Easy Chicken Caprese

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

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)

Directions

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.

Nutrition

• Calories: 301 kcal
• Total Fat: 16 g
• Saturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 94 mg
• Sodium: 382 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 32 g