Sheet Pan Bruschetta Chicken
Recipe Cost 14.33 Serving Cost 2.39 Course Main Dish
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings people
Recipe Cost $ 14.33 Serving Cost $ 2.39This Italian-inspired classic is full of chicken, roasted potatoes, and a fresh bruschetta topping. The recipe comes together quickly, delivering big flavor with minimal effort!
Ingredients
Chicken:
- 3-4 boneless and skinless chicken breasts
- 1 pound petite yellow potatoes cut in half
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
Bruschetta
- 10.5 oz or cherry tomatoes cut in half
- 8 oz block mozzarella cut into ¼ inch cubes
- 1 clove of garlic minced
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic glaze
- 8-10 basil leaves
Garnishes:
- Balsamic glaze
- Basil leaves
Instructions
MAKE THE CHICKEN
- Preheat the oven to 425°F. Spray a sheet pan with nonstick spray, and set aside.
- Prep your chicken by cutting the breasts in half.
- Add the chicken, potatoes, Italian seasoning, garlic powder, salt, pepper, and olive oil to a large bowl.
- Toss until everything is coated in the spices and oil.
- Lay the chicken and potato mixture on the sheet pan and bake for 20 minutes.
MAKE THE BRUSCHETTA
- Chiffonade the basil leaves.
- In a large bowl, add the tomatoes, mozzarella, garlic, olive oil, balsamic, and basil, tossing until combined.
TO FINISH
- Take the chicken out of the oven and spoon the bruschetta mixture over the chicken breasts.
- Place the Sheet pan back into the oven for 10-15 minutes or until the mozzarella cheese is melted and starting to brown in spots.
- Remove the sheet pan from the oven and drizzle with balsamic glaze and basil. Serve and enjoy.
Notes
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: You can freeze the cooked chicken and potatoes, but the bruschetta topping is best prepared fresh. If freezing, leave the topping off and add fresh when reheating.
To Reheat: Warm in the oven at 350°F until heated through. You can also microwave individual portions, though the texture of the potatoes may soften.
Make Ahead: You can prep the chicken and potato mixture and the bruschetta topping separately up to 1 day ahead. Store it covered in the fridge and assemble it when ready to bake.
Equipment
Rimmed sheet pan
mixing bowls
Measuring cups & spoons
Chef’s knife
Cutting board
mixing spoon
Nutrition
Serving: 1.5cupCalories: 419kcalCarbohydrates: 17gProtein: 42gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 126mgSodium: 809mgPotassium: 1002mgFiber: 2gSugar: 2gVitamin A: 484IUVitamin C: 24mgCalcium: 222mgIron: 2mg
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