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.
Servings: 4
Ingredients
- 4 chicken Breasts boneless and skinless
- 3 Tablespoons olive oil
- 2 Teaspoons kosher salt
- 1¼ 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.
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
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