Greek Chicken Sheet Pan Meal with Olives, Eggplant and Feta

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

Please Note: affiliate links are (or likely are) included in this post. That means if you make a purchase through any links I’ve included here, I may receive a pennies on the dollar commission for sending you there. I would never recommend a brand or products I didn’t know and trust. For more information, please see my disclosure policy.

I’ve spoken to no less than 5 people in the last week who have never even heard of sheet pan meals. To which I whip out this incredibly easy chicken sheet pan dish, raise my arms to the heavens, and sing the praises of a dish that literally goes from cutting board to tabletop in like, 20 minutes. Tops.

All that to say if you’re not on the sheet pan meal train yet then choo-choo, mama. Because finding a simple chicken sheet pan meal – or any sheet pan meal, really- is gonna suddenly make your weeknight cooking so much easier.

SHEET PAN RECIPE IDEAS!

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The beauty of a sheet pan meal is threefold:

  • It has to be simple, or else it won’t cook right
  • The best sheet pan meals contain a veggie, a protein, and a sauce (that’s it!)
  • You have one pan to wash at the end of it all. And if you line your sheet pan with tin foil, you have no pans to wash at the end of it all.

Here’s me, after successfully cooking this Greek chicken sheet pan meal the other night, and discovering it only took 20 total minutes from start to finish:

It’s that easy.

Of course, you can’t just throw a bunch of ingredients on a sheet pan and hope for the best. There are a handful of rules that should be followed for maximum quality:

Use a heavy bottom sheet pan. That is- not a jelly roll pan, not a cookie sheet. A strong, durable, rimmed sheet pan. I got these Analon-brand pans in my wedding registry almost 10 years ago and they are still holding up like champs. In fact, they’ve gotten better with time.

Make sure your ingredients are all cut or prepared in a way that makes them cook in the same amount of time. 

Case in point: This Greek Chicken Sheet Pan Meal I’m highlighting in the recipe at the bottom of this post. I took one of those gargantuan chicken breasts and sliced it in half, so each piece was about the same size- this ensures even cooking.

SHEET PAN RECIPE IDEAS!

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Then I paired the chicken with eggplant, a veggie that roasts well but not super quickly. By chopping the eggplant into ½” slices, it ensured they were the right size to roast to a perfect texture alongside the chicken. Bigger, or thinner, or smaller slices would have cooked differently. So until you’re comfortable with cooking times of various ingredients, make sure you find recipes from people you trust and follow their recommendations.

✅ While the pan’s in the oven, make a quick side. 

I like serving my sheet pan meals with something starchy on the side, like boiled potatoes, or cheesy grits. While the sheet pan is in the oven, I make the starch quickly on the stovetop.

Or I just, you know, don’t do any extra cooking and use the time to chillax with my family and start unwinding at the end of a long ass day. You totally have permission to do that as well, mama.

✅ Line it up.

We had a big discussion in my Busy Mamas Cooking Facebook group the other day regarding reusable silicone sheet pan liners: are they worth it? While I personally don’t own any, I think they’re pretty cool to have and they definitely are cheaper than buying tin foil all the time. Regardless of whether you use reusable liners or tin foil, line your sheet pan for super easy cleanup.


This Greek Chicken Sheet Pan is one of the recipes I’ll be making as part of my Sheet Pan Meal Class!

If you’re NYC-based, I’d love for you to join! They’re family classes, part of a series I’m doing with Kim Calichio of The Connected Chef, and the next class is May 20th, 2018. Drop in rates are available for the remainder of the series. You can click here for more info or to sign up!

4.8 from 5 votes
Greek Chicken Sheet Pan Dinner
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 pound boneless skinless chicken (thighs or breast)
  • 3 tablespoon olive oil
  • 1 cup pitted black or green olives
  • 1 large eggplant ends trimmed and cut into big dice
  • 1 cup crumbled feta
Instructions
  1. Heat the oven to 450*F.
  2. Line a large rimmed baking sheet with tin foil.
  3. In a small bowl, add the paprika, garlic powder, oregano, salt, and pepper and mix with a fork to combine.
  4. Rub the chicken thighs with olive oil, then place on the sheet pan, leaving an inch or so of space between each thigh. Sprinkle evenly with the spice mix, and rub the spice mix evenly into the thighs.
  5. Scatter the eggplant and olives around the chicken, and use tongs to toss and combine. Spread all ingredients in the pan in one even layer.
  6. Place the pan(s) in the oven and roast, 12-15 minutes, until eggplant has browned and the chicken is cooked completely through (juices from the chicken will run clear when sliced with a sharp knife)
  7. Sprinkle the entire pan with the crumbled feta, transfer to a serving platter, and serve.

