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Bruschetta Baked Chicken

Bringing all the tastiness of bruschetta to the main part of the meal.

Good news. Bruschetta – that wonderful Italian antipasto consisting of grilled bread and a fresh tomato topping – isn’t just an app anymore. Here, we’ve taken the classic bruschetta topping and paired it with baked chicken breasts for a flavorful dinner that’s as easy to make as it is to enjoy.

Now, bruschetta can be pretty much anything. I’ve seen fava beans and mint and prosciutto and mozzarella, but here we’re using the most common iteration – bright tomatoes, balsamic vinegar, and fresh basil. The non-traditional part is that you’re using it to flavor chicken for a main dish instead of a garlic rubbed slice of toast.

And it’s simple to make. All you’ll do is coat some chicken with olive oil, balsamic vinegar, garlic, and Italian seasoning and bake it until it has cooked through. Once it’s no longer pink, you top it off with a quick bruschetta comprised of cherry tomatoes, basil, garlic, and balsamic (and a layer of mozzarella too!) and pop it bake in the oven for a bit for all the flavors to mingle. A delicious dinner, and so easy to make!

Bruschetta Baked Chicken

Serves 4

5m prep time

25m cook time

Gluten-Free diet suitable

Contains milk

4.7
4.7 rating
Rated by 11 reviewers
For the chicken:
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 3/4 cup mozzarella, grated
For the bruschetta:
  • 1 1/2 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon olive oil
  • 3/4 cup fresh basil, chopped
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. Preheat oven to 425°F and grease a 9x13-inch baking dish with nonstick spray.
  2. Arrange the chicken breasts in the baking dish. Whisk together the 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, garlic, Italian seasoning, salt and pepper and pour over chicken. Turn to coat.
  3. Bake chicken until cooked through, about 25 minutes.
  4. Meanwhile, stir together cherry tomatoes, garlic, balsamic vinegar, olive oil, and basil, for the bruschetta. Season with salt and pepper.
  5. Pour bruschetta over chicken, top with mozzarella and return to oven until cheese has melted, 5 minutes or so. Enjoy!

Recipe adapted from That Low Carb Life.