Caprese Chicken Sheet Pan

Last updated on June 1st, 2026

I love Caprese Chicken and so does my family! It’s so fresh and flavorful, and that fresh mozzarella cheese – YUM! I love how easy sheet pans are too, just toss everything onto the pan and bake it! Nice and simple! This Caprese Chicken Sheet Pan was super easy to make, and it was bursting with flavor! The pesto, the fresh basil, the melty mozzarella, those delicious roasted tomatoes! And of course, you have to bring it all together with a nice balsamic glaze! This dish gives such a summer vibe!

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Did you know?

Caprese Chicken is not actually Italian! It’s inspired by caprese salad which did originate in Italy, however, caprese chicken is an Italian American fusion!

What ingredients do I need to make this?

For the chicken marinade:

Chicken Breast
Garlic
Olive Oil
White Wine Vinegar
Italian Seasoning
Onion Powder
Black Pepper
Chili Powder

For the caprese chicken sheet pan:

Cherry Tomatoes
Mozzarella
Mayo
Pesto

For serving:

Balsamic Glaze – store-bought or check out my easy recipe!
Basil

How do I make it?

To make the marinade and prep the chicken:

To get started on this recipe, first preheat the oven to 425 F, then line a large baking sheet with foil for easy cleanup.

In a large bowl, whisk all ingredients for the chicken marinade besides the chicken. Cut the fat off of the chicken, pound it down to about 1 1/2-inches thick and cut into tenders.

Add to the marinade and use your hands to liberally toss until coated. Now cover and refrigerate for several minutes.

To make the caprese chicken sheet pan:

Wash cherry tomatoes and dry them with a paper towel. Add to the sheet pan and toss them in a little oil, salt and pepper.

Once the chicken is done marinating, stir mayo and pesto into the chicken marinade until combined. Put chicken in the middle of the sheet pan and lay the tomatoes around it, towards the edges of the pan. Bake until chicken reaches 165F.

When the sheet pan is done, evenly distribute the fresh mozzarella on top of everything and broil on low for a few minutes. You can also pop the broiler on high for a minute or so until the cheese is melted to your liking.

To serve:

Garnish caprese chicken sheet pan with fresh basil and balsamic glaze drizzle. Enjoy!

Tips:

• Boil some pasta to have with this if you want to!
• You could skip the chicken and add some broccoli to this recipe for a vegetarian spin! Just make the marinade for the veggies instead!

Check out some more of my sheet pan recipes!

• Chicken Pepper Sheet Pan
• Bone-In Pork Chop Sheet Pan
• Sausage Brussels Sheet Pan
• Shrimp Boil Sheet Pan

Caprese Chicken Sheet Pan

The Wholesome Spoon

I love Caprese Chicken and so does my family! It's so fresh and flavorful, and that fresh mozzarella cheese – YUM! I love how easy sheet pans are too, just toss everything onto the pan and bake it! Nice and simple! This Caprese Chicken Sheet Pan was super easy to make, and it was bursting with flavor! The pesto, the fresh basil, the melty mozzarella, those delicious roasted tomatoes! And of course, you have to bring it all together with a nice balsamic glaze! This dish gives such a summer vibe!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Italian-American

Servings 6

Calories 302 kcal

Equipment

• Whisk
• Measuring Cups and Spoons
• Large Baking Sheet
• Cutting Board
• Chef Knife
• Large Tupperware with a Tight-Fitting Lid
• Mixing Bowls
• Meat Thermometer

Cook ModePrevent your screen from going dark

Ingredients

  

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For the chicken marinade:

• 1 ½ lbs. chicken breast fat trimmed, pounded down to about 1 1/2-inches thick, cut into tenders
• 3 garlic cloves minced
• 3 tbsp olive oil
• 3 tbsp white wine vinegar
• 2 tsp italian seasoning
• 1 tsp onion powder
• ½ tsp black pepper
• ¼ tsp chili powder

For the caprese chicken sheet pan:

• 10 oz cherry tomatoes
• 6 oz fresh mozzarella sliced rounds
• ¼ cup mayo
• 3 tbsp pesto

For serving:

• balsamic glaze – store-bought or check out my recipe!
• 2 tbsp fresh basil

Instructions

 

To make the marinade and prep the chicken:

• First, preheat oven to 425℉, then line a large baking sheet with foil for easy cleanup.
• In a large bowl, whisk all ingredients for the chicken marinade besides the chicken.
• Use your hands to liberally toss the chicken in the marinade. Now cover and refrigerate for 30 minutes.
• Wash cherry tomatoes and dry them with a paper towel. Add to sheet pan and toss them in a little oil, salt and pepper.

To make the sheet pan:

• After the 30 minutes, stir mayo and pesto into the chicken marinade until combined.
• Put chicken in the middle of the sheet pan and lay the tomatoes around it, towards the edges of the pan.
• Bake 15 minutes, or until chicken reaches 165℉.
• When the sheet pan is done, evenly distribute the fresh mozzarella on top of everything and broil on low 5 minutes. You can also pop the broiler on high for 1-2 minutes, until the cheese is melted to your liking.

To serve:

• Garnish Caprese Chicken Sheet Pan with fresh basil and balsamic glaze drizzle

Nutrition

Serving: 1 cup with glazeCalories: 302kcalCarbohydrates: 4.8gProtein: 25gFat: 3gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 92mgSodium: 480mgPotassium: 505mgFiber: 1gSugar: 2gVitamin A: 310IUVitamin C: 6mgCalcium: 165mgIron: 0.9mg

Please be aware that nutritional values are approximate and intended as a helpful guide

Keyword Balsamic Glaze, Chicken Caprese, Pesto Marinade, Sheet Pan Meals, Sheet Pan Meals with Chicken

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