Caprese Chicken Dinner Recipe

Pound and season

If chicken breasts are uneven, place each between plastic wrap and gently pound to an even thickness (about 3/4 inch). Pat dry with paper towels. Rub each breast with 2 tbs olive oil total (divided), then sprinkle garlic powder, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper evenly over both sides.

Grill or pan-sear

Preheat a grill or large skillet over medium-high heat. When hot, add a light brushing of oil to the grill grates or pan. Cook chicken breasts 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate and tent loosely with foil; rest 5 minutes before serving. While resting, thinly chiffonade half of the fresh basil leaves (about 4 leaves) for topping.

Boil potatoes and garlic

Place peeled and cubed potatoes and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15-18 minutes.

Drain and mash

Drain potatoes and garlic well and return to the hot pot for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer. Add 4 tbs unsalted butter, 1/2 cup whole milk (warmed), and 2 tbs sour cream. Stir until mostly smooth.

Finish with cheese and seasoning

Fold in 1 cup grated sharp cheddar while potatoes are hot so it melts evenly. Taste and adjust seasoning with additional kosher salt (if needed) and 1/2 tsp black pepper. Keep warm until plating.

Heat oil and garlic

In a large skillet over medium heat, warm 1 tbs extra-virgin olive oil. Add 2 minced garlic cloves and cook, stirring, about 30 seconds until fragrant but not browned.

Add tomatoes and spinach

Add drained, chopped sun-dried cherry tomatoes and cook 1 minute to warm. Add the packed spinach in batches, tossing and stirring until just wilted, 2-3 minutes total. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice if using. Remove from heat.

Make glaze

In a small saucepan combine 3/4 cup balsamic vinegar and 1 tbs brown sugar (or honey). Bring to a gentle simmer over medium heat, then reduce heat to low and simmer until reduced by about half and syrupy, 8-12 minutes. Stir occasionally and watch carefully so it does not burn. Remove from heat and add a pinch of salt. Let cool slightly; it will thicken more as it cools.

Plate and assemble

Divide the cheddar garlic mashed potatoes among 4 plates (about 3/4 - 1 cup each). Place one rested grilled chicken breast on top of each potato mound. Spoon a portion of sautéed spinach and sun-dried cherry tomatoes alongside or over the chicken. Drizzle 1-2 tbs of balsamic glaze across each chicken breast and potatoes. Garnish with the remaining sliced fresh basil leaves and a few whole basil leaves. Serve immediately.