with fresh mozzarella, pesto, and balsamic reduction caprese salad
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
Cooking chicken on the bone means more flavor than your workaday boneless, skinless version. We make the most of this juicy cut by coating it with an herbaceous spice blend, pan searing, and then finishing the chicken in the oven. A cut this elegant deserves a side with style. A salad of fresh mozzarella, heirloom cherry tomatoes, pesto, and a balsamic reduction is nothing short of gourmet.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve cherry tomatoes. Pat chicken breasts dry.
Sear the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Rub both sides of chicken with Italian seasoning and a pinch of salt and pepper. Add chicken to hot pan and cook until lightly browned, 4-5 minutes per side.
Finish the Chicken
Transfer chicken to prepared baking sheet and roast until chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes. Remove from oven and rest at least 5 minutes. Wipe pan clean and reserve. While chicken roasts, sauté spinach.
Sauté the Spinach
Line a plate with a paper towel. Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil and spinach to hot pan. Cook, stirring often, until just wilted, 1-2 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove spinach to towel-lined plate. Wipe pan clean and reserve.
Prepare the Balsamic Reduction
Add balsamic vinegar to pan used to cook spinach and place over medium heat. Cook until reduced by half, 3-4 minutes. Remove from burner.
Plate the Dish
Place a serving of spinach on a plate and rest chicken on top. Arrange cherry tomatoes and mozzarella next to chicken. Drizzle with balsamic reduction and basil pesto.