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    Home » Recipes » All Recipes

    Bruschetta Chicken Sheet Pan

    Published: May 28, 2021 by Janessa

    Jump to Recipe Print Recipe

    I love a good sheet pan meal. Little hands on cooking, minimal dishes and a tasty dinner in under an hour- sign me up! They are perfect for busy weeknights.

    Or for those days when you have time to cook but don't feel up to the task!

    And like these Cajun Chicken and Sweet Potato Hash sheet pan meals, this Bruschetta Chicken version is a regular in our household!

    Sheet pan with cooked potatoes and chicken with a bowl of bruschetta in the centre.

    Tender and crispy Italian herbed potatoes, cheesy chicken and a fresh pop of flavour from the tomato bruschetta... You'll love it!

    The Ingredients

    Ingredients for Sheet Pan Bruschetta Chicken.
    • Potatoes- I used Russet potatoes but you can use any type of potato that you have on hand including baby potatoes.
    • Chicken- This recipe calls for 1 pound (450 g) of boneless, skinless chicken breasts each which is typically 2. I cut them each in half for 4 servings. You can definitely increase the amount of chicken if you want to have 1 chicken breast per serving if you would like. You can also use boneless, skinless chicken thighs.
    • Mozzarella- You can substitute another mild cheese such as provolone or leave it off completely.
    • Tomatoes- The better tasting the tomato that you use, the better the bruschetta topping will taste. You can use large tomatoes or baby tomatoes.
    • Olive Oil- Avocado oil will also work.
    • Balsamic Vinegar- Red wine vinegar can be used as a substitute.
    • Garlic Powder- I like to use garlic powder in this recipe because I find it a bit more mild and easier. You can substitute freshly minced garlic if you prefer. You will need 2 cloves for the potatoes and 1 clove for the bruschetta.
    • Italian Herbs- You will need dried basil for the bruschetta mixture and you can either use just basil on the potatoes or a mixture of dried basil, parsley, thyme, savory, etc or a premixed blend. Feel free to substitute fresh herbs if you have them on hand. Use 3-4 times the amount of dried that the recipe calls for.
    • Sea Salt and Black Pepper

    The Method

    1. Prepare the Potatoes. Mix together the potatoes and seasonings and place on one side of a sheet pan. Bake for 10 minutes at 425 F.

    Potatoes on sheet pan.

    2. Add the Chicken. Place chicken on the other side of the sheet pan and bake for 15 minutes.

    Chicken added to sheet pan with potatoes.

    3. Make the bruschetta. Meanwhile, mix together the bruschetta ingredients in a bowl.

    Tomatoes mixed with seasonings, olive oil and vinegar.

    4. Add cheese. After 15 minutes, the potatoes should be mostly tender and the chicken will be nearly cooked through (about 140 F), remove the pan from the oven and top each piece of chicken with ½ oz (15 g) of cheese. Return pan to the oven for 5-10 more minutes until the cheese is melted and the chicken is cooked through to 165 F.

    Cheese placed on top of chicken.

    5. Serve. Spoon the bruschetta over the chicken and enjoy!

    Sheet pan with potatoes and bruschetta spooned over chicken.

    Leftovers

    Make Ahead: The Bruschetta mixture can be made up to one day in advance. Store in an airtight container in the refrigerator.

    To Store: Store leftover chicken and potatoes separate from the bruschetta mixture. Each should be stored in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing.

    To Reheat: You can rewarm the chicken and potatoes in the microwave or in the oven for 10 minutes at 350 F. Top warmed chicken and potatoes with leftover bruschetta mixture.

    Two plates with bruschetta chicken sheet pan on them topped with green onions.

    Make it Your Own

    • Change up the vegetables- You can substitute another vegetable that you like roasted in place of the potatoes or add up to 2 cups of additional vegetables to the sheet pan. If you are adding more, use an additional half of the seasonings. For softer vegetables, wait to add them until you add the chicken to the sheet pan so that they don't get overcooked. Here are some ideas!
      • Radishes
      • Cauliflower
      • Brussels Sprouts
      • Asparagus
      • Carrots
      • Kale (add it in the last 5 minutes like in this Cajun Chicken Sheet Pan)
    • Use chicken thighs- Boneless, skinless chicken thighs can be used instead of breasts and are great as they don't dry out as easily! They can take a bit longer to cook so I would add them right from the start when the potatoes go in.

    Serving Suggestions

    Bruschetta Chicken Sheet Pan is a great all in one meal. But if you would like to add more vegetables to the meal, Baked Herb Tomato Zucchini, Mediterranean Salad or a simple garden salad would all be great sides!

    You could also serve it alongside garlic toast or a piece of toasted Honey Oat Bread.

