The convenience and simplicity of this chicken dinner makes it extra awesome. This sheet pan bruschetta chicken is fast, family-friendly, no-brainer dinner you need to make tonight! The best part, easy clean up. Change up the veggies throughout the year—the balsamic garlic sauce is good on all of them!
I’ts almost school time and I’m always looking for easy dinner options and this bruschetta chicken always wins.
Who doesn’t love bruschetta?!! To die for cherry tomatoes, fresh basil – the most delicious things coming out of our gardens right now. Toss with olive oil and sea salt all atop some olive oil toasted bread, HEAVEN!! And it’s so super flavorful for summer!
Bruschetta Chicken is a classic Italian-American bistro favorite in the spring and summer. My Sheet pan Bruschetta Chicken recipe is fast, fresh, and ridiculously delicious. This is the dinner we can’t stop making. The meal I’ve been serving quite often. The chicken that I make once a week to have on salads, on pasta, alone. This is the business.
Sheet pan meals are one of the easiest and satisfies all. This dazzling Bruschetta Chicken Sheet Pan Dinner Recipe is so easy to make, it just might become one of your go-to meals this season. It’s a great way to use up your fresh garden tomatoes.
Why not make it at home!
How to make Sheet Pan Bruschetta Chicken
To make this Sheet Pan Bruschetta Chicken, start by slicing two large chicken breasts in half to create four thinner breast pieces or small chicken breasts. Marinate in the balsamic sauce for an hour or overnight, sear it or place it directly on some chunky vegetables and bake.
Mix a quick bruschetta tomato salad with grape tomatoes, garlic, basil and oil. Top half the tomatoes on the veggies during the last five minutes of baking along with some mozzarella or parmesan on the chicken. Once the sheet pan comes out of the oven, spoon the remaining bruschetta topping over veggies.
Voila! A heavenly sheet pan meal that tastes like you’re eating out.
- 4 boneless, skinless chicken breasts
- ⅓ cup balsamic vinegar
- 3 tbsp virgin olive oil + 1 tablespoon
- 4 tsp garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- ⅓ cup freshly grated Parmesan
- 10 baby potatoes
- 1 parsnip, cut to 3 inches thicker size lengthwise
- 2 carrots or 8 min carrots, peeled
- 1 zucchini, cut to ½ lengthwise
- 2 cups cherry tomatoes, halved or quatered
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh basil
- 2 teaspoons olive oil
- salt and pepper
- a few handfuls of fresh basil, for sprinkling
- In a jar, add together balsami vinegar, olive oi, garlic, salt, pepper, oregano and chili flakes.
- Wash and pat dry the chicken breasts, add it in a bowl and pour the sauce over it. Cover and marinate for one hour or overnight.
- Mix everything for the bruschetta and set aside.
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
- Line the sheet with the veggies. Place the marinated chicken on top of the veggies. Pour the sauce over it.
- Bake in a preheated oven for 20 minutes then remove the pan. Top the chicken with the juices in the pan.
- Take the pan out after about 30 minutes, add the parmesan on top of the chicken, ½ the bruschetta and bake for another 10-15 minutes, or until the chicken is cooked through and juices run clear.**
- Remove pan from oven, serve with the remaining bruschetta and some grilled bread.
Do you make sheet pan meals? If you make this Sheet pan bruschetta chicken, please tag me on #foodfashionparty. Pin for later. Check out my book MASALA AND MEATBALLS.
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Such a yummy one sheet pan meal! I love dishes that’s loaded with lean protein and lots of veggies :-))
What a great idea for a fast dinner. I’ve yet to try any sheet pan dinner, but you’ve inspired me to change that. And with bruschetta, I love it!