Packed with fresh summer flavors, this Chicken Caprese meal is perfect for those nights when you don't want to cook. Add a drizzle or balsamic reduction for an elegant look and taste.
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In this recipe, I've turned the well-known Caprese salad into a delicious lunch or dinner with the simple trick of adding protein. Juicy grilled or baked chicken breasts combined with all the fresh ingredients in a caprese salad, stuffed in between crusty, crispy bread slathered with pesto.
If you love Caprese salad as much as I do, get your fix with this hearty sandwich.
Grilled chicken Caprese sandwich recipe
Tender chicken breasts, marinated in a blend of garlic, oregano, and basil, are grilled to smoky perfection. Each bite delivers bold Italian flavors paired with creamy fresh mozzarella, ripe tomato slices, and aromatic basil and spinach leaves.
What’s in a chicken Caprese sandwich?
Chicken Caprese Sandwich
Ingredients
- 4 chicken breasts about 1.5 to 2 pounds of chicken breast
- 6 oz olive oil
- 1 Tablespoons dried oregano
- 2 teaspoons dried garlic powder
- 2 teaspoons dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup pesto sauce
- 4 oz fresh mozzarella cut into slices
- 4 to 8 slices of tomatoes
- Fresh basil or spinach leaves
- 4 Ciabatta rolls or 8 slices of Italian bread
- Balsamic glaze optional
Instructions
Chicken prep
- If the chicken breasts are super thick, you may want to slice them in half lengthwise as well as pound them out with the flat side of a meat mallet. I like to put the chicken between two slices of parchment paper on a thick cutting board.
Make the marinade
- In a medium-size bowl, add all the dried seasonings; oregano, garlic powder, basil, salt and black pepper.
- Add the olive oil. Mix until combined.
- Before adding in the chicken, reserve about ¼ cup of the marinade in a small bowl and set aside.
- Put chicken breast in the bowl with the marinade. Cover and refrigerate for at least 30 minutes.
Grill
- Add chicken breasts to either a preheated grill or oven at 350°F when ready to cook the chicken.
- Cook until the chicken breasts are no longer pink, which can take about 20 to 30 minutes depending on their thickness. Try to only flip the chicken one time to keep the chicken from drying out. Once the chicken begins to turn white, you’ll know it is time to flip the chicken and continue cooking until 165°F.
Prep the bread while the chicken is cooking.
- Using a silicone brush, brush the inside of each slice of bread with the reserved marinade mixture. Be sure this is the marinade that did not touch the raw chicken.
- Toast bread either on the grill or on a baking sheet in your oven. It will take about 5 minutes.
Assemble the sandwich
- Place one side of the Ciabatta bread on a plate.
- Spread 1- 2 Tablespoons of the pesto sauce on one side of your toasted roll.
- Add the grilled chicken. If the chicken is too long for the sandwich, try cutting it in half first. Top with slices of mozzarella, tomatoes, basil or spinach leaves.
- Before serving, add a drizzle of balsamic vinegar glaze if you wish and top with the 2nd half of your roll.
Nutrition
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FAQs
Use your favorite oil in place of olive oil. Use something with a high smoke point, like avocado oil or refined safflower or sunflower oil.
You can also use flavored oils, like garlic oil. Add roasted peppers in place of tomatoes.
Ciabatta, Italian, Sourdough, or focaccia are popular bread options that can be toasted or grilled.
Chicken Caprese is perfect for making ahead. Marinate the chicken the night before and then grill and assemble the next day.
Leftover chicken Caprese can be wrapped tightly and placed in the refrigerator. If your sandwiches are unassembled, you can wrap up everything separately until you’re ready to enjoy them again.
Sprinkle Za’atar spice on the grilled chicken or mix it into olive oil and brush it on the bread. Add Harissa paste, a delicious condiment that can be added to mayonnaise or drizzled lightly for heat to enhance its flavor. Grill big, thick slices of tomatoes for a smoky and juicy tomato flavor. You can also use fire roasted tomatoes.
How to make chicken caprese sandwich
Place each chicken breast between two pieces of parchment or wax paper on a thick cutting board. Use a mallet to pound chicken breasts until desired thickness, about a ¼ to ½ inch thick.
In a large bowl, add all the marinade ingredients and mix well. Reserve about ¼ cup of the marinade in a small bowl and set aside.
Put the chicken breasts in the bowl with the marinade. Cover and refrigerate for at least 30 minutes.
Using a silicone brush, brush the inside of each slice of bread with the reserved marinade mixture. Be sure this is the marinade that did not touch the raw chicken.
Add chicken breasts to either a preheated grill or oven at 350°F when ready to cook the chicken. Toast bread either on the grill or on a baking sheet in your oven.
Spread 1- 2 Tablespoons of the pesto sauce on one side of your toasted roll. Add the grilled chicken, top with slices of mozzarella, tomatoes, basil, or spinach leaves. Before serving, add a drizzle of balsamic vinegar glaze if you wish and top with the 2nd half of your roll.
Amira's tips
- Depending on the thickness of the chicken breasts, you may want to split them lengthwise.
- It is better to pound out the chicken breasts until they are about a ¼ to ½ inch thick.
- Use fresh basil instead of dried basil in the marinade.
- This marinade is super versatile. Add in a touch of heat or your favorite seasonings when marinating the chicken.
- We like to have extra pesto sauce on hand to dip the sandwiches into.
- Leftover Chicken Caprese can be diced and thrown on your salad the next day or enjoyed with your favorite rice and veggies for a quick lunch.
Serving suggestions
I like serving this sandwich warm with a side of salad for a satisfying crunch, like Mediterranean Arugula salad, or smashed Parmesan potatoes for a heartier meal. For a refreshing touch, serve with whipped lemonade, peach iced tea, or a sparkly drink.
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Sandwiches make a delicious and easy lunch or dinner, especially during busy weeknights.
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