Sheet-Pan Caprese Chicken with Potatoes

Name: Sheet-Pan Caprese Chicken with Potatoes
Prep time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb small Yukon Gold potatoes, quartered (7 to 9); 3 tablespoons olive oil; 1 1/2 teaspoons salt; 3/4 teaspoon ground pepper; 1/3 cup plus 2 teaspoons balsamic vinegar; 2 tablespoons packed brown sugar; 4 boneless skinless chicken breasts (1 1/2 lb); 4 slices (1/4-inch thick) fresh mozzarella cheese (about 4 oz); 4 tablespoons refrigerated basil pesto; 1 1/2 cups cherry tomatoes, halved (about 10 oz); 1/4 cup thinly sliced fresh basil leaves

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Prep 25 min
Total 50 min
Servings 4

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This sheet-pan caprese chicken dinner is as impressive as it gets without the hassle. Chicken breasts are stuffed with mozzarella and pesto, and cherry tomatoes and basil are sprinkled on top for a fresh dinner you can throw together anytime.

by: Tablespoon Kitchens

Updated Apr 4, 2019

Ingredients

1 lb small Yukon Gold potatoes, quartered (7 to 9)
3 tablespoons olive oil
1 1/2 teaspoons salt
3/4 teaspoon ground pepper
1/3 cup plus 2 teaspoons balsamic vinegar
2 tablespoons packed brown sugar
4 boneless skinless chicken breasts (1 1/2 lb)
4 slices (1/4-inch thick) fresh mozzarella cheese (about 4 oz)
4 tablespoons refrigerated basil pesto
1 1/2 cups cherry tomatoes, halved (about 10 oz)
1/4 cup thinly sliced fresh basil leaves

Steps

1

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
2

In medium bowl, toss potatoes with 2 tablespoons of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potato mixture to pan; roast 15 minutes.
3

Meanwhile, in 1-quart saucepan, heat 1/3 cup vinegar to boiling over medium heat. Add brown sugar; cook 3 to 5 minutes, stirring constantly, until vinegar mixture is reduced and slightly thickened. Remove from heat; set aside. Cut pocket in each chicken breast by making horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with 1 slice mozzarella and 1 tablespoon pesto. Press edges of chicken together to seal. Season chicken with 3/4 teaspoon of the salt and remaining 1/2 teaspoon pepper. Reserve 1 tablespoon of the vinegar glaze to brush on at the end.
4

Place chicken on sheet pan with potatoes. Brush top of chicken breasts with half of the glaze. Bake 20 minutes. Brush with remaining half of glaze; bake 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are tender. Drizzle reserved 1 tablespoon vinegar glaze on top of chicken breasts.
5

Meanwhile, in medium bowl, mix tomatoes, basil, remaining 1 tablespoon oil, remaining 2 teaspoons vinegar and remaining 1/4 teaspoon salt. Spoon tomato mixture over warm chicken; serve with potatoes.

Expert Tips

tip 1
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
tip 2
Brushing chicken with glaze a few times during cooking process ensures great flavor and a lovely dark lacquered appearance.
tip 3
Cherry tomatoes are a nice choice all year round, as they typically have good flavor, even when they aren’t in season.

Nutrition Information

590 Calories, 28g Total Fat, 49g Protein, 36g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 590

Calories from Fat: 250

Total Fat: 28g; 43%

Saturated Fat: 7g; 36%

Trans Fat: 0g

Cholesterol: 125mg; 42%

Sodium: 1340mg; 56%

Potassium: 1100mg; 31%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 3g; 13%

Sugars: 14g

Protein: 49g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 15%; 15%

Calcium: 30%; 30%

Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 6 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;