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Sheet Pan Bruschetta Chicken

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


This is a quick and delicious meal!  Made with perfectly seasoned chicken, flavourful fresh bruschetta and loads of mozzarella cheese.  Ready in less than 1 hour!




  • 6 boneless, skinless chicken breasts
  • olive oil
  • salt
  • fresh ground pepper
  • dried oregano
  • dried basil


  • 2 cups chopped tomatoes (I cut cherry tomatoes in half)
  • 2 green onions, chopped
  • 1 tbsp red onion, chopped finely
  • 12 cloves garlic, minced
  • 2 tbsp chopped basil
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt & fresh ground pepper to taste


  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup chopped fresh basil


  • Preheat your oven to 400 degrees.

Making the Bruschetta:

  1. In a bowl combine the chopped tomatoes, onion, garlic, chopped basil, olive oil, balsamic vinegar and salt & pepper.
  2. Set aside.

Preparing the Chicken:

  1. Lay the chicken breasts out on a baking sheet (sheet pan).
  2. Brush them with olive oil.
  3. Season generously with salt and pepper.
  4. Season lightly with the dried oregano and basil, a couple of pinches for each chicken breast should do.
  5. Bake the chicken for 20 minutes.
  6. After this time, add about 2 tbsp of the bruschetta, and 1/4 cup of the shredded cheese to the top of each chicken breast.
  7. Bake for about 5 minutes more, or until the chicken is no longer pink and is fully cooked.

Putting it all together:

  1. Serve with the remaining fresh bruschetta and extra fresh basil!

Keywords: bruschetta chicken, sheet pan chicken