As we log what feels like our hundredth day over 90 degrees in Florida, I find myself looking for recipes that feel summery without requiring us to be outside tending to a hot grill. I feel like this Sheet Pan Caprese Chicken from the Food Network Kitchens fit the bill pretty well – and it was relatively easy to clean up, too.
Based on my personal preferences and the comments, I made a few minor changes to this one that were not mentioned in the recipe:
- Used small chicken breasts and pounded them to make them a uniform thickness of about 1/2 inch.
- Marinated the chicken breasts in Italian dressing (Ken’s Simply Vinaigrette Italian) for a few hours before cooking.
- Used less salt on the tomatoes. I think 1 to 1 1/2 teaspoons is a good start. You can always add more salt later if needed!
- Used already prepared Balsamic glaze (I bought mine at Aldi) instead of making the Balsamic reduction in the recipe.
- Served the chicken over spinach instead of arugula.
As we were only feeding two, I halved this recipe and it worked perfectly. We loved the leftover chicken breast reheated the next day, too! I hope you’ll try this Sheet Pan Caprese Chicken (with or without my modifications) in your kitchen.