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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

  • 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.

Nutrition Facts

496.4 calories; protein 36.4g 73% DV; carbohydrates 7.6g 2% DV; fat 35.3g 54% DV; cholesterol 105.4mg 35% DV; sodium 192.5mg 8% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/27/2013
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. Read More
(5)

Most helpful critical review

Rating: 3 stars
07/15/2018
Followed instructions...maybe we just don't care for caprese chicken?? I really wanted to love it considering I had everything in the fridge. Oh well still rating it high because it was easy and convenient to put together. Read More
27 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/27/2013
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. Read More
(5)
Rating: 4 stars
03/12/2013
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!! Read More
(5)
Rating: 5 stars
10/28/2013
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. Read More
(2)
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Rating: 5 stars
08/23/2015
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/garlic powder/ Salt&pepper then removed from pan. Added to the pan and suteed lightly not soft but not crisp sliced can mushrooms 1/2 sliced green zucchini a sliced green and red pepper and half a small red onion. I put veggies in oven- safe baking dish sprayed with Pam then topped with chicken then sauteed spinach with minced jarred garlic a layer of Parmesan and mozzarella cheeses and topped with tomato slices and then balsamic vinegar. Baked uncovered in 425 degree oven for 35 minutes. When done I again lightly topped with more Moz. and some Parm. cheeses to taste and served over whole wheat pasta. Absolutely delightful! Enough for my dear husband and I to have leftovers for lunch at work the next day. Read More
(2)
Rating: 5 stars
07/27/2015
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 just sauteed it until it softened up and then removed that from the pan. I then added a bit more olive oil and cooked the chicken as instructed. I then put the spinach tomatoes and fresh mozzarella on the chicken(I used the small balls cut in half because the store didn't have the larger) and cooked it as instructed. I'm not a huge balsamic fan so I omitted that. My husband said it was restaurant worthy!! Thanks for the recipe - it's a keeper! Read More
(1)
Rating: 4 stars
02/18/2014
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. Read More
(1)
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Rating: 4 stars
05/15/2014
We liked it. Next time I am going to add more garlic and some lime juice for added flavor. Read More
(1)
Rating: 5 stars
03/19/2013
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! Read More
(1)
Rating: 5 stars
03/10/2013
Awesome! Super easy! I used roma tomato because that is what I had and I also sprinkled parmesan on it too. Thanks so much! Read More
(1)
Rating: 3 stars
07/15/2018
Followed instructions...maybe we just don't care for caprese chicken?? I really wanted to love it considering I had everything in the fridge. Oh well still rating it high because it was easy and convenient to put together. Read More