Caprese Chicken with Garlic Roasted Potatoes and Green Beans

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Caprese Chicken

1. Pat the 2 pounds of chicken breasts dry, then season both sides evenly with ½ teaspoon garlic powder, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 4 min
2. Slice the 3 roma tomatoes into rounds and the 8 ounces of fresh mozzarella into 8 rounds; set aside. 4 min
3. Reduce 3 tablespoons of balsamic vinegar in a small saucepan over medium heat, stirring occasionally, for 5–6 minutes until it thickens to a syrupy glaze; remove from heat. 6 min
4. Heat 2 tablespoons extra-virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering. 2 min
5. Timing-sensitive step. Sear the chicken breasts for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F, then remove the skillet from the heat. 12 min
6. Top each chicken breast immediately with 2 rounds of mozzarella and several slices of roma tomato, then tent the skillet loosely with foil and let rest 3 minutes until the mozzarella softens. 3 min
7. Transfer the chicken to a platter, lay the fresh basil leaves over the top, and drizzle with the balsamic glaze before serving. 2 min

Garlic Roasted Potatoesbase

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment or foil. 10 min
2. Halve the 1½ pounds of baby Yukon Gold potatoes and mince the 4 garlic cloves; finely chop 1 tablespoon fresh rosemary. 6 min
3. Toss the halved potatoes with 3 tablespoons extra-virgin olive oil, the minced garlic, chopped rosemary, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated. 3 min
4. Spread the potatoes cut-side down in a single layer on the prepared baking sheet and roast for 25–30 minutes, until deeply golden and crispy on the cut side and tender through. 28 min
5. Transfer the roasted potatoes to a serving bowl and garnish with 2 tablespoons chopped flat-leaf parsley (optional) before serving. 2 min

Garlic-Sautéed Green Beansside

1. Trim the ends from 1 pound of fresh green beans and thinly slice the 2 garlic cloves. 5 min
2. Timing-sensitive step. Heat 1½ tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering, then add the sliced garlic and cook for 1 minute, stirring constantly, until fragrant and just golden. 2 min
3. Timing-sensitive step. Add the green beans to the skillet, season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, and sauté for 5–6 minutes, tossing frequently, until tender-crisp and lightly charred in spots. 6 min
4. Remove from the heat, squeeze the juice of ½ lemon over the beans, toss once, and transfer to a serving dish.