Sheet Pan Caprese Chicken with Balsamic Glaze
Prep time
Cook time
Total time
Serves: 2 servings
  • 2 boneless, skinless chicken breasts
  • 1 cup flour, almond flour, or breadcrumbs for coating
  • Salt & pepper
  • ½ tsp. garlic powder
  • 2 Tbsp. olive oil, divided
  • 1 pint cherry tomatoes
  • 1 zucchini, diced
  • ½ cup shredded mozzarella cheese
  • ½ cup balsamic vinegar
  • Fresh basil, for topping
  1. Preheat your oven to 425.
  2. In a small bowl, combine flour/breadcrumbs, a generous pinch of salt and pepper, and garlic powder.
  3. Press each chicken breast into the bowl, coating each side completely and evenly with the mixture.
  4. Using a couple drops of olive oil, coat the sheet pan with a thin, even nonstick surface.
  5. Place the chicken breasts in the center of the sheet pan and drizzle with a Tbsp. of olive oil over the top.
  6. Spread the cherry tomatoes and zucchini out on the sheet pan on either side of the chicken in a single, even layer. Drizzle with another Tbsp. of olive oil and sprinkle with salt and pepper.
  7. Bake the chicken & veggies in the oven for 20 minutes.
  8. Meanwhile, pour balsamic vinegar in the smallest saucepan you have and let simmer over medium-low heat for 15-20 minutes, swirling occasionally, until it becomes a thicker, reduced glaze.
  9. Remove the sheet pan from the oven, top each chicken breast with ¼ cup of shredded mozzarella cheese, and return to the oven for 5 more minutes until melty.
  10. Serve the chicken and veggies with a drizzle of the balsamic glaze and lots of fresh basil. This is delicious with a side of mashed potatoes!
Recipe by Ally's Cooking at