Dinner comes together in one sheet pan.
Make mealtime a breeze with the help of your sheet pan.
Asimple sheet pan supperrequires minimal effort and even less cleanup, making it the weeknight dinner of our dreams.
Credit: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Kathleen Varner
Turn your kitchen into an elegant chateau with this Baked Caprese Chicken with Green Beans and Corn.
The cheesy chicken is nicely balanced with a pop of lemon zest and abruschetta-like tomato topping.
The chicken would also be great with a little balsamic glaze drizzle.
The marinated tomatoes provide a slightly-sweet brightness to the chickena nice contrast to the savory, garlicky herb butter.
Ingredients
1cupmulticolored grape tomatoes, halved
1tablespoonrice vinegar
2tablespoonsplus 1 tsp.
deli-style mozzarella cheese slices
14cupunsalted butter, softened
14teaspoongrated garlic
14cupplus 2 Tbsp.
Let stand at room temperature until ready to use.
Bake in preheated oven 10 minutes.
Heat 1 12 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 12 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.
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.
