Love sheet pan dinners? This is for you! Sheet Pan Italian Style Chicken is super easy and super flavorful. Sweet roasted tomatoes on top of juicy, cheesy chicken and then it’s finished off with fresh herbs and a drizzle of balsamic vinegar. The perfect week night meal.
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Sheet pan meals are the perfect solution to a busy weeknight. This chicken sheet pan dinner is so easy but it’s packed with taste because the chicken is marinated in olive oil, vinegar and seasonings to lock in the flavor before baking.
Serve this cheesy chicken over pasta, potatoes or rice, or with a big side salad for a delicious low carb meal. Makes a great lunch the next day, too!
What you’ll need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Sheet Pan, about 11×17 size
- 4 chicken breasts– boneless, skinless
- 1 pint cherry tomatoes– these roast on the sheet pan and then top the chicken. Roasting makes the tomatoes so sweet.
- Shredded mozzarella cheese– to sprinkle over the chicken after baking. You could use any cheese you like instead of mozzarella.
- For the marinade: Olive oil, white wine vinegar (can sub red wine vinegar), salt, pepper, garlic, onion powder, oregano, dried basil, red pepper flakes.
- Balsamic vinegar glaze– for garnish, optional
- Chopped fresh parsley or basil
How to make Sheet Pan Italian Style Chicken
First, prepare the marinade for the chicken. The chicken can be marinated for as little as 30 minutes or as long as 24 hours, making it the perfect meal prep dinner!
Mix together the marinade ingredients in a gallon sized Ziploc bag and add the chicken. Place in the refrigerator until ready to use.
Make it. When you’re ready for dinner, remove the chicken from the bag and place on a sheet pan. Add the tomatoes and toss them in the marinade on the pan from the chicken.
Bake in a preheated oven for 20-30 minutes until the chicken is cooked to an internal temperature of 165 Fahrenheit.
Preheat the broiler.
Melt the cheese. Spread the shredded mozzarella cheese on top of the chicken and pop it back in the oven under the broiler until the cheese is melted and the tomatoes are bursting. Careful! Do not walk away from the oven. The broiler can burn your dinner quickly!
Serve it. Top the chicken with the roasted tomatoes. Drizzle over balsamic vinegar glaze and sprinkle fresh herbs. Serve with a big side salad, over rice, pasta or mashed potatoes and enjoy!
Such an easy recipe! Doesn’t that make your mouth water!?
Did you make this recipe? Take a picture and tag me @StephGigliotti and
#StephRealLife. I would absolutely love to see your finished dish!
Balsamic Vinegar Glaze
You can purchase the balsamic vinegar glaze pre-made in the oil and vinegar aisle at the grocery store. I love to have a bottle on hand at all times. It’s so good over so many things!
You can also make it from scratch, if your prefer. Add 1 cup of balsamic vinegar to a saucepan over medium high heat. Let it come to a simmer and keep cooking until it reduces by half into a thick glaze. Store leftovers in an airtight container in the fridge.
Love easy dinners? Try these recipes
- Sheet Pan Shrimp Fajitas
- Sheet Pan Honey Mustard Chicken
- Ravioli Casserole
- Tater Tot Casserole
- Sheet Pan Pineapple Chicken
- Crock Pot Mississippi Pot Roast
- Crock Pot Buttery Beef and Potatoes
- Stuffed Pepper Pasta
- Baked Ziti
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Sheet Pan Italian Style Chicken
Equipment
Ingredients
- 4 Chicken breasts boneless, skinless
- 1 pint cherry tomatoes
- 1 cup shredded mozzarella cheese
Marinade:
Garnish:
- Balsamic vinegar glaze
- Chopped fresh parsley or basil
Instructions
- Add all of the marinade ingredients to a Ziploc bag and mix together. Add the chicken. Close the bag, give it a good shake and refrigerate 30 minutes up to 24 hours.
- Preheat oven to 350°F.
- Place the chicken on a sheet pan. Discard the marinade. Add the tomatoes with the chicken. Roll the tomatoes in the residual marinade from the chicken on the sheet pan. Add more salt and pepper to the tomatoes as desired.
- Bake 20-30 minutes until the tomatoes are roasted and the chicken is cooked to an internal 165 degrees Fahrenheit.
- Turn on the broiler.
- Evenly add the shredded mozzarella cheese to each chicken breast, broil until the cheese is melted and the tomatoes are bursting open. Don’t walk away, the broiler can burn the chicken very fast.
- Serve the chicken with the tomatoes on top. Drizzle with balsamic glaze and chopped fresh parsley or basil.
- Serve with a salad, pasta or rice.
This recipe sounds and looks delicious all the ingredients my family loves. I’ll be trying this recipe this week! I definitely need to make sure i take pics and tag steph! Thank you for such easy and delicious recipes!
Thank you so much! Can’t wait to see it!