Sheet Pan Caprese Chicken
Sheet pan caprese chicken is ideal for any summer weeknight dinner. Packed with fresh summer ingredients, it's super simple, quick and easy and most importantly delicious. With creamy melted mozzarella cheese, juicy ripe red tomatoes and fresh picked basil, it will become an instant favorite.
Servings: 2
Calories:
Ingredients
- 2 Chicken Breasts
- 2 TBSP Italian Seasoning divided
- 6 oz Fresh Mozzarella Cheese - sliced approx. ¼ inch (approx. 4 slices)
- 1-2 Ripe Red Tomatoes (approx. 4 slices)
- 16-18 Basil Leaves (more for garnish, optional)
- 4 TBSP Olive Oil
- ½ tsp Salt
- Cherry Tomatoes (optional, only if you want to roast some on the side of your chicken breasts)
Instructions
- Preheat your oven to 350F and line your sheet pan with parchment paper.
- Slice your mozzarella cheese and tomatoes. Drizzle 1 TBSP of olive oil over it.
- Slice your chicken breasts in half so that you have four thin breasts. Carefully place your hand on top of the breast to apply a little pressure while you cut, this will help keep your knife straight and even so you get four even thin chicken breasts.
- Lay your chicken breasts on your parchment paper. You will want at least an inch or so between each. Sprinkle ½ of your Italian Seasoning (1 TBSP) on top of each chicken breast.
- Layer your cheese (1 slice), tomatoes (1 slice) and basil (4 - 6 leaves) inside of your chicken breasts on one end so that you can fold over the other side like a book. (If you want to secure your fold, you can stick in a tooth pick through to keep it from possibly sliding off.)Sprinkle the remainder of the Italian seasoning and salt on top of each chicken breasts.
- Lightly drizzle 1-2 TBSP of olive oil over the chicken and cherry tomatoes, if roasting.
- Bake at 350F for 15-17 minutes until the chicken is cooked through and your cheese is melted. Garnish with another drizzle of olive oil and fresh basil leaves.
