sheet pan pizza chicken

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4


  • ¼ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves cloves minced
  • 1 teaspoon italian seasoning
  • 1 pint grape tomatoes halved
  • 4 boneless, skinless chicken cutlets
  • ½ cup prepared marinara
  • 10 ounces fresh mozzarella thinly sliced into rounds
  • ½ red onion thinly sliced
  • ½ cup pepperoncini thinly sliced
  • black olives sliced


  • Preheat the oven to 400°F.
  • In a small bowl, whisk together ¼ cup olive oil, 2 tablespoon balsamic vinegar, 2 minced garlic cloves (or frozen cubes),1 teaspoon Italian seasoning, and a pinch of salt. Toss with 1 pint grape halved tomatoes and transfer to the sheet tray.
  • Season 4 boneless,skinless chicken cutlets on both sides with salt and pepper.  Nestle chicken evenly spaced in between the tomatoes. Pour remaining oil and vinegar mixture over chicken cutlets.
  • Roast until chicken is almost fully cooked through and tomatoes are starting to burst, about 8-10 minutes.
  • Remove from the oven and add 2 tablespoons of prepared sauce to each chicken cutlet and top with fresh mozzarella and any other desired “pizza” toppings like ½ thinly sliced red onion, olives, and ½ cup thinly sliced pepperoncini peppers.
  • Return to the oven and roast until cheese is melted and chicken is fully cooked through, 2–4 minutes. Once melted, I like turning on the broiler for 1-2 minutes to get the cheese bubbly and brown.


  • To complete the meal serve with a Caesar salad mix, and garlic bread.


  • Protein: Swap chicken cutlets for traditional chicken breasts or thighs and adjust cooking time accordingly.
  • Vegetarian: Swap chicken for cauliflower steaks or Pita bread.
  • Gluten-free: Recipe is gluten free as written.
  • Other: Swap any of the “toppings” and customize each person's pizza chicken with whatever toppings they’d like.


  • Make oil + vinegar mixture and store in an airtight container.
  • Slice or prep any veggies you plan to top chicken with and store in airtight bag or container.


Calories: 574kcal | Carbohydrates: 12g | Protein: 54g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 799mg | Potassium: 1134mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1710IU | Vitamin C: 34mg | Calcium: 401mg | Iron: 2mg