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Sheet-Pan Caprese Chicken with Asparagus

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Created by Dionna
Updated Sep 9, 2025
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There’s nothing better than the clean, simple flavors of a caprese salad to start a meal. Why not make it a main course? With the goal of keeping it fresh, we’ve updated the classic dish by adding lean protein, extra veggies, and a concentrated balsamic flavor. What we didn’t change are all the things that make caprese salad really great—creamy mozzarella cheese, sweet tomatoes, and lots of fresh, herby basil. Get excited for this tasty spin on a favorite.

Recipe Ingredients

Here’s what you need to make this sheet-pan meal.

Balsamic Glaze: Though relatively new to shelves, balsamic glaze has become a pantry staple (find it near condiments or vinegars). Thick and syrupy, it delivers a concentrated punch of sweet-tart flavor. Here we use it to infuse chicken with loads of flavor—no marinating required.

Cherry Tomatoes: Any small, sweet variety works here. Cherry, grape, or pear tomatoes are great options.

Chicken Breasts: Look for small, boneless, skinless breasts—fillets work, too. The thinner the cut, the more balsamic flavor they’ll absorb. You can sub boneless, skinless thighs if preferred.

Asparagus: Choose thicker stalks; they aren’t as prone to overcooking.

Mozzarella Cheese: In caprese salad, fresh mozzarella is a highlight! Buy it pre-sliced or not, but make sure it’s the soft, creamy kind packed in water.

Basil: Fresh basil adds a notably bright, herby finish. Adjust the amount to taste.

Other Ingredients You’ll Need: Dijon mustard, olive oil, garlic, salt.

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How to Make Sheet-Pan Caprese Chicken with Asparagus

1. Make the Marinade

Mix together the chicken marinade ingredients.

2. Load Up the Sheet Pan

Add the tomatoes and season, pile on the chicken, and add the asparagus to the other side of the pan. Season and toss!

3. Brush the Chicken

Coat the chicken in the marinade to impart a ton of flavor. Pop the sheet pan in the oven to start cooking.

4. Add the Cheese

When the chicken is nearly cooked through and the tomatoes and asparagus are tender, pull out the sheet pan, and add cheese on top of the chicken. Place it back in the oven to finish cooking and melt the cheese.

5. Serve

Top the whole thing with lots of fresh basil and drizzle with extra balsamic glaze if you’d like.

How to Store (and Reheat) Sheet-Pan Caprese Chicken with Asparagus

If you have leftovers, here’s some info. on how to store and reheat them.

Refrigerator

Store any leftovers within 2 hours of serving. Transfer the food to an airtight food storage container, and store in the refrigerator for 2 to 3 days. You can store the chicken and vegetables together or separately.

Reheating

To reheat the chicken and vegetables, place in baking dish and cover lightly with foil. Heat in a 325°F oven for 10 to 15 minutes or until hot. Use a food thermometer to ensure the chicken is at least 165°F.

Alternatively, place the food on a microwave-safe plate and lightly cover. Heat in the microwave on Medium-High heat for 2 to 3 minutes or until the vegetables are hot and the chicken is at least 165°F in the center (use a food thermometer).

Sheet-Pan Caprese Chicken with Asparagus

  • Prep Time 15 min
  • Total 40 min
  • Ingredients 12
  • Servings 4
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Ingredients

  • 2 tablespoons Dijon mustard
  • 3 tablespoons balsamic glaze, divided
  • 4 teaspoons olive oil, divided
  • 1/2 teaspoon crushed garlic
  • 1 teaspoon kosher salt, divided
  • 1 pint cherry tomatoes, halved
  • 4 boneless skinless chicken breasts (about 6 oz each)
  • 1 bunch asparagus, ends trimmed
  • 4 oz fresh mozzarella cheese, sliced
  • 1/2 teaspoon flaky sea salt
  • 3 tablespoons thinly sliced fresh basil
  • Balsamic glaze for drizzling, if desired

Instructions

  • Step 
    1

    Heat oven to 400°F. Line a large sheet pan with parchment paper or foil.

  • Step 
    2

    To make the chicken marinade, place mustard, 2 tablespoons balsamic glaze, 1 teaspoon olive oil, garlic, and 1/2 teaspoon kosher salt in a liquid measuring cup or small bowl. Whisk together until fully combined. Set aside.

  • Step 
    3

    Arrange halved cherry tomatoes on one half of the sheet pan, and drizzle with 1 1/2 teaspoons olive oil and remaining 1 tablespoon balsamic glaze. Season with 1/4 teaspoon kosher salt, and toss to coat the tomatoes in the seasoning.

  • Step 
    4

    Nestle the chicken breasts into the seasoned tomatoes, keeping the chicken and tomatoes contained to about half the sheet pan. On the other side of the pan, add asparagus. Drizzle asparagus with remaining 1 1/2 teaspoons olive oil and season with remaining 1/4 teaspoon kosher salt. Toss gently to coat.

  • Step 
    5

    Brush the marinade in a thick layer on the top and bottom of the chicken breasts, using all the marinade. Place sheet pan in the oven, and roast for 20 minutes, until the chicken is almost cooked through.

  • Step 
    6

    Remove pan from the oven, and top each chicken breast with cheese slices, evenly dividing over the chicken. Sprinkle with sea salt. Return the pan to the oven for 5 to 7 minutes more or until the cheese is melted and the juice of chicken is clear when center of thickest part is cut (at least 165°F).

  • Step 
    7

    Remove pan from the oven and let chicken rest for 3 to 5 minutes. Garnish with fresh sliced basil leaves and a drizzle of balsamic glaze, if desired.

Nutrition

No nutrition information available for this recipe
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