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Low Carb Sheet Pan Caprese Chicken Thighs

  • Author: Stephanie Pass


Make dinner all together and layer these Caprese Chicken Thighs over a bed of baby spring mix for a delicious salad.  This recipe is so easy, and it’s done in 30 minutes or less.



  • 8 chicken thighs
  • 1 teaspoon Italian seasoning
  • 1 pint cherry or grape tomatoes
  • olive oil
  • salt
  • pepper
  • 12 tablespoon minced garlic
  • sliced fresh mozzarella
  • balsamic glaze
  • baby spring mix salad
  • olive oil/red wine vinegar salad dressing
  • optional: crumbled feta


  1. Preheat oven to 350 F degrees.
  2. Spray cookie sheet with lip liberally with oil spray.
  3. Lay out chicken thighs flat.
  4. Wash and spread cherry or grape tomatoes around the chicken.
  5. Rub each chicken thigh with a little olive oil.
  6. Sprinkle each chicken thigh with Italian seasoning, salt and pepper.
  7. Bake for 20 minutes, until tomatoes start to pop.
  8. Remove from the oven and liberally sprinkle each chicken thigh with minced garlic.  Sprinkle the garlic around the pan as well.
  9. Lay a slice of fresh mozzarella over each chicken thigh.
  10. Bake for 7-8 more minutes, until cheese is melted.
  11. Check internal chicken temperature with meat thermometer, which needs to be at least 145 F degrees.
  12. When chicken is ready, remove from oven and drizzle balsamic glaze over each chicken breast.
  13. Layer baby spring mix salad over a plate, top with roasted tomatoes and a chicken thigh.
  14. Drizzle juices from the pan and additional balsamic glaze as desired.
  15. Add dressing and feta cheese as desired.
  16. Serve immediately.


You can make your own balsamic glaze.  There are tons of recipes out there, but I tend to just keep a bottle on hand.  It lasts forever, and really saves time.

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