Chicken Caprese Recipe - Allrecipes.com
Chicken Caprese Recipe
  • READY IN 50 mins

Chicken Caprese

Recipe by  

"Boneless chicken breast topped with spinach, tomato, and buffalo mozzarella with a touch of balsamic serves beautifully with a side pasta tossed with pesto."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Stir garlic into hot oil and cook until slightly softened, about 2 minutes, stirring often. Add spinach and toss with hot oil and garlic; cover and remove from heat. Set spinach mixture aside to wilt spinach.
  3. Heat 3 more tablespoons olive oil in an oven-safe skillet. Cook chicken breasts in hot oil until browned, about 4 minutes per side. Season with salt. Layer 1/4 of the wilted spinach, tomato slices, and mozzarella slices on top of each breast. Season with ground black pepper and drizzle with balsamic vinegar.
  4. Bake in preheated oven until cheese has browned and chicken is no longer pink inside, about 15 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins

Footnotes

  • Cook's Note:
  • I have found that if you let it rest when taken out of oven, the cheese firms up a bit for a tastier, stringier treat.
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Reviews More Reviews

Mar 12, 2013

I butterflied the chicken breast and followed the recipe exactly. As I don't eat meat, I made chicken for my Dad and tilapia for myself, which was also quite good. My Dad loved the chicken. Said it was juicy and very flavorful. My photo doesn't do the bright colors justice. I have seen this recipe without the spinach and will try it that way next time. I will also make a balsamic reduction to create a more intense flavor and prettier presentation. But overall this was a great recipe and pretty easy to make. It would make a great open face sandwich!!

 
Oct 27, 2013

I liked this. I used garden tomatoes which definitely enhanced the flavor. I don't think I would make this if I only had flavorless hothouse tomatoes. I did add a little Italian Seasoning to the chicken before I browned it for another layer of flavor.

 

12 Ratings

May 27, 2014

It has been a hit! I've made it on four occasions in the last month. The only change I've made is to make a balsamic glaze so the flavor sticks around instead of running right off the chicken.

 
May 15, 2014

We liked it. Next time I am going to add more garlic and some lime juice for added flavor.

 
Feb 18, 2014

I followed the directions exactly and while it tasted wonderful, the bake time was at least 30 minutes (double what the recipe calls for). Will make again.

 
Oct 28, 2013

Only change I made was to sprinkle with chopped basil before placing in the oven. Otherwise, I followed the recipe and it was a huge success. Oh, I did use Roma tomatoes instead of the beefsteaks. I like Romas better. This makes a terrific winter rendition of Caprese.

 
Mar 19, 2013

Soooo good and easy! I used roma tomatoes and chopped them up before putting them on the chicken. I also could not find buffalo mozzarella, so used a block of mozarella and sliced it up. Tasty!

 
Mar 10, 2013

Awesome! Super easy! I used roma tomato because that is what I had and I also sprinkled parmesan on it too. Thanks so much!

 

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Nutrition

  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 36.4 g
  • 73%
  • Sodium
  • 289 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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