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Garlic Basil Chicken Topped with Caprese Salad

Garlic Basil Chicken topped with Caprese Salad

This garlic basil chicken topped with caprese salad recipe was a fun twist on two old favorite dishes. I used the same marinade from the Garlic Basil Shrimp with Penne in a Spicy Basil Sauce recipe. After cooking, I topped the chicken with the same topping I used in the Caprese Bruschetta recipe.  My husband and I loved it and so did my girlfriend who was over for dinner.  The marinade gave the chicken great flavor and we loved the tangy tomatoes, basil, and mozzarella on top!   This delicious chicken paired nicely with my house salad and some baby artichokes stuffed with panko, parmesan, and garlic.

Garlic Basil Chicken Topped with Caprese Salad

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, trimmed of excess fat

Garlic Basil Chicken topped with Caprese Salad

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

Garlic Basil Chicken topped with Caprese Salad

How to Make Garlic Basil Chicken Topped with Caprese Salad

Make the marinade by combining the olive oil, basil, and garlic in a large zip-lock bag.  Add the trimmed chicken breasts and squish them around until evenly coated.  Seal and place in the refrigerator for 4-24 hours.

Prepare the caprese salad 20 minutes before 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.

Cook the chicken by heating 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 grill 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 run clear.

Remove from the pan and let the meat rest for a few minutes.  Place the chicken on a serving plate.

To serve, add the basil to the caprese salad; toss the salad 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

Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time:: 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 trimmed of excess fat

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

  • Make the marinade by combining the olive oil, basil, and garlic in a large zip-lock bag.  Add the trimmed chicken breasts and squish them around until evenly coated.  Seal and place in the refrigerator for 4-24 hours.
  • Prepare the caprese salad 20 minutes before 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.
  • Cook the chicken by heating 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 grill 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 run clear.  
  • Remove from the pan and let the meat rest for a few minutes.  Place the chicken on a serving plate.  
  • To serve, add the basil to the caprese salad; toss the salad 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)