Sheet Pan Bruschetta Chicken
This sheet pan recipe offers a vibrant, low-carb Italian-inspired meal featuring tender chicken breasts and crisp asparagus, all roasted together. It's finished with a fresh bruschetta topping of cherry tomatoes, garlic, basil, balsamic, and melted mozzarella, making for a flavorful and easy-to-prepare dinner.
Equipment
- 1 Large Baking Sheet Preferably heavy-duty to prevent warping at high temperatures.
- 1 Cutting Board
- 1 Chef's knife For chopping tomatoes, mincing garlic, and chiffonade basil.
- 2 Mixing Bowls One medium for bruschetta, one small for tossing asparagus.
- 1 Parchment Paper For easy cleanup and preventing sticking.
Ingredients
Main
- 4 pieces chicken breast boneless and skinless
- salt and pepper
- 1 lb. asparagus ends trimmed
- 1 teaspoon olive oil
- 4 ounces mozzarella cheese
- For the bruschetta:
- 2 cups cherry tomatoes halves
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 2 cloves garlic minced
- ¼ cup fresh basil chiffonade
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, combine halved cherry tomatoes, 1 tablespoon olive oil, balsamic vinegar, minced garlic, salt, and pepper. Set aside to allow flavors to meld.
- Season boneless, skinless chicken breasts generously with salt and pepper.
- Trim the woody ends off the asparagus and toss with 1 teaspoon olive oil, salt, and pepper in a separate bowl.
- Arrange the seasoned chicken breasts and asparagus in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast for 15-20 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and asparagus is tender-crisp.
- Remove the sheet pan from the oven. Top each chicken breast with an equal portion of mozzarella cheese.
- Spoon the prepared bruschetta mixture over the mozzarella-topped chicken breasts.
- Return the sheet pan to the oven for an additional 3-5 minutes, or until the mozzarella is melted and bubbly.
- Remove from oven, sprinkle with fresh basil chiffonade, and serve immediately.
Notes
For optimal chicken tenderness, consider lightly pounding the chicken breasts to an even thickness before seasoning; this promotes uniform cooking and prevents dry spots. When roasting, ensure the sheet pan isn't overcrowded, especially with the asparagus, to allow for proper caramelization rather than steaming. The bruschetta topping benefits significantly from high-quality, ripe cherry tomatoes and a good balsamic vinegar. Allow the bruschetta mixture to sit for 10-15 minutes before topping the chicken, letting the flavors meld. Add the fresh basil chiffonade to the bruschetta just before assembly or serving to preserve its vibrant color and fresh aroma. For a richer finish, a few thin slices of fresh mozzarella would melt beautifully over the chicken in the last few minutes of baking. A final drizzle of extra virgin olive oil and a sprinkle of flaky sea salt upon serving will elevate the dish.