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.
1teaspoonItalian dried herb blend seasoning OR herbs de provencesee note for DIY
4slices mozzarella cheese or 1/2 cup shredded
tomato basil topping
1tablespoonfinely chopped basil
1teaspoonfresh squeezed lemon juice
salt and pepper to taste
1loaffrench bread, sliced in half horizontally
6tablespoonssalted butter, softened
1teaspoonItalian dried herb blend seasoning or herbs de provence
1/2cupshredded parmesan cheese
1/2cupshredded mozzarella cheese
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.
1 teaspoon DIY herb blend: 1/4 teaspoon each dried basil, dried thyme, dried parsley, dried rosemary OR oregano