Caprese Chicken with Garlic Olive Oil & Traditional Balsamic

July 15, 2026

There is something so lovely about the fresh, simple flavors of a classic Caprese salad—ripe tomatoes, creamy mozzarella, fragrant basil, and a beautiful balsamic finish. This Caprese Chicken with Garlic Olive Oil and Traditional Balsamic brings all of those flavors together in a warm, satisfying main dish that is perfect for summer dinners.

The chicken is brushed with our Garlic Premium Olive Oil before cooking, giving it rich, savory flavor without the need to peel or chop fresh garlic. Once the chicken is golden and juicy, it is topped with slices of fresh mozzarella and ripe tomatoes, then warmed just until the cheese becomes soft and beautifully melted.

Fresh basil adds brightness, while a finishing drizzle of our Traditional Dark Balsamic Vinegar brings just the right balance of sweetness and tang. The balsamic complements the tomatoes and creamy mozzarella so well, while adding a rich, glossy finish that makes this easy chicken dinner feel extra special.

This Caprese chicken recipe is simple enough for a weeknight but elegant enough to serve when friends or family come over. It pairs beautifully with roasted vegetables, a crisp garden salad, garlic bread, pasta, or our Roasted Cherry Tomato Bruschetta with Traditional Balsamic.

I love recipes like this because they prove that a few wonderful ingredients can turn an everyday chicken dinner into something memorable. Serve it while the mozzarella is still warm, add a little extra basil and balsamic at the table, and enjoy every fresh, savory bite.

Caprese Chicken with Garlic Olive Oil & Traditional Balsamic

Juicy chicken breasts are seasoned with Garlic Infused Olive Oil, topped with fresh mozzarella and ripe tomatoes, then finished with basil and Traditional Dark Balsamic for an easy Italian-inspired dinner.

Author: The Little Shop of Olive Oils
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Category: Main Courses
Cuisine: Italian-American

Ingredients

4 boneless, skinless chicken breasts
3 tablespoons Garlic Olive Oil, divided
1 teaspoon Italian seasoning
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
8 slices fresh mozzarella
2 medium ripe tomatoes, sliced
¼ cup fresh basil leaves, thinly sliced
3 tablespoons Traditional Dark Balsamic Vinegar
Optional: red pepper flakes, for serving
Optional: additional basil leaves, for garnish

Directions

Pat the chicken breasts dry. If necessary, gently pound them to an even thickness so they cook evenly.
Brush both sides of the chicken with 2 tablespoons of Garlic Olive Oil.
Season evenly with Italian seasoning, sea salt, and black pepper.
Preheat a large skillet or grill pan over medium-high heat. Add the remaining tablespoon of Garlic Olive Oil.
Cook the chicken for 5–7 minutes on the first side, then turn and cook for another 4–6 minutes.
When the chicken is nearly cooked through, place two slices of fresh mozzarella and two or three tomato slices on top of each chicken breast.
Cover the pan and cook for another 2–3 minutes, or until the mozzarella softens and the chicken reaches an internal temperature of 165°F.
Transfer the chicken to a serving platter and let it rest for 3–5 minutes.
Top with fresh basil and drizzle each chicken breast with Traditional Dark Balsamic.
Garnish with additional basil and optional red pepper flakes. Serve warm.