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Make succulent, fall-apart tender sheet pan caprese chicken and vegetables with this easy recipe. The perfectly cooked chicken pairs with tender, healthy asparagus, corn, and tomatoes. These yummy ingredients are topped with oozy, gooey mozzarella cheese to send it into next-level delicious dinner status. 35 minutes is all you need to make this easy and low-mess dish. All the Italian flavors you love with just one pan to clean!

A sheet pan chicken caprese and vegetables meal features chicken breasts topped with fresh tomatoes, basil, asparagus spears, and buttered corn on the cob. A cup of sauce is placed to the side.

Try this quick and simple sheet pan caprese chicken and vegetable recipe in 35 minutes for a low-fuss midweek meal the whole family will love.

Perhaps you’ll also like these juicy sheet pan crab legs, sheet pan shrimp and andouille, or BBQ meatballs. Try cider grilled chicken skewers too.

A plate featuring sheet pan caprese chicken, topped with cherry tomatoes, basil, and mozzarella cheese, served with corn on the cob and asparagus.

Why You’ll Love It

Sheet-pan meal: You can’t beat the simplicity behind sheet-pan dinners. They are all done in one pan and couldn’t be any easier to make.
Customizable: You can add any other veggies or flavors you’d like – you can really play around with this recipe to make sheet-pan caprese chicken your own.
Quick and easy: This is a great meal that will save your weeknights.

A baked caprese chicken with cooked chicken breasts topped with cherry tomatoes and herbs, alongside roasted asparagus and corn on the cob pieces with butter.

Sheet Pan Chicken Caprese Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken: Choose boneless skinless chicken breasts for this baked chicken caprese recipe.
Corn: Use fresh corn for the best flavor and texture. Halving the ears ensures even cooking and easier serving. I’m using fresh ears of corn, but frozen ears will work, too, as long as you make sure to thaw them first.
Asparagus: Trim the woody ends and slice the fresh asparagus. This keeps them tender throughout and helps them cook evenly.
Fresh tomatoes: Choose cherry tomatoes and halve them to allow their juices to mingle with the other ingredients.
Garlic: Use fresh and not garlic powder in this caprese chicken and veggies sheet pan dinner.
Shallots: These have a lovely mild taste and are sweeter than regular white onions.
Balsamic vinegar: Adds acidity and a slight sweetness. Use good quality balsamic vinegar.
Mozzarella cheese: Fresh mozzarella is preferred for its creamy texture and mild flavor. It melts beautifully over the chicken and vegetables. Fresh mozzarella will take longer to melt, making it the best choice for this recipe. If you use thin deli slices of mozzarella, they will not need as much time to melt.
Basil: Fresh basil cut into thin ribbons adds a fresh, herby taste and is a key part of the Caprese experience.

Ingredients for a meal on a marble countertop, including raw chicken breasts, cherry tomatoes, corn on the cob, asparagus, fresh herbs, mozzarella cheese, butter, olive oil, soy sauce, and seasonings.

How to Make Baked Chicken Caprese

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Preheat and prep: Preheat oven to 425°F. Pat dry the chicken breasts.
Season chicken: Drizzle chicken with 1 tablespoon olive oil. Season with ½ teaspoon salt and ½ teaspoon black pepper.
Season vegetables: Toss corn pieces and asparagus with one tablespoon of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper.
Arrange on sheet pan: Place chicken breasts on one end of a rimmed 18 x 13-inch baking sheet and corn on the other. Set aside the asparagus for later.
Initial bake: Bake chicken and corn for 10 minutes.
Tomato mixture: In a medium bowl, mix tomatoes, minced garlic, minced shallots, balsamic vinegar, ½ teaspoon salt, ¼ teaspoon black pepper, and the remaining tablespoon of olive oil. Set aside.
Add Mozzarella and asparagus: Remove the sheet pan from the oven. Top chicken breasts with mozzarella slices and add asparagus to the pan.
Final bake: Return to the oven and bake for 15 minutes, or until the chicken reaches 165°F and the mozzarella is melted.
Finish and serve: Spoon the tomato mixture over the chicken and garnish with fresh basil. Place sliced butter on the corn. Serve your chicken and roasted veggies immediately.

