A flavorful one-pan dish featuring juicy chicken breasts, crispy roasted potatoes, fresh tomatoes, mozzarella, and basil—finished with a drizzle of balsamic glaze. Perfect for weeknight dinners or entertaining guests!
Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
In a mixing bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, Italian seasoning, salt, and black pepper. Spread the seasoned potatoes evenly on one side of the prepared baking dish.
Roast the potatoes in the preheated oven for 15 minutes to give them a head start on becoming crispy and golden.
While the potatoes are roasting, season the chicken breasts generously with salt, pepper, and a sprinkle of Italian seasoning. Rub the remaining 1 tablespoon of olive oil onto the chicken to help lock in moisture during baking.
Remove the pan from the oven after 15 minutes. Push the partially roasted potatoes to the edges of the pan to make room for the chicken in the center. Place the seasoned chicken breasts in the cleared space and scatter the halved cherry tomatoes around the pan.
Return the pan to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
During the last 5 minutes of baking, top each piece of chicken with slices of fresh mozzarella. Return the pan to the oven and allow the cheese to melt slightly.
Once the chicken and potatoes are fully cooked, remove the pan from the oven. Drizzle the entire dish with balsamic glaze and garnish with fresh basil leaves before serving.