Sheet Pan Bruschetta Chicken — Damn Delicious

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Sheet Pan Bruschetta Chicken

A sheet pan dinner without any of the fuss! Just top with fresh tomatoes right before serving! Easy, quick, and refreshing!

Lo and behold my current favorite sheet pan dinner.

I know. I always say this is my favorite when I have a new recipe out.

But I really mean it this time!

Or at least for this week. I have some more sheet pan dinners coming for you. TRUST.

I mean, look at all the colors here. You have them all, from the fresh basil green to all that gorgeous red and yellow from the tomatoes.

Plus. I added in my favorite garlic parmesan roasted potatoes here for a complete meal.

You’re welcome for the one pan you have to clean tonight.

Sheet Pan Bruschetta Chicken

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

A sheet pan dinner without any of the fuss! Just top with fresh tomatoes right before serving! Easy, quick, and refreshing!

Ingredients:

  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/3 cup freshly grated Parmesan
  • 4 ounces fresh mozzarella cheese, cut into 4 slices

For the bruschetta

  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 cup basil leaves, chiffonade
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with salt and pepper, to taste. 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 onto 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, to taste. Gently toss to combine.
  5. Place into oven and bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
  6. Serve immediately, topped with bruschetta.

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53 comments

Hi Chungah,
We enjoying making one pot/one pan meals too, especially for weeknights.
By the way, garlic parmesan roasted potatoes are one of my favorites too 😀
Have a wonderful weekend!
Amy

I’m chicken lover. thanks for new recipe

This looks amazing! I need this in my life asap.

Do you think this would work with bone in skin on chicken thighs instead of breasts? I prefer dark meat and rarely (if ever!) buy chicken breasts.

Thanks! I love your recipes.

Yes, absolutely. You can even give it a good sear before baking to really let the flavors caramelize.

I made this last night… I used string beans instead of the potatoes.. relish!! They get very brown and crispy.
The cherry tomato mixture was so tasty — I actually warmed it up so it would burst open..
I’m loving your recipes!! And I’m telling everyone about damn delicious!! keep them coming…

I love easy one pot/pan recipes during the week. This one looks beautiful AND delicious!

OH MY GAWD!
I made this today and it was Damn Delicious! Thank you for sharing your great recipes with us.

This is in my oven now. Smells delicious. Looking forward to enjoying with a nice Cabernet Sauvignon Blanc!

Thank you so much for a wonderful one pan chicken dish…yum! I loved this one! It was so easy and delicious. You are the best! Looking forward to cooking the recipes from your new cookbook which I just bought, wahoo! Keep up the good work.

Hi Chungah, I just wanted to let you know I made this for dinner tonight….YUMMY. I took the advice of another reader and made it with string beans as well as the potatoes…delicious. I did not have fresh parmesan but used the “fake” one as my husband would say….. still everything FABULOUS. I did let my potatoes bake a bit longer than the chicken but that was not a problem at all. I love your recipes because they are not time consuming. Keep them coming!

I was confused at the potato part in the recipe. You place the potatoes on the pan then put the seasoning on top or mix the potatoes in the seasoning and then put on the pan? That part wasn’t clear.

You can mix the potatoes in the seasoning right on the pan – why dirty another dish? 🙂

I just made this tonight for dinner. Ridiculously good! My whole family (my husband and 3 boys – 4yr, 3yr, 18mos) all loved it. The potatoes were so well seasoned and the chicken was tender. Thank you for the recipe!

I’m cooking this right now! Does the olive oil, spices, Parmesan cheese, salt and pepper go on the potatoes and chicken?

The potatoes are seasoned with olive oil, garlic, thyme, oregano, basil and Parmesan.

This might sound like a very silly question, but are the nutrition facts on your recipes per serving or for the whole dish. For example, is 1 piece of this chicken with potatoes 529.4 calories? I’m new to actually paying attention to the nutrition facts. For this recipe, I thought maybe it was for all 4 servings, but when I looked at the Cauliflower Pizza recipe and saw that it was l69 calories, I started questioning myself. Thanks!

The nutritional information is for a single serving.

So one serving of the chicken and potatoes has 50 grams of protein?

Hi Candy, thanks for asking. We double checked the numbers and updated them. One serving has in fact 32g of protein.

SO much yum! Might add some broccoli to it next time as well. I love cheesy broccoli..
We all loved it, so flavourful.
Glad to have learned how to make the bruschetta (which confused me alittle, since for me that’s the bread starter in an italian restaurant?)

I’m lost (sorry) when do you add the bruschetta

Please refer to step #6.

