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.
Servings: 4
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.
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
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