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+ servings
Potatoes are cooked first then followed by tomatoes, chicken, and asparagus in this easy meal prep sheet pan chicken recipe.
5 from 1 vote

Sheet Pan Caprese Chicken

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!

Course Dinner, Main Course, main dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 535 kcal


  • 1 lb. potatoes cut into 1/2-inch cubes
  • ½ cup basil pesto
  • 1 lb. chicken breasts
  • 16 oz. cherry tomatoes cut in half
  • 2 Tbsp. olive oil
  • 3 cloves garlic crushed
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 lb. asparagus cut into 1-inch pieces
  • 4 oz. mozzarella cut into 4 slices
  • Fresh basil
  • Balsamic glaze


  1. Preheat oven to 425°F.

  2. Toss cubed potatoes in ¼ cup of pesto and ¼ teaspoon of salt in a large bowl.
  3. Line a large baking sheet with parchment paper and spread potatoes out in a single layer.  Bake in preheated oven for 10 minutes. 

  4. Add tomato halves to the same bowl the potatoes were in along with 1 tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and 2 crushed garlic cloves. Toss to combine.
  5. Toss the tomatoes with the potatoes on the sheet pan. Push all of the vegetables to the sides of the pan to make space in the center.
  6. Pound chicken breasts with a meat mallet to 1-inch thick and cut into four 4-ounce portions.
  7. 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.

  8. Reduce oven temperature to 375°F and return the pan to the oven for 20 minutes.

  9. 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.

  10. 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.

  11. Return to the oven for 10-15 minutes or until chicken is cooked through and asparagus is tender.

  12. Serve with balsamic glaze and additional fresh basil. Enjoy!

Recipe Notes

  • Make sure you're using a large baking sheet (at least 13" x 18") in order to fit all of the chicken and vegetables.
Nutrition Facts
Sheet Pan Caprese Chicken
Amount Per Serving
Calories 535 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 7g44%
Cholesterol 97mg32%
Sodium 1099mg48%
Potassium 1404mg40%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 7g8%
Protein 38g76%
Vitamin A 2262IU45%
Vitamin C 57mg69%
Calcium 259mg26%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.