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Easy Sheet-Pan Chicken with Tomatoes and Mozzarella

Juicy chicken breasts roast with sweet cherry tomatoes and garlic on one simple sheet pan, then finish with melted mozzarella and fresh basil. It’s a quick, cozy dinner that feels homemade, comforting, and perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Tomatoes
  • 4 chicken breasts boneless, skinless
  • 2 cups cherry tomatoes
  • 8 oz fresh mozzarella sliced
  • 2 tbsp olive oil divided
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
For Serving
  • 2 tbsp fresh basil chopped or torn
  • balsamic glaze optional

Equipment

  • Sheet Pan
  • Parchment Paper

Method
 

  1. Preheat your oven to 400 F. Line a sheet pan with parchment paper for easy cleanup.
  2. Place the chicken breasts on the sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, garlic, and Italian seasoning.
  3. Scatter the cherry tomatoes all around the chicken. Give them a light drizzle of olive oil as well.
  4. Roast everything in the oven for about 18 to 22 minutes until the chicken is cooked through and the tomatoes start to burst.
  5. Remove the pan from the oven and place slices of fresh mozzarella over each piece of chicken.
  6. Return the pan to the oven for about 3 to 5 minutes until the cheese melts and turns soft.
  7. Sprinkle with fresh basil before serving. Add a drizzle of balsamic glaze if desired.

Notes

Serve this sheet pan chicken with a fresh green salad, rice, or roasted potatoes. You can also add zucchini, bell peppers, or spinach to the pan for variation. Leftovers store well in the refrigerator for up to three days and reheat gently in the oven or microwave until warm.