With Mother’s Day just around the corner, I wanted to share some easy and elegant meals that will make you look like a rockstar with little effort. My Sheet Pan Chicken Bruschetta and Asparagus embraces all of the spring flavors we love and is perfect for a late lunch!
Chicken breasts are lightly seasoned and roasted alongside fresh asparagus. While it is roasting, enjoy a glass of wine with your mom!
Right before serving, top the chicken with fresh mozzarella and bruschetta. It will be so colorful and bright! This dish highlights your favorite Mediterranean flavors.
Your mom is going to LOVE this and so are YOU!
How to Make Sheet Pan Chicken Bruschetta and Asparagus
Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper.
Season the chicken on both sides with salt and pepper. Lay in the middle of the baking sheet. Lay the asparagus on both sides of the chicken. Drizzle everything with olive oil. Season the asparagus with salt and pepper. Toss the asparagus lightly to coat. Place in the oven for 25 minutes or until chicken is cooked to 165°F.
Add slices of fresh mozzarella on top of each piece of chicken. Return to the oven for 4-5 minutes until it starts to melt.
Remove from the oven and spoon the bruschetta evenly over the chicken.
Optional: Top everything with a drizzle of balsamic glaze and fresh basil.
Enjoy!
Need a great bruschetta recipe?
Check out my Easy 5-Minute Bruschetta – you can make it while the chicken is roasting in the oven!
Recommended
Sheetpan Chicken Bruschetta and Asparagus
Ingredients
Ingredients:
- 2 large boneless chicken breasts, cut in half lengthwise
- 1 bunch asparagus washed and trimmed
- 1 cup bruschetta
- 1 ball fresh mozzarella sliced
- Olive oil
- Salt
- Pepper
- Balsamic glaze
- Fresh basil leaves
Instructions
Instructions:
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper.
- Season the chicken on both sides with salt and pepper. Lay in the middle of the baking sheet. Lay the asparagus on both sides of the chicken. Drizzle everything with olive oil. Season the asparagus with salt and pepper. Toss the asparagus lightly to coat. Place in the oven for 25 minutes or until chicken is cooked to 165°F.
- Add slices of fresh mozzarella on top of each piece of chicken. Return to the oven for 4-5 minutes until it starts to melt.
- Remove from the oven and spoon the bruschetta evenly over the chicken.
- Optional: Top everything with a drizzle of balsamic glaze and fresh basil.
- Enjoy!