Sheet Pan Bruschetta Chicken and Cheesy Garlic Bread
This Sheet Pan Bruschetta Chicken and Cheesy Garlic Bread is all the things you want in an Italian chicken dish — juicy and tender chicken breasts topped with sweet, plump tomato bruschetta, and oooey, gooey garlic cheese bread on the side.
Servings:4 servings
Ingredients
- 4 medium size boneless skinless chicken breasts
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian dried herb blend seasoning , OR herbs de provence, see note for DIY
- 4 slices mozzarella cheese , or 1/2 cup shredded
tomato basil topping
- 1 cup cherry tomatoes, quartered
- 1 tablespoon finely chopped basil
- 1 teaspoon fresh squeezed lemon juice
- salt and pepper to taste
garlic bread
- 1 loaf french bread, sliced in half horizontally
- 6 tablespoons salted butter, softened
- 1 teaspoon Italian dried herb blend seasoning or herbs de provence
- 2 teaspoons minced garlic
- 1 teaspoon garlic powder
- ½ cup shredded parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees.
- Rub chicken all over with olive oil. Season generously on all sides with salt and pepper, garlic powder, and dried herbs. Arrange 2 inches apart on a greased sheet pan.
- Bake in preheated oven for 5 minutes while you prepare the garlic bread.
- Prepare the garlic bread by stirring together butter, dried herbs, minced garlic, and garlic powder. Butter the insides of both halves of the bread loaf. Put the bread loaf back together (open faces together), wrap in a single layer of foil. Place on sheet pan along with the chicken.
- Bake 10 minutes longer while you proceed with the next step.
- While chicken and garlic bread are in the oven, stir together the tomatoes, basil, lemon juice, and salt and pepper. Set aside.
- Remove sheet pan from oven, carefully unwrap the garlic bread and pull the two halves apart. Place side by side, open-face up, on the sheet pan. Sprinkle parmesan and mozzarella cheeses on the open faces.
- Top each chicken breast with a slice of mozzarella cheese.
- Return sheet pan to oven for 5 minutes or until chicken is fully cooked through and cheeses are melted. You can broil for the last 1-2 minutes to brown the cheese if desired.
- Slice garlic bread, spoon the tomato-basil topping onto the chicken, and serve.
Notes
1 teaspoon DIY herb blend: 1/4 teaspoon each dried basil, dried thyme, dried parsley, dried rosemary OR oregano
Nutrition
Calories: 873 kcal, Carbohydrates: 61 g, Protein: 69 g, Fat: 39 g, Saturated Fat: 10 g, Trans Fat: 1 g, Cholesterol: 167 mg, Sodium: 1264 mg, Potassium: 1107 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 1211 IU, Vitamin C: 13 mg, Calcium: 284 mg, Iron: 5 mg