Bruschetta Chicken with Mozzarella Crust, Bacon Mashed Potatoes and Roasted Broccoli

This bruschetta chicken recipe takes the classic Italian appetizer and turns it into a hearty main course. Instead of bread, we use tender chicken cutlets as the base, topped with a golden, cheesy crust made from mozzarella and panko breadcrumbs. The result is a satisfying crunch in every bite.

On the side, creamy mashed potatoes are studded with crispy bacon and roasted broccoli gets a bright finish of lemon zest. A quick tomato and parsley topping brings all the fresh, tangy flavors of traditional bruschetta to the plate. It’s a complete meal that’s sure to impress.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (and middle for 4 servings). Preheat oven to 425°F. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces. In a medium microwave-safe bowl, melt 1 tablespoon butter (2 for 4 servings) in the microwave, about 30 seconds. Stir in mozzarella, panko, 1 teaspoon Italian seasoning (2 for 4 servings), salt and pepper. Set aside.
2. Lightly oil a baking sheet or coat with nonstick spray. Pat chicken dry with paper towels; season all over with salt and pepper. Place chicken on one side of the prepared sheet (for 4 servings, spread across entire sheet). Mound the mozzarella mixture onto the tops of the chicken, pressing firmly to adhere (do not coat undersides).
3. Toss broccoli on the opposite side of the sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, use a second baking sheet for broccoli; roast on middle rack.) Roast on top rack until chicken is cooked through and broccoli is tender, 18-22 minutes. If broccoli finishes early, remove it and continue roasting chicken. For a deeper golden crust, broil the chicken for the last 2-3 minutes.
4. Place potatoes in a large pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup cooking liquid, then drain and return potatoes to the pot. Keep covered off heat. Meanwhile, cook bacon in a large dry pan over medium-high heat, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate.
5. While potatoes and bacon cook, finely dice the tomato. Pick and chop parsley leaves. Zest and quarter the lemon. In a small bowl, combine tomato, parsley, a big squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
6. Mash potatoes with sour cream and 2 tablespoons butter (3 for 4 servings) until smooth, adding splashes of reserved cooking liquid as needed. Roughly chop bacon; stir half into the mashed potatoes. Season with salt and pepper. Sprinkle broccoli with lemon zest to taste. Divide mashed potatoes, broccoli and chicken among plates. Spoon tomato topping over chicken; top potatoes with remaining bacon. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs work, but panko gives a crunchier crust. You can also use crushed cornflakes or almond flour for a gluten-free option.

How do I store leftovers?

Store chicken, potatoes and broccoli separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave; the crust may soften.