A plate features a baked sheet pan chicken caprese topped with sliced cherry tomatoes and basil, accompanied by tender asparagus and a piece of corn on the cob.

Substitutions and Variations

Meat swaps: Try chicken thighs, shrimp, steak, or fish. Of course, each of these proteins would need different cooking times.
Extra vegetables: Add green beans, Brussels sprouts, onions, zucchini, diced potatoes, and bell peppers to your chicken caprese sheet pan meal.
Tomato alternatives: Roma, vine-ripened, or grape. If tomatoes are out of season when you make this, adjust the seasonings to make them more flavorful.
Balsamic boost: Drizzle a store-bought balsamic glaze over the top for added balsamic flavor before serving.

A tray of sheet pan chicken caprese  topped with cherry tomatoes and herbs, accompanied by roasted asparagus and corn on the cob with butter. A pepper grinder, salt bowl, and fresh basil are visible in the background.

Serving Suggestions

Appetizer: Start with marinated olives or a plate of these incredible crispy potatoes.
Main: Set your sheet pan chicken caprese and veggies in the center of the table and dive in! Serve it with a fresh and bright chopped salad or a bowl of side veggies and farinata flatbread.
Dessert: Don’t forget a sweet treat – make a pretty berry cheesecake tart or a plate of these tangy orange bars. You could also try this easy-going coffee cake!

A white plate contains a serving of baked caprese chicken and vegetables. A pepper grinder is visible in the background.

How to Store Caprese Chicken

Store: Any leftovers can be kept in an airtight container in the refrigerator for 3-4 days. Separate the chicken from the vegetables for the best storage results.
Freezer: You can freeze cooked chicken caprese and vegetables in airtight containers or freezer bags for up to 2 to 3 months. To maintain quality, ensure they are cooled completely before freezing.
Thaw: Defrost frozen leftovers overnight in the refrigerator before reheating. This ensures even thawing and maintains the dish’s texture and flavors.
Reheat: Place the leftovers in an oven-safe dish and cover with foil to warm up. Bake in a preheated oven at 350°F until heated through (about 20 to 25 minutes), or microwave in short intervals until warm.

Sheet pan Italian chicken caprese and vegetables with baked chicken breasts topped with cherry tomatoes and basil, surrounded by asparagus and corn on the cob. Various cooking ingredients are visible in the background.

Top Tips

Pat chicken to dry: Dry the chicken breasts thoroughly with paper towels before cooking. This helps get a crispy, golden exterior when baking.
Tip for plump chicken: If you purchase extra-thick chicken breasts, you may need to cook them before adding the corn and asparagus. You could also remove the vegetables from the sheet pan and continue cooking the chicken until it’s fully cooked to 165°F.
Even vegetable slicing: Slice the vegetables evenly to ensure they cook at the same rate. This prevents some pieces from becoming overcooked while others are underdone.
Preheat oven: Preheat your oven to 425°F before placing the sheet pan inside. This helps with even cooking and proper browning of the chicken and vegetables.
Check chicken temperature: Use a meat thermometer to check the internal temperature of the chicken breasts. They should reach 165°F to ensure they are fully cooked and safe to eat.

A plate with sheet pan Italian caprese chicken topped with cherry tomatoes sits next to corn on the cob and asparagus, all accompanied by a baking sheet of similar food. Salt, pepper, and herbs are nearby on a marble countertop.

Caprese Chicken Breast Sheet Pan Dinner FAQs

Can I use frozen vegetables instead of fresh?

Fresh vegetables are recommended for better texture and flavor. Frozen vegetables may release more moisture, affecting the overall dish’s consistency.

Can I substitute the balsamic vinegar with another type of vinegar?

Balsamic vinegar contributes to the dish’s distinct flavor profile. While you can substitute with another vinegar, it may alter the intended taste of the dish.

How can I prevent the chicken from drying out?

