Easy Chicken Caprese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
301 kcal
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Course
Main Course
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Cuisine
American, Italian-American Fussion
Easy Chicken Caprese
Description
This recipe begins by halving chicken breasts to form thinner cutlets, seasoned generously with garlic powder, salt, and pepper, then seared in olive oil until golden but not fully cooked. Adding chicken broth and fresh baby spinach to the same skillet creates a flavorful, lightly wilted bed for the chicken. Returning the chicken to the pan, it is topped with shredded mozzarella and then finished in a hot oven with optional broiling to melt and lightly brown the cheese.
The layered tomato slices and torn basil leaves bring freshness and color, while the balsamic glaze adds a sweet and tangy contrast. The dish balances savory chicken, creamy cheese, fresh vegetables, and herbaceous notes in a practical one-pan preparation.
Smaller chicken breasts can be kept whole and cooked longer if preferred. Using an instant-read thermometer ensures the chicken reaches a safe 165°F. If an oven-safe skillet is not available, the chicken can be transferred to a baking dish before finishing in the oven.
Ingredients
- 2 large chicken breast cut in half lengthwise
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 3 cups baby spinach packed, fresh
- 1 cup mozzarella cheese shredded
- 2 medium tomato sliced
- 2 tablespoons basil or more, to taste, torn fresh
- 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
- For smaller chicken breasts, use four whole breasts and adjust cooking time accordingly.
- Cook chicken to 165°F internal temperature using a reliable instant-read thermometer.
- If no oven-proof skillet is available, transfer chicken to a baking dish before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 382mg | 16% |
| Potassium | 730mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2898IU | 58% |
| Vitamin C | 17mg | 19% |
| Calcium | 178mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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