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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Mine did not look like the pictures but it was delicious. My 16 yr old son raved about it. Used fresh tomatoes and basil from my garden. thank you for the great recipe.
Fresh ingredients are the best!
It was a quick and easy meal to make. The addition of the bruschetta topping really made it taste fresh and light. I will definitely make it again!
Awesome easy recipe! Didn’t make enough, there was Nothing left over; )
Oh wow!
Tastes so fresh and delicious! I didn’t change any of the ingredients in the recipe but I grilled the chicken breast because I thought it was a little dry baked, and I boiled the potatoes for 12 minutes and then coat them and put them in the oven so they are more tender and crispy.
This is the second week in a row I’m making this for my weekly meal prep! I’m in love! Thank you so much for sharing!
Oh awesome!
Absolutely delicious and added to my favorite diner list! I added red onion and bell pepper big slices to the potatoes perfect!
Only problem is your cook time on the recipe is wrong, For chicken breast to be safely cooked it needs to be 45 – 50 minutes or 165 degrees. The chicken is still raw at your posted cook time.
Megan, cooking times are simply an estimation. If your chicken pieces are larger, it will take longer to cook. Also, please note that an oven’s set temperature isn’t always equal to its actual temperature. I recommend utilizing a Leave-In Oven Thermometer for accuracy. 🙂
It would’ve been great if I cooked the chicken better. I don’t know what I did wrong when I followed your directions exactly. It’s the end of the 25 minutes (at 400) I checked the chicken and it wasn’t pink inside so I took it off the pan. The potatoes sbviously needed more cooking so I pu them back in for another 10 min. I try eating the chicken alter only to find out most of it was raw. I’m not experienced at cooking chicken and I feel so dumb. At least my potatoes and bruschetta were delicious! I might just make those two by themselves next time lol. Thank you for the recipe!
Butterfly (cut in half) large pieces of chicken . Also make sure the red potatoes are baby size.
This recipe is DELICIOUS! Not to mention super easy and a healthier meal choice!! The whole family loved it!!
This is one of my family’s favorite meals to make! Ian the calorie count on there for the entire meal with the potatoes and chicken and cheese or just the chicken?
The entire meal.
Oh yummmm! Made this recipe last night and it was fabulous! Super quick and easy. Light clean up. Delicious. What more could you ask for?
My 4 yo is picky and LOVED this (my 6 yo loved this too!). I think I’d season the chicken breasts more next time since my kids liked the tomatoes on the side. This was easy, tasty, etc. Also – I don’t know if this is relevant for anyone else, but there were a lot of parts my 4 yo could “help” with. She is always underfoot in the kitchen and always “bored,” and she had a great time working on the potatoes and bruschetta
Hi
The recipe was great but the chicken wasn’t as soft…..should I have let the potatoes bake for some time then added chicken later?
Thanks
Was the chicken overcooked?
It seemed like it was a bit….
Hi,
My son’s favorite meal is your lasagna soup so thank you! Should the chicken be thawed or frozen? Ingredients don’t specify but wondering based on your comment to woman who had juices making her potatoes mushy.
Thawed, please.
This may sound like a silly question… but what kind of large rimmed sheet pans do you like to use? I feel like all of the ones I have been buying to roast veggies wrap in the oven at a high heat. Thank you, I can’t wait to try out this recipe this weekend.
Honestly, I’m not entirely sure of the name of the brand – I found these at random shops during my travel!
Hi Kate,
I have the OvenBond Tri-ply Half Sheet Pan from Hestan and love it! I looked everywhere for a well-made sheet pan that was stainless steel because I don’t trust nonstick or aluminum surfaces. It cleans up easily and it has never warped. And, no, I don’t work for the company, LOL. 🙂
How many pounds of chicken breasts? I got 4 chicken breasts but they are very large, so I don’t know how many to use.
About 2 pounds or so.
Made this tonight! Pretty Damn Delicious!!
AMAZING! Delicious, easy and family favorite. I have twin 12yr old boys – one who is an extremely picky eater. When he was little, he would only eat his chicken nuggets with caramel….. yes, caramel. Gross, but I was okay with it because he was eating meat/protein. To this day he dips his bacon in powered sugar. I think he bleeds corn syrup :0) I tell him he is part snake because he only eats meat 1-2 times a week. (Boy, that looks really bad when I see it in print….) Back to this recipe: My picky sugar-holic LOVED this meal. He went back for 2nd’s and would have had thirds if there were any leftovers. The flavor was clean, bright, and fresh. The flavors really popped! And the potatoes – to die for! I’m scraping the old “cheesy-potato” recipe with this one. (Although Chungah’s cheesy-bacon potatoes in a crockpot are a close 2nd.)
I stumbled upon this website when looking for quick & easy family meals. In the past month, I’ve made over a dozen of Chungah’s recipes. There isn’t one that disappoints. I’ve found other websites with “quick family meals/recipes,” but usually find 1 or 2 that I’d make again. Damn Delicious and Chungah are AMAZING! I find myself looking forward to cooking. I don’t “dread” having to make dinner , don’t struggle deciding what to make and have gotten out of the rut of making the same handful of meals over & over – tacos, pasta, chicken tenders, etc…… My boys are eating new foods, liking more veggies and are excited about dinner. My one son has even started cooking the recipes with me and has made 1 or 2 on his own. I’ve pasted along a few recipes to fellow Mom’s and they love them too!
THANKS CHUNGAH!!!!!!!
Jodi
Hi Chungah, yours is easily my favorite food blog! I recently got your book and enjoying it a lot. This recipe has to be one of my favorites, because of how easy it is to make. And so tasty! Keep up the great work!
THIS IS A KEEPER!!! I’ve got 5 kids, so finding a recipe that all 7 of us like is a challenge. Big hit from age 5-45. I doubled the recipe. Put chicken on one sheet pan, and potatoes on another. The only thing I would do different next time is to pound/flatten the breasts. MIne were different sizes, so the smaller ones were a tad dry by the time the larger ones were cooked through.
The bruschetta was amazing!I’ll double it next time,too to have extra for salads, fish etc..
Thanks for the recipe.
Bruschetta is a grilled bread antipasto, usually topped with tomatoes, basil, etc.
Perhaps you meant “caprese” the popular combination of fresh mozzarella, tomatoes and basil?
The recipe is perfectly named… and perfectly delicious!
In fact it’s not because the bruschetta refers to the bread parts of the starter and not the topping which can be either tomatoes or olives, pate, pickled vegetables etc
I admit I was also puzzled by the name.
Frank and Aino are correct…bruschetta is not the topping (the topping here is a Caprese-style antipasto). According to La Cucina Italiano, “bruschetta, (pronounced broo-sket-ta) is a slice of bread toasted in the oven or grilled, often rubbed with garlic and topped with extra-virgin olive oil, tomatoes and salt.” So the name of this recipe IS misleading…it’s not perfectly named, I’m afraid, but it does look perfectly delicious.
I have made many of your recipes and this has been my favorite!!
I want to try this but it’d just be for me, will the chicken and potatoes do well being reheated as left overs? Thank you! Did you rinse and dry chicken off first (that may be a silly question, do not cook that often but am looking to lose weight and change that)?
Yes, this reheats very well. I prefer to pat the chicken with a paper towel instead of rinsing it. That way, you can avoid the risk of contaminating the sink and anything else that the bacteria-soaked water and juices touch. Simply dry the poultry with a paper towel right in its original packaging.