Sheet-Pan Chicken with Tomatoes and Mozzarella

Ingredients for Sheet-Pan Chicken with Tomatoes and Mozzarella

• 1700ml grape tomatoes, halved

• 60ml extra-virgin olive oil

• 1 teaspoon white balsamic or white wine vinegar

• 2 garlic cloves, thinly sliced

• 1 tablespoon plus 1 teaspoon dried oregano

• 2 teaspoons kosher salt, divided

• 4 pieces thin-sliced skinless, boneless chicken breast, or 2 skinless, boneless chicken breasts (about 450g .)

• 1 teaspoon freshly ground black pepper

• 275g fresh mozzarella, thinly sliced into rounds

• 1/2 small red onion, thinly sliced into rounds

• 80g peperoncini (about 90g ), thinly sliced crosswise

Preheat oven to 204°C. Toss tomatoes, oil, vinegar, garlic, 1 tablespoon oregano, and 1 teaspoon salt on an 18x13" rimmed baking sheet.

If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.

Season chicken on all sides with pepper and remaining 1 teaspoon salt and 1 teaspoon oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8–10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2–4 minutes. Top with onion and peperoncini.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.