Sheet Pan Bruschetta Chicken
This bruschetta chicken recipe is one of our go-to recipes when we need something quick, flavorful, and family-approved. Inspired by the classic Italian appetizer, it transforms juicy baked chicken into a full meal with a topping of sweet cherry tomatoes, red onion, melty mozzarella, and a drizzle of balsamic glaze. Everything cooks on a single sheet pan, making cleanup a breeze. It’s protein-packed, veggie-forward, and always a hit, even with picky eaters. The best part? It’s ready in under an hour and makes for great leftovers!
Looking for more chicken dishes? Try our zesty crockpot shredded chicken and chicken curry recipe, too!
Why This Bruschetta Chicken Recipe Works
- Fast and simple – Just 15 minutes of prep time, one pan, and a total cook time of under an hour.
- Family-friendly flavors – Sweet balsamic glaze, savory cheese, and juicy chicken make this a favorite.
- Great for leftovers – The texture holds up well in the fridge and tastes just as good reheated.
- Customizable – Swap onions, change the cheese, or serve it over pasta or mashed potatoes.
Ingredients and Notes
Please be sure to scroll down to the recipe card below for the complete ingredients and instructions!
- Veggies – Cherry tomatoes add a bright pop, and red onion adds a crisp texture with a bit of tang. For a sweeter taste, swap the red onion with white onion or yellow onion instead.
- Oil – We prefer light olive oil because it has a fairly neutral flavor. That said, avocado oil also works.
- Seasonings – Garlic powder, salt, Italian seasoning, and black pepper create a savory flavor.
- Chicken – We use boneless, skinless chicken breasts because the neutral flavor takes on the taste of the other ingredients nicely. However, boneless, skinless chicken thighs also work. Just be sure to adjust the baking time if needed.
- Cheese – We use mozzarella cheese, but provolone, white cheddar, or even pepper jack taste great.
- Balsamic Glaze – It provides a sweet, tangy taste that replicates bruschetta bites.
How to Make Sheet Pan Bruschetta Chicken …in Under an Hour!
Before you begin, preheat your oven to 400°F, line a rimmed baking sheet with aluminum foil, and lightly grease it with cooking spray.
- Combine. Mix the cherry tomatoes, sliced red onion, oil, garlic powder, and salt in a bowl.
2. Season. Arrange the chicken breasts in an even layer on the prepared baking sheet. Pour oil on top, coating the top and sides. Then, season generously, and pour the tomato mixture between each chicken piece.
3. Bake. Transfer the baking sheet to the oven, and bake until the chicken reaches an internal temperature of 165°F. Place cheese on top of each piece, and bake again just long enough to melt the cheese.
4. Serve. Rest the chicken for a few minutes. This allows the natural juices to redistribute, keeping it juicy! Then, sprinkle the basil on top, add balsamic glaze, and enjoy!
Common Questions
You can easily serve this recipe on its own or with cauliflower rice for a low-carb dinner. Or, for something a little more filling, we enjoy it over pasta and mashed potatoes. Then, add a veggie side like a Greek mason jar salad, steamed broccoli, or roasted asparagus!
You can store leftovers in an airtight container in the fridge for up to 4 days. Then, warm them covered in the oven, microwave, or in a skillet over medium heat.
Yes, arrange the chicken in a single layer in a large skillet, add the tomatoes in between, cover, and cook over medium heat. Then, add the fresh basil and bruschetta glaze as normal.
More Easy Chicken Dinners
Sheet Pan Bruschetta Chicken Recipe
Equipment
- 1 knife
Ingredients
- 2 cups (16 ounces) colorful cherry tomatoes
- 1 red onion, thinly sliced
- 3 Tablespoons light olive oil, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon salt plus more for chicken
- 4 boneless and skinless chicken breasts
- 1-2 Tablespoons Italian seasoning (see notes)
- ground black pepper
- 6 ounces fresh mozzarella cheese (sliced into thin medallions)
- 5 basil leaves, julienned
- balsamic glaze (optional)
Instructions
- Preheat the oven to 400F. Line a rimmed baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Set aside.
- In a large mixing bowl, gently mix together the cherry tomatoes, sliced red onion, 2 Tablespoons olive oil, garlic powder, and salt. Set aside.2 cups (16 ounces) colorful cherry tomatoes, 1 red onion, thinly sliced, 3 Tablespoons light olive oil, divided, 1 teaspoon garlic powder, 1/2 teaspoon salt
- Place the 4 chicken breasts on the prepared baking sheet. Pour the remaining tablespoon of olive oil on each chicken breast making sure each side is coated.4 boneless and skinless chicken breasts
- Generously season all sides of each chicken breast with Italian seasoning, and additional salt and pepper.1-2 Tablespoons Italian seasoning, ground black pepper, 6 ounces fresh mozzarella cheese
- Pour the marinated tomato mixture on the sheet pan in between the chicken.
- Bake for 25-30 minutes or until the chicken is cooked through or the internal temperature reaches 165F.
- Remove the pan from the oven and place a slice(s) of mozzarella on top of each chicken breast. Return to the oven for 4-5 more minutes or until the cheese has melted.
- Remove from the oven and allow the chicken to rest for 5-10 minutes. Sprinkle the pan with the sliced basil. Once plated, drizzle with balsamic glaze, if desired.5 basil leaves, julienned
- Store the leftovers in the fridge in an airtight container for up to 3 days.balsamic glaze (optional)
Notes
Nutrition
Did you enjoy this Sheet Pan Bruschetta Chicken recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
Love this easy dinner!!
Do you have the nutritional information for the Bruschetta Chicken Sheet Pan recipe?
Hi Willene! I do not have the nutritional info for this recipe. With that said, I use the Lose It app on my phone to calculate nutrition when I am tracking. I hope you enjoy this delicious meal! Happy Eating! 🙂