Sheet Pan Chicken Caprese

Sheet Pan Chicken Caprese combines your favorite caprese flavors with chicken for a quick and easy sheet pan dinner the whole family will love! Serve pasta as it is.

Sheet Pan Dinners…what did we do to deserve you? Instead of focusing on 3 different things on the stovetop and cleaning up the mess, we can simply throw everything in the oven at once and end up with just one pan to clean up! Sheet pan dinners are a busy family’s dream. The chicken capres was delicious. Even if it’s not all on the pan, it’s worth cleaning up. Luckily, you can enjoy both the goodness of chicken parmesan and quick cleanup. We implore you not to skip this. Trust us, you need this recipe in your meal planning.

Chicken Options:

We love the simplicity of cooking with chicken breasts. They cook fairly evenly and we always keep them in the fridge. However, chicken chops save some time too, and you can always use chicken thighs if you prefer.

Veggie Options for Sheet Pan Chicken and Cabbage:

You can keep it classic with cherry tomatoes, or you can step it up and add some of your other favorite veggies. Some of our favorite veggies to add are broccoli, zucchini, and red onion wedges.

Basil:

We get asked all the time about substituting fresh herbs for dried herbs. While this is often an option, you don’t want to use dried herbs in any chili sauce. Fresh basil is a must.

For the balsamic glaze:

Similar to basil, you shouldn’t skimp on this at all and buy it at the store. While we’re all done in a pinch, making the balsamic glaze at home definitely tastes the best.

Sheet pan chicken wraps on a dinner plate.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in oven preheated to 350°F until heated through.

If you liked this recipe, you might be interested in these other delicious sheet pan recipes:

Overhead view of chicken tacos with tomatoes on a pan.

Sheet Pan Chicken Caprese combines your favorite caprese flavors with chicken for a quick and easy sheet pan dinner the whole family will love! Serve pasta as it is.

Preparation time 10 minute

cooking time 35 minute

total time 45 minute

raw material

4 chicken breast (the thinner the better)
2 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon Black pepper
1 teaspoon garlic powder
1 pint cherry tomatoes
4 slice fresh mozzarella cheese
2 tablespoon Balsamic Glaze homemade or store bought
fresh basil leaves for decoration

instruct

Preheat oven to 400 degrees and lightly coat a baking sheet with nonstick cooking spray.
If the chicken breasts are thicker than 2 inches, cut them in half horizontally to create two breasts. Place your chicken breasts on the skillet.
Drizzle olive oil over chicken and sprinkle with salt, pepper, and garlic powder. Add tomatoes around the chicken breast,
Roast the chicken as it is for 15 minutes.
Remove chicken from oven and spread mozzarella slices over chicken breasts. Return to oven and finish roasting until chicken reaches an internal temperature of 165 degrees and cheese is melted, about 10 minutes.
Remove from oven, spoon cooked tomatoes over chicken, drizzle with reduced vinaigrette, and garnish with basil. enjoy!

notes

To reduce the balsamic vinegar, combine 1 cup balsamic vinegar and 1/8 cup brown sugar in a small saucepan over high heat. Bring to a simmer and reduce heat to medium-low. Cook for about 10 to 15 minutes, until the vinaigrette has a syrupy consistency. Watch carefully and stir occasionally. Burning this will stink up the house!