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 @4 WW points on the blue plan, per serving and gluten-free.
Course dinner, Main Course, main dish
Keyword balsamic chicken, caprese, chicken breast, sheet pan
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Terri Gilson
4chicken breastsboneless and skinless
125gmozzarella cheeseabout ⅓ of a 500 g pkg
1 pkg28 gbasil leaveswhole
1dry pintgrape tomatoessliced in half
reduced balsamic vinegar glazedrizzled
additional fresh basil leaves(set some aside from pkg)
Spray a baking sheet pan with non- stick cooking spray. 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 width-wide with cheese slices (or you can grate the 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) remove from oven.
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.
💭 TOP TIP
Did you know that temperature is the BEST way to check for doneness? No more cutting into your meat mid-grilling, guessing or hoping it's done. This thermometer is a game changer!
I use my Thermapen for everything from baking pie and bread to eggs, casseroles, candy making and more!
This amazing little tool instantly and accurately measures temperature with a quick poke. And it's not just for the grill, it's the go-to kitchen instrument trusted by the world's most acclaimed chefs and BBQ champions (it's one of Alton Brown's 'favorite things')!
And it comes with a handy little chart that gives you chef recommended temperatures, as well as the minimum done temps for food safety.