Imagine juicy chicken breasts topped with fresh mozzarella, ripe tomatoes, and fragrant basil, all roasted together on a single sheet pan until the cheese melts into golden pools and the tomatoes burst with concentrated sweetness. This Sheet Pan Caprese Chicken takes the beloved Italian Caprese salad and transforms it into a complete, satisfying dinner that requires minimal cleanup and maximum flavor. The beauty of this recipe lies in its simplicity and elegance. Fresh, quality ingredients shine without complicated techniques or long ingredient lists, while the sheet pan method means everything cooks together, allowing flavors to mingle and develop while you relax. A drizzle of balsamic glaze at the end adds that perfect sweet-tangy finish that ties everything together. Whether you’re cooking for your family on a busy weeknight or want to impress dinner guests with something that looks restaurant-quality but takes less than 30 minutes, this Caprese chicken delivers on taste, presentation, and convenience.
Serving Quantity: 4 servings
Cooking Time: 25 minutes (plus 10 minutes prep time)
Nutrition Information (per serving):
- Calories: 385
- Protein: 48g
- Fat: 16g
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 6g
- Sodium: 620mg
1. Gather Your Ingredients
For the chicken:
- Four boneless, skinless chicken breasts (about 6 to 8 ounces each)
- Three tablespoons olive oil, divided
- One teaspoon salt
- Half teaspoon black pepper
- One teaspoon garlic powder
- One teaspoon dried Italian seasoning
- Half teaspoon dried oregano
For the Caprese topping:
- Two cups cherry or grape tomatoes, halved
- Eight ounces fresh mozzarella cheese (about 2 large balls), sliced into rounds
- Three garlic cloves, minced
- One tablespoon fresh basil, chopped, plus extra whole leaves for garnish
- One tablespoon balsamic vinegar
- Pinch of salt and pepper
For finishing:
- Quarter cup balsamic glaze (store-bought or homemade)
- Fresh basil leaves, whole or torn
- Flaky sea salt
- Freshly cracked black pepper
- Extra virgin olive oil for drizzling
2. Prepare the Chicken
Remove the chicken breasts from the refrigerator about 15 minutes before cooking to bring them closer to room temperature for more even cooking. Place the chicken breasts on a cutting board. If any of the breasts are significantly thicker on one end, use a meat mallet or the bottom of a heavy pan to gently pound them to an even thickness of about three-quarters to one inch. Even thickness ensures all the chicken cooks at the same rate. Pat the chicken completely dry with paper towels on both sides. Any moisture will prevent proper browning and create steam instead of a nice sear.
3. Season the Chicken
Place the chicken breasts in a large bowl or on a plate. Drizzle two tablespoons of olive oil over them and use your hands to rub the oil all over each breast, coating both sides. In a small bowl, combine the salt, black pepper, garlic powder, Italian seasoning, and oregano. Sprinkle this seasoning mixture generously over both sides of each chicken breast, using your hands to press the seasonings into the meat so they adhere well. The chicken should be evenly coated with spices on all sides. Let the seasoned chicken rest while you prepare the other components.
4. Prepare the Tomatoes
Wash and dry the cherry or grape tomatoes thoroughly. Cut each tomato in half lengthwise. Place the halved tomatoes in a medium bowl. Add the minced garlic, one tablespoon of chopped fresh basil, one tablespoon of balsamic vinegar, the remaining tablespoon of olive oil, and a pinch of salt and pepper. Toss everything together gently to coat the tomatoes in the seasonings. The tomatoes will release their juices and intensify in flavor as they roast. Let this mixture sit while you prepare the baking sheet. The brief marinating time allows the flavors to begin melding together.
5. Prepare the Baking Sheet
Preheat your oven to 425 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. You can also lightly grease the pan with cooking spray if you prefer not to use liners. If your baking sheet is small, you may need to use two sheets to ensure the chicken has enough space and isn’t crowded. Overcrowding prevents proper browning and causes steaming instead of roasting. Make sure your oven is fully preheated before adding the chicken, as starting with a hot oven helps achieve that golden exterior.
