sheet pan bruschetta chicken

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • 6 boneless skinless chicken thighs
  • 1 pound baby potatoes halved
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon italian seasoning
  • ¼ cup grated parmesan
  • 4 ounces fresh mozzarella cheese one slice for each chicken thigh

FOR THE BRUSCHETTA

  • 2 cups cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic minced
  • ¼ cup basil leaves

Instructions

  • Preheat oven to 400° degrees F. Use a non-stick sheet tray or line one with parchment paper or aluminum foil.
  • Season 6 boneless skinless chicken liberally with salt and pepper. Place chicken in a single layer onto one side of the sheet tray.
  • Place 1 pound of halved baby potatoes onto the opposite side of the sheet tray in a single layer. Add 2 tablespoons olive oil, 3 cloves garlic (or frozen cubes), 1 teaspoon Italian seasoning, and ¼ cup grated Parmesan; season liberally with salt and pepper. Gently toss to combine.
  • Transfer to the pre-heated oven and cook for 15 minutes.
  • Meanwhile, make the bruschetta by combining the 2 cups halved cherry tomatoes, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 cloves garlic (or frozen cubes) and ¼ cup basil in a medium bowl; season with salt and pepper, to taste. Set aside.
  • Remove the sheet tray from the oven and top chicken with mozzarella slices. Return to the oven for another 10 minutes or until the chicken is fully cooked (165°F)  and the potatoes are golden brown and crisp, about 20-25 minutes.
  • Serve chicken topped with bruschetta.

SERVING SUGGESTIONS

  • Serve this with a Caesar Salad Kit and crusty garlic bread.

SWAP SUGGESTIONS

  • Protein: Swap chicken thighs for chicken breasts or cutlets (adjusting time as needed).
  • Vegetarian: Try this flavor combination with roasted Eggplant slices or Cauliflower steaks.

WEEKEND PREP / MAKE AHEAD

  • The bruschetta can be made fully in advance and stored in an airtight container for up to five days.

Nutrition

Calories: 548kcal | Carbohydrates: 26g | Protein: 44g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 189mg | Sodium: 455mg | Potassium: 1119mg | Fiber: 3g | Sugar: 4g | Vitamin A: 741IU | Vitamin C: 41mg | Calcium: 254mg | Iron: 3mg