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Garlic Basil Chicken topped with Caprese Salad

Garlic Basil Chicken topped with Caprese Salad

I combined two recipes to make this garlic basil chicken topped with caprese salad.  I loved the marinade I used for the Garlic Basil Shrimp with Penne in a Spicy Basil Sauce and I loved the caprese salad that I made for the Caprese Bruschetta.  I decided to marinate some chicken breasts in the garlic and basil marinade for 24 hours.  I then tossed it together with the caprese salad and served it on top of the pan-grilled chicken.  It was light, filling, and so delicious!  My husband and I loved it and so did my girlfriend who was over for dinner.  The marinade gave the chicken great flavor and I loved the tangy tomatoes, basil, and mozzarella on top!   This was a wonderful dish for the upcoming summer and a great recipe to serve to guests.  I served this chicken with my House Salad and Baby Artichokes Stuffed with Panko, Parmesan, and Garlic.

Garlic Basil Chicken topped with Caprese Salad

How to Make Garlic Basil Chicken topped with Caprese Salad

Combine the olive oil, basil, and garlic together in a large zip lock bag.  Add the trimmed chicken breasts and squish them around to evenly coat them.  Seal and place in the refrigerator for 4-24 hours.

Garlic Basil Chicken topped with Caprese Salad

Prepare the caprese salad about 20 minutes prior to grilling the chicken.  Combine the tomatoes, mozzarella, olive oil, vinegar, minced garlic, sea salt, and freshly cracked pepper to taste together in a bowl.  Toss until evenly combined.  Chop and add the basil right before serving so it stays a vivid green.  Side note:  I liked using equal amounts of vinegar/oil in this recipe because I love the tang it gives to the salad; use less vinegar if you don’t want it too tangy.

Heat a grill pan over medium heat; coat with cooking spray.  Lightly season the chicken with sea salt and freshly cracked pepper, to taste.  Once the pan is hot add the chicken and cook for 5-6 minutes or until golden brown.  Flip the chicken over and continue cooking for 3-4 minutes or until the chicken has cooked through and the juices are running clear.  Remove from the pan and let the meat rest for a few minutes.  Place the chicken on a serving plate.  Add the basil to the caprese salad and toss then spoon it over the center of the chicken breasts.  Serve immediately.  Enjoy.

Garlic Basil Chicken topped with Caprese Salad

 

Garlic Basil Chicken topped with Caprese Salad

Garlic Basil Chicken topped with Caprese Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating: 4 hours
Total Time: 4 hours 25 minutes
Course: Main
Cuisine: Italian
Servings: 2
Author: Pam / For the Love of Cooking

Equipment

Ingredients

Marinade:

  • 2 tbsp olive oil
  • 2 tbsp of fresh basil chopped
  • 2 cloves of garlic minced
  • Sea salt and freshly cracked pepper to taste
  • 2 boneless skinless chicken breasts

Caprese Salad:

  • 1 cup of yellow and red grape tomatoes sliced in half lengthwise
  • ¼ cup of mozzarella diced
  • 2 tbsp fresh basil chopped
  • 1 tbsp white balsamic vinegar
  • 1 tbsp olive oil
  • 1 clove of garlic minced
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Combine the olive oil, basil, and garlic together in a large zip lock bag. Add the trimmed chicken breasts and squish them around to evenly coat them. Seal and place in the refrigerator for 4-24 hours.
  • Prepare the caprese salad about 20 minutes prior to grilling the chicken. Combine the tomatoes, mozzarella, olive oil, vinegar, minced garlic, sea salt, and freshly cracked pepper to taste together in a bowl. Toss until evenly combined. Chop and add the basil right before serving so it stays a vivid green.
    Side note: I liked using equal amounts of vinegar/oil in this recipe because I love the tang it gives to the salad; use less vinegar if you don't want it too tangy.
  • Heat a grill pan over medium heat; coat with cooking spray. Lightly season the chicken with sea salt and freshly cracked pepper, to taste. Once the pan is hot add the chicken and cook for 5-6 minutes or until golden brown. Flip the chicken over and continue cooking for 3-4 minutes or until the chicken has cooked through and the juices are running clear. Remove from the pan and let the meat rest for a few minutes. Place the chicken on a serving plate. Add the basil to the caprese salad and toss then spoon it over the center of the chicken breasts. Serve immediately. Enjoy.
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30 Comments

  1. Swoon. I love caprese salad, and that combined with the garlic basil chicken is over the top crazy delicious! I am going to make this and grill it outside this weekend. Happy Memorial Day, Pam!

  2. I made this for dinner tonight. We had guests over and everyone was raving about both the chicken and the caprese salad on top. I tend to always add an extra clove or 2 of garlic to my dishes. It was too much if you are eating the salad along, but when eaten with the chicken, it was perfect! Thanks for the recipe and I’m sharing it with my guests.

  3. Wow, this just screams summer!! The marinade sounds so flavorful and the caprese salad on top sounds super refreshing and is so colorful and festive!

  4. Pam,
    I just made this tonight for my husband and myself and it was so refreshing and delicious! Thank you , girl, you never disappoint!
    Peggy

  5. I love the recipe, the plating and photography, all are inspirational. But yeah, I’ll do the chicken on the grill. The colors really pop. (and I just had a caprese salad tonight)