Sheet Pan Caprese Chicken & Gnocchi

Take about 1.5 pounds of chicken breast (using 1 pound in the video) and cut large breasts in half if necessary.

In a small container, add olive oil, lemon juice, and 0.5 tablespoon of Italian seasoning to the chicken.

Coat the chicken evenly with the marinade, cover, and refrigerate for at least 30 minutes, up to 2 hours.

In a mixing bowl, add the gnocchi and cherry tomatoes.

Roughly chop the garlic cloves and add them to the bowl with the gnocchi and tomatoes.

Add 1 tablespoon of olive oil and another 0.5 tablespoon of Italian seasoning to the bowl, then toss to coat evenly.

Line a sheet pan with parchment paper and arrange the marinated chicken evenly on the pan.

Pour the gnocchi, tomatoes, and garlic around the chicken on the sheet pan.

Preheat the oven to 400°F and bake for about 10 minutes.

After 10 minutes, take the sheet pan out and layer 16 ounces of fresh mozzarella evenly across the chicken and other ingredients.

Return the sheet pan to the oven for another 10 to 12 minutes, until the chicken reaches an internal temperature of at least 165°F and the cheese is melty and starting to brown.

While the chicken is finishing, roll up basil leaves and cut them into ribbons for garnish.

Once done, drizzle balsamic glaze over the dish and sprinkle with basil ribbons before serving.

Equipment Needed

Spice Level: