Baked Bruschetta Chicken with Balsamic Glaze

5 from 2 reviews

This Baked Bruschetta Chicken is an easy baked recipe that’s healthy, full of flavor, and the perfect mid-week meal!


  • 4 6-ounce (1 1/2 lbs) boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 cup shredded Mozzarella cheese
  • Balsamic reduction

Tomato Bruschetta:

  • 1-pint cherry tomatoes, halved
  • 1/4 cup chopped red onion
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 cup chopped fresh chopped basil
  • Balsamic reduction, optional* see note below


  1. Preheat the oven to 425F. Grease a large baking dish with olive oil or cooking spray.
  2. Place the chicken breasts into the baking dish, drizzle with olive oil, and season with salt, black pepper, basil, and oregano.
  3. Bake for 25 minutes or until the chicken reaches an internal temperature of 165F.
  4. While the chicken bakes, in a large bowl, combine the cherry tomatoes, red onion, balsamic vinegar, olive oil, and basil. Toss to combine.
  5. Remove the chicken from the oven and carefully top with shredded cheese and the tomato bruschetta.
  6. Return the baking dish to the oven and bake for 5-8 minutes or until the cheese is melted and golden-brown.
  7. Remove from the oven and allow to rest before drizzling with the balsamic reduction.



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. 



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