Sheet Pan Bruschetta Chicken with Potatoes Recipe

Ingredients

Main Ingredients

• 1 tbsp olive oil
• 3 Yukon gold potatoes chopped into 1-inch pieces
• 4 chicken cutlets
• 1 tbsp Italian seasoning, divided
• Salt & pepper to taste
• 4 oz fresh mozzarella

Bruschetta Topping

• 5 plum tomatoes diced
• 4 cloves garlic minced
• 1/4 cup fresh basil finely chopped
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Preheat your oven to 425 degrees Fahrenheit. Toss the chopped Yukon gold potatoes with a bit of olive oil and season with salt and pepper. Spread them out on a sheet pan and bake for 20 minutes until they start to become tender and golden.
2. While the potatoes roast, lightly oil the chicken cutlets. Rub them evenly with half of the Italian seasoning and season with salt and pepper. After the potatoes have baked 20 minutes, place the chicken cutlets on the same sheet pan and bake everything together for an additional 15 minutes.
3. In a bowl, combine the diced plum tomatoes, minced garlic, fresh chopped basil, salt, and pepper. Mix well and set aside to let the flavors meld while the chicken cooks.
4. In the last 2 minutes of baking, lay sliced fresh mozzarella over each chicken cutlet on the sheet pan. Return it to the oven until the cheese melts, about 2 minutes.
5. Remove the sheet pan from the oven. Spoon the prepared bruschetta topping over each cheesy chicken cutlet. Serve the bruschetta-topped chicken alongside the roasted potatoes immediately for a delicious and colorful meal.

Notes

• Use fresh herbs like basil for the most aromatic and flavorful bruschetta topping.
• Store the chicken, potatoes, and bruschetta separately in airtight containers in the fridge for up to 4-5 days. Reheat the chicken in the microwave for 1-2 minutes, then top with fresh bruschetta before serving.
• You can freeze cooked chicken for up to 3 months; thaw and reheat before adding bruschetta.