Baked Caprese Chicken (Sheet Pan Recipe)

baked caprese chicken breasts on a sheet pan with a spatula.

4.60 from 42 votes

Baked Caprese Chicken (Sheet Pan Recipe)

This baked chicken Caprese is an easy sheet pan dinner made with seasoned chicken breasts, fresh mozzarella, tomatoes, basil, and balsamic glaze. Simple, fresh, and perfect for busy weeknights.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Calories: 412kcal

Author: Becky Hardin

Equipment

Baking Sheet

Ingredients

4 boneless, skinless chicken breasts 6-8 ounces each*
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon Italian seasoning
½ tablespoon olive oil
1-2 beefsteak tomatoes sliced**
4-6 ounces fresh mozzarella cheese sliced into 4 pieces***
¼ cup balsamic glaze
chopped fresh basil for garnish

Instructions

Preheat the oven to 400°F.
Place the chicken breasts in a large bowl. Sprinkle the salt, pepper, garlic powder, and Italian seasoning over the chicken, and add in the olive oil. Toss the chicken in the seasonings and oil until evenly coated.
4 boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ tablespoon olive oil
Arrange the seasoned chicken breasts on a sheet pan.
Top each chicken breast with 1 slice of mozzarella.
4-6 ounces fresh mozzarella cheese
Top each chicken breast with 1-2 tomato slices. Then top each piece with a dash of salt and pepper.
1-2 beefsteak tomatoes
Bake in the oven for 25-30 minutes. Check the internal temperature of the chicken to ensure it has reached 165°F.
Drizzle each chicken breast with balsamic glaze and top with chopped fresh basil to serve.
¼ cup balsamic glaze, chopped fresh basil

Video

Notes

*I’ve tested this recipe with both chicken breasts and thighs--breasts cook faster and stay lean, while thighs are more forgiving if slightly overcooked.

**I recommend using beefsteak or heirloom tomatoes for roasting. Instead of large tomato slices, you could use Campari tomatoes or create more of a diced tomato topping.

***Fresh mozzarella gives the classic Caprese flavor, but low-moisture mozzarella slices will melt more evenly if that’s what you have.

Becky's Top Tips:

If your chicken breasts are very thick, pound them to an even thickness or slice them horizontally so they cook evenly and don’t dry out.
Infuse the chicken with extra flavor by starting with a balsamic marinade for 30 minutes to 4 hours before baking.
For softer, creamier mozzarella, bake the chicken plain for 15-18 minutes, then add the mozzarella and tomatoes for the last 8-10 minutes.
If your tomatoes are very juicy, lightly blot the slices with a paper towel before adding them to the chicken.
Don’t add the balsamic glaze before baking--it can burn quickly in the oven. Drizzle it on right before serving.
Leave a little space between each chicken breast so they roast instead of steam.
Serve with pasta, rice, roasted potatoes, or a simple side salad for an easy weeknight meal.

Prep Ahead: To get a head start, season the chicken and store it covered in the refrigerator for up to 24 hours. For best results, wait to add the tomatoes and mozzarella until just before baking.

Storage: Store leftover baked chicken caprese in an airtight container in the fridge for up to 3 days. Or freeze chicken breasts (without the mozzarella and tomatoes) for up to 3 months.

Nutrition