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Sheet Pan: Bruschetta Chicken

Source: Found on Pinterest

Super easy and the taste is amazing.
Make bruschetta while chicken is baking.

Ingredients

  • 4 boneless, skinless chicken breasts (5-6 oz.)
  • 1 Tbls. oil
  • kosher salt and course black pepper, to taste
  • 2 lbs. baby red potatoes, halved
  • 2 Tbls. olive oil
  • 3 cloves garlic, minced
  • 1 t. dried thyme
  • ½ t. dried oregano
  • ½ t. dried basil
  • 1/3 c. freshly grated parmesan cheese
  • 4 slices fresh mozzarella cheese

Bruschetta

  • 2 c. cherry tomatoes, halved (mixed colors)
  • 2 Tbls. olive oil
  • 1 Tbls. balsamic vinegar (18 year or older)
  • 2 cloves garlic, minced
  • ¼ c. basil leaves, chiffonade

Instructions

Preheat oven to 400 degrees. Lightly oil baking sheet or coat with nonstick spray.

Brush each chicken breast with a little oil and season 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 cheese; season with salt and pepper. Gently toss to combine.

Place pan in oven and bake until chicken is cooked through and potatoes are golden brown and crisp, about 25 minutes (a little longer if chicken breasts are larger). Top each piece of chicken with mozzarella slice during the last 10 minutes of baking.

While chicken is baking, prepare Bruschetta. Combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with salt and pepper to taste and set aside. (I like to add the Bruschetta to the chicken just before taking the pan out of the oven to warm 5 minutes on top of chicken.)

Serve immediately, topped with Bruschetta.

NOTE: Serves 4.