Bruschetta chicken, salted vinegar parmesan potatoes and roasted asparagus all made on one sheet pan in around 40 minutes and it’s healthy! Dinner just got a wholllle lot easier!
Sheet pan bruschetta chicken. ♥
I see the kind of tricks you’ve got up your sleeve. You’re a clever little dinner hack, you. All covered in melty mozz and topped with plump, juicy tomatoes tossed with garlic, balsamic, and basil, and olive oil. You bring with you simple roasted asparagus and crispy parmesan and garlic potatoes that are tossed with salt and vinegar and have me wanting more with each bite. And not that I need it, but who am I kidding, I need it — a hunk of crusty buttered bread on the side is all that’s left to tack on.
This simple, one sheet pan, 30-minute bruschetta chicken dinner is bright and springy. This recipe is for those of us that want EVERYTHANG for dinner and want it with EASY CLEANUP.
It’s been a while since i’ve shared a dinner that comes completely packed together on one sheet pan like this healthy, satisfying bruschetta chicken dinner. But what can I say, the cool 65 degree weather we’ve been having has inspired me to give the oven a go before the real summer heat arrives.
So today i’d like to present my latest chicken favorite, which in essence is, juicy tender chicken breasts seasoned and broiled with mozzarella cheese on top and then a heaping scoop full of bright, flavor-pop tomatoes and basil and really, am I still trying to convince you?
My mouth is WA-TER-ING. ?
Now let’s get down with this one sheet pan bruschetta chicken dinner party.
It’s simple things like potatoes and asparagus and chicken, but totally elevated. All real, basic ingredients that you can feel good about. Baby potatoes sliced in half and tossed with vinegar — that’s right vinegar and olive oil and parmesan + garlic. So basically it’s like salt and vinegar chips but in a hot and crispy sort of way after they’ve been rolled around with garlic and parm. Have mercy! It’s got to be the best way to eat a potato that didn’t come out of a deep fryer.
Now that chicken –> salt + pepper + garlic powder and into the oven it goes with the potatoes. It’s 20 minutes to roast so grab your ingredients for the bruschetta topping while you’re waiting for the chicken and potatoes to be done.
But it doesn’t stop there, friends. No, no, no. You’re in for the real treat now, A little olive oil + balsamic + garlic + basil + cherry tomatoes + and a pinch of red pepper flakes because I like it hot and spicy. And toss it all together in a bowl and get ready to pop this on when your melty, mozzarella-smothered chicken comes out of the oven. I can’t even with this.
My mouth can’t handle it. All those bright, tangy, and salty flavors are making my mouth pucker.
Oh gosh, it’s so good.
This is so beautifully and awesomely easy to pull together that i’m willing to bet it’s going to become a weekly staple around here. Two sides and a main course all together on a sheet pan. Now if only we can figure out a way to get dessert on there too. That’s probably the only thing that will make this dinner even better.
Make ONE sheet pan bruschetta chicken and make clean up a breeze.
We live in great times folks. ?
- 4 boneless chicken breasts
- salt and pepper
- 1 teaspoon garlic powder, divided
- 1 lb. baby potatoes, cut in half (or quarters if large)
- 3/4 lb. asparagus, cut into quarters
- 2 tablespoon olive oil
- 1 tablespoon white vinegar
- 3 tablespoons parmesan
- 4 slices mozzarella
- 1 1/2 cups chopped cherry tomatoes
- 2 cloves garlic, minced
- 6-8 basil leaves, thinly sliced
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon red pepper flakes
- Position a rack in the center of the oven and preheat the oven to 425ºF. Drizzle or spray a baking sheet with olive oil or cooking spray.
- Place the chicken on one side of the baking sheet, sprinkle both sides of the chicken with a total of 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon garlic powder.
- On the other side of the baking sheet, add the potatoes and toss with olive oil, vinegar, parmesan, remaining garlic powder, 1/4 teaspoon salt and 1/2 teaspoon black pepper. Pop the tray in the oven for 16-23 minutes or until the chicken is almost firm to the touch, mine was done in exactly 20 minutes. Prepare the bruschetta topping which the chicken roasts. During the last 5 minutes of roasting, move the potatoes over and add the asparagus, sprinkle a tiny pinch of salt and pepper, and continue roasting.
- Remove the baking sheet from the oven, turn the broiler on, add a slice of mozzarella cheese to each chicken breast and place the baking sheet back in the oven for 1-2 minutes or until the mozz becomes all bubbly. Keep an eye on it though, you don't want to walk away.
- Serve immediately topped with the bruschetta topping.
- Combine all the ingredients for the topping in a bowl along with a pinch of salt and black pepper.
- To make the same recipe with bone-in skin-on chicken breasts, roast the chicken and potatoes at 450ºF for a total of 30 minutes (adding asparagus during the last 5). You may want to omit the mozzarella because when you've got that crispy skin, you sorta don't even need the cheese!