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- 4 boneless, skinless chicken thighs - 1 cup basil pesto (store-bought or homemade) - 2 cups cherry tomatoes, halved - 8 ounces fresh mozzarella balls, drained - 1 zucchini, sliced into half-moons - 1 red bell pepper, diced - 2 tablespoons olive oil - Salt and pepper, to taste - Fresh basil leaves, for garnish - Balsamic glaze, for drizzling (optional) When I cook sheet-pan pesto chicken caprese, I love to gather my fresh ingredients first. The chicken thighs are great because they stay moist during cooking. A cup of basil pesto adds rich flavor. I prefer using homemade pesto, but store-bought works too. Cherry tomatoes give a nice pop of color and sweetness. I slice zucchini into half-moons. This makes them easy to eat and looks nice on the plate. The red bell pepper adds crunch and a sweet taste. I drizzle everything with olive oil, salt, and pepper to enhance the flavors. For a creamy touch, I add fresh mozzarella balls. They melt in the oven, making the dish even tastier. Finally, I use fresh basil leaves as a garnish. A drizzle of balsamic glaze ties it all together, but it's optional. Each ingredient shines, making this meal easy, tasty, and fun to make! First, I preheat the oven to 400°F (200°C). This heat is perfect for roasting. Next, I line a large sheet pan with parchment paper. This helps with easy cleanup later. In a mixing bowl, I take 4 boneless, skinless chicken thighs. I add ¾ cup of basil pesto to the bowl. I mix well to coat the chicken evenly. I let it marinate for at least 15 minutes. If you have time, marinating for up to 2 hours in the fridge gives better flavor. On the prepared sheet pan, I place the marinated chicken thighs in the center. I then surround the chicken with 2 cups of halved cherry tomatoes, 1 sliced zucchini, and 1 diced red bell pepper. I drizzle everything with 2 tablespoons of olive oil and sprinkle with salt and pepper. I roast the pan in the preheated oven for about 25 minutes. I check the chicken's internal temperature; it should reach 165°F. The vegetables should be tender. In the last 5 minutes, I add 8 ounces of fresh mozzarella balls to the pan. This helps them warm and melt slightly. After roasting, I carefully remove the pan from the oven. I let it cool for a few minutes. If desired, I drizzle balsamic glaze over the dish. Finally, I sprinkle fresh basil leaves for a lovely garnish. For juicy chicken thighs, start with good quality meat. I prefer bone-in thighs for more flavor, but boneless works too. Marinating is key! Coat the chicken in pesto and let it sit for at least 15 minutes. If you have time, marinate for up to 2 hours in the fridge. This step adds great flavor. When cooking, ensure your oven is hot enough. Roast until the chicken reaches 165°F. This keeps it tender and moist. You can use store-bought basil pesto, which is convenient. However, homemade pesto tastes fresher. To make it, blend fresh basil, garlic, nuts, cheese, and olive oil. Adjust the ingredients to your liking. If you’re short on time, grab a jar from the store. Just make sure to check for quality. Some store brands pack a lot of flavor, while others may not. Feel free to swap vegetables based on your taste. Cherry tomatoes and zucchini work well, but you can try bell peppers, asparagus, or even broccoli. Avoid watery veggies like cucumbers since they can make the dish soggy. If you want more color, add yellow squash or carrots. Roasting gives them a nice char, which enhances flavor. {{image_2}} You can switch the chicken thighs for other meats. Try chicken breasts for a leaner choice. Turkey thighs also work well and keep the dish juicy. If you prefer seafood, salmon or shrimp can add a tasty twist. For a vegetarian option, use firm tofu or chickpeas. Both absorb flavors well and add protein. Adding new herbs or spices can change the taste. Consider using oregano, thyme, or even rosemary. Each herb gives a unique flavor. You can also mix in some crushed red pepper for heat. If you want to try different sauces, swap the pesto for garlic butter or a zesty chimichurri. This keeps meals exciting and fresh. Pair this dish with simple sides. A fresh green salad with lemon dressing complements it well. Garlic bread is another great choice, adding a crunchy texture. Roasted veggies or a grain like quinoa also work nicely. These options balance the meal and add more colors to your plate. To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to four days. When you're ready to eat, just grab it from the fridge! You can freeze this dish too! Let it cool completely before packing it. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible. This meal freezes well for up to three months. When you want to eat it, thaw it overnight in the fridge. To reheat, the best method is the oven. Preheat your oven to 350°F (175°C). Place the dish in a baking pan and cover it with foil. This keeps the chicken moist and the veggies tender. Heat for about 20 minutes or until warm. You want to keep that great texture! Yes, you can make this recipe ahead of time. You can marinate the chicken thighs in pesto. Store the marinated chicken in the fridge for up to 2 hours. This allows the flavors to soak in. You can also chop the vegetables ahead of time. Keep them in a sealed container in the fridge. When ready to cook, just assemble everything on the sheet pan and roast it. If you need a mozzarella substitute, try dairy-free cheese. Look for brands that melt well. You can also use feta cheese for a tangy flavor. Goat cheese is another tasty option. Each will change the taste a bit, but they still work great in this dish. If you decide to use chicken breasts, adjust the cooking time slightly. Chicken breasts are usually larger and can take longer to cook. Roast them for about 30 to 35 minutes. Make sure they reach an internal temperature of 165°F. This ensures they are safe to eat and juicy. This recipe uses simple, tasty ingredients, like chicken thighs and fresh veggies. We talked about marinating chicken with basil pesto and roasting everything together on a sheet pan. You learned tips for keeping the chicken juicy and ideas for flavor swaps. Plus, we covered how to store leftovers for later. I hope you feel ready to try out this dish. Cooking can be fun and easy! Enjoy your delicious meal.

Sheet-Pan Pesto Chicken Caprese

Discover a delightful and easy recipe for Sheet-Pan Pesto Chicken Caprese that will impress your family and friends! This one-pan meal combines juicy chicken thighs with fresh mozzarella, vibrant vegetables, and aromatic basil pesto, all roasted to perfection. Perfect for busy nights, this dish is both delicious and simple to make. Click through to explore the full recipe and create a mouthwatering dinner that everyone will love!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup basil pesto (store-bought or homemade)

2 cups cherry tomatoes, halved

8 ounces fresh mozzarella balls, drained

1 zucchini, sliced into half-moons

1 red bell pepper, diced

2 tablespoons olive oil

Salt and pepper, to taste

Fresh basil leaves, for garnish

Balsamic glaze, for drizzling (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a mixing bowl, combine the chicken thighs with ¾ cup of basil pesto, ensuring they are evenly coated. Let them marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).

      On the prepared sheet pan, arrange the marinated chicken thighs in the center.

        Surround the chicken with halved cherry tomatoes, sliced zucchini, and diced red bell pepper. Drizzle the vegetables and chicken with olive oil and season with salt and pepper.

          Roast in the preheated oven for about 25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

            In the last 5 minutes of cooking, add the fresh mozzarella balls to the pan to warm and slightly melt.

              Remove the sheet pan from the oven and let it cool for a few minutes. Drizzle with balsamic glaze if desired and sprinkle with fresh basil leaves for garnish before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4