Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.