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One pan caprese chicken

Serves   4
Prep time: 10 mins
Cooking time: 20 mins

Introduce the flavours of Italy to your kitchen with this one pan caprese chicken! This hassle-free meal option is both delicious and healthy, with a little decadence from stretchy mozzarella cheese. Buon appetito!

one pot caprese chicken




  • Rice bran oil 
  • 2 large skinless chicken breasts, halved horizontally
  • ½ red onion, thinly sliced 
  • 1tsp dried mixed herbs 
  • ¼ cup balsamic vinegar
  • 500g cherry tomatoes, halved
  • 120g baby spinach
  • 200g grated or sliced mozzarella 
  • Fresh basil leaves, to garnish 


  1. In a large heavy-based pan, bring a drizzle of oil to a high heat. Season the chicken breast pieces with salt and pepper on both sides, then place into the pan. Cook for 3-4 minutes on each side, or until golden brown in colour. Transfer to a plate and set aside. 
  2. Lower the heat to a low/medium heat, then add the red onion and mixed herbs to the pan. Saute for 2-3 minutes to allow the onion to soften, then add the balsamic vinegar to deglaze the pan. 
  3. Add the cherry tomatoes and spinach to the pan, and cook while stirring for 4-5 minutes or until the tomatoes begin to soften and break down. 
  4. Nestle the chicken pieces into the tomato mixture, then top with mozzarella. Cover with a lid, and leave on until the cheese has melted. 
  5. Once the cheese has melted, spoon some of the tomato mixture over the chicken, then garnish with fresh basil and serve. 

TOP TIP: For a more filling meal, fold cooked pasta through the tomato mixture, along with ½ cup of cooking liquid from the pasta. Nestle the chicken into the pasta and complete the recipe from step four.