Ingredients
Caprese Topping
- 1½ cups seeded, diced tomatoes (about 2-3 medium tomatoes)
- 2 ounces cubed fresh mozzarella cheese (about a heaping ⅓ cup)
- ¼ cup finely chopped fresh basil
- 1½ tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon minced garlic
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Chicken and Vegetables
- 1 pound green beans, trimmed and patted dry
- ½ pound red potatoes, cut into ½-inch pieces
- 3 teaspoons extra virgin olive oil, divided
- 4 teaspoons Italian seasoning (salt free blend), divided
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper, divided
- 1¼ pounds boneless, skinless chicken breasts (½-inch thick)
- 2 tablespoons shredded parmesan cheese
Instructions
- Prepare Caprese Topping: In a medium bowl, combine the diced tomatoes, cubed mozzarella, chopped basil, balsamic vinegar, 1 tablespoon extra virgin olive oil, minced garlic, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. Stir gently to mix, then set aside to allow the flavors to meld while preparing the chicken and vegetables.
- Preheat Oven: Set your oven to 400°F (205°C) to preheat, getting it ready for baking the chicken and vegetables.
- Toss Vegetables: On a parchment-lined sheet pan, toss the trimmed green beans and diced red potatoes with 2½ teaspoons of olive oil, 2 teaspoons Italian seasoning, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper. Spread the vegetables evenly so they are not crowded or piled on top of each other for even roasting.
- Season Chicken: On a second parchment-lined sheet pan, drizzle the remaining ½ teaspoon of olive oil evenly over both sides of the chicken breasts, using a pastry brush if desired for full coverage. Season both sides of the chicken evenly with the remaining 2 teaspoons Italian seasoning, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper.
- First Bake: Place both sheet pans in the preheated oven simultaneously, positioning the vegetables closer to the heating element. Bake for 12 minutes, then remove the pan holding the vegetables to stir them gently. Sprinkle the shredded parmesan cheese evenly over the chicken on the other pan.
- Finish Baking: Return the chicken and vegetables to the oven and continue baking for another 7 to 10 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken once done and let it rest while allowing the vegetables to bake an additional 3 to 10 minutes until they are tender. Cooking time for the vegetables can be adjusted based on their freshness and desired doneness.
- Serve: Combine the cooked chicken and vegetables onto one sheet pan, arranging the chicken nestled in the center of the vegetables. Spoon the prepared Caprese topping over the chicken just before serving, or pass it at the table for guests to add themselves.
Notes
- You can adjust the amount of garlic, salt, and pepper in the Caprese topping to suit your taste preferences.
- Make sure the chicken breasts are about ½-inch thick for even cooking; if thicker, baking time may increase.
- Using parchment paper on the sheet pans makes cleanup easier and prevents sticking.
- The vegetables should be spread out in a single layer to roast properly and achieve slight caramelization.
- Internal temperature of chicken should reach 165°F (74°C) for safe consumption.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
