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
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
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅓ 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
- ¼ cup basil leaves, chiffonade
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.
- 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.
- 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.
- Serve immediately, topped with bruschetta.
Did you make this recipe?
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A definite winner! Based on a few other comments, I put Montreal seasoning on the chicken instead of just s&p. My cook time was also a lot more, but my chicken breasts and potatoes were all pretty big. I did quarter the potatoes, but didn’t bother butterflying the chicken. Next time I’ll definitely do that and cut the potatoes smaller.
Followed recipe other then the chicken seasoning and will definitely make again and again!
Do you think this will work with parchment paper?
LOVE THIS RECIPE!!!!!!! Made with roasted asparagus and my boyfriend loved it!!!! Thanks for the great recipe that will definitely be a “do-over and over”!!!!
This was sooooo good! Served with some steamed broccoli and everyone raved!
This recipe is PERFECT!!! So easy and my family loved it! I have young kids who can be picky at times. They chowed down! Thank you!
Very easy to make and In a word delicious!
This is the most delectable chicken dish I’ve EVER made! Thanks for the sharing…I do use fresh spinach leaves for my chiffonade. And I do mix ingrienents in a bowl instead of on the pan…just minor tweaks. A quality Balsamic vinegar is a must…this has a permanent spot in our rotation. I’ll never forget my husbands reaction the first time I made it…:D
Wow. I am by no means a chef but I felt like one when my family ate this! It was so amazing! I followed the directions with two changes. I added more cheese (of course) because the breasts were large. I removed the chicken with melted cheese from the oven, topped with bruschetta, and baked for 5 additional minutes, as I like my tomatoes hot. All I can say is this will become a family and company dinner regularly! Thank you!
I made this tonight for the first time, LOVED IT!! And now I have dinner for the weekend, too. Thanks for posting the delish recipe- I will make it many more times.
I made this for dinner tonight and it was fantastic! My picky husband requested that we have this in the regular rotation, and he suggested I should make more things from your site because he loved it so much. Thanks for a great recipe.
I found this recipe on Pinterest over a year ago and have made it probably 15 times since! I absolutely love it. It’s super easy to make but comes out tasting like I went to culinary school. You would think I’d have it memorized by now but I still come back to the site to make it so figured I’d finally leave a review! 12/10 recommend.
This recipe was so simple and flavorful! Could not be more perfect for a weeknight meal to cook for the family! My husband normally thinks a lot of recipes are bland, but never complains when its a Damn Delicious recipe! This was my first time cooking chicken in the oven. I cut my chicken breasts in half (they were quite large from the store) so they would cook quicker in the oven-which made them a perfect portion to be smothered in mozzarella cheese. I had the kids chop and mix the bruschetta topping so it was a family affair in the kitchen. I did not even need to flip over the chicken or toss the potatoes halfway-everything cooked so perfect in the oven! As usual, this was another yummy & very flavorful recipe by Damn Delicious!
I found this recipe, and your site, through the Knitted Bliss blog. We had this for dinner last night – yea! I have made potatoes like this before, but never thought of adding Parmesan cheese – so good! I also put the tomatoes on the chicken when I added the mozzarella, and warmed them a bit in the oven. The best part (besides the ease and the deliciousness) is that we had everything in the house, so no special trips to the store. Thanks, I look forward to finding more recipes to try on your site!
This is an easy delicious dish. I put the bruschetta on then put the pan back in the oven for a few minutes.
This was outstanding! My husband is a picky eater and ate three fourths of the dinner. The only thing I changed in the recipe was adding Italian Seasoning to the chicken. Will definitely be making this again.
Me and my husband loved it! He couldn’t stop eating the tomatoes and bruschetta out of the bowl while the chicken and Potato’s cooked! Delicious
So good!! I chopped the tomatoes instead of halving them just because I’m not a fan of a big ol piece of tomato in my mouth, but other than that, I did everything the same. So good and easy!! I made this for my meal prep this week so I’ll get to enjoy this day after day!
Healthier than some of the other recipes, but in my opinion, not quite as tasty. The chicken could use more seasonings and the bruschetta didn’t have enough liquid for the chicken to cover it. Ok for quick.
Mine did not look like the pictures but it was delicious. My 16 yr old son raved about it. Used fresh tomatoes and basil from my garden. thank you for the great recipe.
Fresh ingredients are the best!
It was a quick and easy meal to make. The addition of the bruschetta topping really made it taste fresh and light. I will definitely make it again!
Awesome easy recipe! Didn’t make enough, there was Nothing left over; )
Oh wow!
Tastes so fresh and delicious! I didn’t change any of the ingredients in the recipe but I grilled the chicken breast because I thought it was a little dry baked, and I boiled the potatoes for 12 minutes and then coat them and put them in the oven so they are more tender and crispy.
This is the second week in a row I’m making this for my weekly meal prep! I’m in love! Thank you so much for sharing!
Oh awesome!
Absolutely delicious and added to my favorite diner list! I added red onion and bell pepper big slices to the potatoes perfect!
