Spinach Chicken Caprese

  • Author: The Kitchen Whisperer

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  • 4 boneless, skinless chicken breasts
  • 1 roma plum tomato, cut into 1/4” slices
  • 4 cups spinach
  • 8 slices (1/4”) thick fresh mozzarella
  • 12 large basil leaves
  • 1 tsp fresh oregano, chopped
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 Tbl olive oil


  1. Place a large skillet on the stove and turn the heat to medium.
  2. When the pan is hot, add the olive oil.
  3. Sprinkle 1/2 the salt, pepper and oregano over top the chicken .
  4. Place the seasoned side down in the hot pan and add the rest of the spices on top.
  5. Cook for 5-7 minutes (you want a golden brown sear on it) then flip.
  6. Add the spinach into the pan and let it wilt slightly for 2-4 minutes.
  7. Place the wilted spinach on top of the chicken.
  8. Add the slices of fresh mozzarella to the pan and quickly sear each side (no more than 30-45 seconds). You just want it almost soft/borderline melty (but not quite).
  9. Put the warmed cheese on top of the wilted spinach.
  10. Add the basil leaves on top of the warm cheese.
  11. Add the tomato slices to the pan and quick sear 1-2 minutes per side.
  12. Place the tomatoes on top of the basil leaves and give it a light dusting of oregano and black pepper.
  13. Chicken will be done with the internal temperature measures 165F.
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