Sheet Pan Bruschetta Chicken

Sheet Pan Bruschetta Chicken - A sheet pan dinner without any of the fuss! Just top with fresh tomatoes right before serving! Easy, quick, and refreshing!

INGREDIENTS:

• 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 fresh 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

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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 chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.