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Sheet-pan chicken with tomatoes and mozzarella recipe

This high-protein sheet-pan chicken with tomatoes and mozzarella is a delightful way to enjoy a wholesome meal without the fuss. Juicy chicken breasts are paired with vibrant grape tomatoes, fragrant garlic, and fresh mozzarella, all brought together with a drizzle of extra-virgin olive oil and a splash of white balsamic vinegar. The result is a dish that not only looks appealing but also bursts with flavour, making it a perfect option for busy weeknights or relaxed weekends.

Ideal for families looking to incorporate more protein into their diet, this easy recipe is both satisfying and nutritious. With the added benefits of fresh vegetables like red onion and peperoncini, it makes for a well-rounded meal. Serve it alongside a simple green salad or some crusty bread to soak up the delicious juices, ensuring everyone leaves the table happy and nourished.

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Ingredients for Sheet pan chicken with tomatoes and mozzarella

  • 1.7 l grape tomatoes, halved

  • 60 ml extra-virgin olive oil

  • 5 ml white balsamic vinegar or white wine vinegar

  • 2 garlic cloves, thinly sliced

  • 15 ml dried oregano

  • 10 ml kosher salt, divided

  • 4 pieces thin-sliced skinless, boneless chicken breast, or 2 skinless, boneless chicken breasts (about 450 g)

  • 5 ml freshly ground black pepper

  • 280 g fresh mozzarella, thinly sliced into rounds

  • 75 g red onion, thinly sliced into rounds

  • 85 g peperoncini (about 3 oz.), thinly sliced crosswise

How to make Sheet pan chicken with tomatoes and mozzarella

  1. Preheat the oven to 200°C (fan 180°C).

  2. Toss the tomatoes, oil, vinegar, garlic, 1 tablespoon of oregano, and 1 teaspoon of salt in a large rimmed baking tray.

  3. If using skinless, boneless chicken breasts, slice them into 4 cutlets by holding the knife parallel to the board and cutting through the breast along the long side to make 2 pieces.

  4. Season the chicken on all sides with pepper, the remaining 1 teaspoon of salt, and 1 teaspoon of oregano. Nestle the chicken into the tomato mixture.

  5. Roast in the oven for 8–10 minutes, or until the chicken is almost fully cooked and the tomatoes are starting to burst.

  6. Arrange the mozzarella rounds over the chicken and tomatoes. Return to the oven and roast for an additional 2–4 minutes, or until the cheese is melted and the chicken is fully cooked.

  7. Top with onion and peperoncini before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Article history

The information on this page is peer reviewed by qualified clinicians.

  • 6 Oct 2025 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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