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Bruschetta Chicken on a plate with mashed potatoes and asparagus
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5 from 3 votes

Bruschetta Chicken

Bruschetta chicken with a crispy mozzarella crust, bacon mashed potatoes, and asparagus. This flavorful meal comes together in just 35 minutes, and is absolutely delicious.
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: baked chicken, chicken cutlets
Servings: 4
Calories: 842kcal


  • 24 ounces Yukon Gold Potatoes
  • 12 ounces Asparagus
  • 1 cup Mozzarella Cheese
  • 1/2 cup Panko Breadcrumbs
  • 2 teaspoons Italian Seasoning
  • 20 ounces chicken cutlets 4 pieces
  • 8 ounces Bacon
  • 2 Lemons
  • 2 Roma Tomatoes
  • 1 ounce Basil
  • 1 Tablespoon Olive Oil divided
  • 5 Tablespoons Butter
  • Salt and Pepper to taste


  • Set oven rack to upper middle position, and preheat oven to 425 degrees F.
  • Wash and dry the potatoes, asparagus, and basil.
  • Trim and discard the woody ends of the asparagus, and dice the potatoes.
  • Slice one lemon in half, reserving one half, and slicing the other half into 4 wedges. Leave other lemon whole to be zested.

Chicken and Asparagus

  • In a medium sized, microwave safe bowl, melt 2 tablespoons of butter (30 seconds).
  • Once melted, remove from microwave and stir in mozzarella, Panko, Italian Seasoning, salt, and pepper. Set aside.
  • Grab a baking sheet, and spray with cooking spray.
  • Place chicken cutlets on one end of the baking sheet, and use a paper towel to pat them dry. Season liberally with salt and pepper.
  • Spread the mozzarella and breadcrumb mix evenly over the top of the chicken cutlets, and press firmly to help the crust adhere to the chicken.
  • Roast in the preheated oven for 5-7 minutes until it is lightly browned.
  • Once browned, remove pan from oven and add asparagus spears to the other side of the tray. Drizzle with olive oil and season with salt and pepper.
  • Return to oven and cook for 10-12 minutes until chicken is cooked through and asparagus is tender.
  • When finished, top asparagus with the zest of one lemon.


  • Meanwhile, place potatoes in a large pot and cover with water. Salt water, and bring to a boil, cook until tender 15-20 minutes.
  • Reserve 1/2 cup of cooking liquid.
  • Drain potatoes, and return to pot. Cover to keep warm.
  • When ready to serve, finish by adding 3 tablespoons of butter, and the 1/2 cup of reserve liquid, salt and pepper. Use a potato masher to mash.
  • Add half the roughly chopped bacon (see below)
  • And stir it all together.


  • Meanwhile, cook bacon in a large dry pan over medium high heat. You want to cook until crispy, 6-10 minutes, flipping half way. When done, transfer to a paper-towel lined plate and turn off pan.
  • Once cooled enough to work with, rough chop bacon and set aside.


  • While chicken and potatoes cook, prepare bruschetta by finely dicing the tomatoes, and picking the basil leaves from the stems, then thinly slicing them.
  • Add to a small bowl, juice half a lemon over top, and drizzle 1/2 tablespoon of olive oil. Season with salt and pepper to taste. Stir to combine.


  • Divide potatoes and asparagus between 4 plates, and add chicken cutlets. Top chicken with bruschetta, and top the potatoes with the remaining half of the bacon. Serve with the lemon wedges and enjoy.


Calories: 842kcal | Carbohydrates: 47g | Protein: 51g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 188mg | Sodium: 910mg | Potassium: 1742mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1982IU | Vitamin C: 74mg | Calcium: 256mg | Iron: 5mg