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Weeknight Kimchi Fried Rice with Leftover Vegetables

I love ordering kimchi fried rice but I never reazlied how easy it is to make! It's a great way to use up leftovers for dinner, too. Plus, you can make it as spicy as you wish. ove how she uses leftover veggies for this recipe, but also tells you how you can use fresh veggies too if you prefer.

I love ordering kimchi fried rice but I never reazlied how easy it is to make! It's a great way to use up leftovers for dinner, too. Plus, you can make it as spicy as you wish. ove how she uses leftover veggies for this recipe, but also tells you how you can use fresh veggies too if you prefer.

I love ordering kimchi fried rice but I never reazlied how easy it is to make! It's a great way to use up leftovers for dinner, too. Plus, you can make it as spicy as you wish. ove how she uses leftover veggies for this recipe, but also tells you how you can use fresh veggies too if you prefer.

Please Note: affiliate links are (or likely are) included in this post. That means if you make a purchase through any links I’ve included here, I may receive a pennies on the dollar commission for sending you there. I would never recommend a brand or products I didn’t know and trust. For more information, please see my disclosure policy. This post is sponsored by VeeTee Rice. 

Kimchi Fried Rice is super easy to whip up on a weeknight for dinner, and it’s a great way to use up leftover ingredients hanging around in the fridge.

The spicy, umami flavor of kimchi tossed in fried rice elevates the dish and perks it up, while being good for your gut health at the same time!

 

And using VeeTee Rice is a super easy way to make fried rice, which is always best when made with slightly old, dried out rice. Since VeeTee is a parcooked, microwaveable rice, it’s cooked just enough and dry just enough to toast and caramelize the rice, making this dish a perfect “I’m in the mood for fried rice” option that you don’t have to think ahead for.

I’ll also confess that I have a major soft spot for kimchi, which is a Korean style of spicy pickle.

Koreans add kimchi to tons of different dishes, and it’s so good for you. If you’re thinking about hopping on the fermented foods bandwagon, kimchi is a great place to start.

Where we live in New York City, kimchi is really easy to find. You can even grab a jar in our local bodega/deli!

However, if it’s not something that’s found in your neck of the woods and you’d like to try it, I’ve used this recipe from The Kitchn to make my own before, and it’s crazy simple. You can purchase gochugaru, a Korean style of chili flakes, on Amazon.

If you’re used to getting your fermented goodness from things like sauerkraut or kombucha but you haven’t given kimchi a try, I really recommend it. It’s a cool, pickle-y, spicy flavor that adds so much to any recipe. My favorite way is on the side of my scrambled eggs in the morning!

Remember the secret I just told you, about how the perfect fried rice, kimchi fried rice or otherwise, starts with slightly old and dried out rice?

It’s by losing its moisture that puts rice in its best position to be fried, so VeeTee’s pre-cooked Heat and Eat Single Flavor packages are a great pantry option to keep on hand for nights when you’re in the mood to whip up a batch of fried rice.

 

 

In this particular recipe, I used roasted broccoli I had made earlier in the week as part of my power hour meal prep sesh.

I didn’t know how I would use it that when I was prepping, but chopped broccoli florets were on sale at Fresh Direct this week, so I bought two packages and roasted them up on Sunday.

I love the way roasted broccoli takes on almost a popcorn-y flavor, and it’s so good to have on hand as an addition to meals, or just as a side dish.

