thepioneerwoman5.0
Sheet Pan Caprese Chicken
Ree Drummond’s favorite salad inspired this easy sheet pan Caprese chicken dinner recipe with juicy tomatoes, fresh basil, and melted mozzarella.
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●whisk
- ●measuring cup
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 375°F. Line a sheet pan with foil. In a measuring cup, whisk together the balsamic glaze, Italian seasoning, garlic, ⅓ cup of the olive oil, the juice of 1/2 a lemon, and ¾ teaspoon salt.
lemon, halved1
2
Place the chicken in a shallow dish and pour over about half the marinade, tossing to coat. Place the tomatoes in another dish and pour over the remaining marinade, tossing to coat. Cover the chicken and tomatoes and set aside for ⏱️ 30 minutes.
3
Remove the chicken and tomatoes from the marinade and transfer to the prepared baking sheet, allowing the excess marinade to drip off. Arrange the tomatoes cut-side up and sprinkle them and the chicken with ½ teaspoon pepper and 1 teaspoon salt. Roast until the chicken is cooked through and the tomatoes are soft, 15 to ⏱️ 20 minutes.
4
Remove the sheet pan from the oven and increase the heat to broil. Place 1 to 2 slices of mozzarella on each piece of chicken, return the pan to the oven, and broil until the cheese is melted, 3 to ⏱️ 4 minutes.
5
Meanwhile in a medium bowl, toss the arugula with the remaining 2 tablespoons olive oil, juice of ½ a lemon, and ¼ teaspoon each salt and pepper. Add the parmesan and gently toss.
lemon, halved1
6
Drizzle the chicken and tomatoes with balsamic glaze. Sprinkle with the basil and serve with arugula salad and bread.
Nutrition Facts
calories
687 Calories
fat Content
45 g
fiber Content
3 g
sugar Content
5 g
sodium Content
897 mg
protein Content
52 g
trans Fat Content
0 g
cholesterol Content
157 mg
carbohydrate Content
15 g
saturated Fat Content
14 g
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