Sheet Pan Bruschetta Chicken: 1 Amazing Dinner

Name: Sheet Pan Bruschetta Chicken: 1 Amazing Dinner
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1.5 pounds boneless skinless chicken breasts, 3/4-inch thick; 2 tablespoons olive oil (for chicken); 1 tablespoon Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon salt (for chicken); 1/2 teaspoon black pepper; 3 cups cherry tomatoes, quartered; 1/4 cup chopped fresh basil; 2 garlic cloves, minced; 2 tablespoons olive oil (for topping); 1 tablespoon balsamic vinegar; 1/4 teaspoon salt (for topping); 4 ounces fresh mozzarella, sliced

By anna Boncoeur On October 9, 2025

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If you’re tired of scrubbing pots after a long day, then you absolutely need this Sheet Pan Bruschetta Chicken in your rotation! Seriously, this recipe is a weeknight lifesaver. We’re talking juicy, tender chicken breasts smothered in bright, fresh tomato topping—all cooked right on one piece of parchment paper. Cleanup? Practically nonexistent!

I’m Anna, and as a passionate food lover, my goal is always to share simple and flavorful chicken recipes that make everyday cooking easier and more joyful for you. This Italian-inspired dish proves you don’t need fancy techniques for incredible flavor. It’s quick prep, minimal mess, and maximum taste. Get ready for your new favorite easy chicken dinner!

Table Of content

Gathering Everything for Sheet Pan Bruschetta Chicken

Before we even think about turning on the oven, the secret to making this Sheet Pan Bruschetta Chicken fly out of the kitchen is getting everything ready first. I know, I know, sometimes we just want to throw things on a pan, but trust me on this one—a few minutes of prep makes the actual cooking time stress-free. We want to ensure those chicken breasts cook evenly and that our topping is perfectly balanced before it hits the heat.

Having your tools ready is the first step in building confidence in the kitchen; it’s how we make sure we’re following best practices for food safety and getting that amazing texture. Below is a little checklist to make sure you have everything you need before you start seasoning!

Essential Equipment for Sheet Pan Bruschetta Chicken

One standard rimmed sheet pan (the bigger, the better for spreading things out!)
Parchment paper—this is non-negotiable for easy cleanup!
A sharp knife and cutting board for prepping the tomatoes and basil.
A small bowl for mixing the bruschetta topping.
A large bowl for seasoning the chicken.
A reliable meat thermometer—this is your best friend for perfect, safe chicken every time.

The Ingredients List for Sheet Pan Bruschetta Chicken

When it comes to this recipe, the quality of your tomatoes and basil really shines through, since they are mostly raw when they hit the plate. For the chicken, aim for pieces that are roughly the same thickness so they cook at the same rate. If yours are thick, just slice them horizontally to get them closer to that 3/4-inch thickness I mention.

Here is exactly what you need to gather up. It’s straightforward, but measure carefully!

Ingredient	Quantity for 4 Servings	Prep Note
Boneless Skinless Chicken Breasts	1.5 pounds	Should be about 3/4-inch thick
Olive Oil (for chicken)	2 tablespoons
Italian Seasoning	1 tablespoon
Garlic Powder, Salt, Pepper	1 teaspoon each	For seasoning the chicken
Cherry Tomatoes	3 cups	Must be quartered
Fresh Basil	1/4 cup	Chopped finely
Garlic Cloves	2 cloves	Minced
Olive Oil (for topping)	2 tablespoons
Balsamic Vinegar	1 tablespoon
Salt (for topping)	1/4 teaspoon
Fresh Mozzarella	4 ounces	Sliced

Preparing the Chicken for the Sheet Pan

Okay, now that we have all our beautiful ingredients lined up, let’s handle the protein. This is where we build the flavor foundation for our Sheet Pan Bruschetta Chicken. The absolute most important thing you can do here is pat those chicken breasts completely dry with a paper towel. Seriously, don’t skip this!

Why dry them? If the chicken is wet, it steams in the oven instead of actually getting a nice little sear or browning on the edges. We want color and flavor! Once they are dry, we’re going to give them a nice, even coating of oil and spices before they hit the parchment paper. Make sure you spread them out on your prepared pan so they aren’t touching. Crowding the pan makes things steam again, and we are aiming for that golden edge!

