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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Italian American
Keyword: baked chicken caprese, caprese chicken recipe, chicken caprese recipe
Servings: 4
- 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.
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