Bruschetta Chicken with Oven-Roasted Potatoes
Juicy pan-seared chicken topped with melty mozzarella, fresh tomato bruschetta, fragrant basil, and a drizzle of balsamic glaze—served alongside golden roasted potatoes for a fresh and flavorful dinner.
Equipment
- Pan
- sheet pan
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil for frying
- 8 oz fresh mozzarella sliced
For the Bruschetta
- 3 roma tomotes diced
- 1/4 cup red onion diced
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 cup fresh basil chopped
- balsamic glaze for drizzling
- grated parmesan cheese for topping
For the Roasted Potatoes
- 1 1/2 lbs baby potatoes quartered
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tap black pepper
- 1 tsp garlic powder
- 1/2 tsp dried Italian seasoning
Instructions
Prep the Potatoes
- Preheat oven to 400°F (200°C).
- Toss halved baby potatoes with olive oil, salt, pepper, garlic powder, and Italian seasoning.
- Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Cook the Chicken
- Season chicken breasts on both sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium heat.
- Pan fry chicken for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F).
- Place cooked chicken on a baking sheet.
- Top each breast with fresh mozzarella slices.Place in the oven for 3–4 minutes until cheese is just melted.
Make the Bruschetta
- In a bowl, combine diced tomatoes, red onion, garlic, olive oil, and salt.
- Let sit for 5–10 minutes for flavors to meld.
Assemble
- Spoon bruschetta mixture over the melted mozzarella chicken.
- Sprinkle with chopped basil.
- Drizzle balsamic glaze over the top.
- Finish with grated Parmesan cheese.
- Plate the chicken with a side of oven-roasted potatoes.Serve warm and enjoy!