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Sheet Pan Bruschetta Chicken
4.9 from 75 votes

Sheet Pan Bruschetta Chicken

This Sheet Pan Bruschetta Chicken features boneless skinless chicken breasts roasted alongside baby red potatoes tossed with garlic, herbs, and Parmesan. The chicken is topped with melted mozzarella, and the dish is finished with a fresh bruschetta made from cherry tomatoes, basil, garlic, olive oil, and balsamic vinegar. The combination delivers a balance of savory roasted meat and potatoes with bright, tangy tomato topping.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 4 chicken breast boneless, skinless
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 16 ounces red potatoes halved, baby
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon thyme dried
  • ½ teaspoon oregano dried
  • ½ teaspoon basil dried
  • ⅓ cup Parmesan Cheese freshly grated
  • 4 ounces mozzarella cheese cut into 4 slices, fresh
For the bruschetta
  • 2 cups cherry tomato halved
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic minced
  • ¼ cup basil chiffonade, leaves
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.
  4. 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.
  5. 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.
  6. Serve immediately, topped with bruschetta.