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Chicken Caprese

Rated as 4.43 out of 5 Stars

"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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50 m servings 496 cals
Original recipe yields 4 servings


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  • Prep

  • Cook

  • Ready In

  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).


  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 496 calories; 35.3 g fat; 7.6 g carbohydrates; 36.4 g protein; 105 mg cholesterol; 192 mg sodium. Full nutrition

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Most helpful positive review

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...

Most helpful critical review

The cheese all totally melted before it came out of the oven so there was very little chees left on the chicken. Need to put the cheese on about 5 minutes before taking the chicken out of the ...

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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...

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 t...

Great base recipe. I modified it a bit to add more veggies: lightly browned on stove top in 2T olive oil, the boneless/skinless chicken breast cut into tenders, coated in Italian dry seasoning/g...

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 beefstea...

This was absolutely delicious! I tweaked it just a bit. I added a few red pepper flakes to the spinach and when it was wilted, I removed it from the pan. Then I put in a fresh diced tomato and j...

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.

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

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.

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. Tast...