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If you need a go-to dinner that’s easy, fresh, and packed with flavor, this sheet pan caprese chicken with roasted tomatoes is one I make on repeat. Everything cooks on one sheet pan, and the combination of juicy chicken, sweet roasted tomatoes, melty mozzarella, and fresh basil is just so good!
As the tomatoes roast, they get soft and jammy and create the most delicious juices that coat the chicken. Then you add the mozzarella at the end so it melts perfectly, and finish it with a drizzle of balsamic glaze and fresh basil. It’s simple but feels a little elevated. This recipe is light, protein-packed, and perfect for busy weeknights or meal prep. If you love caprese flavors, try our cottage cheese caprese bowl and classic caprese salad with balsamic vinegar next!
🔎 Quick Look: Sheet Pan Chicken Caprese
- ⏱️ Prep Time: 15 minutes
- ⏱️ Cook Time: ~20 minutes
- 🕒 Total Time: ~35 minutes
- 🍽 Calories: ~310 kcal per serving
- 👥 Servings: 4 servings
- 🥣 Key Ingredients: Chicken, cherry tomatoes, mozzarella, balsamic glaze
- 📖 Dietary Information: High-Protein, gluten-free
- 👩🍳 Cook Method: Baked on a sheet pan in the oven
- ⭐ Difficulty: Easy
Why You Will Love This Recipe
- One Sheet Pan, Easy Cleanup: Everything cooks together on one sheet pan, so there’s barely any cleanup.
- High-Protein & Satisfying: This dinner is packed with protein and full of flavor.
- Fresh, Simple Ingredients: Just a handful of fresh ingredients come together for the most flavorful dinner.
- Ready in About 30 Minutes: From prep to plate, this recipe comes together fast and is perfect for busy weeknights.
Key Ingredients
- Chicken: Boneless, skinless chicken breast, seasoned and baked right on the sheet pan with the tomatoes. For another easy sheet pan chicken dinner, try our healthy baked chicken parmesan.
- Cherry Tomatoes: Roasting brings out their natural sweetness. Try our air fryer cherry tomatoes recipe next!
- Seasoning: A mix of fresh garlic, Italian seasoning, onion powder, salt, and pepper adds incredible flavor.
- Mozzarella: Fresh mozzarella pearls melt perfectly on top for that classic caprese flavor.
- Balsamic Glaze: A drizzle at the end adds the perfect finishing touch of sweet and tangy flavor. If you love these flavors, try our balsamic roasted Brussels sprouts next!
Find the full list of ingredients and measurements in the recipe card below.
Substitutions & Variations
- Mozzarella: Swap fresh mozzarella pearls for shredded light mozzarella cheese if that’s what you have on hand.
- Garlic: I really love fresh garlic in this, so if you have it, definitely use it. If not, substitute with 1 teaspoon of garlic powder.
- Balsamic Glaze: I’ve used both balsamic glaze and aged balsamic vinegar for this recipe, and honestly, they both work great.
- Extra Basil: I love basil, so I like to add extra for even more fresh flavor.
- Italian Seasoning: If you don’t have Italian seasoning, use ½ teaspoon of dried oregano, ½ teaspoon of dried basil, and ¼ teaspoon of dried thyme.
How To Make Sheet Pan Caprese Chicken
- Slice the chicken breasts in half lengthwise to create thinner cutlets. This helps them cook more evenly. Once sliced, pat the chicken breasts dry with paper towels.
- In a small bowl, combine the Italian seasoning, onion powder, minced garlic, salt, and pepper.
- Add the halved cherry tomatoes to a medium bowl. Drizzle with 1 teaspoon of olive oil, sprinkle with half of the seasoning mixture, and toss to coat. Transfer the tomatoes to one side of a parchment paper-lined sheet pan.
- Add the chicken to the same bowl. Drizzle with the remaining teaspoon of olive oil, sprinkle with the remaining seasoning mixture, and toss until evenly coated. Arrange the chicken on the other side of the sheet pan.
- Bake at 400°F for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Sprinkle the mozzarella pearls over the chicken and bake for another 2-3 minutes, until the mozzarella is softened. Sprinkle with fresh basil and drizzle with balsamic glaze before serving.
Expert Tips
- Slice for Even Cooking: Slicing the chicken breasts lengthwise helps them cook more evenly and quickly. If you’d rather skip this step, you can pound the chicken to an even thickness instead.
- Pat the Chicken Dry: Pat the chicken breasts dry before seasoning. This helps the seasoning stick better.
- Don’t Over-crowd the Pan: Give the chicken and tomatoes some space on the sheet pan so everything roasts instead of steams.
Serving Suggestions
You could serve this sheet pan caprese chicken with rice, quinoa, or pasta, or enjoy it on its own for a lighter, protein-packed meal. It pairs nicely with our Italian chopped salad, high-protein Italian pasta salad, or chicken pesto pasta salad. Or, serve it with a side of air fryer parmesan potatoes or air fryer garlic parmesan asparagus.
Storage Instructions
Store any leftover sheet pan caprese chicken in an airtight container in the refrigerator for 2-3 days. Reheat it in the air fryer or oven until warmed through. This helps keep the chicken from drying out and the mozzarella from getting rubbery. I don’t recommend microwaving leftovers.
More Sheet Pan Meals to Try!
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Sheet Pan Caprese Chicken
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 pint cherry tomatoes, sliced in half lengthwise
- 2 teaspoons olive oil, divided
- 4 garlic cloves, crushed
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper
- 3 ounces fresh mozzarella pearls
- fresh basil leaves
- 1 teaspoon balsamic glaze or aged balsamic vinegar, or more to taste
Instructions
- Slice the chicken breasts in half lengthwise to create thinner cutlets. This helps them cook more evenly. Once sliced, pat the chicken breasts dry with paper towels.
- In a small bowl, combine the Italian seasoning, onion powder, minced garlic, salt, and pepper.
- Add the halved cherry tomatoes to a medium bowl. Drizzle with 1 teaspoon of olive oil, sprinkle with half of the seasoning mixture, and toss to coat. Transfer the tomatoes to one side of a parchment paper-lined sheet pan.
- Add the chicken to the same bowl. Drizzle with the remaining teaspoon of olive oil, sprinkle with the remaining seasoning mixture, and toss until evenly coated. Arrange the chicken on the other side of the sheet pan.
- Bake at 400°F for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Sprinkle the mozzarella pearls over the chicken and bake for another 2-3 minutes, until the mozzarella is softened. Sprinkle with fresh basil and drizzle with balsamic glaze before serving, and enjoy!
Video
Notes
- Mozzarella: Swap fresh mozzarella pearls for shredded light mozzarella cheese if that’s what you have on hand.
- Garlic: I really love fresh garlic in this, so if you have it, definitely use it. If not, substitute with 1 teaspoon of garlic powder.
- Balsamic Glaze: I’ve used both balsamic glaze and aged balsamic vinegar for this recipe, and both work great.
- Italian Seasoning: If you don’t have Italian seasoning, use ½ teaspoon of dried oregano, ½ teaspoon of dried basil, and ¼ teaspoon of dried thyme.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
