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
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅓ 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.
Did you make this recipe?
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If I made this with boneless skinless chicken thighs, would it change the cooking time at all?
Nutrition info for this per serving?
A definite winner! Based on a few other comments, I put Montreal seasoning on the chicken instead of just s&p. My cook time was also a lot more, but my chicken breasts and potatoes were all pretty big. I did quarter the potatoes, but didn’t bother butterflying the chicken. Next time I’ll definitely do that and cut the potatoes smaller.
Followed recipe other then the chicken seasoning and will definitely make again and again!
Do you think this will work with parchment paper?
LOVE THIS RECIPE!!!!!!! Made with roasted asparagus and my boyfriend loved it!!!! Thanks for the great recipe that will definitely be a “do-over and over”!!!!
This was sooooo good! Served with some steamed broccoli and everyone raved!
This recipe is PERFECT!!! So easy and my family loved it! I have young kids who can be picky at times. They chowed down! Thank you!
Very easy to make and In a word delicious!
This is the most delectable chicken dish I’ve EVER made! Thanks for the sharing…I do use fresh spinach leaves for my chiffonade. And I do mix ingrienents in a bowl instead of on the pan…just minor tweaks. A quality Balsamic vinegar is a must…this has a permanent spot in our rotation. I’ll never forget my husbands reaction the first time I made it…:D
Wow. I am by no means a chef but I felt like one when my family ate this! It was so amazing! I followed the directions with two changes. I added more cheese (of course) because the breasts were large. I removed the chicken with melted cheese from the oven, topped with bruschetta, and baked for 5 additional minutes, as I like my tomatoes hot. All I can say is this will become a family and company dinner regularly! Thank you!
I made this tonight for the first time, LOVED IT!! And now I have dinner for the weekend, too. Thanks for posting the delish recipe- I will make it many more times.
I made this for dinner tonight and it was fantastic! My picky husband requested that we have this in the regular rotation, and he suggested I should make more things from your site because he loved it so much. Thanks for a great recipe.
I found this recipe on Pinterest over a year ago and have made it probably 15 times since! I absolutely love it. It’s super easy to make but comes out tasting like I went to culinary school. You would think I’d have it memorized by now but I still come back to the site to make it so figured I’d finally leave a review! 12/10 recommend.
This recipe was so simple and flavorful! Could not be more perfect for a weeknight meal to cook for the family! My husband normally thinks a lot of recipes are bland, but never complains when its a Damn Delicious recipe! This was my first time cooking chicken in the oven. I cut my chicken breasts in half (they were quite large from the store) so they would cook quicker in the oven-which made them a perfect portion to be smothered in mozzarella cheese. I had the kids chop and mix the bruschetta topping so it was a family affair in the kitchen. I did not even need to flip over the chicken or toss the potatoes halfway-everything cooked so perfect in the oven! As usual, this was another yummy & very flavorful recipe by Damn Delicious!
I found this recipe, and your site, through the Knitted Bliss blog. We had this for dinner last night – yea! I have made potatoes like this before, but never thought of adding Parmesan cheese – so good! I also put the tomatoes on the chicken when I added the mozzarella, and warmed them a bit in the oven. The best part (besides the ease and the deliciousness) is that we had everything in the house, so no special trips to the store. Thanks, I look forward to finding more recipes to try on your site!
This is an easy delicious dish. I put the bruschetta on then put the pan back in the oven for a few minutes.
This was outstanding! My husband is a picky eater and ate three fourths of the dinner. The only thing I changed in the recipe was adding Italian Seasoning to the chicken. Will definitely be making this again.
Me and my husband loved it! He couldn’t stop eating the tomatoes and bruschetta out of the bowl while the chicken and Potato’s cooked! Delicious
So good!! I chopped the tomatoes instead of halving them just because I’m not a fan of a big ol piece of tomato in my mouth, but other than that, I did everything the same. So good and easy!! I made this for my meal prep this week so I’ll get to enjoy this day after day!
Healthier than some of the other recipes, but in my opinion, not quite as tasty. The chicken could use more seasonings and the bruschetta didn’t have enough liquid for the chicken to cover it. Ok for quick.