You’ll Love the Flavor in This Easy Sheet Pan Bruschetta Chicken!

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I’m telling you, during the busy week, it doesn’t take much to make me try to get out of making dinner. I mean, who wants to work a busy day and then come home and slave over a meal?!

When I discovered this recipe for Sheet Pan Bruschetta Chicken, I realized that cooking a delicious meal is possible anytime! We used this gorgeous Zwilling Chestnut Cutting Board to get all the chopping done. Seriously, it doesn’t get much easier than this healthy chicken dish – and the flavor? Wow! You’ll love this.


  • 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 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


Preheat oven to 400 degrees. 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. Top chicken with mozzarella slices.

Add olive oil, garlic, thyme, oregano, basil and Parmesan to potatoes and season with salt and pepper, to taste. Gently toss to combine. Add potatoes to other side of baking sheet.

Finally, top chicken slices with bruschetta.

Place into oven and bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes.

Serve immediately.

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