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The simple combination of fresh, creamy mozzarella cheese with tomatoes and basil leaves has been a classic for generations of Italians and now has become a favorite around the world. This trio, in the same colors as the Italian flag, has been recreated in sandwiches, soups, and pizzas. But, now you can have these flavors altogether in a sheet pan dinner that only uses one pan. This sheet pan Caprese chicken has a really flavorful marinade for the chicken, which should soak in the flavors for at least a couple of hours.
After the marination is complete then place the chicken in the center of a sheet pan with 2 pints of cherry tomatoes around the edges. When the tomatoes have begun to shrink and burst open then top the chicken with some fresh mozzarella, the kind that comes in soft balls.
This type of mozzarella has more fat and more flavor than the shredded variety that’s often used for pizza. And that’s exactly what we want so that the chicken stays moist.
While the chicken is cooking you can make an easy balsamic vinegar reduction by simply simmering it on the stove. The small amount of sugars naturally present in the vinegar will thicken it nicely.
Then once the cheese is melted plate the chicken and tomatoes together and drizzle that vinegar reduction over the top. If you wanted to skip using another pan you could drizzle some regular balsamic vinegar on top instead. The last step is some freshly chopped basil leaves on top for the signature Caprese flavor profile.
This recipe goes well with some bread, some salad, and/or some pasta for an easy meal with the wonderful flavors of Italy together on a sheet pan.
Sheet Pan Caprese Chicken
Allergens: Milk
Diet: Gluten-Free
For the marinade:
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 teaspoon Italian seasoning
- pinch red pepper flakes
- 1-2 cloves garlic, minced
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped basil
- salt and pepper to taste
- 2- 3 lbs boneless, skinless chicken breasts
For the sheet pan:
- 2 tablespoons olive oil, divided
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- 2 pints cherry tomatoes
- 1/2 cup balsamic vinegar
- 8 oz fresh mozzarella, sliced
- 14 fresh basil leaves, roughly chopped
- crusty bread or salad for serving (optional)
Preparation
- Combine olive oil, water, Italian seasoning, red pepper flakes, garlic, parsley, basil, salt, and pepper in food processor. Pour marinade into large container or freezer bags. Place chicken in marinade and make sure each piece is coated. Place in refrigerator for at least 2 hours.
- Preheat oven to 400˚F. Grease large sheet pan with 1 tablespoon olive oil. Place chicken on pan and sprinkle with Italian seasoning and salt and pepper. Discard extra marinade. Place tomatoes around the edges of pan.
- Bake for 25 minutes or until tomatoes have begun to burst. While chicken is baking add vinegar to small saucepan. Heat over medium and simmer for 7-9 minutes or until it is noticeably thicker.
- Add mozzarella to top of chicken and bake for an additional 7 minutes or until chicken reaches an internal temperature of at least 165˚F. Drizzle vinegar reduction over tomatoes and sprinkle with basil leaves. Serve with crusty bread, salad, or pasta.
Recipe adapted from Food Network.