This Sheet Pan Caprese Chicken is the perfect weeknight dinner. Packed with summer vegetables and herbs for flavor, this one pan meal means cleanup is a breeze.

Hi friends!

Comin’ at ya today with this Sheet Pan Caprese Chicken because it’s basically the perfect way to welcome summer. I’m a huge fan of sheet pan meals because they’re so easy to throw together and even easier to clean up. This one cooks in no time at all thanks to bite-sized pieces of chicken and quick-cooking vegetables. With summer just around the corner, I knew I wanted to include some zucchini and squash in this recipe because gardens will soon be overflowing with them. Cherry tomatoes add a pop of color and some extra juiciness.

I served this over farro, but it would also be great over quinoa, your favorite pasta or just by itself. Feel free to swap squash for broccoli or green beans and if you prefer pesto over Italian herbs you could make that swap as well!

Sheet Pan Caprese Chicken

I grabbed some corn on the cob and just threw it right on the sheet pan and cut off the kernals after cooking but you could also sub frozen or canned corn.

Here’s how you make this Sheet Pan Caprese Chicken.

Sheet Pan Caprese Chicken

This Sheet Pan Caprese Chicken is the perfect weeknight dinner. Packed with summer vegetables and herbs for flavor, this one pan meal means cleanup is a breeze.

Author: Lindsay

Scale

Ingredients

1–1.5 pounds boneless skinless chicken breast
1 medium zucchini
1 medium yellow summer squash
1 bell pepper (red, orange or yellow)
1 pint cherry tomatoes
1–2 ears of corn
4 cloves garlic, minced
2 tsp oregano
juice from one lemon
1 Tbsp oil (avocado or olive)
2–3 Tbsp balsamic vinegar
1 cup fresh mozzarella pearls
fresh basil, chopped

Instructions

Dice chicken and peppers into bite-sized pieces.
Slice squash and zucchini, then cut slices in half or quarters.
Place chicken, squash, peppers, zucchini and tomatoes on a large sheet pan. line with foil if desired.
Mix garlic, lemon juice, oil and oregano in a small bowl and pour over sheet pan. Stir to combine.
Add shucked corn on the cob to the sheet pan and bake at 400 degrees F for 12 min or until chicken pieces reach 165 degrees F.
Transfer to serving bowl, slice corn off cobb, add mozzarella pearls, 2-3 Tbsp balsamic vinegar and chopped fresh basil to taste. Stir to combine and serve.