30-Minute Sheet Pan Chicken Caprese - chicken breasts

Method

• Preheat the oven to 400° F.
• Line a large baking sheet with parchment paper.
• Pat dry chicken with paper towels. Season with 1 teaspoon of salt and black pepper.
• Place the melted butter, Italian seasoning, and garlic powder in a small bowl. Whisk to combine.
• Brush the chicken on both sides with the garlic-herb butter, and arrange on one side of the baking sheet.
• Trim the rough ends from the asparagus spears and place in a large mixing bowl. Drizzle with 1 Tablespoon olive olive oil and sprinkle with 1/2 teaspoon of salt and black pepper, to taste. Toss the asparagus to evenly coat with the oil, and arrange on the other side of the baking sheet.
• Transfer the baking sheet to the middle rack of the preheated oven.
• Bake the chicken and asparagus for 12 minutes.
• With a sharp knife, slice the tomato 1/4" thick. Slice the mozzarella ball into rounds a generous 1/4" thick.
• After 12 minutes, open the oven door. Place 2-3 tomato slices over each chicken breast. Lay 2-3 mozzarella rounds over the tomatoes. With a rubber spatula, gently toss the asparagus.
• Continue baking for 8-10 minutes longer, until the chicken is cooked through and the mozzarella is melted. The internal temperature of the chicken should read 165° F Remove the baking sheet from the oven.
• Stack the basil leaves on top of each other and roll into a tight log. With a sharp knife, make very thin slices across the log, creating ribbons of basil.
• Drizzle the balsamic reduction over the chicken breasts. Garnish with the fresh basil ribbons, and sprinkle with flaky sea salt. Plate the chicken and asparagus, and serve immediately.