Crispy Bruschetta Chicken with Bacon Mashed Potatoes and Asparagus

Imagine all the bright, fresh flavors of classic bruschetta-juicy tomatoes, fragrant basil and a splash of lemon-paired with tender, juicy chicken. Instead of topping bread, we pile a crispy panko and mozzarella crust onto chicken breasts, then roast them until golden and bubbly. It’s a satisfying twist that keeps the crunch without the sogginess.

On the side, creamy mashed potatoes get a smoky upgrade with crispy bacon bits and roasted asparagus is brightened with fresh lemon zest. Every bite is a little taste of the Italian countryside, made simple for your home kitchen.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim woody ends from asparagus. In a medium microwave-safe bowl, melt 1 tablespoon butter (2 for 4 servings) in the microwave, about 1 minute. Stir in mozzarella, panko, Italian seasoning, salt and pepper until combined.
2. Lightly oil a baking sheet or spray with nonstick spray. Pat chicken dry and season with salt and pepper. Place on one side of the sheet. Mound the mozzarella-panko mixture on top of each chicken breast, pressing gently to adhere. Roast until crust is lightly browned, 10-15 minutes (asparagus will be added later).
3. Meanwhile, place diced 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. Return potatoes to pot and cover to keep warm. While potatoes cook, place bacon in a large dry skillet over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes per side. Transfer to a paper-towel-lined plate.
4. Once chicken is lightly browned, remove from oven. Toss asparagus on the empty side of the sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, place asparagus on a second sheet and roast on middle rack.) Continue roasting until asparagus is tender and chicken is cooked through, 10-12 minutes more. For a deeper golden crust, broil chicken for the last 2-3 minutes.
5. While chicken roasts, zest and quarter the lemon. Finely dice the tomato. Pick basil leaves from stems and thinly slice. In a small bowl, combine tomato, basil, juice from 2 lemon wedges (4 for 4 servings) and a drizzle of olive oil. Season with salt and pepper to taste.
6. Mash potatoes with remaining 2 tablespoons butter (3 for 4 servings), adding reserved potato cooking liquid as needed until smooth. Chop bacon into bite-sized pieces; stir half into the mashed potatoes. Season with salt and pepper. Sprinkle lemon zest over asparagus. Divide potatoes, asparagus and chicken among plates. Top chicken with the bruschetta mixture and sprinkle remaining bacon over potatoes. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed-thighs may take a few minutes longer to cook through.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven to maintain crispness.

Can I make this dairy-free?

You can substitute the mozzarella with a dairy-free shred and use vegan butter. The crust may be less crispy, but still delicious.