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Sheet Pan Chicken Caprese Bake

5 Minutes + 40 Minutes Baking

super easy


This Sheet Pan Chicken Caprese Bake is a quick and easy meal with hardly any clean up. It is and a family friendly and satisfying meal all in one with amazing juicy chicken, gooey mozzarella and fresh basil. This delightful one-pan meal that promises convenience and bursts of flavor. With a drizzle of balsamic glaze as the finishing touch, this dish elevates your taste buds to new heights. Enjoy the convenience of a sheet pan recipe, where everything cooks together, saving you time and effort in the kitchen. Indulge in the captivating aroma and savor each bite of this satisfying dish.

If you love this recipe like I do, then you’ll also want to try my recipes for Sheet Pan Salmon with Crispy Potatoes or Mediterranean Baked Chicken Dinner.



Adjust Servings
750 grams baby potatoes
1 tablespoon olive oil
25 grams parmesan cheese
1 teaspoon balsamic vinegar
1 teaspoon salt
For the Chicken
600 grams chicken breasts
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoon dried basil
2 tomatoes
100 grams mozzarella cheese
balsamic glaze to finish
Nutritional Information
486 Calories
21 g Fat
36 g Protein
36 g Carbs
2 g Sugars


Pre Bake the Potatoes
Preheat the oven to 220°C. On a large sheet pan, toss the baby potatoes with olive oil, Parmesan cheese, balsamic vinegar, and salt until well coated. Spread the potatoes in a single layer on the sheet pan and bake for 15 minutes.
While the potatoes are baking, season the chicken breasts with salt, black pepper, and dried basil, ensuring both sides are evenly coated. Arrange the tomato and mozzarella slices on top of each chicken breast. After the initial 15 minutes of baking, remove the sheet pan from the oven and carefully place the seasoned chicken breasts on the pan with the potatoes.
Mark as complete
Bake and Serve!
Lower the oven temperature to 195°C and return the sheet pan to the oven and bake for an additional 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and golden. Remove the sheet pan from the oven and drizzle with balsamic glaze for a finishing touch. Allow the chicken to rest for a few minutes before serving. Serve hot, along with the roasted baby potatoes, and enjoy a delicious and satisfying meal.
Feel free to garnish with fresh basil leaves for added freshness and flavor.
Mark as complete
When pre-baking the potatoes, make sure to spread them in a single layer on the sheet pan for even cooking and browning.
To prevent the chicken from drying out, make sure to check for doneness using a meat thermometer. The internal temperature should reach 75°C.
If you prefer a different type of cheese, try substituting the mozzarella with provolone or fontina for a unique flavor profile.
Leftover Sheet Pan Chicken Caprese Bake can be stored in an airtight container in the refrigerator for up to 3 days.


  • Jordan

    You simplistic take makes your blog stand out, its flow of direction is perfect for a first time cook. It’s awesome to see the “mark as complete”.

    • Anna

      Thank you so much!I’m so glad for this. I try to keep the blog simple, so this feedback is absolutely the best xx

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