Sheet Pan Bruschetta Chicken

A sheet pan dinner without any of the fuss! Just top with fresh tomatoes right before serving! Easy, quick, and refreshing!

Sheet Pan Bruschetta Chicken - A sheet pan dinner without any of the fuss! Just top with fresh tomatoes right before serving! Easy, quick, and refreshing!

Lo and behold my current favorite sheet pan dinner.

I know. I always say this is my favorite when I have a new recipe out.

But I really mean it this time!

Or at least for this week. I have some more sheet pan dinners coming for you. TRUST.

I mean, look at all the colors here. You have them all, from the fresh basil green to all that gorgeous red and yellow from the tomatoes.

Plus. I added in my favorite garlic parmesan roasted potatoes here for a complete meal.

You’re welcome for the one pan you have to clean tonight.

Sheet Pan Bruschetta Chicken

A sheet pan dinner without any of the fuss! Just top with fresh tomatoes right before serving! Easy, quick, and refreshing!

Ingredients:

  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/3 cup freshly grated Parmesan
  • 4 ounces fresh mozzarella cheese, cut into 4 slices

For the bruschetta

  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 cup basil leaves, chiffonade
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with salt and pepper, to taste. Set aside.
  3. Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.
  4. Place potatoes onto the opposite side of the prepared baking sheet in a single layer. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
  5. Place into oven and bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
  6. Serve immediately, topped with bruschetta.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 529.4 Calories from Fat 225
% Daily Value*
Total Fat 25.0g 38%
Saturated Fat 7.8g 39%
Trans Fat 0g
Cholesterol 126.4mg 42%
Sodium 416.3mg 17%
Total Carbohydrate 24.5g 8%
Dietary Fiber 3.3g 13%
Sugars 4.2g
Protein 50.5g 101%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.