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The Simple Summer Joy of a Sheet Pan Dinner: Chicken, Tomatoes and Mozzarella

Sheet-Pan Chicken With Tomatoes and Mozzarella

Juicy chicken thighs roast with blistered tomatoes, sliced garlic, oregano, and olive oil before being topped with melted mozzarella and fresh basil. This easy one-pan dinner serves four and takes approximately 45 minutes from start to finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Boneless, skinless chicken thighs
  • To taste Kosher salt
  • To taste Freshly ground black pepper
  • 1 pint Cherry or grape tomatoes
  • 4 cloves Garlic cloves, thinly sliced
  • 2 tablespoons, plus more for drizzling Extra-virgin olive oil
  • 1 teaspoon Dried oregano
  • 8 ounces Fresh mozzarella, torn or cut into bite-size pieces
For Serving
  • As needed Fresh basil leaves, torn

Method
 

Step-by-Step
  1. Heat the oven to 425°F and prepare a large, rimmed sheet pan.
  2. Season the chicken thighs generously on both sides with kosher salt and freshly ground black pepper.
  3. Place the tomatoes, sliced garlic, olive oil, dried oregano, salt, and pepper directly on the sheet pan, then toss to coat. Nestle the seasoned chicken among the tomatoes.
  4. Roast for about 20-25 minutes, until the chicken is nearly cooked through and the tomatoes begin to soften and collapse.
  5. Scatter the mozzarella over the chicken and tomatoes. Return the pan to the oven for another 5-8 minutes, or briefly broil until the cheese is melted and lightly browned.
  6. Finish with torn basil and a drizzle of olive oil. Serve hot with crusty bread, rice, or a green salad.

Notes

Use a large sheet pan and leave space between the chicken pieces so the tomatoes blister instead of steaming. Check the thickest chicken thigh with an instant-read thermometer; it should reach at least 165°F. If using fresh mozzarella packed in liquid, pat it dry before adding it to the pan.