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
4boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
16ouncesbaby red potatoes, halved
2tablespoonsolive oil
3clovesgarlic, minced
1teaspoondried thyme
½teaspoondried oregano
½teaspoondried basil
⅓cupfreshly grated Parmesan
4ouncesfresh mozzarella cheese, cut into 4 slices
For the bruschetta
2cupscherry tomatoes, halved
2tablespoonsolive oil
1tablespoonbalsamic vinegar
2clovesgarlic, minced
¼cupbasil 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.