Seasoning the Chicken Properly

Time to dress up our chicken! In a bowl—don’t try to do this directly on the pan, it gets messy!—combine the 2 tablespoons of olive oil with the Italian seasoning, garlic powder, salt, and pepper. Mix it up so the spices are suspended in the oil. This creates a lovely, fragrant paste.

Take your dried chicken pieces and rub that mixture lovingly all over them. Get the sides, the tops, the bottoms—every single surface should have a thin layer of that Italian spice blend. After they are fully coated, place them on one half of your parchment-lined sheet pan. Leave some breathing room between the pieces. That’s it for the chicken prep—it’s ready for its first bake!

Mixing the Fresh Bruschetta Topping

While the chicken is getting ready for its first trip into the oven, we tackle the star flavor: the bruschetta topping! This mixture should be bright, zesty, and smell like summer. Grab a separate bowl—we don’t want any raw chicken juice accidentally sneaking in here!

Combine your quartered cherry tomatoes, the finely minced garlic, and that gorgeous chopped fresh basil. Now, about that basil: if you don’t have fresh on hand because the garden is still sleeping, you can absolutely use 1 teaspoon of dried basil mixed in instead. Fresh is always best for this topping, though! Drizzle it all with the remaining 2 tablespoons of olive oil and the tablespoon of balsamic vinegar. Give it a gentle toss with the last pinch of salt. You want everything coated but not swimming. Set this bowl aside; it will wait patiently while the chicken starts cooking, letting those flavors marry beautifully.

The Baking Process for Sheet Pan Bruschetta Chicken

Alright, let’s get this Sheet Pan Bruschetta Chicken into the oven! First things first: make sure your oven is cranked up to 425°F. We want a nice hot environment so the chicken cooks through quickly and gets some color. Place that sheet pan with the seasoned chicken on the center rack. It needs about 15 minutes in there to start browning up nicely.

After those first 15 minutes—and yes, you need to check the time!—pull the pan out. Be careful, that pan is going to be hot! Now it’s time for the mozzarella. Take your slices and lay them right over the top of each piece of chicken breast. This is my favorite part because the cheese melts down into those little nooks and crannies of the seasoning.

Back into the oven it goes for another 5 to 7 minutes. We aren’t looking for the chicken to cook through completely yet; we are just melting that cheese until it’s bubbly and gooey. We finish the cooking and safety check in the next step, but this short second bake gets us that beautiful cheesy top layer we all crave on Italian dishes!

Safety Check: Internal Temperature Matters

I cannot stress this enough, especially when dealing with chicken: we have to be sure it’s cooked all the way through for safety. Don’t rely just on the time or how the cheese looks! When you pull the pan out after that second short bake, immediately grab your meat thermometer. Stick it into the thickest part of the largest chicken breast.

We are aiming for 165°F, which is 74°C. If it hits that magic number, you are good to go! If it’s still a little lower, pop the pan back in for just a few more minutes and check again. This small step ensures you have an incredibly tender, fully cooked chicken dinner without any worries. Trust me, using that thermometer is the key to making this recipe foolproof every single time. If you are looking for more tips on getting perfectly juicy baked chicken breasts, check out this guide!

Finishing and Serving Sheet Pan Bruschetta Chicken

The final moments are the most exciting! Once your chicken has hit that safe 165°F internal temperature and the mozzarella is perfectly melted and golden, pull that sheet pan out of the oven. Now, we aren’t going to immediately pile on the tomatoes! The chicken needs a little moment to rest—about 3 minutes is perfect. This lets those juices redistribute so you get the juiciest result possible.

Once rested, take that beautiful, bright bruschetta mixture you set aside earlier and spoon it generously right over the top of the cheesy chicken. Don’t be shy; make sure every piece gets a healthy dollop of fresh tomatoes and basil. This raw, vibrant topping contrasts perfectly with the warm, savory chicken underneath. Serve it straight from the pan onto plates—maybe over some rice or crusty bread to catch those delicious juices! For other great one-pan dinner ideas, explore this collection.

