Sheet Pan Caprese Chicken

I love making Sheet Pan Caprese Chicken when I want a fresh, flavorful dinner that feels elegant but comes together with minimal effort. Juicy baked chicken breasts are topped with melted mozzarella, ripe tomatoes, and fragrant basil, all finished with a drizzle of balsamic glaze. For me, it’s the perfect combination of simple ingredients and classic Italian-inspired flavor.

Why You’ll Love This Recipe

I love how everything cooks on a single sheet pan, which keeps preparation and cleanup incredibly easy. The chicken stays tender and juicy while the tomatoes soften and release their natural sweetness in the oven.

I also appreciate how light yet satisfying this meal feels. The melted mozzarella adds creaminess, and the fresh basil brightens every bite. Whenever I want something wholesome, colorful, and full of flavor without spending hours in the kitchen, this recipe is my go-to choice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups cherry tomatoes, halved
8 oz fresh mozzarella, sliced
Fresh basil leaves
2 tablespoons balsamic glaze

Directions

1. I preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

2. I place the chicken breasts on the pan and drizzle them with olive oil.

3. I season both sides with garlic powder, oregano, salt, and black pepper.

4. I scatter the halved cherry tomatoes around the chicken.

5. I bake for 20–25 minutes, or until the chicken is cooked through.

6. I remove the pan from the oven and top each chicken breast with slices of fresh mozzarella.

7. I return the pan to the oven for 3–5 minutes, just until the cheese melts.

8. I remove the pan from the oven and let it rest for a few minutes.

9. I top the chicken with fresh basil leaves and drizzle with balsamic glaze before serving.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: About 35–40 minutes

Variations

I sometimes marinate the chicken in olive oil, garlic, and balsamic vinegar for extra flavor before baking. When I want a more substantial meal, I add sliced zucchini or asparagus to the sheet pan to roast alongside the chicken.

For a lower-fat version, I use part-skim mozzarella. If I prefer a stronger flavor, I substitute fresh mozzarella with sliced provolone or add a sprinkle of grated Parmesan before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm the chicken gently in a 350°F (175°C) oven for about 10 minutes, or until heated through. I can also use the microwave in short intervals, though I find the oven helps maintain better texture. I add fresh basil after reheating to keep the flavor bright.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I sometimes use boneless, skinless chicken thighs. I adjust the cooking time slightly to ensure they are fully cooked.

How do I know when the chicken is done?

I check that the internal temperature reaches 165°F (74°C) using a meat thermometer.

Can I make this dish ahead of time?

Yes, I can bake the chicken ahead and reheat it before serving, then add fresh basil and balsamic glaze at the end.

What can I serve with Sheet Pan Caprese Chicken?

I like serving it with pasta, rice, or a simple green salad for a complete meal.

Can I use regular mozzarella instead of fresh?

Yes, shredded mozzarella works as well, though I find fresh mozzarella gives a softer, creamier texture.

Conclusion

I find Sheet Pan Caprese Chicken to be one of the easiest ways to create a fresh and flavorful dinner. The combination of juicy chicken, melted mozzarella, sweet tomatoes, and fragrant basil never disappoints. Whenever I want a simple yet impressive meal, this recipe is always a favorite in my kitchen.