    Potatoes, chicken and bruschetta on a plate and topped with green onions.

    Dietary Notes

    If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:

    • Dairy Free - If you omit the cheese.
    • Gluten Free
    • Nut Free

    And if you liked this recipe...

    ...you might also like these other recipes!

    • Cumin Chicken and Carrots Sheet Pan
    • Onion Roasted Potatoes
    • Swedish Meatballs in Cream Sauce
    • Quick Chicken Potato Skillet

    Bruschetta Chicken Sheet Pan

    Baked chicken and potatoes topped with a fresh and flavourful tomato bruschetta mixture. A one-pan dinner at its best!
    5 from 8 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 400kcal

    Ingredients

    Sheet Pan:

    • 2 lb potatoes cut into half inch dice (about 4 cups)
    • 1 and ½ teaspoon olive oil
    • 2 teaspoon Italian herbs
    • 1 teaspoon garlic powder
    • ½ teaspoon fine sea salt
    • ¼ teaspoon black pepper
    • 1 lb boneless, skinless chicken breasts
    • 2 ounces mozzarella sliced

    Bruschetta

    • 2 cups tomatoes diced
    • 1 and ½ teaspoon olive oil
    • 1 and ½ teaspoon balsamic vinegar
    • 1 teaspoon dried basil
    • ½ teaspoon garlic powder
    • ¼ teaspoon fine sea salt
    • ⅛ teaspoon black pepper
    US Customary - Metric
    (Prevent your screen from going dark)

    Instructions

    • Preheat the oven to 425 °F. Prepare a large sheet pan.
    • To a large mixing bowl, add the potatoes, olive oil and seasonings and place spread out on the sheet pan, leaving just enough space for the chicken. Bake for 10 minutes.
    • Meanwhile, in a medium bowl, mix together all of the ingredients for the bruschetta and place in the refrigerator until ready to serve.
    • Remove the sheet pan from the oven and add the chicken. Bake for 15 minutes until the potatoes are starting to become tender and the chicken is nearly cooked through.
    • Remove the pan from the oven again and place the mozzarella slices on top of the chicken breasts. Bake for 5-10 more minutes until the potatoes are tender, the cheese is melted and the chicken is cooked through to 165 F.
    • Serve immediately with prepared bruschetta spooned over the top of the chicken breasts.

    Notes

    For the Italian herbs, either use a premixed blend or a mixture of basil, parsley, oregano, thyme, savory, etc.
    Leftovers
    Store leftovers in the refrigerator for up to 4 days. Store the bruschetta mixture separately. Rewarm chicken and potatoes before topping with the bruschetta mixture.

    Nutrition

    Calories: 400kcal | Carbohydrates: 45g | Protein: 33g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 675mg | Potassium: 1599mg | Fiber: 7g | Sugar: 4g | Vitamin A: 775IU | Vitamin C: 56mg | Calcium: 136mg | Iron: 3mg
    Did you make this recipe?Let me know what you thought in the comments below!

    More One Dish Meal ideas!

    • The Best Sugar Free Pulled Pork
    • Easy Weeknight Turkey Spaghetti Sauce
    • Top view of chorizo rice with beans in a skillet.
      Chorizo, Rice and Beans Skillet
    • Chinese Inspired Scrambled Eggs
    « My Favorite Pork Carnitas
    Sweet and Spicy Stir Fry »

    Reader Interactions

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    1. Mairead

      July 17, 2022 at 1:31 pm

      5 stars
      I love sheetpan dinners for weeknights, and this one is on my list to make again and again. It's ever so simple, but tasty, tasty, tasty.

      Reply
      • Janessa

        July 17, 2022 at 5:52 pm

        Thank you for your kind review, Mairead!

        Reply
    2. Michele

      July 17, 2022 at 3:25 pm

      5 stars
      I love this Bruschetta Chicken and baking it on the sheet pan makes it so easy! Thank you for sharing this recipe. I will be making this again and again.

      Reply
      • Janessa

        July 17, 2022 at 5:51 pm

        I'm glad you enjoyed this recipe, Michele!

        Reply
    3. Jacqueline

      July 17, 2022 at 3:37 pm

      5 stars
      I love sheet pan dinners. They make the perfect midweek family dinner.

      Reply
    4. Anjali

      July 17, 2022 at 4:58 pm

      5 stars
      I love sheet pan dinners and this one looks especially easy and satisfying! Can't wait to try it soon!

      Reply
      • Janessa

        July 17, 2022 at 5:50 pm

        Thank you for your kind review, Anjali!

        Reply
    5. Gina Abernathy

      July 17, 2022 at 5:13 pm

      5 stars
      I love a good sheet pan meal and chicken is usually my go to during the week. Also, easy clean up!

      Reply

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    Janessa

    Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

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