Grilled Chicken Caprese

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 The South 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 are also a bit sweeter and the perfect size for placing atop a burger, salad, or, in this case, a Grilled Chicken Caprese. In addition, there tends to be a bit more meat in the center of these tiny tomatoes.

The fact that this grilled chicken can be done right from the stovetop and into the oven is another win for me—no bugs swarming my head as I stand outside at the grill.

A close-up view of fresh basil and small red tomatoes atop a bed of melted Mozzarella cheese, covering a balsamic glazed chicken breast. — Two thick, one-pound chicken breasts, seared and cooked perfectly with a glossy coating of homemade balsamic glaze, provide a succulently moist dinner for four.

Table of Contents

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
Whisk
Spoon
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 the 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 that 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.