So fresh and flavorful, this sheet pan Bruschetta chicken is an easy yet impressive dinner. Baked chicken breasts are topped with a garlic and herb tomato mixture and served alongside roasted potatoes for delicious meal that tastes like summertime.
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!
Tender and crispy Italian herbed potatoes, cheesy chicken and a fresh pop of flavour from the tomato bruschetta... You'll love it!
- 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
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.
2. Add the Chicken. Place chicken on the other side of the sheet pan and bake for 15 minutes.
3. Make the bruschetta. Meanwhile, mix together the bruschetta ingredients in a bowl.
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.
5. Serve. Spoon the bruschetta over the chicken and enjoy!
Leftovers and Storage
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.
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!
- Brussels Sprouts
- 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.
- Make it Dairy-Free- Omit the mozzarella.
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!
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And if you liked this recipe...
...you might also like these other recipes!
- Cumin Chicken and Carrots Sheet Pan
- Onion Roasted Potatoes
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- Quick Chicken Potato Skillet
Bruschetta Chicken 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
- 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
- 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.
More One Dish Meal ideas!