Sheet Pan Caprese Chicken

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This sheet pan caprese chicken with roasted tomatoes and melty mozzarella is easy, fresh, and packed with flavor. It’s perfect for weeknights or meal prep!

Prep Time15

Cook Time20

Total Time35

Course: Main

Cuisine: Italian

Keyword: easy sheet pan caprese chicken, healthy sheet pan caprese chicken, sheet pan caprese chicken

Servings: servings

Author: Shawna Clark

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.

WW Points: 3 points per serving

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Nutrition