📋 5 Ingredient Sheet Pan Caprese Chicken Recipe

Sheet pan Caprese Chicken on sheet pan with basil and grape tomatoes

5 from 2 votes

📋 5 Ingredient Sheet Pan Caprese Chicken Recipe

This Sheet Pan Caprese Chicken was inspired by my favorite Caprese Salad Skewer appetizer. It's a quick, 5 ingredient chicken dinner with basil, grape tomatoes, mozzarella cheese and reduced balsamic vinegar glaze and can be made in under 30 minutes. It's also Weight Watchers friendly and gluten-free.

Course dinner, Main Course, main dish

Cuisine Italian

Keyword balsamic chicken, caprese, chicken breast, sheet pan

Special Diet Gluten-free, weight watchers

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 223kcal

Author Terri Gilson

Equipment

Ingredients

4 chicken breasts boneless and skinless
125 g shredded mozzarella cheese about ⅓ of a 500 g pkg
1 pkg 28 g basil leaves whole (or your own garden basil)
1 dry pint grape tomatoes sliced in half

Garnish:

reduced balsamic vinegar glaze drizzled
additional fresh basil leaves (set some aside)

US Customary - Metric

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Instructions

Spray a baking sheet pan with non- stick cooking spray or line it with parchment paper. Preheat oven to 350 degrees F/175 degrees C.
Add about 3-4 whole basil leaves to each chicken breast, then about 5 ½ grape tomatoes (or however many you can fit). Top with grated (or sliced) mozzerella cheese.
Add the remaining grape tomatoes to pan and cook for about 25 minutes, depending on thickness of your chicken breast.
When chicken is done (no longer pink inside) and the internal temperature has reached 165 degrees F/74 degrees C, remove it from the oven.

Garnish:

Drizzle reduced balsamic vinegar over everything. Garnish with fresh basil leaves. (this recipe tastes best if you eat the fresh basil with the chicken- I highly recommend this!)
Serve hot.

Notes

NOTE:

The process and final photos were taken under different lighting conditions. I also used thawed frozen chicken breasts in the process photos and fresh chicken breasts in the final photos.

Expert Recipe Tips:

Pound chicken for even cooking – If your chicken breasts vary in thickness, lightly pound them so they cook evenly and stay juicy.
Don’t overload the pan – Make sure the chicken has space around it on the sheet pan. Crowding can cause steaming instead of roasting, which affects texture and flavor.
Pat chicken dry first – Moisture on the surface of the chicken can prevent proper browning. Use paper towels to blot before seasoning and baking.
Add cheese at the right time – If you prefer your mozzarella more melted and slightly golden, add it in the last 5–7 minutes of baking instead of at the beginning.
Use a meat thermometer – The most reliable way to avoid dry chicken is to cook until it reaches exactly 165°F at the thickest part of the breast.
Warm balsamic glaze before drizzling – Bringing it to room temperature or giving it a quick warm-up makes it easier to drizzle smoothly and enhances the flavor.
Finish with fresh basil – Don’t skip the garnish! Adding a few fresh basil leaves right before serving gives the dish that bright, authentic Caprese flavor.

Nutrition