5 from 4 votes
I love ordering kimchi fried rice but I never reazlied how easy it is to make! It's a great way to use up leftovers for dinner, too. Plus, you can make it as spicy as you wish. ove how she uses leftover veggies for this recipe, but also tells you how you can use fresh veggies too if you prefer.
Weeknight Kimchi Fried Rice
Author: Ruthy Kirwan
Ingredients
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon sesame oil
  • 1 small onion diced (about 1 cup diced)
  • 2 carrots peeled and diced
  • 1 package VeeTee Heat and Eat Long Grain Rice 10 ounces
  • 1/2 cup chopped prepared kimchi
  • 2 cloves garlic minced
  • 1 teaspoon ginger powder
  • 1/3 cup green peas
  • 1 cup roasted broccoli see note if using fresh
Instructions
  1. Combine vegetable oil and sesame oil and heat until shimmering in a large pan over medium heat.
  2. Add the onions and carrots and cook until the onions have gone translucent and the carrots have softened, about 3-5 minutes.
  3. Add the rice and break apart with a wooden spoon. Toast the rice, stirring occasionally, about 3-5 minutes or until it has started to brown.
  4. Add the kimchi,, garlic, ginger powder, peas and broccoli and cook, stirring to combine, another 3-5 minutes or until the vegetables have heated through.
  5. Remove from heat and serve,
Recipe Notes

if using fresh broccoli: about 1 1/2 cups fresh florets, chopped fine.

One-Pan 20-Minute Lemon Chicken Piccata

 

I get chicken piccata whenever we go to an Italian restaurant for dinner, and I never realized how easy it is to make it at home! She includes a really simple parmesan spinach orzo recipe to go on the side, too. My husband loved this recipe.

 

Something about chicken piccata feels so fancy to me, but surprise! This one-pan wonder only takes 20 minutes from start to finish.

I’ve got a few ways for you to cook this easy lemon chicken piccata, and all of them are simple and perfect for a weeknight dinner. Chicken piccata is also one of those wonder dishes that tastes better a day or so after it’s made, so this recipe is also a banging idea for make-ahead lunches and meals!

Traditional chicken piccata, a dish that originated in Italy, is made with chicken or veal that has been pounded thin and then cooked quickly in a simple sauce of lemon and butter.

Over the years, cooks began jazzing the lemon sauce up with the addition of capers, whose briny bite rounds out the flavor and takes the dish to the next level in flavor.

I like to prepare my chicken piccata one of two ways: with chicken (or veal, if I’m lucky) cut into bite sized pieces and then floured and cooked, or with thinly pounded chicken cutlets. Both quick quickly and taste great, although each bersion brings a different benefit to the dish.

My recipe for chicken piccata starts with flouring the chicken pieces and then quickly drying them in oil until they’ve browned.

If you choose to cook this dish using bite-sized pieces of chicken, it will take a few more minutes to cook since you’ll need to turn each little bite-sized piece individually – but you’ll maximize the texture of the chicken, since each piece will have 4 full sides of chewy, fried, lemony yumminess (and yes, ‘yumminess’ is a technical term 😉)

A quicker version calls for flouring strips of chicken that have been pounded thin with a mallet. This way won’t offer the full surface-area-chewiness that cooking with smaller pieces will, but the strips will cook slightly faster, since there’s only one flip to make as the chicken browns.

It’s your call – but either way, you’re the real winner here with this tasty, easy, one-pan weeknight recipe!

Whichever way you toss it (fry it?), it’s still a great recipe to keep in your repertoire.

Chicken piccata feels ‘fancy’ enough for dinner parties (I won’t tell anyone how easy it is if you don’t tell anyone!) and like I said, it makes for banging leftovers; that lemon sauce only deepens in flavor as it sits. It’s so good, I may or may not have been known to eat this baby cold and straight out of the fridge #guilty.

Simple Chicken Piccata with Spinach and Parmesan Orzo
Author: Ruthy Kirwan
Ingredients
  • 2 pounds boneless skinless chicken thighs or breasts
  • ½ cup white flour
  • 1-2 teaspoons salt
  • ½ teaspoon ground pepper
  • 4 tablespoons olive oil divided
  • 2 cups uncooked orzo
  • 2 cups fresh baby spinach
  • 1/2 cup shredded parmesan
  • 2-3 shallots thinly sliced
  • 2 cloves garlic minced
  • 1/2 cup chicken stock
  • ¼ cup lemon juice plus 1 tablespoon zest
  • 2 tablespoons capers
Instructions
  1. Cut chicken into bite-sized pieces. Alternatively, pound the chicken into thin cutlets. 

  2. In a large bowl, combine the flour with salt and pepper. Add the cut chicken pieces and toss to coat.
  3. In a large saucepan over medium heat, heat 3 tablespoons olive oil until shimmering. Add the chicken pieces in an even layer and cook, turning once or twice until browned on both sides. Remove the chicken from the pan once browned, and set aside. Do not wipe the pan.

