Sheet Pan Bruschetta Chicken with Veggies and Grilled Bread
This Sheet Pan Bruschetta Chicken with Veggies and Grilled Bread features juicy baked chicken topped with melted mozzarella and fresh basil, surrounded by roasted cherry tomatoes and zucchini. Served with crispy grilled bread for a rustic, flavor-packed meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
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4 boneless, skinless chicken breasts
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2 cups cherry tomatoes, halved
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1 red onion, sliced
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1 medium zucchini, sliced into half-moons
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3 garlic cloves, minced
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3 tablespoons olive oil, divided
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2 tablespoons balsamic vinegar
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1 tsp dried Italian herbs
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½ tsp salt
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¼ tsp black pepper
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4 slices fresh mozzarella
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Fresh basil leaves, torn
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6 slices rustic bread (sourdough or ciabatta)
Instructions
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Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
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In a bowl, combine 2 tbsp olive oil, garlic, herbs, salt, and pepper. Rub over chicken breasts. Let sit for 15 minutes.
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Toss tomatoes, onion, and zucchini with 1 tbsp olive oil and balsamic vinegar. Season with salt and pepper.
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Arrange chicken on sheet pan. Surround with veggies in a single layer.
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Bake for 20 minutes. Add mozzarella slices to each chicken breast.
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Return to oven for 5–8 minutes until chicken reaches 165°F and cheese melts.
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While baking, brush bread with olive oil and grill until golden.
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Scatter torn basil over finished dish. Serve with grilled bread.
Notes
Swap zucchini with bell peppers or asparagus. Use boneless thighs if preferred. Make it dairy-free with vegan cheese. Bread can be toasted in the oven if grilling isn’t available.