sheet pan pizza chicken

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


  • ¼ cup olive oil
  • 3 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 or pizza sauce
  • 10 ounces fresh mozzarella , thinly sliced into rounds or shredded
  • ½ small red onion, thinly sliced
  • ½ cup pepperoncini, thinly sliced
  • ¼ cup black olives, sliced
  • kosher salt and cracked black pepper


  • Preheat the oven to 400°F.
  • In a small bowl, whisk together  ¼ cup olive oil, 2 tablespoon balsamic vinegar, 2 cloves minced garlic, 1 teaspoon Italian seasoning, and a pinch salt. Toss with 1 pint halved grape tomatoes and transfer to the sheet tray.
  • Season 4 chicken cutlets on both sides with salt and pepper. Nestle chicken evenly spaced in between the tomatoes. Pour remaining 2 tablespoons oil and 1 tablespoon 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 marinara to each chicken cutlet and top with 10 oz. fresh mozzarella and any other desired “pizza” toppings like ½ sliced onion, ¼ cup sliced olives, and ½ cup sliced pepperoncini.
  • Return to the oven and roast until cheese is melted and chicken is fully cooked through, 2–4 minutes. Once melted, turn on the broiler for 1-2 minutes to get the cheese bubbly and brown.


  • Serve with a Caesar salad mix, and garlic bread to complete this meal.


  • Protein: Swap chicken cutlets for chicken breasts or thighs and adjust cooking time accordingly. (temp should reach 165°F on thermometer)
  • Vegetarian: Swap chicken for cauliflower steaks or portobello mushrooms.
  • Other: Swap any “toppings” and customize each person's pizza chicken.


  • Make oil and vinegar mixture and store in an airtight container in the refrigerator up to 5 days in advance.
  • Slice or prep any veggies you plan to top chicken with and store in airtight bag or container in the refrigerator up to 3 days in advance.


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