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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A question, when I made this the liquid coming off the chicken pooled all over the potatoes making them quite soggy. I did the pan lengthwise as the picture shows. Any advice?
Oh no – that shouldn’t be happening! Did you perhaps use thawed chicken breasts?
I used fresh.
Hi Jen
Was your oven preheated? IF not make sure to do so for at least 10 minutes next time and see if that solves your problem. And you might try using a paper towel to pat dry any excess liquid before placing on the baking sheet next time.
The other possibility is your oven temperature is not correct. You can check this by purchasing an inexpensive oven thermometer at the grocery store,
Hi Chungah!
I want to make this for a get together with friends this weekend. What would you suggest for doubling or 1.5x the recipe? Divvying it up into 2 half sheet pans or just allowing it to cook for longer? Thanks!!
You can double with 2 separate sheet pans!
Hi Chungah!
I’m planning on having friends over for dinner this weekend and would love to try this recipe!! What are your recommendations for 1.5x or 2x this recipe? Should I increase the cooking time or do you think it would be the same cooking time if I used two separate half sheet pans? Thanks!!
I recommend using 2 separate pans.
Hey Chungah!
I’m a beginner cook in first year university and this looked like a nice dish to make for my girlfriend and I. I actually made this twice; the first time the potatoes were fine, but the second time the potatoes were seriously undercooked and the chicken was slightly overcooked, and I’m not sure how that could’ve occurred.
To be specific, the first time I used 3 chicken breasts and about 10 ounces of potatoes and left it in the oven for 20 minutes at 204 C. The second time, I used 4 chicken breasts and about 20 ounces of potatoes and left it in the oven for 27 minutes at the same temperature.
If you have the time, I’d love to know what went wrong the second time. Any help would be appreciated. Thanks for the recipe, and for your time!
– Michael
It’s really hard to say – perhaps the pan was too crowded to ensure even cooking time?
Hi Michael
I assume your chicken breasts were both times similar in size. I suggest next time, when cooking a larger amount of potatoes you put them in 10 minutes earlier. Then add your chicken breasts. Potatoes are much more forgiving that chicken.
I’m lost (sorry) when do you add the bruschetta
Please refer to step #6.
6. Serve immediately, topped with bruschetta.
SO much yum! Might add some broccoli to it next time as well. I love cheesy broccoli..
We all loved it, so flavourful.
Glad to have learned how to make the bruschetta (which confused me alittle, since for me that’s the bread starter in an italian restaurant?)
This might sound like a very silly question, but are the nutrition facts on your recipes per serving or for the whole dish. For example, is 1 piece of this chicken with potatoes 529.4 calories? I’m new to actually paying attention to the nutrition facts. For this recipe, I thought maybe it was for all 4 servings, but when I looked at the Cauliflower Pizza recipe and saw that it was l69 calories, I started questioning myself. Thanks!
The nutritional information is for a single serving.
So one serving of the chicken and potatoes has 50 grams of protein?
Hi Candy, thanks for asking. We double checked the numbers and updated them. One serving has in fact 32g of protein.
I’m cooking this right now! Does the olive oil, spices, Parmesan cheese, salt and pepper go on the potatoes and chicken?
The potatoes are seasoned with olive oil, garlic, thyme, oregano, basil and Parmesan.
I just made this tonight for dinner. Ridiculously good! My whole family (my husband and 3 boys – 4yr, 3yr, 18mos) all loved it. The potatoes were so well seasoned and the chicken was tender. Thank you for the recipe!
I was confused at the potato part in the recipe. You place the potatoes on the pan then put the seasoning on top or mix the potatoes in the seasoning and then put on the pan? That part wasn’t clear.
You can mix the potatoes in the seasoning right on the pan – why dirty another dish? 🙂
Hi Chungah, I just wanted to let you know I made this for dinner tonight….YUMMY!!! I took the advice of another reader and made it with string beans as well as the potatoes…delicious. I did not have fresh parmesan but used the “fake” one as my husband would say….. still everything FABULOUS. I did let my potatoes bake a bit longer than the chicken but that was not a problem at all. I love your recipes because they are not time consuming. Keep them coming!
Thank you so much for a wonderful one pan chicken dish…yum! I loved this one! It was so easy and delicious. You are the best! Looking forward to cooking the recipes from your new cookbook which I just bought, wahoo! Keep up the good work.
This is in my oven now. Smells delicious. Looking forward to enjoying with a nice Cabernet Sauvignon Blanc!
OH MY GAWD!
I made this today and it was Damn Delicious! Thank you for sharing your great recipes with us.
I love easy one pot/pan recipes during the week. This one looks beautiful AND delicious!
I made this last night… I used string beans instead of the potatoes.. relish!! They get very brown and crispy!!!
The cherry tomato mixture was so tasty — I actually warmed it up so it would burst open..
I’m loving your recipes!! And I’m telling everyone about damn delicious!! keep them coming…
Hi Chungah!
Do you think this would work with bone in skin on chicken thighs instead of breasts? I prefer dark meat and rarely (if ever!) buy chicken breasts.
Thanks! I love your recipes.
Yes, absolutely. You can even give it a good sear before baking to really let the flavors caramelize.
This looks amazing! I need this in my life asap.
Paige
http://thehappyflammily.com
I’m chicken lover. thanks for new recipe
Hi Chungah,
We enjoying making one pot/one pan meals too, especially for weeknights.
By the way, garlic parmesan roasted potatoes are one of my favorites too 😀
Have a wonderful weekend!
Amy