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Keto Caprese chicken

Keto Caprese chicken

With fewer than 5 main ingredients, dinner doesn’t get much easier than this keto Caprese chicken. It has all the fresh and light flavors of summer but is equally as delicious all year round.
May 20 2019 recipe & photo by , nutritional review by in Recipes, Dinner, Meal

Keto Caprese chicken

With fewer than 5 main ingredients, dinner doesn’t get much easier than this keto Caprese chicken. It has all the fresh and light flavors of summer but is equally as delicious all year round.
USMetric
4 servingservings

Ingredients

  • 1½ lbs 650 g chicken breastchicken breasts
  • 2 tbsp 2 tbsp olive oil
  • 1 tsp 1 tsp sea salt
  • 1 tsp 1 tsp Italian seasoning
  • ½ tsp ½ tsp garlic powder
  • ½ tsp ½ tsp ground black pepper
  • 8 oz. (2 cups) 230 g (475 ml) fresh mozzarella cheese, sliced
  • 2 (8 oz.) 2 (230 g) Roma tomato, slicedRoma tomatoes, sliced
  • ¼ cup (1⁄3 oz.) 60 ml (11 g) fresh basil, cut into long, thin strips
  • 2 tbsp 2 tbsp balsamic vinegar
Serving
  • 4 oz. (32⁄3 cups) 110 g (850 ml) baby spinach
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Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Drizzle the olive oil over the chicken breasts on both sides. Combine the seasonings in a small bowl and then sprinkle over both sides of the chicken breasts. Refrigerate for 20 minutes.
  3. Heat a large ovenproof skillet over medium-high heat. Brown the chicken breasts on both sides, about 3 minutes each side.
  4. Transfer the skillet to the oven and bake for 20 minutes.
  5. Remove the skillet from the oven and top each chicken breast with fresh mozzarella and tomatoes. Return to the oven for 3 minutes.
  6. Top each chicken breast with fresh basil and drizzle with balsamic vinegar before serving. Serve with baby spinach.

Recommended special equipment

Large oven-proof skillet

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6 comments

  1. 1
    Julie B
    July 20 2019
    Skip the oven part of this recipe unless you like your chicken dry & tough. The second time i made this without putting it in the oven was terrific.
  2. 2
    suzieinthesun1025
    March 4 2021
    This turned out delicious! I used a cast iron skillet and it was perfection. I followed the instructions exactly, except I didn't have basil so I used some arugula.
    Reply: #3
  3. 3
    Reply to comment #2 by suzieinthesun1025
    Kristin Parker Team Diet Doctor
    March 4 2021

    This turned out delicious! I used a cast iron skillet and it was perfection. I followed the instructions exactly, except I didn't have basil so I used some arugula.

    Thank you for your feedback. I am glad this turned out well. We had it for dinner last night as well!

  4. 4
    Mary Alice
    July 2 2021
    Made it with chicken thighs. Delicious! Sprinkled some dried basil on top since I didn't have fresh. Don't skip the balsamic vinegar and spinach. It added so much flavor. Thanks!
    Reply: #5
  5. 5
    Reply to comment #4 by Mary Alice
    Kristin Parker Team Diet Doctor
    July 2 2021

    Made it with chicken thighs. Delicious! Sprinkled some dried basil on top since I didn't have fresh. Don't skip the balsamic vinegar and spinach. It added so much flavor. Thanks!

    Thank you for sharing your tips! I'm glad you enjoyed this dish so much.

  6. 6
    Rose
    June 26
    Taking into account Julie B’s comment about skipping the oven to avoid a dry tough chicken breast, I opted to cook it in the oven anyway, but set the timer for 15 minutes. I tested the chicken with a meat thermometer at this point and found it was done (over 75C). I might try 12 minutes next time because there are 3 extra minutes to the oven time after layering on the mozzarella and tomato slices.

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