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Easy and healthy grilled chicken recipe
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5 from 1 vote

Easy Grilled Caprese Chicken

This easy grilled Caprese chicken is the ultimate summer grilled chicken recipe.  It's perfect for the Caprese lover, and bonus, it's easy and healthy.  It's made with perfectly grilled, char-tender chicken breasts tenderized in a pesto chicken marinade, topped with fresh mozzarella and adorable cherry tomatoes seasoned to perfection.  
Prep Time5 mins
Cook Time20 mins
marinating time2 hrs
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 356kcal


  • 36 ounces Chicken Breast 4-5 medium sized chicken breasts
  • 1 pinch Pepper to taste
  • 1 pinch Salt to taste

Pesto Chicken Marinade

  • 3 Tablespoons Pesto Prepared
  • 2 Tablespoons Olive Oil
  • 2 Tablespoon Lemon Juice
  • 1 tsp Garlic Powder
  • 1 tsp Salt

Tomato Topping

  • 1 cup Cherry Tomatoes
  • ¼ cup Fresh Basil Sliced Thinly
  • 1 tsp Lemon Juice
  • ½ tsp Garlic Salt

Other Caprese Chicken Ingredients

  • 6 ounces Mozzerella Cheese


Pesto Chicken Marinade

  • In a glass dish or gallon-sized ziplock bag, add the Pesto, 2 Tablespoons of Olive Oil, 2 Tablespoons Lemon Juice, Garlic Powder and salt. Add the chicken breasts.  Zip the bag closed and roll the chicken around to cover completely with the pesto marinade. Let the chicken marinate for 2-24 hours.
  • When you're ready to grill, preheat the grill to about 325 degrees.  Coat the grill with non-stick cooking spray.  Lay the chicken breasts on the grill and cook on both sides for 4-6 minutes or until it's golden brown and 160 degrees Fahrenheit inside the chicken breast. (165 degrees is when the chicken is at a safe temp to eat but you still need to melt the cheese)  Use a digital thermometer to ensure your chicken is done completely and not over-cooked.  
  • When the internal temp of the chicken reaches 160 degrees, place a slice or two of fresh mozzarella on the chicken and close the lid of the grill. Let the cheese melt and the chicken continue to cook until it reaches 165 degrees.  
  • Take the chicken off the grill, cover with the tomato mixture and let the chicken sit for 5 minutes before serving. Enjoy!

Tomato Topping

  • To make the tomato basil mixture, cut the cherry tomatoes in half.  Wash and pat dry the fresh basil, roll it up and slice thinly. Add the lemon juice and just a little garlic salt.  Let this mixture sit until the chicken is ready.  This can also be made a couple of hours ahead of time. 
  • When the chicken is done, spoon the tomato basil mixture on top of the grilled pesto chicken. 


Calories: 356kcal | Carbohydrates: 3g | Protein: 43g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 131mg | Sodium: 1036mg | Potassium: 711mg | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 10.1mg | Calcium: 168mg | Iron: 1mg