Sheet Pan Caprese Chicken

Making Chicken Caprese on a sheet pan is the cheat code for a simple dinner. I love sheet pan dinners because they are the epitome of a no-fuss meal. Just toss everything on a sheet pan and bake! It's that simple.

This Sheet Pan Caprese Chicken is everything you love about Caprese salad in sheet pan dinner form! First, you'll pound the chicken breasts slightly, then you'll add everything to the sheet pan and bake. Finally, you'll broil the mozzarella for a melty finish and top with a balsamic reduction and fresh basil!

Serve it with your favorite sides, we love some creamy polenta or a bed of greens, for a cozy meal.

What's in Sheet Pan Caprese Chicken?

You only need a few basic ingredients to make this recipe:

• Boneless, skinless chicken breast: We almost always make this with chicken breasts, but you could also use boneless, skinless chicken thighs or pork chops. Just adjust the cooking time depending on the thickness.
• Cherry tomatoes: These sweet and juicy tomatoes burst in the oven, creating a light, fresh sauce that coats everything. If you can't find cherry tomatoes, coarsely chopped Roma, heirloom, or vine tomatoes would be delicious. 
• Zucchini: A mild veggie that roasts beautifully, soaking up all the flavors from the seasoning and olive oil. Swap in eggplant, green beans, summer squash, mushrooms, kale, or any other veggies you like. Or ski it for a more traditional Caprese flavor. 
• Fresh mozzarella: For the best texture, be sure to grab the fresh kind, usually found in water or vacuum-sealed. If you don't have fresh mozzarella, just use shredded. You can use mozzarella, Italian cheese blend, or Parmesan–whatever you have. If you don't have cheese, just leave it off. The dish is still delicious.
• Fresh basil: This adds a pop of bright, fresh flavor at the end. If you can, use fresh basil. If you don't have fresh basil, just replace it with dried basil. You will want to use about 1-2 teaspoons dried.
• Balsamic glaze: A thick, slightly sweet drizzle that adds richness and ties all the flavors together. Learn how to make it yourself below!

How do you Make Sheet Pan Chicken Caprese?

Here's a simple breakdown of how to make this easy dinner:

1. Prep the Chicken

Lightly pound the chicken so it cooks evenly, then brush it with olive oil and season it with garlic, basil, oregano, salt, and pepper. This step keeps the chicken juicy and full of flavor!

2. Add the Veggies

Toss the cherry tomatoes and zucchini with olive oil, fresh garlic, salt, and pepper, then spread them around the chicken on the baking sheet. If you prefer your zucchini tender-crisp, add it in the last 5-7 minutes of cooking. 

Pro Tip: Cutting the veggies evenly helps them cook at the same time. If you like extra caramelized edges, give them a little space on the pan!

3. Bake Until Juicy

Pop everything in the oven and bake until the chicken is cooked and the tomatoes burst. This usualyl takes between 15-18 minutes, depending on the thickness of the chicken. The veggies will be perfectly tender, and the flavors will start blending together.

4. Melt the Mozzarella

Switch the oven to broil, and top each piece of chicken with fresh mozzarella. Let it broil for a minute or two, just until the cheese is melted and gooey.

Pro Tip: Keep an eye on the cheese! It melts fast under the broiler, so don't walk away.

5. Add the Finishing Touches

Drizzle the whole dish with balsamic glaze and sprinkle on some fresh basil.

Serving This Sheet Pan Dinner

This Caprese Chicken Sheet Pan Dinner goes with just about anything, but here are some seriously good sides to make it a full meal.

• Potatoes: You can't go wrong with Easy Roasted Potatoes or Grilled Red Potatoes. They're crispy on the outside, soft on the inside, and perfect for soaking up all that balsamic goodness.
• Low-Carb: Want to keep it light? Roasted Vegetables are a no-fail side that adds color and flavor without weighing things down. Or go for the Cauliflower Mashed Potatoes. They're buttery and creamy, and you won't even miss the real thing.
• Polenta: If you love a rich, cheesy side, Basil Parmesan Polenta is where it's at. It's smooth and comforting and pairs perfectly with the fresh, bold flavors of the chicken.
• Pasta: You can never have enough caprese, right? Serve the chicken and veggies over a bed of One Pot Caprese Pasta for a filling dinner.
• Garlic Bread: Pair it with warm, crusty garlic bread to soak up all those delicious juices from the roasted veggies and balsamic glaze.
• Salad: Slice the chicken and layer it over a bed of mixed greens with the roasted veggies, fresh basil, and a drizzle of Healthy Balsamic Vinaigrette for a light, fresh meal!
• Sandwich: Turn it into a Caprese-style sandwich by layering the chicken, melted mozzarella, and roasted tomatoes on a toasted ciabatta or baguette.
• Zucchini boats: Bake the chicken as directed, and instead of cutting up zucchini, make zucchini boats. Add cooked, sliced chicken and tomatoes to the inside of the zucchini.
• Spaghetti squash: For a lighter option, add the chicken, tomatoes, and zucchini to the inside of the cooked spaghetti squash.

Recipe Ideas and Pantry/Freezer Swaps

If you'd like to mix this dish up a bit, here are my recommendations:

• Vegetables: Swap out the zucchini and replace it with bell peppers, eggplant, yellow squash, asparagus, or even green beans. If you opt for frozen vegetables, I recommend cooking them on the side (here's how to roast frozen vegetables) and then adding them right before serving. Frozen vegetables release a lot of liquid when they cook and will make the sauce watery.
• Beans: To make this dish heartier and stretch the protein, toss in a can of drained white beans like cannellini or Northern beans. Chickpeas would work as well.
• Balsamic: If you don't have a balsamic glaze, you have two options. First, you can make it with the instructions included below. If you don't want to make the glaze, just drizzle a little bit of the balsamic vinegar on top before serving, just a drizzle. If you don't have any balsamic vinegar, you can combine red wine vinegar or apple cider vinegar with a touch of sugar to mimic the flavor. Combine 1 tablespoon of the alternate vinegar with 1/2 teaspoon of sugar.
• Spicy: Make it spicy by adding drained fire-roasted tomatoes instead of cherry tomatoes, crushed red peppers, spicy marinara sauce, or hot sauce on top.

How do you make a balsamic vinegar reduction?

While drizzling balsamic on top of this dish is perfectly delicious and recommended, you can also reduce the balsamic to a thicker, syrupy consistency and pour it over.

When you reduce the balsamic, you take out a lot of the vinegar taste, and what you're left with is a sweet sauce. Reducing the vinegar evaporates the water and makes the sugars in the vinegar more concentrated, thus making it sweeter and less sour.

To make a balsamic vinegar reduction, add a cup of balsamic to a small, metal pot. Bring the vinegar to a boil, then reduce the temperature to low and let it simmer for about 15 minutes. Reduce it as much as you like. Obviously, the more water that evaporates, the thicker the reduction will be. It will continue to thicken as it cools as well, so keep that in mind.

And please, do not try to smell the vinegar as it is cooking. I've made that mistake before and will burn!

Then you can use this simple sauce to add flavor to all kinds of dishes - salads, pasta, vegetables, proteins, and more. It's an easy way to elevate almost any meal.