  4. While the chicken is cooking, boil the orzo. Fill a medium pot with water halfway, then cover with a tight-fitting lid and bring to a boil. Add the orzo and cook, testing occasionally for doneness, about 5-8 minutes. The orzo is done when completely soft all the way through, but still retains a bit of chewy bite. Drain orzo and then return to the pot.
  5. Remove the pot from heat and add in parmesan, then season with salt and pepper. Stir the orzo to thoroughly combine the parmesan, then add the fresh spinach. Toss the spinach with the cheesy orzo until spinach has softened and wilted, then set aside until service.
  6. After the chicken has cooked and has been removed from the pan, add another tablespoon of olive oil over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until soft and beginning to brown, about 3-5 minutes.
  7. Add the garlic to the pan and cook, 1-2 minutes, until cooked through and fragrant.
  8. Add the chicken stock to the pan, deglazing the onions, and use a wooden spoon to scrape any brown bits from the bottom of the pan.
  9. Add the lemon juice, zest, and capers, and stir to combine. Let the sauce come to a simmer, then add the chicken back to the pan.
  10. Cook until the chicken is heated through and fully cooked, about 3-5 minutes, then serve with the orzo.
Recipe Notes

You can use chicken cut into bite-sized pieces, or chicken that has been pounded into thin cutlets - your call. 

Instead of shallot, substitute one small white onion, thinly sliced

Sheet Pan Chimichurri Pork Chops

Chimichurri is a zingy, herby marinade and it goes great when smothered on top of thick-cut pork chops and fresh green beans, This is a crazy simple weeknight dinner, with only one pan to wash at the end!

Chimichurri is a zingy, herby marinade and it goes great when smothered on top of thick-cut pork chops and fresh green beans, This is a crazy simple weeknight dinner, with only one pan to wash at the end!

We’re keeping it simple again this week with another sheet pan recipe, this time with chimichurri slathered pork chops and roasted green beans!

I’m kind of obsessed with recipes that do double duty. If something can be repurposed or changed around, then it’s a total winner as far as I’m concerned! And that’s just what’s happening this week with this sheet pan recipe of chimichurri pork chops and roasted green beans.

Earlier in the summer, I shared this recipe for chimichurri sauce. It’s one of my favorites and, if you have a food processor, can be whipped up insanely fast!

I heart chimichurri sauce because it’s got a zingy, spicy, herby flavor and works so well on a million different ingredients.

Toss it with roasted carrots, marinade flank steak in it, brush it on chicken thighs on the grill. It’s versatile, flavorful, and you can make it as spicy as you wish.

Since we’re heading face first into fall, it’s time again to start busting out the trusty sheet pan recipes! They’re my go-to on busy nights; I still kind of can’t get over how easy they are. This chimichurri pork chop recipe is no different.

If you’ve got time, I recommend brining the pork chops for at least a few hours beforehand, overnight if possible.

I usually do a 2:1 water to salt ratio, and make sure to rinse the pork chops well afterward. Pork has a tendency to dry out, but brining keeps the chops moist and practically fool proof!

If you don’t have time to brine, however, no worries. Even if you leave the chops in the oven a bit longer than intended, the chimichurri sauce makes up for all kinds of ills!

I love serving these zingy chimichurri pork chops with green beans, since their fresh flavor holds up well to roasting, which brings out an innate nuttiness in the beans.

But again, the beauty of sheet pan dinners is their versatility.

If you can’t get your hands on green beans, lots of other veggies would work; diced potatoes, sliced zucchini, broccoli, cauliflower, even carrots, if they’re sliced thin enough to roast at the same time as the pork.

Because that’s the only trick with sheet pan dinners, isn’t it? Everything needs to roast alongside together and be done at the same time. Make sure your vegetables are in that kind of sweet spot size; not too thick and not too thin. Whatever side you choose needs to be done in the same amount of time as the pork.

(Although… if you have to remove one item beforehand and then finish cooking the rest, no one will die. The world will keep turning. You have my permission to experiment when you like).

