Description
If you’re anything like me, dinner needs to check three boxes: easy, tasty, and doesn’t leave you with a mountain of dishes. That’s exactly why this Caprese Chicken and Potatoes is such a game-changer. You get the juicy, cheesy goodness of Caprese flavors, mozzarella, tomatoes, fresh basil, wrapped around golden roasted potatoes and tender chicken, all baked in one pan. Yep, one pan. One seriously good dinner.
Ingredients
4 boneless, skinless chicken breasts
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon basil pesto
1 tablespoon honey
1 tablespoon corn starch
2 teaspoons minced garlic
1 ½ teaspoons salt
¼ teaspoon black pepper
1 pound baby potatoes
2 cups cherry tomatoes
1 cup shredded mozzarella cheese (or 4 slices)
fresh basil
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13” casserole dish.
- Place the chicken breasts in the baking dish, then scatter the halved baby potatoes around the chicken. Add the cherry tomatoes right on top.
- In a small bowl, whisk together the balsamic vinegar, olive oil, pesto, honey, cornstarch, garlic, salt, and pepper.
- Pour the balsamic mixture evenly over the chicken and potatoes. Use a spoon or brush to help coat everything so it’s all seasoned nicely.
- Pop the dish in the oven and bake for 35–40 minutes, or until the potatoes are fork-tender and the chicken is fully cooked (internal temp should hit 165°F).
- Top each chicken breast with shredded or sliced mozzarella, then place under the broiler for 1–2 minutes, just until the cheese is melted and bubbly.
- Finish it all off with a sprinkle of fresh chopped basil and serve it up warm!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
