One Pan Chicken Bruschetta

Chicken breast lightly seasoned & topped with Mozzarella cooked with baby red potatoes. Top the chicken with a freshly prepared bruschetta for a wonderfully flavorful and quick dinner.

4 servings
25 minutes
30 minutes


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  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 16 oz baby red potatoes, halved
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ cup freshly grated Parmesan
  • 4 oz fresh mozzarella cheese, cut into 4 slices
  • For the bruschetta:
  • 2 cups cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • ¼ cup basil leaves, chiffonade
  • Kosher salt and freshly ground black pepper, to taste
  •  


  1. Preheat oven to 400°F. Lightly oil a baking sheet, coat with nonstick spray, or use a layer of foil for easy clean up.
  2. 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.
  3. Season both sides of chicken with salt and pepper, to taste. Place chicken in a single layer on one side of the prepared baking sheet.
  4. Place potatoes on 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. Gently toss to combine.
  5. Place into oven and bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 30 minutes. During the last 10 minutes of cooking time, top the chicken with mozzarella.
  6. Serve immediately, topped with bruschetta.