I’m excited to share my Easy Bruschetta Chicken Recipe that pairs oven-baked chicken with a tomato, basil, and balsamic topping for a simple weeknight meal.

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I always make Bruschetta Chicken when I want dinner to feel like less of a chore and more like a small celebration. The chicken looks impressive but it’s mostly the fresh mozzarella that steals the show, melting into gooey bites that somehow make everyone forget their phones.

I swear I messed it up the first time, but now its my secret shortcut for company nights. Some people call it Bruschetta Chicken Bake and that sounds fancy, yet it still fits into a crazy week.

Give it a shot, you’ll wonder why you waited so long.

Ingredients

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Chicken breasts: Lean protein powerhouse, builds muscle and keeps you full, low carbs, healthy fats.
Roma tomatoes: Juicy, low calorie, vitamin C and fiber, adds fresh tang, can be slightly sweet.
Extra virgin olive oil: Heart healthy monounsaturated fat, adds richness and smooth mouthfeel, not for high heat its delicate.
Fresh mozzarella: Mild, creamy cheese, good protein and calcium, adds melty richness and mild salt.
Balsamic vinegar: Sweet and tangy, gives depth and brightness, low calories, a little goes far.
Fresh basil: Bright herbal scent, low calories, vitamin K and antioxidants, lifts flavors and freshness.
Parmesan cheese: Umami salty punch, grated for extra savor, adds calcium, watch sodium content though.

Ingredient Quantities

4 boneless skinless chicken breasts (about 1 1/2 to 2 lb)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp garlic powder

4 tbsp extra virgin olive oil, divided

3 cups diced Roma tomatoes (about 4 medium)

2 cloves garlic, minced

1/4 cup fresh basil, thinly sliced

2 tbsp red onion, finely chopped

2 tbsp balsamic vinegar

8 oz fresh mozzarella, sliced

1/4 cup grated Parmesan cheese

1/2 tsp sugar (optional, to balance tomatoes)

Pinch crushed red pepper flakes (optional)

1 tbsp chopped fresh parsley (optional, for garnish)

How to Make this

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1. Pat the 4 chicken breasts dry, if they’re uneven pound them to about 3/4 inch thickness so they cook evenly; season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp garlic powder.

2. Divide the 4 tbsp extra virgin olive oil: put 2 tbsp aside for the tomato mix and 2 tbsp for cooking the chicken.

3. Make the bruschetta topping: in a bowl combine 3 cups diced Roma tomatoes, 2 cloves minced garlic, 1/4 cup thinly sliced basil, 2 tbsp finely chopped red onion, 2 tbsp balsamic vinegar, the 2 tbsp olive oil, 1/2 tsp sugar if your tomatoes are acidic, and a pinch of crushed red pepper flakes if you want heat; season lightly with salt and pepper, stir and let sit while you cook so flavors marry.

4. Heat a large skillet over medium high heat until hot, add the 2 tbsp olive oil, then place the chicken in the pan without crowding; cook about 5 to 7 minutes per side until golden and a meat thermometer reads 165 F (timing depends on thickness).

5. When chicken is nearly done, lower heat to medium, top each breast with slices of the 8 oz fresh mozzarella and sprinkle 1/4 cup grated Parmesan evenly over the cheese.

6. Cover the skillet with a lid, or move the chicken to a broiler safe dish and broil 1 to 2 minutes, just until the mozzarella melts and starts to bubble; watch closely so it doesnt burn.

7. Spoon the tomato basil bruschetta over each melted mozzarella topped chicken breast, letting some of the juices drizzle over.

8. Let the chicken rest 2 minutes, garnish with 1 tbsp chopped fresh parsley if using, then serve warm.

Equipment Needed

1. Cutting board for the chicken and tomatoes
2. Sharp chef’s knife
3. Meat mallet or rolling pin to even out the breasts
4. Measuring spoons plus a 1/4 cup measure
5. Medium mixing bowl for the bruschetta
6. Large oven safe skillet (or regular skillet plus a broiler safe dish)
7. Tongs or a long spatula for flipping the chicken
8. Instant read meat thermometer to check for 165 F
9. Microplane or box grater for the Parmesan and a spoon to stir and serve

FAQ

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless thighs work great and stay juicy, just cook a bit longer and check the internal temp reaches 165 F. Bone in thighs need even more time.

How do I stop the tomatoes from making the chicken soggy?

Seed and drain the tomatoes or let them sit in a colander for 10 minutes, then toss with basil and balsamic right before topping. Also pat the chicken dry and sear first to create a bit of a crust.

Can I make parts of this ahead of time?

Yes. The tomato topping can be made up to 24 hours ahead and kept chilled. Assemble and bake the chicken just before serving so the cheese melts fresh. Mozzarella is best added right before baking.

How will I know the chicken is done?

Use an instant read thermometer, 165 F in the thickest part is safe. If you dont have one, cut into the center and make sure juices run clear and theres no pink.

What can I use if I dont have fresh mozzarella?

Low moisture shredded mozzarella will work but wont be as creamy. Burrata is a delicious upgrade if you want extra richness, add it after baking.

