sheet pan bruschetta chicken

4.80 from 5 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

FOR THE CHICKEN AND POTATOES

  • 4-6 boneless skinless chicken thighs
  • kosher salt and cracked black pepper
  • 1 lb. baby potatoes, halved
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ¼ cup grated Parmesan
  • 4 oz. 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
  • kosher salt and cracked black pepper

Instructions

FOR THE CHICKEN AND POTATOES

  • Preheat oven to 400°F. Use a nonstick sheet tray or line with parchment paper or aluminum foil.
  • Season 4-6 chicken thighs liberally with salt and pepper. Place chicken in a single layer on one side of the sheet pan.
  • Place 1 lb. halved baby potatoes onto the opposite side of the sheet pan. Add 2 tablespoons oil, 3 cloves minced garlic, 1 teaspoon Italian seasoning, and ¼ cup grated Parmesan; season liberally with salt and pepper. Gently toss to combine. Transfer to the oven and cook for 15 minutes.

FOR THE BRUSCHETTA

  • Combine in a medium bowl 2 cups halved cherry tomatoes, 2 tablespoons oil, 1 tablespoon balsamic vinegar, 2 cloves minced garlic and ¼ cup basil; season with salt and pepper, to taste. Set aside.
  • Remove the sheet tray from oven; top each chicken thigh with 1 mozzarella slice. 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 to complete this meal.

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.

MAKE AHEAD

  • Bruschetta can be made up to 3 days in advance and stored in an airtight container in the fridge.

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