Only problem is your cook time on the recipe is wrong, For chicken breast to be safely cooked it needs to be 45 – 50 minutes or 165 degrees. The chicken is still raw at your posted cook time.
Megan, cooking times are simply an estimation. If your chicken pieces are larger, it will take longer to cook. Also, please note that an oven’s set temperature isn’t always equal to its actual temperature. I recommend utilizing a Leave-In Oven Thermometer for accuracy. 🙂
It would’ve been great if I cooked the chicken better. I don’t know what I did wrong when I followed your directions exactly. It’s the end of the 25 minutes (at 400) I checked the chicken and it wasn’t pink inside so I took it off the pan. The potatoes sbviously needed more cooking so I pu them back in for another 10 min. I try eating the chicken alter only to find out most of it was raw. I’m not experienced at cooking chicken and I feel so dumb. At least my potatoes and bruschetta were delicious! I might just make those two by themselves next time lol. Thank you for the recipe!
Butterfly (cut in half) large pieces of chicken . Also make sure the red potatoes are baby size.
This recipe is DELICIOUS! Not to mention super easy and a healthier meal choice!! The whole family loved it!!
This is one of my family’s favorite meals to make! Ian the calorie count on there for the entire meal with the potatoes and chicken and cheese or just the chicken?
The entire meal.
Oh yummmm! Made this recipe last night and it was fabulous! Super quick and easy. Light clean up. Delicious. What more could you ask for?
My 4 yo is picky and LOVED this (my 6 yo loved this too!). I think I’d season the chicken breasts more next time since my kids liked the tomatoes on the side. This was easy, tasty, etc. Also – I don’t know if this is relevant for anyone else, but there were a lot of parts my 4 yo could “help” with. She is always underfoot in the kitchen and always “bored,” and she had a great time working on the potatoes and bruschetta
Hi
The recipe was great but the chicken wasn’t as soft…..should I have let the potatoes bake for some time then added chicken later?
Thanks
Was the chicken overcooked?
It seemed like it was a bit….
Hi,
My son’s favorite meal is your lasagna soup so thank you! Should the chicken be thawed or frozen? Ingredients don’t specify but wondering based on your comment to woman who had juices making her potatoes mushy.
Thawed, please.
This may sound like a silly question… but what kind of large rimmed sheet pans do you like to use? I feel like all of the ones I have been buying to roast veggies wrap in the oven at a high heat. Thank you, I can’t wait to try out this recipe this weekend.
Honestly, I’m not entirely sure of the name of the brand – I found these at random shops during my travel!
Hi Kate,
I have the OvenBond Tri-ply Half Sheet Pan from Hestan and love it! I looked everywhere for a well-made sheet pan that was stainless steel because I don’t trust nonstick or aluminum surfaces. It cleans up easily and it has never warped. And, no, I don’t work for the company, LOL. 🙂
How many pounds of chicken breasts? I got 4 chicken breasts but they are very large, so I don’t know how many to use.
About 2 pounds or so.
Made this tonight! Pretty Damn Delicious!!
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!
THANKS CHUNGAH!!!!!!!
Jodi
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!
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.
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!
In fact it’s not because the bruschetta refers to the bread parts of the starter and not the topping which can be either tomatoes or olives, pate, pickled vegetables etc
I admit I was also puzzled by the name.
Frank and Aino are correct…bruschetta is not the topping (the topping here is a Caprese-style antipasto). According to La Cucina Italiano, “bruschetta, (pronounced broo-sket-ta) is a slice of bread toasted in the oven or grilled, often rubbed with garlic and topped with extra-virgin olive oil, tomatoes and salt.” So the name of this recipe IS misleading…it’s not perfectly named, I’m afraid, but it does look perfectly delicious.
I have made many of your recipes and this has been my favorite!!
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.
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 used fresh.
Hi Jen
Was your oven preheated? IF not make sure to do so for at least 10 minutes next time and see if that solves your problem. And you might try using a paper towel to pat dry any excess liquid before placing on the baking sheet next time.
The other possibility is your oven temperature is not correct. You can check this by purchasing an inexpensive oven thermometer at the grocery store,
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!
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.
Hey Chungah!
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!
– Michael
It’s really hard to say – perhaps the pan was too crowded to ensure even cooking time?
Hi Michael
I assume your chicken breasts were both times similar in size. I suggest next time, when cooking a larger amount of potatoes you put them in 10 minutes earlier. Then add your chicken breasts. Potatoes are much more forgiving that chicken.
I’m lost (sorry) when do you add the bruschetta
Please refer to step #6.
6. Serve immediately, topped with bruschetta.
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?)
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.
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.
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 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? 🙂
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!
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.
This is in my oven now. Smells delicious. Looking forward to enjoying with a nice Cabernet Sauvignon Blanc!
OH MY GAWD!
I made this today and it was Damn Delicious! Thank you for sharing your great recipes with us.
I love easy one pot/pan recipes during the week. This one looks beautiful AND delicious!
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…
Hi Chungah!
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.
This looks amazing! I need this in my life asap.
Paige
http://thehappyflammily.com
I’m chicken lover. thanks for new recipe
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