This Sheet Pan Balsamic Basil Chicken with Burst Tomatoes recipe will change your life. A few ingredients, a simple marinade and one sheet pan is all you need. Serve with pasta or zoodles and prepare to fall in love. Serves 4 in under an hour.
4boneless skinless chicken breast halves1½to 1-¾ pounds total
freshly ground black pepper
1pintcherry tomatoesI did a mix of cherry and sungold
1cupfreshly shredded mozzarella cheese
fresh basil leavesfor garnish
red pepper flakesfor garnish
freshly grated parmesan cheesefor garnish
In a medium bowl whisk together the vinegar, tamari, honey, mustard, 1 tablespoon olive oil, shallot, garlic and basil. Add in the chicken breast halves and toss to coat. Cover and marinate for 30 minutes to 1 hour. Refrigerate if marinating longer than 30 minutes.
Preheat your oven to 425°.
Toss the tomatoes in a little olive oil and kosher salt.
Use tongs to remove the chicken from the marinade, allowing any excess marinade to drip back into the bowl. Place the chicken in the middle of a metal, rimmed baking sheet and season with kosher salt and freshly ground black pepper. Scatter the tomatoes around the chicken.
Slide the sheet pan onto the middle rack of your preheated oven and bake for 15 minutes. Remove and top each chicken breast with 1/4 cup of mozzarella. Slide the pan back into the oven to continue baking for 5 to 8 more minutes. Turn on the broiler to brown the top of cheese -optional. This happens quickly, so watch carefully.
Serve the chicken and burst tomatoes on top of pasta, rice or zoodles. Garnish with fresh basil, red pepper flakes and a little parmesan cheese. Lastly, spoon the pan liquids over top.