Tips for Perfect Sheet Pan Bruschetta Chicken

Getting this Sheet Pan Bruschetta Chicken right means battling two main enemies: uneven cooking and soggy bottoms. Since we are using a sheet pan, we need to make sure every piece of chicken gets equal air circulation. If your chicken breasts are vastly different in size, it’s better to slice the larger ones down to match the smaller ones before seasoning. Consistency equals predictable results!

For that lovely cheesy topping without making the chicken stew on the pan, make sure you place the mozzarella slices on *after* the initial 15-minute bake. This gives the chicken time to cook down and release some moisture before the cheese melts and traps it all in. Also, if you notice the tomatoes are releasing a lot of liquid when you mix them, try blotting them just slightly with a paper towel before spooning them over the cooked chicken. Nobody wants a watery dinner! If you’re looking for other ways to use chicken, perhaps try this spinach artichoke stuffed chicken recipe.

Lastly, remember that 425°F is non-negotiable. This recipe relies on high heat to cook the chicken quickly while keeping it moist. If your oven runs cool, you might need an extra minute or two on that second bake, but always rely on your thermometer over the clock. Follow these little tricks, and you’ll have an amazing, easy chicken dinner every time!

Storing and Reheating Your Sheet Pan Bruschetta Chicken

Even though this Sheet Pan Bruschetta Chicken is best eaten fresh right off the pan, sometimes we end up with leftovers—and that’s okay! The key to storing this is separating the components if you can. The cooked chicken and melted cheese hold up really well, but the fresh tomato topping can get a little watery overnight.

If possible, store the leftover cooked chicken and cheese in an airtight container. Keep the leftover bruschetta topping in a separate small container in the fridge. When you reheat the chicken, the cheese will melt again nicely. Never reheat the fresh tomato topping in the microwave, or it will turn into mush!

Item	Storage Method	Best Reheat Method
Chicken & Cheese	Airtight container in the fridge	Oven or toaster oven (350°F until warm)
Bruschetta Topping	Separate small container in the fridge	Room temperature (no reheating required)

Frequently Asked Questions About Sheet Pan Bruschetta Chicken

I get so many questions about this recipe because people find it so handy for busy nights! Here are a few things I hear most often:

Q1. Can I use chicken thighs instead of breasts for this easy chicken dinner?
Oh, yes, you absolutely can! Chicken thighs are actually more forgiving because they have more fat. If you use boneless, skinless thighs, they might need about 5 to 8 minutes longer in the initial bake time, so just check that internal temperature carefully. They get incredibly juicy!

Q2. My tomatoes made the bottom of the pan wet. What went wrong?
That happens if the tomatoes are super juicy or if you crowd the pan. For this weeknight meal, make sure you are quartering the tomatoes and not just slicing them in half. Also, ensure the chicken isn’t touching each other during that first bake. Give everything space!

Q3. Can I make the bruschetta topping ahead of time?
You can prep the veggies ahead of time, sure, but I find it tastes best if you don’t mix the olive oil and vinegar in until about 30 minutes before you plan to serve it. The balsamic starts to “cook” the tomato a little if it sits too long, and we want that fresh bite!

Q4. What is the best way to serve this if I want a complete meal?
Since this is naturally low-carb, it’s perfect over a little bed of quinoa or brown rice to soak up those amazing pan juices. Or, if you’re keeping it low-carb, a simple side of roasted asparagus or zucchini works wonderfully alongside this Italian chicken.

Share Your Sheet Pan Bruschetta Chicken Experience

That’s it! You’ve made a delicious, beautiful Sheet Pan Bruschetta Chicken with minimal cleanup, which, let’s be honest, is the real victory on a busy evening. I truly hope this recipe becomes a staple in your home, just like it is in mine now.

I always love hearing how you customize my simple recipes! Did you add a little sprinkle of Parmesan cheese on top with the mozzarella? Or maybe you served it alongside creamy polenta instead of rice? Don’t keep all that deliciousness to yourself! You can find more inspiration for your cooking adventures on our Pinterest page.

Take a moment when you’ve tried it to come back here. Rate the recipe using the stars below—your feedback helps other busy cooks know this is a winner. And please, leave a comment telling me exactly how you served your Sheet Pan Bruschetta Chicken. I can’t wait to read all about your successful weeknight dinner!