Recipe

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This baked bruschetta chicken is an easy baked recipe that's healthy, full of flavor, and the perfect mid-week meal.

Can you imagine anything more delicious than perfectly cooked chicken topped with cheese, sweet cherry tomatoes, and fresh basil? This balsamic bruschetta chicken is always a hit!

bruschetta chicken with balsamic glaze in a white dish

Juicy Bruschetta Chicken with Balsamic Glaze

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. While I sometimes turn this appetizer into a bruschetta salad as a light side, today's recipe elevates it to the main-dish category.

Instead of bread, we're upping the game -and serving size- by topping perfectly baked and juicy chicken breasts and adding a tangy-sweet balsamic glaze to die for.

Ingredients

The base of this meal is chicken breasts seasoned with olive oil, salt, pepper, dried basil, and dried oregano. For the topping, you’ll also need grape or cherry tomatoes (Roma, vine tomato, or heirlooms also work), red onion (optional), balsamic vinegar, and fresh basil. Finally, we’ll add mozzarella cheese and balsamic reduction (store-bought or made at home with balsamic vinegar and brown sugar).

How to Make Baked Bruschetta Chicken

Here’s what the process of making this easy balsamic bruschetta chicken looks like:

Bake the chicken seasoned with olive oil, salt, black pepper, and herbs for 25 minutes or until the chicken reaches an internal temperature of 165F.
To make your balsamic reduction, combine the vinegar and brown sugar and bring to a simmer. You'll keep cooking it until the reduction is thickened.
Toss tomatoes with red onion, balsamic vinegar, olive oil, and basil to make the tomato bruschetta.
Top the chicken with the cheese and the tomato bruschetta.
Bake again for 5 to 8 minutes or until the cheese is melted and golden brown.
Drizzle with the balsamic reduction after it has rested for 5 minutes.

Top left: raw chicken breasts, cherry tomatoes, shredded mozzarella, red onion, fresh basil, olive oil, balsamic vinegar, salt, and pepper. Top right: chicken breasts in a baking dish drizzled with olive oil and seasoned with salt and pepper. Bottom left: halved cherry tomatoes mixed with red onion, and basil in a bowl. Bottom right: chicken topped with tomato bruschetta mixture and shredded mozzarella in a baking dish

What to Serve with Bruschetta Chicken

I like to serve this balsamic bruschetta chicken recipe with a side of steamed or roasted veggies, pasta, rice, or cauliflower rice. Some tasty side dishes to make include baked green bean fries, roasted asparagus, lemon basil pasta, spiralized zucchini noodles, or roasted fingerling potatoes.

Baked Bruschetta Chicken with Balsamic Glaze

Servings: 4

Prep Time: 10

Cook Time: 33

Total Time: 43

This baked bruschetta chicken is an easy baked recipe that's healthy, full of flavor, and the perfect mid-week meal.

5 from 25 votes

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Watch how it’s made:

Ingredients

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
1 pint cherry tomatoes, halved
¼ cup red onion, chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
½ cup fresh basil, chopped
Balsamic reduction

Instructions

Bake the chicken:

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.

Make the Tomato Bruschetta:

While the chicken bakes, in a large bowl, combine the cherry tomatoes, red onion, balsamic vinegar, olive oil, and basil. Toss to combine.

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.

Notes

If you’d like to make the balsamic reduction, combine 1 cup balsamic vinegar and 3 tablespoons brown sugar in a medium saucepan over medium heat. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer for 8 minutes until the sauce thickens and is reduced by half.