On a busy weeknight, there are few things better (or more relieving) than a sheet pan dinner, and my sheet pan bruschetta chicken breasts are as simple as it gets. These are perfect for the nights where you aren’t sure what to feed your family, or you just want to make something easy that you don’t have to think too much about. This recipe is gluten-free, paleo, low-carb, and a crowd-pleaser for the entire family.
While the majority of recipes that I share on here are plant-based, if you’ve followed my blog for a while then you may know that me, my husband, and our boys love our meat. My boys especially get excited over a good piece of meat, whether it’s chicken or steak or even a turkey leg (true story).
When it comes to meat, I’m super picky about the kind that I buy, because I want to make sure that I’m getting the best quality and most ethical meat that I can, which is why I only feed my family Belcampo meats.
Not going to lie, I am totally obsessed with Belcampo, and I know that when you try them, you will be too! You can use my code “KALEJUNKIE” for 10% off your Belcampo order. But, let’s get back to the chicken!
Sheet pan meals have been all the rage on Tik Tok lately, and for a good reason! They are so ridiculously easy. I know I say that about a lot of my recipes, but that’s because I believe healthy food should be fun and not complicated. I
f you’re a meal prepper, then you’re especially going to love this dish, because you can prep a whole bunch on the weekend to eat throughout the week! While one pan is usually enough to feed my family of four, you can absolutely make this dish for one or two people and have plenty leftover afterwards. If there’s one thing I like more than an easy dish, it’s one that yields leftovers, too. Yay!
What you need to make these sheet pan bruschetta chicken breasts
This recipe calls for only a few simple ingredients, which makes grocery shopping a breeze. Many of these you might already have sitting inside your fridge or freezer, too! Talk about a win-win.
- Chicken Breasts: I recommend using skinless, boneless chicken breasts, but any chicken breasts will do.
- Italian Seasoning: Italian seasoning is a must in this recipe. It’s inexpensive and packed with flavor.
- Parmesan Cheese: I recommend freshly grating your parmesan. Yes, it’s one extra step, but it makes a world of difference when it comes to the flavor!
- Red Onion: Red onion gives a fantastic flavor, so don’t skip it. Be sure to dice the pieces very fine.
- Tomatoes: I recommend using plum or Roma tomatoes. Be sure to pick firm tomatoes, so that they are easy to dice into small pieces and won’t be too liquidy!
- Garlic: Fresh garlic is always best, so if you have it, I recommend using it! Otherwise, you can substitute for 1 1/2 teaspoons of granulated garlic powder.
- Fresh Basil: You need fresh basil in this recipe. Don’t be stingy with it, be heavy-handed, the more the better!
- Olive Oil: You can definitely feel free to use butter, ghee, or any other oil that you would like to cook with. I love the flavor of olive oil, which is why I chose to use that in this recipe.
- Red Wine Vinegar: Red wine vinegar provides just enough acid to tie this recipe together. Don’t skip it!
- Balsamic Glaze: The finishing touch, the cherry on top, the star on top of the Christmas tree. The balsamic glaze adds a light sweetness and deep, rich flavor to this recipe.
How to make these sheet pan bruschetta chicken breasts
Remember when I said that sheet pan dishes are ridiculously easy? I wasn’t kidding, because this recipe is as simple and easy as it gets!
- Start by preheating the oven to 400 F.
- While the oven is heating prepare the bruschetta—chop all the veggies, place in a small bowl, and set aside.
- Transfer your chicken breasts to your baking sheet and season generously with salt and pepper, sprinkling the Italian seasoning on top.
- Bake for about 25 minutes, or until the chicken is fully cooked through.
- At the 20 minute mark, pull the chicken out of the oven and sprinkle on the Parmesan cheese.
- Remove chicken from the oven and plate. Add lots of bruschetta on top of each chicken breast and drizzle with balsamic glaze.
Six easy steps is all it takes to make this sheet pan dinner! When you’re finished, serve immediately, or place in an airtight container and keep in the fridge for up to a week.
If you make this recipe, be sure to leave a review and a rating below. This helps others decide whether to make my recipes, and also helps it appear in Google searches – so thank you for supporting me! And also, since I practically live on Instagram, feel free to tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
For the Chicken
- 4 large boneless skinless chicken breasts
- 1 teaspoon italian seasoning
- ½ cup freshly grated parmesan cheese
- salt and pepper to taste
For the Bruschetta
- ½ cup red onion, finely chopped
- 5 roma tomatoes seeded and finely chopped
- 3 cloves garlic, finely minced
- ½ cup fresh basil, chiffonade
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon sea salt
- balsamic glaze to taste, added at the end
Instructions
- Preheat oven to 400 F.
- While the oven is heating prepare the bruschetta—chop all the veggies and place in a bowl and set aside.
- Season chicken breasts generously with salt and pepper, sprinkling the Italian seasoning on top.
- Transfer them to the baking sheet.
- Bake for about 25 minutes, until the chicken is cooked though.
- At the 20 minute mark, pull the chicken out of the oven and sprinkle on the Parmesan cheese.
- Remove chicken from the oven and plate. Add lots of bruschetta on top of each chicken breast and drizzle with balsamic glaze.
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Do you make your own balsamic glaze or do you use store bought?
I purchase a high quality balsamic vinegar…nice and thick and delicious!
what do you suggest to serve this with?
That’s a great question! Roasted broccoli and rice make for great additions to this recipe 🙂