Sheet Pan Bruschetta Chicken Recipe

Chicken breast on a fork surrounded by roasted tomatoes and red onion.

5 from 1 vote

Sheet Pan Bruschetta Chicken Recipe

Enjoy the sweet, savory flavors of your favorite appetizer with this filling sheet pan bruschetta chicken recipe ready in less than an hour!

Prep Time15

Cook Time30

Total Time45

Course: Lunch, Main Dish

Cuisine: Italian

Diet: Diabetic, Gluten Free, Low Fat, Low Salt

Servings: servings

Calories: 378kcal

Author: Sammi Ricke

Cost: $10.00

Equipment

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

Ingredient Tips - We make our own Italian seasoning, that includes garlic and salt. Most store-bought varieties only contain basil, rosemary, oregano, and thyme. If you are using a store-bought variety, make sure to add a little garlic powder to the chicken along with the Italian seasoning.

Baking Tips - Depending on the size of the chicken breasts, they can reach 165F by 20-25 minutes, so it's important to check with a meat thermometer to prevent overbaking.

Nutrition data does not include balsamic glaze.

Nutrition