Sheet Pan Caprese Chicken
Your dishwasher will thank you for this easy one-sheet weeknight dinner-- no prep bowls needed! Juicy roasted tomatoes and cheesy chicken breasts get a hint of brightness from fresh basil and a balsamic reduction.
Equipment
- 1 Rimmed Baking Sheet
- 1 Small Saucepan
- 1 Instant-Read Thermometer
- 1 Chef's knife For slicing mozzarella and tearing basil
- 1 Tongs or Spatula For handling chicken and serving
Ingredients
Main
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper
- 2 pints cherry tomatoes
- 6 boneless skinless chicken breasts (about 3 pounds)
- 1/2 cup balsamic vinegar
- One 1-pound ball fresh mozzarella sliced into 6 rounds
- 10 fresh basil leaves torn
- Baby arugula for serving
- Crusty bread for serving
Instructions
- Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.
- Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
- Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.
- Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).
- Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.
Notes
Ensure the baking sheet isn't overcrowded for optimal roasting and browning of both chicken and tomatoes; if preparing for more, consider using two sheets. For the balsamic reduction, maintain vigilance; it transitions from ideal to burnt swiftly. Aim for a consistency that coats the back of a spoon. The quality of your ingredients truly shines here, so opt for fresh mozzarella, ripe cherry tomatoes, and vibrant basil. Crucially, pull the chicken promptly at 160°F, as it will reach the perfect 165°F through carryover cooking. A final drizzle of high-quality extra virgin olive oil and a sprinkle of flaky sea salt will elevate the flavors and presentation. Serving with warm, crusty ciabatta provides an excellent vehicle for the delicious pan juices.