Ensure that the chicken does not overcook and follow the recommended baking time. Covering the chicken with cheese and adding olive oil helps retain moisture.

A sheet pan with chicken caprese and vegetables features cooked chicken breasts topped with halved cherry tomatoes and basil leaves, surrounded by roasted asparagus. A small bowl of basil and a shallot sit beside the pan.

Sheet Pan Chicken Caprese Recipe

5 from 4 votes

Sheet Pan Chicken Caprese and Vegetables

Try this quick and simple sheet pan caprese chicken and vegetable recipe in 35 minutes for a low-fuss midweek meal the whole family will love.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients 

  • 4 chicken Breasts, boneless and skinless
  • 3 Tablespoons olive oil
  • 2 Teaspoons kosher salt
  • Teaspoons black pepper, fresly cracked
  • 4 Ears corn, small, shucked and halved crosswise
  • 12 Ounces asparagus, sliced with woody ends discarded
  • 1 Cup cherry tomatoes, halved
  • 1 Clove garlic, finely minced
  • 1 shallot, small, finely minced
  • ¼ Cup balsamic vinegar
  • 4 Ounces fresh mozzarella, in a ball or deli-style mozzarella cheese slices
  • ¼ Cup basil, fresh chiffonadef, or garnish
  • ¼ Cup unsalted butter, sliced and softened for serving

Instructions 

  • Preheat oven to 425 degrees F. Pat dry the chicken breasts with a paper towel.
  • Drizzle 1 tablespoon olive oil over the chicken breasts. Season with ½ teaspoon salt, and ½ teaspoon black pepper.
  • Toss corn pieces and asparagus with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
  • On an 18 x 13 inch rimmed baking sheet, place chicken breasts on one end, and corn cobs on the other. Reserve asparagus until later.
  • Bake chicken and corn in preheated oven for 10 minutes.
  • In a medium mixing bowl combine tomatoes, minced garlic, minced shallots, balsamic vinegar, ½ teaspoon salt, ¼ teaspoon black pepper, and the remaining tablespoon of olive oil. Set aside.
  • Remove sheet pan from the oven, top chicken breasts with mozzarella slices, and add asparagus to the pan.
  • Return to the oven and bake for an additional 15 minutes, or until the chicken is fully cooked to 165F and the mozzarella is melted.
  • Spoon the tomato mixture on top of the chicken and garnish with fresh basil. Place sliced butter on top of corn. Serve immediately.

Notes

Pat chicken to dry: Dry the chicken breasts thoroughly with paper towels before cooking. This helps get a crispy, golden exterior when baking.
Tip for plump chicken: If you purchase extra-thick chicken breasts, you may need to cook them before adding the corn and asparagus. You could also remove the vegetables from the sheet pan and continue cooking the chicken until it’s fully cooked to 165°F.
Even vegetable slicing: Slice the vegetables evenly to ensure they cook at the same rate. This prevents some pieces from becoming overcooked while others are underdone.
Preheat oven: Preheat your oven to 425°F before placing the sheet pan inside. This helps with even cooking and proper browning of the chicken and vegetables.
Check chicken temperature: Use a meat thermometer to check the internal temperature of the chicken breasts. They should reach 165°F to ensure they are fully cooked and safe to eat.

Nutrition

Calories: 583kcal | Carbohydrates: 10g | Protein: 57g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 198mg | Sodium: 1615mg | Potassium: 1171mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1525IU | Vitamin C: 17mg | Calcium: 197mg | Iron: 3mg
Like this recipe? Rate and comment below!

With this simple recipe, indulge in succulent sheet-pan caprese chicken and vegetables. Enjoy perfectly cooked chicken alongside tender asparagus, corn, and tomatoes. Top it all off with melted mozzarella cheese for an irresistibly delicious dinner. With just 35 minutes and minimal cleanup, you can quickly whip up this easy, yummy dish.

Other Chicken Recipes To Try

 

Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 4 votes (3 ratings without comment)

1 Comment

  1. 5 stars
    Even my kids loved it. A great way to get them to enjoy their vegetables, and it tastes amazing. Win-win!