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chicken caprese close-up in a skillet
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5 from 10 votes

Easy Chicken Caprese

This chicken Caprese recipe comes together fast and is irresistible with tender chicken, juicy tomatoes, fresh basil, plenty of cheese, and a drizzle of balsamic glaze.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian American
Keyword: baked chicken caprese, caprese chicken recipe, chicken caprese recipe
Servings: 4
Author: Natasha Bull

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 301kcal | Carbohydrates: 7g | Protein: 32g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 382mg | Potassium: 730mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2898IU | Vitamin C: 17mg | Calcium: 178mg | Iron: 1mg