Easy Sheet Pan Caprese Chicken

Sheet Pan Caprese ChickenHere is my FAB take on Caprese Chicken!! The basil, the tomatoes, the cheese! Umm, excuse me – I think I need a minute to collect myself. Food sometimes gets me a little worked up! 

Before we begin, I have to get something off my chest. You see, I like to make stuff up. Not “alternative facts” style (man on man I just couldn’t help myself)! No, I just like to come up with a different take on a recipe of food that has been done and put my own little twist on it.

Is this authentic? No, and I hate to break it to you, I am not Italian either! So, before you give me grief because I didn’t use mozzarella in my recipe just know that I didn’t because I chose to. Yeah, or maybe I was out of mozzarella.

Okay, we can begin now. 

I saw a video recipe pop up on my FB feed from www.delish.com – One Skillet Caprese Chicken. I couldn’t get it out of my head. Add that to the fact that I had been meaning to do a sheet pan chicken dish inspired by my “almost” mom’s recipe (yes you Sally) –  My inner chef had to come out and play.

This was fun to make and it soo good! Chop, bake and eat. Doesn’t get much easier than that. 

Sheet Pan Caprese Chicken

Easy Sheet Pan Caprese Chicken

Prep time: 

Cook time: 

Total time: 

Serves: 6

Ingredients
  • 2 pints Cherry Tomatoes
  • 1 pint of Mushrooms (sliced)
  • 1 large Onion
  • Olive Oil
  • 1 to 2 tsp Garlic (I like a lot of garlic!)
  • 2 lbs Chicken Tenderloins
  • 1 tsp Crushed Red Pepper (optional)
  • ¼ cup of Fresh Chopped Basil (dried is ok too - just tastes better with fresh)
  • ¾ cup Balsamic Vinegar
  • ½ cup of Italian Bread Crumbs (optional)
  • ½ cup of Shredded Parmesan Cheese (or shredded Mozzarella)
  • Salt and Pepper
  • 1 large baggie
  • 16 oz Spaghetti Noodles
  • Approx 4 oz of Pesto
Instructions
  1. Put chicken into the baggie and add the following: ¼ cup of Olive Oil, ½ cup of Balsamic Vinegar, 1 to 2 tsp of salt and about ½ tsp of pepper. Shake and mix the spices over the chicken tenderloins. You can use chicken breasts instead - just cut them into smaller "tenderloin" sized pieces.
  2. Preheat oven to 400
  3. Drizzle about 2 tbs of olive oil onto a large 11x17 sheet pan.
  4. Slice cherry tomatoes in half and toss onto the sheet pan. Add mushrooms (slice into ¼" pieces if needed)
  5. Chop onion - I like to cut into quarters and then slice into longer "shreds"
  6. Add garlic, basil (leave a little to garnish with after cooking), the rest of the balsamic vinegar, 1 tsp crushed red pepper, 1 to 2 tsp of salt and a little bit of pepper.
  7. Mix everything up on the sheet pan - make sure everything gets a good coating of olive oil and seasonings.
  8. Evenly add chicken over the cherry tomato goodness. Sprinkle the Italian bread crumbs over the top of the everything and then stand back - admire your work! This is gonna be good!
  9. Bake for 25 minutes at 400. Turn oven down to 350 and back another 20 to 25 minutes.
  10. Cook your spaghetti according to the package. Drain and add 2 tbs of olive and 4 oz of pesto to the spaghetti. Mix and set aside.
  11. Once chicken is done - place the cooked 'loins onto a plate. Add the roasted cherry tomato mixture to the pesto pasta. Coat the pasta in the deliciousness!
  12. Serve it up! Scoop a generous portion of the pasta onto a plate, add some chicken and top with a good sprinkle of parmesan cheese. Garnish with a pinch of basil for some color and a bit of extra flavor.

 

 

 

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