6. Arrange Chicken on Sheet
Place the seasoned chicken breasts on the prepared baking sheet, spacing them at least 2 inches apart. This spacing allows hot air to circulate around each piece for even cooking and proper browning. The chicken should lay flat without overlapping. If the breasts curl up at the edges, you can place them smooth-side down initially. Position the baking sheet so you’ll have easy access when it’s time to add the toppings midway through cooking. Place the sheet in the preheated oven on the middle rack.
7. Initial Bake
Bake the chicken breasts for 15 minutes without opening the oven door. During this time, the chicken will cook through partially and develop a lightly golden exterior. The exact time may vary slightly depending on the thickness of your chicken breasts. After 15 minutes, the chicken should be mostly cooked but not quite done in the center. An instant-read thermometer inserted into the thickest part should read about 140 to 145 degrees Fahrenheit at this point. If your chicken breasts are particularly thick, they may need an extra 2 to 3 minutes before adding the toppings.
8. Add the Caprese Toppings
Carefully remove the baking sheet from the oven. Working quickly to retain oven heat, spoon the marinated tomatoes around and on top of each chicken breast, distributing them evenly and including the garlic and liquid from the bowl. The tomatoes can surround the chicken on the pan and also pile on top. Lay 2 to 3 slices of fresh mozzarella on top of each chicken breast, slightly overlapping them to cover most of the surface. The cheese will melt down and spread, so don’t worry if it doesn’t cover perfectly at first. Some of the tomatoes should be nestled under the cheese while others sit alongside the chicken.
9. Finish Roasting
Return the baking sheet to the oven and continue baking for another 8 to 10 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit in the thickest part and the mozzarella is completely melted and starting to turn golden brown in spots. The tomatoes should be softened and slightly blistered, and their juices should be bubbling around the chicken. If you want the cheese more golden and bubbly, you can turn on the broiler for the last 1 to 2 minutes, watching very carefully to prevent burning. The chicken should be cooked through but still juicy, and the mozzarella should be melted and slightly bubbly.
10. Rest and Serve
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. This brief resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Transfer each chicken breast to a serving plate along with the roasted tomatoes from around it. Drizzle the balsamic glaze generously over each piece of chicken and the tomatoes. The glaze adds a beautiful finishing touch and that signature sweet-tangy flavor. Tear or stack fresh basil leaves on top of each chicken breast. Finish with a drizzle of extra virgin olive oil, a sprinkle of flaky sea salt, and freshly cracked black pepper. Serve immediately while hot.
Tips for Perfect Results
- Use chicken breasts of similar size and thickness so they cook evenly. If one breast is much larger, it will take longer and the others may overcook while you wait.
- Don’t skip pounding the chicken to even thickness. This is one of the most important steps for ensuring tender, evenly cooked chicken that doesn’t dry out.
- Pat the chicken very dry before seasoning. Wet chicken won’t brown properly and will steam instead of developing that delicious golden exterior.
- Use fresh mozzarella, not the pre-shredded kind. Fresh mozzarella melts beautifully and has a creamy, mild flavor that’s essential to this dish. Pre-shredded cheese contains anti-caking agents that prevent proper melting.
- Don’t add the cheese too early. If you put it on at the beginning, it will overcook and become rubbery or even brown too much before the chicken is done.
- Make your own balsamic glaze by simmering one cup of balsamic vinegar in a small saucepan over medium heat for 15 to 20 minutes until reduced by half and syrupy. Store extra in the refrigerator for weeks.
- Cherry or grape tomatoes work better than large tomatoes for this recipe because they roast quickly and concentrate in flavor without releasing too much liquid that would make everything soggy.
- Let the chicken rest before cutting into it. Cutting immediately causes all the juices to run out onto the plate, resulting in dry meat.
- This recipe is easily doubled for a crowd. Just use two baking sheets and rotate their positions halfway through cooking for even browning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325-degree oven for 10 to 12 minutes or in the microwave for 1 to 2 minutes. The chicken is also delicious cold, sliced over salads or in sandwiches. Avoid reheating in the microwave at full power as this will make the chicken rubbery.
