When I spied this recipe in the latest issue of Southern Living under sheet pan suppers, I immediately added the ingredients to my grocery list. I love a good sheet pan supper and this one did not disappoint. My only caution is that I expect a sheet pan supper to be cooked solely on a sheet pan. This one required bowls, skillet, zester, strainer, interim plates and more on top of the sheet pan. :-) Regardless, it was a delicious and quintessential feeling Southern supper for late summer with fresh veggies and herbs. I added extra chicken, green beans and corn so that we’d have leftovers for tomorrow. After our meal I immediately gave Mother the heads up to add this one to her menu – it’s that good!
Baked Caprese Chicken With Green Beans and Corn
Ingredients
- 1 cup multicolored grape tomatoes, halved
- 1 tablespoon rice vinegar
- 2 tablespoons plus 1 tsp. olive oil, divided
- 2 teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 4 small ears fresh corn, shucked and halved crosswise
- 12 ounces fresh green beans, trimmed
- 4 (6- to 7-oz.) boneless, skinless chicken breasts, patted dry
- 1 tablespoon grated lemon zest (from 2 lemons)
- 4 (1 ½-oz.) deli-style mozzarella cheese slices
- ¼ cup unsalted butter, softened
- ¼ teaspoon grated garlic
- ¼ cup plus 2 Tbsp. finely chopped mixed fresh tender herbs (such as basil, tarragon, and/or chives), divided
Directions
- Preheat oven to 425°F. Stir together tomatoes, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each of the salt and pepper in a small bowl. Let stand at room temperature until ready to use.
- Toss together corn pieces, green beans, 1 teaspoon of the oil, and ½ teaspoon of the salt on an 18- x 13-inch rimmed baking sheet, and spread mixture in an even layer. Bake in preheated oven 10 minutes. Remove from oven.
- While corn mixture bakes, sprinkle chicken evenly with 1 teaspoon of the salt and ¼ teaspoon of the pepper. Heat 1 ½ teaspoons of the oil in a large skillet over medium-high. Add 2 of the chicken breasts to skillet. Cook, undisturbed, until browned on bottoms, about 4 minutes. Transfer chicken to a plate. Repeat process with remaining 1 ½ teaspoons oil and chicken.
- Push corn mixture to 1 long side of baking sheet. Arrange chicken, browned side up, along other long edge of baking sheet. Sprinkle chicken evenly with lemon zest; top each breast with 1 cheese slice. Return baking sheet to oven, and bake at 425°F until a thermometer inserted into thickest portion of chicken registers 160°F, 8 to 10 minutes.
- Meanwhile, stir together butter, garlic, ¼ cup of the herbs, and remaining ¼ teaspoon each salt and pepper in a bowl.
- Remove corn from baking sheet, and spread evenly with 2 tablespoons butter mixture. Toss together green beans and remaining 2 tablespoons butter mixture on baking sheet. Stir remaining 2 tablespoons mixed herbs into tomato mixture in bowl; spoon over chicken on baking sheet. Divide chicken, tomatoes, green beans, and corn evenly among 4 plates, or transfer to a large platter.
I hope you enjoyed a wonderful weekend. If you have a favorite sheet pan supper, share it here!
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