This delicious Sheet Pan Bruschetta Chicken comes together in less than 30 minutes for an easy weeknight dinner that highlights the flavors of fresh tomatoes and basil.
Bruschetta is a classic Italian dish with chopped fresh tomatoes, basil, onion and garlic. Here I've served it on top of baked chicken for an easy, fresh and flavorful one-pan meal. This dish is dairy-free, gluten-free, grain-free, keto, low-carb, whole 30 and paleo-friendly so you can confidently serve it to a variety of eaters to accommodate their needs.
Serve Sheet Pan Bruschetta Chicken with garlic bread, Roasted Mini Potatoes or your favorite pasta and a House Salad or Chopped Italian Salad for a balanced meal the whole family will love.
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Ingredients
Here's what you need to make Sheet Pan Bruschetta Chicken:
- boneless skinless chicken breasts
- grape tomatoes
- red onion
- fresh basil
- extra virgin olive oil
- salt
- ground black pepper
See recipe card for quantities.
Instructions
Here's how to make Sheet Pan Bruschetta Chicken:
Slice the chicken breasts in half lengthwise into cutlets.
Place the chicken cutlets on a sheet pan. Then, brush the cutlets with 1 Tablespoon of olive oil and sprinkle them with 1 teaspoon salt and ½ teaspoon of black pepper.
Bake the seasoned chicken cutlets at 425 for 25 minutes.
While the chicken bakes, make the bruschetta by adding 1 Tablespoon of olive oil, 1 teaspon of salt and ½ teaspoon of black pepper to a bowl, and stirring to combine. Then, slice the tomatoes in half, chop the red onion and slice the basil into strips. Add the sliced tomatoes, chopped onion, sliced basil and minced garlic to the bowl with the oil, stirring to combine. Once the chicken is cooked, top each cutlet with the bruschetta and serve immediately.
Hint: Line the baking sheet with parchment paper or foil prior to baking for easy cleanup.
Substitutions
Want to substitute an ingredient in Sheet Pan Bruschetta Chicken? Here's how:
- Chicken breasts - use store-bought chicken cutlets in place of the breasts to skip the step of slicing them.
- Grape tomatoes - use roma tomatoes or cherry tomatoes in place of the grape tomatoes.
- Red onion - use a white onion or yellow onion in place of the red onion.
- Olive oil - use an equal amount of a different mild oil such as avocado oil in place of the olive oil.
Variations
Try one of these variations of Sheet Pan Bruschetta Chicken:
- Spicy - add ½ teaspoon of red pepper flakes to the bruschetta.
- Deluxe - Add 1 teaspoon of Italian seasoning when seasoning the raw chicken cutlets and chopped olives or capers to the bruschetta. Then, drizzle a little balsamic vinegar or glaze over top of the prepared bruschetta-topped chicken.
- Cheesy - top the chicken with parmesan or mozzarella cheese during the last 5 minutes of baking.
Equipment
This equipment comes in handy when making Sheet Pan Bruschetta Chicken:
Storage
Store leftover cooled cooked Sheet Pan Bruschetta Chicken in the refrigerator by storing the chicken and bruschetta in separate airtight containers for up to 4 days. The cooled cooked chicken can be stored in the freezer for up to 4 months but I wouldn't recommend freezing the bruschetta as it will compromise the texture of the tomatoes.
Top tip
Cook this Sheet Pan Bruschetta Chicken in the air fryer at 400 for 15 minutes (or until a meat thermometer registers 165 when inserted into the chicken) rather than in the oven.
FAQ
For best results, assemble bruschetta immediately before serving. When prepared in advance, the tomatoes will release their juices making the bruschetta a little watery. When eating leftover bruschetta, simply drain off the excess liquid, then enjoy!
Bruschetta is best when eaten at room temperature and when prepared immediately prior to serving. When preparing bruschetta more than 30 minutes prior to serving, refrigerate the bruschetta until ready to use.
Related
Looking for other easy chicken recipes like this? Try these:
Pairing
Serve this Sheet Pan Bruschetta Chicken with one of these vegetable recipes for a balanced meal the whole family will love:
Recipe
Sheet Pan Bruschetta Chicken
Equipment
- 1 knife
Ingredients
- 3 boneless skinless chicken breasts
- 2 Tablespoons olive oil divided
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 8 oz grape tomatoes
- ½ red onion
- 1 bunch fresh basil leaves
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 425.
- Slice the chicken breasts in half lengthwise into cutlets.
- Place the chicken cutlets on a sheet pan. Then, brush the cutlets with 1 Tablespoon of olive oil and sprinkle them with 1 teaspoon salt and ½ teaspoon of black pepper.
- Bake the seasoned chicken cutlets at 425 for 25 minutes.
- While the chicken bakes, make the bruschetta by adding 1 Tablespoon of olive oil, 1 teaspon of salt and ½ teaspoon of black pepper to a bowl, and stirring to combine. Then, slice the tomatoes in half, chop the red onion and slice the basil into strips. Add the sliced tomatoes, chopped onion, sliced basil and minced garlic to the bowl with the oil, stirring to combine. Once the chicken is cooked, top each cutlet with the bruschetta and serve immediately.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Shannon
Such a great summer dinner!