this sheet pan caprese chicken is not only healthy, but absolutely delicious and easy to make! a high protein meal that is family and leftover friendly.
does the thought of making an elaborate chicken dish completely turn you off? well, this baked chicken caprese recipe couldn't be easier and it's just as delicious as a restaurant meal. better yet, have you offered to make dinner but you don't know what to make? this recipe is a classic that any guest would enjoy. or are you someone who doesn't have an extensive history of cooking? this baked chicken caprese with thyme roasted potatoes is fool proof.
main ingredients used in this recipe
- chicken
- mozzarella
- tomato
- balsamic
- potato
frequently asked questions
the chicken was fully cooked in the 30 minutes. however, to check you can use a thermometer or cut it open to make sure it is cooked all the way through.
you can use any type of potato that you like! i love to use red potatoes when roasting with thyme but even sweet potatoes would be delicious!
yes! store in a sealed container for up to 5 days.
related recipes using potatoes/root vegetables
- potato spinach and chickpea curry
- vegan potato wedges (baked and seasoned)
- fall ancient grain bowl with roasted squash
- keto buddha bowl with lemon tahini dressing
if you try this recipe, please consider leaving a rating + comment at the end of this blog post. it is incredibly helpful to my business and your fellow readers!
baked chicken caprese
Ingredients
- 2 chicken breasts
- 4 oz fresh mozzarella 2 slices total
- 2 tbsp oregano dried, crushed (1 tbsp for chicken breast)
- 2 tbsp basil dried, crushed (1 tbsp for chicken breast)
- ½ tsp sea salt to taste
- fresh basil leaves for plating
thyme roasted potatoes
- 10 red potatoes cube cut
- ¼ cup thyme
- sea salt to taste
- olive oil / olive oil spray for baking tray
Instructions
baked chicken caprese
- preheat the oven to 400 degrees F
- line two baking tray with aluminum foil. spray with olive oil spray or drizzle with olive oil
- place the two chicken breasts on one of the trays and set the other aside for the potatoes
- drizzle the chicken breasts with olive oil
- mix the dried oregano + basil then spread in an even layer on top of the chicken breasts. season with sea salt (to taste)
- put the chicken into the oven and cook for 20 minutes
- remove the chicken from the oven and top each with a slice of mozzarella and tomato
- put back in the oven and cook for an additional 10 minutes
- remove the chicken breasts from the oven, they should be golden and the mozzarella melted
- ensure that the chicken breasts are cooked fully through and top with the fresh basil when plating
thyme roasted potatoes
- rinse and dry the red potatoes
- cut the red potatoes into chunks
- spread them out in an even layer on the greased baking sheet and drizzle with olive oil
- add thyme + sea salt and mix until the thyme fully covers the potatoes
- place into the oven and bake for 20 minutes
- the face down sides of the potatoes should be crispy by now. flip the potatoes and put them back in the oven for an additional 10 minutes
- once fully cooked and crispy, remove from the oven
- plate with the finished baked chicken caprese and enjoy!
Leave a Reply