Can I grill this instead of baking?

Yes. Grill the chicken until nearly cooked through, top with the tomato mixture and mozzarella, then close the lid or move to a cooler part of the grill until the cheese melts. You can also broil briefly in the oven to finish.

Bruschetta Chicken Recipe Substitutions and Variations

Chicken breasts: swap for boneless chicken thighs (juicier, a bit more forgiving on cooking time) or turkey cutlets if you want a leaner, thinner option; always check they hit 165 F.
Roma tomatoes: use cherry or grape tomatoes (sweeter, less seedy so you might skip the 1/2 tsp sugar) or canned diced tomatoes drained when fresh ones are out of season.
Fresh mozzarella: try burrata for extra creaminess or shredded low moisture mozzarella for a super-melty topping; if using shredded, pat it dry so the bruschetta topping wont get soggy.
Balsamic vinegar: sub with red wine vinegar plus a pinch of sugar to mimic the sweet tang, or use a balsamic glaze for a richer, sweeter finish; lemon juice can work in a pinch but the flavor will be brighter not sweet.

Pro Tips

1) Even thickness matters. Pat the breasts dry, put them in a zip bag and gently pound to about 3/4 inch so they cook the same, but dont turn them into mush. Salt both sides, then let them sit at room temp about 10 to 15 minutes so they sear better, just dont leave them salted for ages or theyll weep.

2) Hot pan, dont crowd. Use a heavy skillet and get it really hot until the oil just shimmers, then sear. If you crowd the pan steam builds and you lose the crust. Use an instant read thermometer and pull the chicken around 160 F then rest it so carryover heat finishes to 165 F.

3) Keep the cheese from making a soggy mess. Press or pat fresh mozzarella with a paper towel so it isnt full of water, and sprinkle the Parmesan at the last second so it crisps. To melt fast, lower the heat and cover for a minute or toss under the broiler for 1 to 2 minutes but watch it closely or it burns.

4) Make the bruschetta right, not watery. Mix the tomatoes ahead and let them sit to macerate, then spoon off or drain excess liquid before you pile it on the chicken so your crust stays crisp. Taste for acidity, add a pinch of sugar if needed, and add the basil just before serving so it stays bright.

Bruschetta Chicken Recipe

Recipe by Francis Mead

0.0 from 0 votes

I'm excited to share my Easy Bruschetta Chicken Recipe that pairs oven-baked chicken with a tomato, basil, and balsamic topping for a simple weeknight meal.

Servings

servings

Calories

671

kcal

Equipment: 1. Cutting board for the chicken and tomatoes
2. Sharp chef’s knife
3. Meat mallet or rolling pin to even out the breasts
4. Measuring spoons plus a 1/4 cup measure
5. Medium mixing bowl for the bruschetta
6. Large oven safe skillet (or regular skillet plus a broiler safe dish)
7. Tongs or a long spatula for flipping the chicken
8. Instant read meat thermometer to check for 165 F
9. Microplane or box grater for the Parmesan and a spoon to stir and serve

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 to 2 lb)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
4 tbsp extra virgin olive oil, divided
3 cups diced Roma tomatoes (about 4 medium)
2 cloves garlic, minced
1/4 cup fresh basil, thinly sliced
2 tbsp red onion, finely chopped
2 tbsp balsamic vinegar
8 oz fresh mozzarella, sliced
1/4 cup grated Parmesan cheese
1/2 tsp sugar (optional, to balance tomatoes)
Pinch crushed red pepper flakes (optional)
1 tbsp chopped fresh parsley (optional, for garnish)

Directions

Pat the 4 chicken breasts dry, if they’re uneven pound them to about 3/4 inch thickness so they cook evenly; season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp garlic powder.
Divide the 4 tbsp extra virgin olive oil: put 2 tbsp aside for the tomato mix and 2 tbsp for cooking the chicken.
Make the bruschetta topping: in a bowl combine 3 cups diced Roma tomatoes, 2 cloves minced garlic, 1/4 cup thinly sliced basil, 2 tbsp finely chopped red onion, 2 tbsp balsamic vinegar, the 2 tbsp olive oil, 1/2 tsp sugar if your tomatoes are acidic, and a pinch of crushed red pepper flakes if you want heat; season lightly with salt and pepper, stir and let sit while you cook so flavors marry.
Heat a large skillet over medium high heat until hot, add the 2 tbsp olive oil, then place the chicken in the pan without crowding; cook about 5 to 7 minutes per side until golden and a meat thermometer reads 165 F (timing depends on thickness).
When chicken is nearly done, lower heat to medium, top each breast with slices of the 8 oz fresh mozzarella and sprinkle 1/4 cup grated Parmesan evenly over the cheese.
Cover the skillet with a lid, or move the chicken to a broiler safe dish and broil 1 to 2 minutes, just until the mozzarella melts and starts to bubble; watch closely so it doesnt burn.
Spoon the tomato basil bruschetta over each melted mozzarella topped chicken breast, letting some of the juices drizzle over.
Let the chicken rest 2 minutes, garnish with 1 tbsp chopped fresh parsley if using, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.