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!

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!

Sheet Pan Bruschetta Chicken

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!
4.9 stars (25 ratings)

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
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 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
  • ¼ cup basil leaves, chiffonade
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • 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.
  • Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.
  • 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.
  • 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.
  • Serve immediately, topped with bruschetta.

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