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Sheet Pan Bruschetta Chicken - Fresh, Fast, and Foolproof

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 2 cups cherry or grape tomatoes, halved
  • 3 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons balsamic vinegar, plus more for drizzling
  • 1 teaspoon dried Italian seasoning (or a mix of dried basil and oregano)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded mozzarella or 4 slices fresh mozzarella (optional)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup fresh basil, thinly sliced
  • 1 tablespoon fresh lemon juice (optional, for finishing)
  • 1 small red onion, thinly sliced (optional, for extra flavor)
  • Baguette slices or cooked rice/quinoa, for serving (optional)

Method
 

  1. Prep the pan: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil.
  2. Season the chicken: Pat the chicken breasts dry with paper towels. Rub with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sprinkle with Italian seasoning.
  3. Toss the tomatoes: In a bowl, combine halved tomatoes, minced garlic, remaining 1 tablespoon olive oil, balsamic vinegar, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and red pepper flakes if using. Add sliced red onion if you like.
  4. Arrange on the pan: Place chicken on the sheet pan with a little space between each piece. Scatter the tomato mixture around and slightly on top of the chicken.
  5. Roast: Bake for 15–18 minutes, depending on the thickness of the chicken. The tomatoes should be soft and juicy.
  6. Add cheese (optional): If using mozzarella and Parmesan, top each chicken breast with cheese and return to the oven for 2–4 minutes, just until melted and bubbling.
  7. Check doneness: The chicken is done when it reaches an internal temperature of 165°F (74°C). If needed, roast another 2–5 minutes.
  8. Finish and serve: Sprinkle with fresh basil and a light drizzle of balsamic vinegar. Add a squeeze of lemon if you like. Serve with toasted baguette, rice, or a simple green salad.