Sheet-Pan Chicken with Tomatoes and Mozzarella
A delicious one-pan meal featuring tender chicken breasts roasted with grape tomatoes, fresh mozzarella, and aromatic herbs. The dish is complemented with red onions and tangy peperoncini for an Italian-inspired dinner.
Ingredients
- •3 pints grape tomatoes
- •¼ cup extra-virgin olive oil
- •1 tsp white balsamic vinegar
- •2 cloves garlic
- •1⅓ Tbsp dried oregano
- •2 tsp kosher salt
- •4 pieces chicken breast
- •1 tsp black pepper
- •10 oz fresh mozzarella
- •½ small red onion
- •½ cup peperoncini
- •thinly sliced crosswise
Cooking Instructions
- 1.
Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
5 min
- 2.
If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
5 min
- 3.
Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.
15 min