Chicken breasts are tossed in a basil pesto marinade, grilled until juicy and golden, then topped with grilled tomatoes and fresh mozzarella to make a simple, flavorful Caprese-style grilled chicken sandwich.
Serve with a refreshing lemonade or grilled fruit dessert for a complete summer meal—this sandwich is easy to prepare and comes together in about 30–35 minutes.
Grilling chicken is one of the fastest ways to add big flavor to weeknight dinners or weekend cookouts. This Caprese Grilled Chicken Sandwich relies on basil pesto for a concentrated burst of herb and garlic flavor that pairs perfectly with ripe tomatoes and mild fresh mozzarella. Whether you make your own pesto or pick up a refrigerated jar from the deli section of the grocery store, the fresh basil and Parmesan in pesto make an ideal marinade that keeps the chicken moist and flavorful.
After marinating briefly, the chicken is grilled until cooked through, then layered with grilled tomato slices and mozzarella so the cheese softens and melts slightly. A quick toast of the buns on the grill gives a light crunch and smoky edge. Add extra pesto on the bun and a couple of fresh basil leaves to finish the classic Caprese profile.
How to make a grilled chicken sandwich
- Marinate the chicken. Place four boneless, skinless chicken breasts (about ½ lb each) in a mixing bowl or resealable bag. Add 1/2 cup basil pesto and coat each breast evenly. If your breasts are very large (near 1 lb each), butterfly them so they cook evenly. For best flavor, marinate at least 10 minutes; you can also refrigerate and marinate up to 8 hours.
- Preheat the grill. Heat the grill to medium-high, roughly 400°F (200°C). If you prefer, cook on an indoor grill or a grill pan. For easier cleanup, you can place the chicken on a piece of foil on the grill while still allowing grill marks to form.
- Grill the chicken. Place the pesto-coated chicken on the grill and cook about 10–12 minutes per side, until the internal temperature reaches 165°F (74°C) and the juices run clear. Timing varies with thickness, so use a meat thermometer when possible.
- Grill the tomatoes and buns. While the chicken finishes, slice two tomatoes into eight even slices. Grill the tomato slices for about 2 minutes per side so they develop light char and soften. Toast the hamburger buns on the grill for 1–2 minutes until lightly browned.
- Top with mozzarella. Place two grilled tomato slices on each grilled chicken breast, then add two slices of fresh mozzarella atop the tomatoes. Allow the cheese to soften and begin to melt for 3–4 minutes on the grill before removing.
- Assemble the sandwich. Place each chicken breast on the bottom half of a bun, add two large fresh basil leaves, spread remaining pesto on the top bun, and close the sandwich. Serve immediately while warm.
What to serve with it
- Roasted garlic parmesan broccolini – oven-roasted or grilled alongside the sandwiches for an easy vegetable side.
- Quinoa Caprese salad – a light grain salad that echoes the Caprese flavors.
- Tomato basil bruschetta – fresh tomatoes and basil make a bright, simple starter.
- Spicy macaroni salad – a creamy, bold side to contrast the fresh Caprese notes.
- Crispy rosemary parmesan sweet potato fries – a hearty, flavorful fry that pairs well with handheld sandwiches.
- Watermelon and tomato salad – a refreshing, hydrating side perfect for warm-weather meals.
More chicken sandwich recipes
Try other flavorful chicken sandwich ideas to keep meals interesting:
- Buffalo Chicken Burger
- Cherry Tarragon Chicken Salad Sandwich
- BLT Chipotle Chicken Sandwich
- Spicy Chicken Panini
- BBQ Chicken Salad Sliders
Caprese Grilled Chicken Sandwich
Ingredients
- 4 chicken breasts, approximately ½ pound each
- 1 cup basil pesto, divided
- 8 slices fresh mozzarella cheese
- 2 tomatoes, cut into 8 slices
- 4 hamburger buns
- 8 large fresh basil leaves
Instructions
- Toss the chicken breasts with ½ cup basil pesto in a medium bowl or plastic bag. Let marinate at least 10 minutes or up to 8 hours in the refrigerator.
- Heat a grill to medium-high (about 400°F / 200°C).
- Place the chicken on the grill and cook about 10–12 minutes per side, until the internal temperature reaches 165°F (74°C).
- Place the tomato slices and hamburger buns on the grill. Grill tomatoes 2 minutes per side, and toast buns 1–2 minutes until lightly browned.
- Top each chicken breast with two tomato slices and two slices of fresh mozzarella. Allow the cheese to soften and begin to melt for 3–4 minutes.
- Remove everything from the grill. Place each chicken breast on the bottom bun, add two fresh basil leaves, spread the remaining ½ cup pesto onto the top bun, assemble and serve immediately.
Notes
- If chicken breasts are large, butterfly them for even cooking before marinating.
- Grilling on a piece of foil makes cleanup easier while still allowing grill marks.
- To make this ahead, grill chicken and store covered in the fridge; reheat gently on the grill and add fresh tomato and mozzarella just before serving.
Nutrition Facts (per sandwich)
Calories: 798 kcal (40%)
Carbohydrates: 30 g (10%)
Protein: 68 g (136%)
Fat: 43 g (66%)
Saturated Fat: 13 g (65%)
Cholesterol: 194 mg (65%)
Sodium: 1415 mg (59%)
Potassium: 1079 mg (31%)
Fiber: 2 g (8%)
Sugar: 6 g (7%)
Vitamin A: 2255 mg (45%)
Vitamin C: 11.7 mg (14%)
Calcium: 478 mg (48%)
Iron: 3.1 mg (17%)