Sheet Pan Caprese Chicken and Veggies is one of the best dinner recipes because it is so quick and easy to throw together on busy weeknights! Cubed potatoes, cherry tomatoes, and asparagus spears are tossed in a basil pesto sauce, roasted in the oven, and paired with juicy, tender, baked chicken breasts. It's a healthy one pan dinner the whole family will love!
Preheat oven to 425°F.
Line a large baking sheet with parchment paper and spread potatoes out in a single layer. Bake in preheated oven for 10 minutes.
Place chicken breasts down the center of the baking sheet and top each chicken breast with 1 tablespoon of pesto and a sprinkle of salt.
Reduce oven temperature to 375°F and return the pan to the oven for 20 minutes.
Add asparagus to the large bowl along with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and 1 clove crushed garlic. Toss to combine.
Spread out asparagus along the sides of the baking sheet with the other vegetables. Place one slice of mozzarella cheese on top of each chicken breast.
Return to the oven for 10-15 minutes or until chicken is cooked through and asparagus is tender.
Serve with balsamic glaze and additional fresh basil. Enjoy!