Chicken Caprese Sandwich
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This Chicken Caprese Sandwich is about to be on regular rotation! Juicy, golden chicken tucked into soft ciabatta with creamy mozzarella, ripe tomatoes, and that unmistakable hit of basil and garlic from the pesto. Then comes the balsamic glaze… sweet, tangy, and just sticky enough to pull everything together. It’s warm and cool, rich and fresh, savory and bright all at once. Every bite hits in layers, and yes… it absolutely makes you do a happy dance. This caprese chicken sandwich recipe is comfort food with Italian confidence.
Table of Contents
WHY YOU’LL LOVE THIS CAPRESE CHICKEN SANDWICH
- All the best Caprese flavors, made sandwich-worthy
- Fast enough for weeknights, special enough for company
- Juicy chicken that doesn’t dry out
- No fancy steps, just smart layering
- Feels indulgent without being heavy
Chicken Caprese Sandwich
I am unapologetically obsessed with Caprese flavors.
Tomato. Basil. Garlic. Olive oil. And CHEESE. That clean, simple combination that somehow feels dramatic every single time. It never gets old for me. Ever.
This sandwich was inevitable. I love a good chicken sammie, and I love Caprese everything (salad, pasta salad, burger, oven roasted caprese), so eventually the two just… met in the middle.
And honestly, this caprese chicken sandwich recipe works better than it has any right to.
The chicken is seasoned simply because it doesn’t need help. The pesto does the heavy lifting. The balsamic brings that little sweet punch at the end that makes you pause after the first bite.
This is not a delicate sandwich. It’s bold. It’s juicy. It’s meant to be eaten with intent.
INGREDIENT NOTES
- Chicken Breasts: Slicing them into cutlets keeps them juicy and fast-cooking.
- Fresh Mozzarella: Soft, milky, and essential. Slice just before assembling so it doesn’t dry out.
- Beefsteak Tomatoes: Big slices with lots of juice and real tomato flavor.
- Prepared Pesto: Use one you genuinely like. You’ll taste it in this caprese chicken sandwich! And if you’ve got the time, try making pesto from scratch.
- Balsamic Glaze: A little goes a long way. This is a finish, not a sauce.
- Ciabatta Rolls: Hold up really well under all those layers, even without toasting. But you’re welcome to toast (lightly) for a little crunch.
VARIATIONS
Roasted Tomato: Swap fresh tomato slices for roasted to get even deeper flavor.
Spicy: Add crushed red pepper flakes or Calabrian chili paste.
Arugula: For some peppery freshness and crunch.
Prosciutto: Layer into the chicken caprese sandwich for a salty, indulgent twist.
Toasted Bread: Lightly toast the ciabatta for extra structure.
Garlic Lovers: Rub half a garlic clove inside toasted ciabatta buns before assembling.
Basil Mayo: Mix the pesto with some mayo for a creamier spread.
SERVING SUGGESTIONS
- Perfect for casual dinners or weekends in the backyard.
- Serve with kettle chips or crispy fries.
- Also great with roasted potatoes.
- Pair a grilled chicken caprese sandwich with a simple green salad.
- Add a small bowl of roasted tomato basil soup.
CHICKEN CAPRESE SANDWICH RECIPE FAQ
Absolutely! Still slice the breast meat into thin cutlets so it cooks quickly while staying juicy.
Not if you assemble it right before serving. If you’ve got leftovers, store all the components in separate containers and put together a fresh sandwich when you’re ready.
You can, but freshly sliced mozzarella is really worth the effort here. The texture makes a big difference, it isn’t as dry, and you get a more consistent bite.
Technically, yes… but it really ties everything together. There’s a reason it’s on a classic Caprese salad, after all!
This chicken caprese sandwich recipe works because of contrast and fat balance.
Lean chicken provides structure, while the mozzarella and pesto bring fat, which carries flavor and creates that rich mouthfeel. Tomatoes add acidity and moisture, keeping the sandwich from feeling dry.
The balsamic glaze adds both sweetness and acid, which heightens the perception of salt and rounds out the garlic and basil.
Cooking the chicken over medium heat allows light browning (a mild Maillard reaction) without drying it out. Letting the chicken rest briefly keeps juices from running straight into the bread.
A caprese chicken sandwich isn’t complicated. It’s layered flavor doing exactly what it’s supposed to do.
DONNA’S PRO TIPS
- Pound or slice the chicken evenly for uniform cooking.
- Don’t overcook. Pull the chicken at 165°F so it stays juicy.
- Slice mozzarella cold for cleaner cuts.
- Assemble while the chicken is warm so the cheese softens a bit.
- Go light on the glaze at first. You can always add more!
- Eat immediately for the best texture.
TOOLS NEEDED
- Large Skillet: For even browning.
- Tongs: Easy flipping without tearing the chicken.
- Sharp Knife: Clean tomato and mozzarella slices.
- Cutting Board: For resting and slicing your chicken caprese sandwich.
- Spoon or Small Spatula: For spreading the pesto neatly.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Caprese flavors + chicken = guaranteed win
- Thin chicken cutlets cook fast and stay juicy
- Fresh mozzarella matters
- Pesto carries the flavor
- Balsamic glaze finishes everything
- Assemble fresh to avoid sogginess
- Bold, juicy, deeply satisfying sandwich
Chicken Caprese Sandwich
Ingredients
- 2 boneless skinless chicken breasts, sliced in half lengthwise (4 cutlets)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon extra virgin olive oil
- 4 ciabatta rolls, split
- 8 ounces fresh mozzarella cheese, sliced
- 2 beefsteak tomatoes, sliced
- 2 tablespoons balsamic glaze
- 1/2 cup prepared pesto
Instructions
- SEASON CHICKEN: Sprinkle both sides of the chicken cutlets with 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, and ¼ teaspoon fresh ground black pepper. Press the seasoning lightly into the chicken.
- COOK CHICKEN: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the chicken cutlets in a single layer. Cook for 3 to 4 minutes per side, until golden brown and cooked through. The chicken should feel firm and reach an internal temperature of 165°F. Transfer to a plate.
- ASSEMBLE SANDWICHES: Place one chicken cutlet on the bottom half of each ciabatta roll. Top with mozzarella slices and tomato slices.
- ADD SAUCE: Drizzle balsamic glaze evenly over the tomatoes. Spread pesto on the cut sides of the top rolls.
- SERVE: Close the sandwiches and serve immediately.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
