Sheet Pan Caprese Chicken & Gnocchi

close up of the sheet pan caprese chicken with balsamic drizzle

5 from 1 vote

This fresh & healthy caprese chicken sheet pan dinner features tender chicken, crispy gnocchi, roasted tomatoes, and garlic with gooey mozzarella and balsamic glaze. This fresh & easy meal is the perfect weeknight dinner!

Cook Time20

Marinating Time30

Total Time50

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 563kcal

Author: Holly Lee

Cost: $15

Equipment

Ingredients

1 1/2 pounds chicken breasts
3 tablespoon olive oil divided
2 tablespoon lemon juice
1 tablespoon Italian seasoning divided
18 ounce gnocchi
1 pint cherry tomatoes
10 cloves garlic
Salt & Pepper to taste
16 ounce fresh mozzarella
10 basil leaves
6-8 teaspoon balsamic glaze

Instructions

Trim any fat off of your chicken breasts. If they are very large, cut in half. Add chicken breasts to a marinating container or ziplock bag. Pour 2 tbsp olive oil, lemon juice, and 1/2 tbsp of Italian seasoning over the chicken. Place chicken in the refrigerator to marinate for 30 minutes up to 2 hours. Toward the end of the marinating time, preheat the oven to 400 degrees F.
Toss the gnocchi and cherry tomatoes into a mixing bowl. Roughly chop the garlic and add it to the bowl. Drizzle with 1 tbsp olive oil and the rest of the Italian seasoning. Toss to evenly coat.
Cover a sheet pan with a piece of parchment paper. Arrange the chicken breasts on the sheet pan evenly spaced apart, then pour the bowl of tomatoes, gnocchi, and garlic around the chicken in a single layer.
Bake the sheet pan at 400 degrees F. You will bake for a total of 20-22 minutes cooking time, but after the first 10 minutes of the cooking process, remove the sheet pan from the oven briefly to lay the slices of fresh mozzarella evenly across. Sprinkle with salt and pepper to taste. Put back in the oven for another 10-12 minutes or until the internal temperature of the chicken reaches 165F.
Thinly slice the basil into ribbons.
When the chicken comes to the proper temperature and the cheese is sufficiently melted, remove the pan from the oven. Drizzle with balsamic glaze and sprinkle the ribbons of basil evenly across. Serve immediately.

Video

Notes

If you need to make your own balsamic glaze for this chicken caprese sheet pan, you can make a simple balsamic reduction on the stove top. Simmer 1/2 cup balsamic vinegar over medium-low heat in a small pot until it reduces by half.

Store leftovers in an airtight container and refrigerate for up to 3-4 days.

The best way to reheat is to slice the chicken into bite size pieces before heating, and then heat only enough to warm through. Avoid heating the chicken too hot, which will make it rubbery and dry.

Nutrition