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Sheet Pan Bruschetta Chicken and Potatoes
Prep Time
15 mins
Total Time
40 mins
 
Servings: 4
Ingredients
  • 4 ea. boneless, skinless chicken breasts
  • Kosher salt and black pepper to taste
  • 16 oz baby red potatoes, halved
  • 2 tbsp. olive oil
  • 3 ea garlic cloves, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/3 cup freshley grated Parmesan
  • 4 oz fresh mozzarella, cut into 4 slices
For the Brushetta
  • 2 cups cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 2 ea garlic cloves, minced
  • 1/4 cup basil leaves, chiffonade
  • Kosher salt and black pepper to taste
Instructions

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with non-stick spray.

  2. To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic, and basil in a medium bowl. Season with salt and pepper. 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 on 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. Toss to combine.

  5. Place into oven and bake until chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top chicken with moxxarella during the last 10 minutes of cooking time.

  6. Top with bruschetta and serve

Recipe Notes

Adapted from: Damn Delicious