead of steaming.
How to Serve Balsamic Chicken with Caprese Salsa Recipe
Garnishes
I usually sprinkle some fresh additional basil leaves on top for a pop of color and extra aroma. A tiny pinch of flaky sea salt on the salsa right before serving also adds a lovely crunch and flavor burst that I love.
Side Dishes
This chicken pairs beautifully with light sides like garlic roasted asparagus, a simple green salad with lemon vinaigrette, or even some crusty bread to soak up the balsamic goodness. For something heartier, creamy risotto or mashed potatoes work wonders too.
Creative Ways to Present
For a dinner party, I sometimes serve the chicken sliced on a large platter with the salsa spooned over and the balsamic drizzle artistically zigzagged. You can also stuff the salsa inside grilled chicken breasts and secure with toothpicks for an impressive presentation.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and salsa separately in airtight containers in the fridge. The chicken stays moist this way, and the salsa keeps its fresh texture without getting soggy.
Freezing
While freezing the marinated chicken works well, I recommend freezing without the caprese salsa since fresh tomatoes and mozzarella lose their texture after freezing. You can always make a fresh salsa to go with reheated chicken later.
Reheating
Reheat chicken gently in a skillet over medium-low heat, covered, to keep it moist without drying out. Add fresh salsa on top afterward for that fresh flavor punch.
FAQs
-
Can I use chicken thighs instead of chicken breasts for this recipe?
Absolutely! Boneless, skinless chicken thighs can add a bit more richness because of their higher fat content. Just adjust the cooking time slightly since thighs may need a bit longer to cook through thoroughly.
-
How long can I marinate the chicken?
I find that 20 to 30 minutes is enough to soak in the flavors without breaking down the chicken too much. You can marinate up to 2 hours if you’d like, but beyond that, the lemon juice can start to affect the texture.
-
What size chicken breasts work best?
Medium-sized chicken breasts work best here because they cook evenly when pounded to an even thickness. If you have very large breasts, slicing them in half horizontally can help ensure even cooking.
-
Can I make the balsamic reduction ahead of time?
Yes! The balsamic reduction can be made a day ahead. Store it in an airtight container in the fridge and gently warm it before serving or use at room temperature if you like the thicker drizzle.
-
How do I avoid watery salsa?
To prevent watery salsa, dice your tomatoes and avocado but drain any excess liquid from the tomatoes before mixing. Season the salsa with salt just before serving to keep ingredients fresh and avoid sogginess.
Final Thoughts
This Balsamic Chicken with Caprese Salsa Recipe really feels like a celebration on a plate for me. I love how it looks colorful and inviting while being so straightforward to put together. It’s become one of my family’s favorites because it brings something special without any stress. If you want a dish that’s fresh, full of flavor, and just plain delicious, give this a try—I’m sure you’ll love how it turns out, and everyone you share it with will ask for seconds.
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
- Diet: Gluten Free
Description
Balsamic Chicken With Caprese Salsa features tender, juicy chicken breasts marinated in a flavorful balsamic and lemon mixture, pan-seared to perfection, and topped with a fresh, vibrant caprese salsa made of cherry tomatoes, avocado, mozzarella pearls, basil, and shallots. This dish balances savory, tangy, and creamy textures for a delightful meal.
Ingredients
For the Chicken 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
For the Balsamic Reduction
- 1 cup (255 g) balsamic vinegar
For the 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: In a large bowl, whisk together the olive oil, lemon juice, balsamic vinegar, kosher salt, and pepper until well combined.
- Marinate the chicken: Place the chicken breasts into a large zip-lock bag. Pour the marinade over the chicken and turn the bag to coat evenly. Refrigerate for 20 minutes to allow the flavors to infuse the meat.
- Make the balsamic reduction: In a small saucepan over medium-high heat, pour in the balsamic vinegar. Bring it to a boil, then reduce the heat to medium-low. Stir occasionally and simmer until the vinegar reduces by half and thickens enough to coat the back of a spoon. Remove from heat and let it cool; it will continue to thicken.
- Cook the chicken: Transfer the marinated chicken breasts along with the marinade to a large skillet heated over medium-high heat. Cook the breasts undisturbed for 6-8 minutes until golden. Flip and cook the other side for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy. Remove from heat.
- Prepare the caprese salsa: In a bowl, combine quartered cherry tomatoes, diced avocado, mini mozzarella pearls, minced basil, and finely diced shallots. Season with salt and pepper to taste. Toss gently to mix all ingredients well.
- Assemble the dish: Place each cooked chicken breast on a plate and generously top with the fresh caprese salsa. Drizzle some of the cooled balsamic reduction over the chicken and salsa for added flavor and presentation.
Notes
- Balsamic Chicken with Caprese Salsa is a well-balanced dish combining tangy balsamic flavors with creamy avocado and mozzarella, offering both refreshing and savory notes.
- Ensure to pound the chicken breasts evenly to promote uniform cooking.
- The balsamic reduction enhances the sweetness and depth of the dish; do not skip this step.
- Use fresh basil and ripe avocado for the best taste in the salsa.
- The internal temperature of the chicken should reach 165°F to guarantee safe consumption.
Nutrition
- Serving Size: 1 chicken breast with salsa
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