Sheet Pan Chimichurri Pork Chops and Green Beans
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 cup chimichurri sauce see recipe link in notes
  • 2 pounds boneless pork chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1/2 pound trimmed green beans
Instructions
method:
  1. Preheat the oven to 400*F. Line a rimmed sheet pan with aluminum foil or parchment paper. Spoon the chimichurri sauce evenly over the pork chops and arrange on one end of the sheet pan, leaving an inch or so space between each chop.
  2. In a large bowl, toss the green beans with salt, pepper, and olive oil. Add the green beans to the sheet pan at the opposite end of the chops, spreading out as much as possible without touching the chops.
  3. Place the pan in the oven and roast for 15-18 minutes, or until the green beans are cooked through and the chops register 165*F with a meat thermometer inserted at their thickest point.
  4. Remove and allow to cool slightly before serving.
Recipe Notes

Click here for the chimichurri sauce recipe. Pork chops will cook up extra moist if they've had a chance to brine before cooking. At least 2 hours before cooking, mix together a ratio of 2 parts water or buttermilk to 1 part salt, stirring to dissolve the salt. Add the pork chops to the brine and store in a large ziplock bag or a bowl covered in plastic wrap. Let sit for up to overnight or at least 2 hours. Make sure to rinse the pork chops thoroughly after they are removed from the brine.

Chimichurri Sauce
Total Time
5 mins
 
This fresh, herby, zingy sauce is kicked up with a dash of spicy heat. It makes a great marinade or dipping sauce for your items on the grill! When you’re removing the stems from the herbs, don’t worry about some stems left on; just remove what you can. I grasp the bundle by the leaves and use scissors to cut them stems below; anything above that is fine to be blended in the food processor. You don’t need a food processor to make this sauce, but it does make a smoother sauce much more easily than just chopping by hand. This sauce will last about 1 week if covered tightly and kept chilled in the fridge.
Author: Ruthy Kirwan
Ingredients
ingredients
  • cup red wine vinegar
  • 1 bundle fresh cilantro , most of the stems removed and roughly chopped (about ½ cup)
  • ½ bundle fresh parsley , most of the stems removed and roughly chopped (about ¼ cup)
  • 1 ounce fresh oregano , most of the stems removed and roughly chopped (about 3 tablespoons)
  • 2 shallots , roughly chopped
  • 2 garlic cloves , roughly chopped
  • 1 tablespoon red chili flakes
  • 1 teaspoon salt
  • ¾ cup extra-virgin olive oil
equipment:
  • 3- QT or larger food processor , fitted with the S blade
Instructions
method
  1. Add all ingredients except for the olive oil to the food processor.
  2. Pulse 5 or 6 times, pausing in between to remove the lid and scrape the sides down, until all the ingredients are combined and starting to blend.
  3. Add the olive oil in 2 or 3 batches, pulsing in between additions. Scrape down the sides as necessary.
  4. To finish, blend on high until the sauce is smooth and blended.
Recipe Notes

Makes: about 2 cups 

 

Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze

I think I’m starting to develop a sheet pan dinner obsession.

Is that a bad thing, do you think? My guess is likely that no, not a bad thing at all. I’m also willing to guess you’re with me on this. Right?

Because truly, how can it be a bad thing to enjoy what is basically the perfect weeknight dinner recipe? Toss delicious ingredients on a pan. Season appropriately. Place in a hot oven until cooked. Eat.

Could not be easier, and I love that so, so much.

This sheet pan dinner features plump, juicy, smoked kielbasa and is my play on the old Italian standby, sausage and peppers. Did you know smoked kielbasa and sweet, slightly spicy peppers goes awesome together? If you do, you’re probably from the Midwest and know Polish-Americans. Just saying.

I love the combo of heat, sweet, and spice in this sheet pan dinner. You’ve got crispy sweet red peppers, yellow onions, smoky kielbasa, all covered in a 3-ingredient mustard glaze that’s also perfection as a salad dressing. So while you’re at it, make a big, leafy salad and toss it with the remainder of this sauce. Serve some crusty bread on the side and you’ve got a dinner in 20 minutes that’s full of flavor and a bit of bite.

I recently did a Facebook Live showcasing this incredibly simple dinner, and to celebrate the fact that my 30 Day 20 Minute Real Food Meal Plan (which includes this recipe!) is for sale in the Percolate Kitchen Etsy Shop!

Watch how fast this recipe comes together, and then go grab your copy of the meal plan while it’s still on sale.