6. Serve immediately, topped with bruschetta.

I’m a beginner cook in first year university and this looked like a nice dish to make for my girlfriend and I. I actually made this twice; the first time the potatoes were fine, but the second time the potatoes were seriously undercooked and the chicken was slightly overcooked, and I’m not sure how that could’ve occurred.

To be specific, the first time I used 3 chicken breasts and about 10 ounces of potatoes and left it in the oven for 20 minutes at 204 C. The second time, I used 4 chicken breasts and about 20 ounces of potatoes and left it in the oven for 27 minutes at the same temperature.

If you have the time, I’d love to know what went wrong the second time. Any help would be appreciated. Thanks for the recipe, and for your time!

It’s really hard to say – perhaps the pan was too crowded to ensure even cooking time?

Hi Chungah!
I’m planning on having friends over for dinner this weekend and would love to try this recipe!! What are your recommendations for 1.5x or 2x this recipe? Should I increase the cooking time or do you think it would be the same cooking time if I used two separate half sheet pans? Thanks!!

I recommend using 2 separate pans.

Hi Chungah!
I want to make this for a get together with friends this weekend. What would you suggest for doubling or 1.5x the recipe? Divvying it up into 2 half sheet pans or just allowing it to cook for longer? Thanks!!

You can double with 2 separate sheet pans!

A question, when I made this the liquid coming off the chicken pooled all over the potatoes making them quite soggy. I did the pan lengthwise as the picture shows. Any advice?

Oh no – that shouldn’t be happening! Did you perhaps use thawed chicken breasts?

I want to try this but it’d just be for me, will the chicken and potatoes do well being reheated as left overs? Thank you! Did you rinse and dry chicken off first (that may be a silly question, do not cook that often but am looking to lose weight and change that)?

Yes, this reheats very well. I prefer to pat the chicken with a paper towel instead of rinsing it. That way, you can avoid the risk of contaminating the sink and anything else that the bacteria-soaked water and juices touch. Simply dry the poultry with a paper towel right in its original packaging.

I have made many of your recipes and this has been my favorite!!

Bruschetta is a grilled bread antipasto, usually topped with tomatoes, basil, etc.

Perhaps you meant “caprese” the popular combination of fresh mozzarella, tomatoes and basil?

The recipe is perfectly named… and perfectly delicious!

THIS IS A KEEPER. I’ve got 5 kids, so finding a recipe that all 7 of us like is a challenge. Big hit from age 5-45. I doubled the recipe. Put chicken on one sheet pan, and potatoes on another. The only thing I would do different next time is to pound/flatten the breasts. MIne were different sizes, so the smaller ones were a tad dry by the time the larger ones were cooked through.
The bruschetta was amazing!I’ll double it next time,too to have extra for salads, fish etc..
Thanks for the recipe.

Hi Chungah, yours is easily my favorite food blog! I recently got your book and enjoying it a lot. This recipe has to be one of my favorites, because of how easy it is to make. And so tasty! Keep up the great work!

AMAZING! Delicious, easy and family favorite. I have twin 12yr old boys – one who is an extremely picky eater. When he was little, he would only eat his chicken nuggets with caramel….. yes, caramel. Gross, but I was okay with it because he was eating meat/protein. To this day he dips his bacon in powered sugar. I think he bleeds corn syrup :0) I tell him he is part snake because he only eats meat 1-2 times a week. (Boy, that looks really bad when I see it in print….) Back to this recipe: My picky sugar-holic LOVED this meal. He went back for 2nd’s and would have had thirds if there were any leftovers. The flavor was clean, bright, and fresh. The flavors really popped! And the potatoes – to die for! I’m scraping the old “cheesy-potato” recipe with this one. (Although Chungah’s cheesy-bacon potatoes in a crockpot are a close 2nd.)

I stumbled upon this website when looking for quick & easy family meals. In the past month, I’ve made over a dozen of Chungah’s recipes. There isn’t one that disappoints. I’ve found other websites with “quick family meals/recipes,” but usually find 1 or 2 that I’d make again. Damn Delicious and Chungah are AMAZING! I find myself looking forward to cooking. I don’t “dread” having to make dinner , don’t struggle deciding what to make and have gotten out of the rut of making the same handful of meals over & over – tacos, pasta, chicken tenders, etc…… My boys are eating new foods, liking more veggies and are excited about dinner. My one son has even started cooking the recipes with me and has made 1 or 2 on his own. I’ve pasted along a few recipes to fellow Mom’s and they love them too!

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