This Sheet Pan Bruschetta Chicken cooks up tender, juicy chicken topped with mozzarella cheese, cherry tomatoes, and fresh basil for a one pan meal that’s bursting with flavor.
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Though you’ll usually find bruschetta, a mixture of fresh tomatoes, garlic, olive oil and basil, on top of a thick crusty bread, it can add loads of flavor and color to any dish, especially this sheet pan chicken recipe.
A family-friendly meal that can easily be prepped in advance there’s no compromising on taste with this sheet pan meal.
Sheet pan meals are all the rage today and are great at helping with the dinner time dilemma. In a bind? Throw some protein (meat, chicken, or fish) onto a sheet pan, add some veggies, drizzle with olive oil and spices, and voila, dinner is almost done. Best of all, there’s only one pan to clean. A huge Mom win for sure! Just be mindful that everything is cooking up at the same pace so you don’t end up with overcooked vegetables.
Why You’ll Love This Recipe
- Simple – Easy to prepare with a few basic ingredients.
- Versatile – Change up the vegetables or swap the protein to change things up.
- One pan – No need to pull out a bunch of pots or pans to make this sheet pan meal.
- Hands off -Throw the sheet pan in the oven and you can focus on other things while dinner cooks.
Ingredients and Notes To Make Baked Bruschetta Chicken
- Chicken breasts – Use chicken breasts that are all approximately the same size so they cook up at the same pace.
- Olive oil – Extra virgin olive oil is great for drizzling on the chicken and for the tomatoes but any kind of oil will work.
- Garlic – Fresh garlic adds the best flavor but jarred can be substituted.
- Cherry tomatoes – Cherry tomatoes add a pop of red and a burst of flavor.
- Mozzarella cheese – Fresh mozzarella or block will both work as long as the are thinly sliced.
- Balsamic vinegar – Balsamic vinegar adds some sweetness and helps make the bruschetta portion of this sheet pan meal.
- Salt and pepper – Add salt and pepper to taste.
- Seasoning – Use a combination of oregano and onion powder.
- Basil – Fresh basil leaves really take this meal up a notch so don’t leave it out.
- Radish slices – Add some crunch with radish slices if you like.
How To Make Sheet This Baked Bruschetta Chicken Recipe
- Step 1: Pre-heat oven to 400F degrees.
- Step 2: Arrange washed and dried chicken breasts on a large sheet pan.
- Step 3: Drizzle some oil on each breast and sprinkle them with salt, pepper, onion powder and oregano.
- Step 4: Add a half a pint of cherry tomatoes to the sheet pan along with the garlic cloves.
- Step 5: Bake the chicken and tomatoes for 20-23 minutes. The cook time will depend on how thick your breasts are. Use a meat thermometer to check the internal temperature to confirm the chicken is just about fully cooked.
- Step 6: Take the sheet pan out of the oven and place a slice of mozzarella cheese on each piece of chicken. Return the pan to the oven for an additional of 5-8 minutes.
- Step 7: While the chicken is in the oven whisk together the remaining olive oil with the balsamic vinegar and season with salt and pepper.
- Step 8: Cut the remaining tomatoes in halves or quarters and set aside.
- Step 9: When chicken is fully cooked (a meat thermometer registers 165F degrees in thickest part of the breast) remove the pan from the oven.
- Step 10: Place tomatoes and fresh basil on top of each breast. Season with the oil and balsamic mixture and serve.
Tips and Variations
- Choose the same size chicken breasts – If the chicken breasts are approximately the same size they will all cook up at the same pace. You don’t want some to be more cooked than others.
- Change up the tomatoes – If you can’t find cherry tomatoes you can use grape tomatoes or Roma tomatoes. Just make sure to use ripe tomatoes so you get the best flavor.
- Switch up the cheese – Fresh mozzarella is rich and creamy but block mozzarella will work as well. If you aren’t a fan of mozzarella at all use whatever you have on hand.
- Up the flavor – If you have any leftover basil, make some pesto and drizzle it over the chicken breasts.
To cook chicken, bone in or without a bone, takes about 20-30 minutes.
It should take a medium sized chicken breast around 20-25 minutes to cook.
Make Ahead and Storage
This bruschetta chicken recipe with mozzarella can easily be made a few days in advance and refrigerated in an airtight container. Leftovers will keep in the fridge for 3-4 days or frozen for up to 3 months. Note the bruschetta likely won’t freeze that well. You can always make up a batch of fresh bruschetta to go with the chicken when you defrost it.
Looking for more chicken recipes?
- Garlic Parmesan Chicken Wings
- Slow Cooker BBQ Chicken Thighs
- Air Fryer Orange Chicken
- Herb Roasted Chicken
Sheet Pan Bruschetta Chicken
- Sheet Pan
- 4-6 chicken breasts
- 4 tbsp olive oil, divided
- 3 cloves garlic
- 1 pint cherry tomatoes
- 6 oz mozzarella cheese (fresh or sliced)
- 2 tbsp balsamic vinegar
- salt and pepper, to taste
- 1 tsp each, oregano and onion powder
- fresh basil
- radish slices (optional)
- Pre-heat oven to 400F degrees.
- In a large sheet pan arrange chicken breasts (washed and towel dried).
- Season each breast with oil (2 tbs), salt, pepper, onion powder and oregano.
- Add to the sheet pan half pint of tomatoes (whole is fine) and garlic cloves.
- Bake for 20-23 minutes, depending on the size and thickness of the breasts. Check internal temperature to make sure chicken is just about fully cooked.
- Remove from oven and add in mozzarella cheese. Return to oven for an additional of 5-8 minutes.
- Meanwhile in a small bowl whisk the remaining 2 tbsp of oil, balsamic vinegar and season with salt and pepper.
- Cut the remaining tomatoes in half or quarters. Set aside
- When chicken is done (meat thermometer register 165F degrees in thickest part of the breast) remove from oven. Top each breast with tomatoes and fresh basil. Season each breast with oil and balsamic mix and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.