 

Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze
Total Time
20 mins
 
Author: Ruthy Kirwan
Ingredients
  • 1.5-2 pounds smoked kielbasa sausages , sliced in half
  • 2 sweet red peppers , ribs and seeds removed, sliced into 1/4" thick strips
  • 1 large yellow onion , sliced
  • 3 tablespoons brown mustard
  • 2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
Instructions
  1. Preheat the oven to 400*F.
  2. Line a sheet pan with aluminum foil or parchment paper.
  3. Arrange the kielbasa, peppers, and onions into 3 separate piles on the pan.

  4. Whisk together the mustard, sugar, and vinegar. Brush onto the sausages, then drizzle any remaining sauce on the peppers and onions.

  5. Bake for 8-10 minutes, then use a spatula to toss the peppers and the onions so that they brown evenly.
  6. Bake for another 8-10 minutes, or until the peppers and onions have softened and started to brown and the sausage is plump and browned.
  7. Serve hot.

See why these sheet pan dinner recipes are my new thing!? They’re too crazy easy not to be!

You might also like: 

17 Easy Sheet Pan Dinners for Busy Nights 

Loaded Sheet Pan Cauliflower Nachos

20-Minute Sheet Pan Korean BBQ Salmon and Bok Choy

I love sheet pan dinner recipes- how can you not!? Especially this easy one-pan kielbasa, sweet red peppers, onions, brushed with a sweet mustard glaze.

I love sheet pan dinner recipes- how can you not!? Especially this easy one-pan kielbasa, sweet red peppers, onions, brushed with a sweet mustard glaze.

30-Minute One Pan Balsamic Caprese Chicken

I’m loving this simple weeknight one-pan caprese chicken dish!

This easy caprese chicken is a perfect weeknight dinner, and totally packed with flavor thanks to the melty cheese, fresh summer tomatoes, basil, and a drizzle of balsamic glaze.

If you’re not sure, consider this: my toddler loves this caprese chicken dish so much she calls it ‘candy chicken’. This is from the child that can go a whole 24 hour period living on four carrot sticks and a cup of milk, so the sheer fact she loves this recipe gets it a gold star in my book.

This One Pan Balsamic Caprese Chicken is drizzled with a balsamic glaze (“candy”, according to my toddler) and crazy simple to make.

The recipe here calls for chicken thighs since I find them so much more flavorful (and affordable!) than chicken breasts, but feel free to substitute breasts for thighs if you prefer.

I used sliced vine tomatoes here, but since it’s summer, you’ve got my full permission to go tomato crazy, if you want. Use cherry tomatoes, heirloom, big juicy beefsteak tomatoes; whichever looks best to you will work beautifully in this recipe. #allthetomatoes

30-Minute One Pan Balsamic Caprese Chicken
Total Time
30 mins
 
Author: Ruthy Kirwan
Ingredients
ingredients
  • 1/3 cup balsamic vinegar
  • 6-7 boneless, skinless chicken thighs (about 1.5 pound)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 6-7 fresh basil leaves (about one 2oz package)
  • 4-5 vine tomatoes , sliced
  • 8 ounces fresh mozzarella , cut into 6-7 thick slices
  • freshly ground pepper , to taste
equipment:
  • 1 large stainless steel ovenproof pan , at least 10" wide
Instructions
  1. Preheat the oven to 400*F.
  2. Place the pan over medium-high heat and add the balsamic vinegar. Bring to a boil and allow the vinegar to reduce, stirring occasionally. Let the vinegar reduce until it is thick and syrupy enough to coat the back of a spoon, about 3-5 minutes. Remove from the heat, pour into a cool bowl and set aside for later. Clean the pan and return it to the stovetop.
  3. Place the chicken thighs between cling film. Using a kitchen mallet, pound thighs so that they are each about 1" thick. Sprinkle evenly with the salt.
  4. Add the olive oil to the pan and heat on medium-high until shimmering. Add the chicken thighs in one layer and fry until golden brown on the bottom, then turn and brown the other side.
  5. Layer the chicken with 1-2 leaves of basil, then the tomatoes, then the slices of fresh mozzarella.
  6. Turn off the heat of the stovetop and place the pan in the hot oven.

  7. Bake for 10-12 minutes, or until the cheese has fully melted and is beginning to brown. 
  8. Remove the pan from the oven and drizzle with the reserved balsamic vineger glaze
  9. Serve hot.