May 27, 2022
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This Baked Bruschetta Chicken is one for the record books. Can you imagine anything more delicious than perfectly cooked chicken that’s juicy, topped with mozzarella cheese, sweet cherry tomatoes, and fresh basil?
The only thing better would be to finish off the chicken with a balsamic glaze that makes all the fresh flavors of the tomatoes pop!
Oh yes, this easy chicken recipe is one you’ll incorporate into your meal rotation again and again!
You might recognize “bruschetta” as the popular appetizer made of toasted sliced baguette bread, topped with fresh tomatoes and basil, then drizzled with balsamic vinegar. Today’s recipe takes the classic appetizer and brings it into the main dish category.
Instead of bread, we’re upping the game -and serving size- by topping perfectly baked and juicy chicken breasts.
What is Baked Bruschetta Chicken
Baked bruschetta chicken is chicken breast topped and baked with mozzarella cheese, tomato salad, and fresh basil. Every bite is full of fresh flavors, and lucky for us, the entire dish is easy to make!
Oh, let’s not forget that drizzle of balsamic reduction, which should not be optional for bruschetta. It has a tangy-sweet flavor that brings out the best in the tomatoes and melted cheese. Doesn’t this sound mouthwatering?
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Is Baked Chicken Bruschetta Healthy?
Baked bruschetta chicken with balsamic glaze is a well-balanced and low-carb meal to enjoy as a family. It’s packed with protein and will keep you satiated for hours, making it a great lunch meal prep!
Baked Bruschetta Chicken Ingredients
Now, let’s get to the good stuff! Before you rush to the grocery store, check your fridge and pantry to see if you have any of these ingredients on hand.
- chicken breasts: use boneless, skinless chicken breasts, so it takes less time to cook.
- olive oil: used to grease the baking dish and toss with the bruschetta salad.
- salt & black pepper: sprinkled generously over the chicken.
- dried basil: has a distinct flavor, almost minty.
- dried oregano: has a deep, earthy flavor used in many Italian and Greek recipes.
- mozzarella cheese: goes over the top of the chicken and melts into the tomato salad.
- balsamic reduction: balsamic vinegar that’s been cooked and reduced into a tangy-rich sauce.
- tomatoes: I like to use cherry or grape tomatoes, which are sweeter than most varieties, but you could use Roma, vine tomato, or heirlooms.
- red onion: sweet and sharp, and totally optional.
- balsamic vinegar: just a splash to bring out the flavor in the tomatoes.
- fresh basil: adds a bright flavor and floral scent to the tomato bruschetta. Stick to fresh basil since dried basil has a different taste.
You can either purchase the balsamic reduction or make your own. It’s easy to do and only requires two ingredients:
- balsamic vinegar: a cooking vinegar with a tart-sweet flavor and dark color.
- brown sugar: helps thicken the reduction and offset the tartness.
How to Make Baked Bruschetta Chicken
Now that everything is ready let’s whip this dish up, step-by-step!
- Get the oven ready
Preheat oven to 425F. Grease a large baking dish with olive oil or cooking spray.
Place the chicken breasts into the baking dish, drizzle with olive oil, and season with salt, black pepper, and herbs. Bake for 25 minutes or until the chicken reaches an internal temperature of 165F.
- Make your balsamic reduction
Combine the vinegar and brown sugar over medium heat in a medium saucepan. Bring it to a simmer, then reduce the heat to medium-low and continue to simmer until the reduction is thickened.
- Prepare the Tomato Bruschetta
Toss the tomatoes with red onion, balsamic vinegar, olive oil, and basil in a large bowl.
Remove the chicken from the oven and carefully top the chicken with the cheese and tomato bruschetta.
- Bake again
Return to the oven and bake for 5-8 minutes or until the cheese is melted and golden-brown.
- Drizzle and serve
Remove from the oven and allow to rest 5 minutes before drizzling with the balsamic reduction.
Watch this recipe video and I’ll walk you through it, step by step!
What to Serve with Baked Bruschetta Chicken
I like to serve this chicken recipe with a side of steamed or roasted veggies, but you can top it over whole-grain pasta, rice, or if you’re on a low-carb diet, cauliflower rice.
Here are a few tasty side dishes to make alongside baked bruschetta chicken.
- Roasted asparagus
- Cooked spaghetti squash
- Spiralized zucchini noodles
- Roasted cauliflower rice
- Baked green bean fries
- Roasted fingerling potatoes
Baked Bruschetta Chicken with Balsamic Glaze
- 4 chicken breasts boneless skinless
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup shredded Mozzarella cheese
- Balsamic reduction
- 1 pint cherry tomatoes halved
- ¼ cup chopped red onion
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- ½ cup chopped fresh chopped basil
- Balsamic reduction optional* see note below
- Preheat the oven to 425F. Grease a large baking dish with olive oil or cooking spray.
- Place the chicken breasts into the baking dish, drizzle with olive oil, and season with salt, black pepper, basil, and oregano.
- Bake for 25 minutes or until the chicken reaches an internal temperature of 165F.
- While the chicken bakes, in a large bowl, combine the cherry tomatoes, red onion, balsamic vinegar, olive oil, and basil. Toss to combine.
- Remove the chicken from the oven and carefully top with shredded cheese and the tomato bruschetta.
- Return the baking dish to the oven and bake for 5-8 minutes or until the cheese is melted and golden-brown.
- Remove from the oven and allow to rest before drizzling with the balsamic reduction.
Looking for the balsamic/brown sugar reduction in the recipe/ingredients……
Hi Jackie, I haven’t published the balsamic reduction recipe (yet) but for now: Place 1 cup balsamic vinegar + 1/4 cup brown sugar in a medium saucepan. Whisk the balsamic vinegar and brown sugar until the sugar is dissolved. Bring the mixture to a simmer over medium heat before reducing to medium-low. Simmer for 10 minutes. Allow it to cool down to room temperature before transferring it into a jar. Keep in the fridge for up to two weeks.
It always takes me 2 hrs to cook. Always. This was a balsamic miracle. Delicious and under 1 hour. Thanks!!