Bruschetta is one of my favorite appetizers. Crusty bread, juicy tomatoes, fragrant basil — what's not to love? And while a tray of bruschetta (with a cold glass of rosé) is a delightful meal in the summertime, it's not exactly the most well-rounded dinner.
Enter: this bruschetta chicken. It cooks right on a sheet pan, along with some garlic Parmesan potatoes, for an easy weeknight supper.
When I say this dish is easy, I mean it. All you have to do is lay some boneless, skinless chicken breasts on one side of the baking sheet and some halved baby potatoes on the other side. The chicken is simply seasoned with salt and pepper, while the potatoes are tossed in a mixture of olive oil, garlic, thyme, oregano, basil, and Parmesan. Throw the tray in the oven to bake for about 20 to 25 minutes (top the chicken with mozzarella in the last 10 minutes of cooking), and pull it out when the chicken is cooked through and the potatoes are golden-brown.
Right before serving you scoop some homemade bruschetta (cherry tomatoes, olive oil, balsamic vinegar, garlic, and basil) over the chicken. If you're craving something a little green, a simple side salad would perfectly round out the meal.
→ Get the Recipe: Sheet Pan Bruschetta Chicken from Damn Delicious