This Chicken Caprese recipe comes together fast and is irresistible with tender chicken, juicy tomatoes, fresh basil, and a drizzle of balsamic glaze.
This Caprese chicken is a riff off the popular Italian Caprese salad. It's made with fresh mozzarella, tomatoes, and basil. For my version of this chicken Caprese, chicken breasts are pan-fried until golden, then topped with mozzarella and baked on a bed of spinach. Once out of the oven, you add fresh tomato slices, basil, and a drizzle of balsamic glaze. The perfect warm weather meal!
How to make Chicken Caprese (summary)
Start by preheating your oven to 400F, then cut the chicken in half lengthwise to get 4 thinner cutlets and season it. Heat the oil in a skillet until the pan is very hot, then sear the chicken for about 5 minutes/side until golden and not quite cooked through. Transfer the chicken to a plate, then add the chicken broth and spinach to the skillet and cook for about a minute until it starts to wilt. Add the chicken back in and top with mozzarella, then transfer the skillet to the oven and bake until the cheese is melty (I like to broil it too for a bit of browning) and the chicken is cooked through. Take the pan out of the oven and top the chicken with tomato slices, fresh basil, and a drizzle of balsamic glaze. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- You can omit the spinach if you wish. It's an easy way to get more greens, and the flavors go well together, so I added it. If you don't want the spinach, I'd skip adding the chicken broth as well, leave the chicken in the pan, and go straight to step 6.
- You can use fresh mozzarella (like the kind that comes in balls and you slice) if you prefer, but I like the way the shredded stuff melts past just the chicken (like onto the spinach).
- Chicken is cooked when it reaches an internal temperature of 165F. Use an instant read digital thermometer to ensure chicken isn't overcooked or undercooked. Keep in mind that chicken continues to cook as it rests, so if it's around 160F when you take it out of the oven, it should be perfectly done by the time you've topped the chicken with the tomatoes/basil/balsamic.
- I love my Le Creuset skillets and use them all the time. I highly recommend adding an oven-proof skillet to your collection if you don't have one. I also own Lodge skillets.
- I use cookings tongs to easily turn the chicken while searing it and transferring it between the skillet and plate.
- I use Nonna Pia's brand of balsamic glaze/drizzle. You can find balsamic glaze in the oil/vinegar aisle (or try the salad dressing section if you can't find it there). Or whip up a homemade balsamic reduction.
What to serve with Caprese chicken?
The bed of spinach can count as a side vegetable, but for a more hearty meal, try serving this chicken Caprese with my Creamy Penne Pasta or Easy Garlic Mashed Potatoes. For something a bit lighter, try a side salad or rice.
You may also like...
- Caprese Tortellini Pasta Salad
- Caprese Grilled Cheese Sandwich
- The Best Caprese Crostini
- Healthy Caprese Skillet Lasagna
- Balsamic Caprese Pasta Salad
Questions about this balsamic chicken Caprese recipe? Made it? Leave me a comment/review below!
- 2 large chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 3 cups (packed) fresh baby spinach
- 1 cup shredded mozzarella cheese
- 2 medium tomatoes sliced
- 2 tablespoons torn fresh basil or more, to taste
- Balsamic glaze to taste
- Preheat your oven to 400F and move the rack to the top third of the oven.
- Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle both sides of each piece with the garlic powder and salt & pepper (be generous).
- Add the oil to an oven-proof skillet and let it heat up for a few minutes so it's nice and hot. Add the chicken and cook for about 4-5 minutes/side or until it's golden but not quite cooked through (chicken will finish cooking in the oven). Transfer chicken to a plate.
- Add the chicken broth to the skillet and scrape up any brown bits. Add in the spinach and toss with the broth for about a minute or so (it'll start to wilt).
- Turn the heat off and add the chicken back into the pan, on top of the spinach.
- Top the chicken with the mozzarella.
- Place the skillet in the oven and cook for 5 minutes, then broil for a few minutes until the cheese has browned lightly (watch it carefully). If you don't want to broil, bake the chicken for 6-8 minutes or so, or until the cheese has melted and the chicken has cooked through. Take care not to overcook the chicken.
- Take the skillet out of the oven and top the chicken pieces with the tomato slices, basil, and drizzle the balsamic glaze on (I add about a teaspoon or so to each piece of chicken). Serve immediately with the spinach and pan juices. Season with extra salt & pepper as needed.
- If your chicken breasts are on the smaller side, keep them intact and use 4 of them. Cook time may need adjusting a bit. Chicken is safe to eat at 165F. Use an instant read thermometer for perfect chicken every time.
- If you don't have an oven-proof skillet, transfer the chicken to a baking dish just prior to putting it in the oven.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.