Caprese Chicken

with a Balsamic Reduction

Oh my!  If you love caprese salad, you'll love it made into a meal with this caprese chicken and balsamic reduction.

Caprese Chicken


  • 6 grilled boneless, skinless chicken breasts
  • 1/2 cup balsamic vinegar
  • 2 tablespoon butter
  • 6 slices mozzarella cheese
  • 6 slices tomato
  • 12 fresh basil leaves 
  • salt, pepper, garlic powder


Lightly salt, pepper, and garlic powder each piece of chicken on both sides.  Grill chicken on an indoor 'health' grill or better yet, grill it  outside.  Make sure you don't overcook it.  If you're not confident in your chicken breast cooking ability, use a meat thermometer.  (I've never cooked dried up chicken again since I began using one!)

    While chicken is cooking, begin preparing the balsamic reduction. Put balsamic vinegar in a small sauce pan over med/high heat and patiently wait until it has reduced by half.  Once reduced, add butter and stir with a fork until well combined.  Set this mixture aside.

    After chicken is cooked, add mozzarella cheese, a couple basil leaves, a nice slice of tomato, and then drizzle with reduction sauce.

    This recipe was my first time trying a balsamic reduction.  My first thought was that I didn't much care for the sauce.  My second bite, I thought, "you know I do like it."  My third thought was "ooh, I could eat this every day!"

    I hope you like it as much as we did.

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