Description
This Sheet Pan Caprese Chicken recipe is a vibrant, all-in-one meal that combines tender chicken breasts with flavorful basil pesto, roasted potatoes, cherry tomatoes, and asparagus. Topped with creamy mozzarella and finished with fresh basil and a drizzle of balsamic glaze, this easy-to-make dish is perfect for a wholesome weeknight dinner packed with delicious Italian-inspired flavors.
Ingredients
Scale
Vegetables
- 1 lb. potatoes, cut into 1/2-inch cubes
- 16 oz. cherry tomatoes, cut in half
- 1 lb. asparagus, cut into 1-inch pieces
- 3 cloves garlic, crushed (divided as 2 cloves and 1 clove)
- Fresh basil, for garnish
Protein
- 1 lb. chicken breasts, pounded to 1-inch thick and cut into four 4-ounce portions
- 4 oz. mozzarella, cut into 4 slices
Other
- ½ cup basil pesto
- 2 tbsp. olive oil (divided as 1 tbsp and 1 tbsp)
- 1 tsp. salt (divided as ¼ tsp for potatoes, ¼ tsp for tomatoes, ¼ tsp for asparagus, and remaining for chicken)
- ½ tsp. black pepper (divided as ¼ tsp for tomatoes and ¼ tsp for asparagus)
- Balsamic glaze, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the potatoes and vegetables.
- Prepare Potatoes: Toss the cubed potatoes with ¼ cup of basil pesto and ¼ teaspoon of salt in a large bowl until evenly coated.
- Roast Potatoes: Line a large baking sheet with parchment paper and spread the potatoes out in a single layer. Bake in the preheated oven for 10 minutes to start softening them.
- Prepare Tomatoes: In the same bowl, combine halved cherry tomatoes with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, and 2 crushed garlic cloves. Toss well to coat all the tomatoes.
- Add Tomatoes to Pan: Mix the tomatoes together with the partially roasted potatoes on the sheet pan. Push the vegetables to the edges of the pan to make space in the center.
- Prepare Chicken: Pound the chicken breasts to an even thickness of 1 inch using a meat mallet, then cut into four 4-ounce portions.
- Season Chicken: Place the chicken breasts in the center of the baking sheet. Spread 1 tablespoon of pesto evenly over each piece of chicken and lightly sprinkle with salt.
- Lower Oven Temperature and Continue Roasting: Reduce the oven temperature to 375°F and return the baking sheet to the oven. Roast for 20 minutes.
- Prepare Asparagus: In the large bowl, toss the asparagus pieces with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, and 1 crushed garlic clove until well coated.
- Add Asparagus and Cheese: Spread the asparagus evenly on the sides of the baking sheet with the other vegetables. Place one slice of mozzarella cheese on top of each chicken breast.
- Finish Baking: Return the pan to the oven for an additional 10-15 minutes, or until the chicken is thoroughly cooked and the asparagus is tender.
- Serve: Remove from oven and serve the caprese chicken topped with fresh basil leaves and drizzled with balsamic glaze. Enjoy this colorful, flavorful dish!
Notes
- For even cooking, make sure chicken breasts are pounded to uniform thickness.
- You can substitute balsamic glaze with balsamic vinegar reduction if desired.
- If you prefer softer vegetables, extend baking times slightly, checking frequently.
- This dish can be prepared ahead by prepping veggies and chicken, then baking before serving.
- Use fresh mozzarella for the best melting quality atop the chicken.