Bruschetta Chicken Recipe
Bruschetta chicken is an easy recipe you can throw together any night of the week and experience a “weekend-only” meal in the process.
This chicken is so delicious and full of all the amazing flavors you expect from bruschetta. It’s a family-friendly recipe that’s great for everyone, or just for two.
As long as you have the fresh veggies handy, this meal is super simple. Once the chicken is seared, everything finishes in the oven so you can make any side dishes you want to enjoy with this.
FAQs
Can I Use Chicken Thighs Instead Of Chicken Breasts?
Yes, you can. But you will most likely have to reduce the cooking time because thighs typically cook faster than chicken breasts.
Can I Make The Bruschetta Topping Ahead Of Time?
Yes, you can. But I don’t recommend making it more than a few hours ahead of time because the vegetables tend to lose their freshness quickly once everything is mixed with the vinegar.
Can I Use Store-Bought Balsamic Glaze?
You can, but if your goal is to eat healthy, I don’t recommend it. Instead, make your own. It’s really easy, and it tastes great.
What Sides Pair Well Wtih Bruschetta Chicken?
This dish has Italian flavors, so you’ll want your sides to go well with that type of cuisine. Some roasted vegetables and a grain are always a good standby, as are a green salad and some crunchy garlic bread. But you can also cut up the chicken (or shred it) and toss it with quinoa or pasta to make a salad.
What Type Of Tomatoes Should I Use?
The recipe calls for 1 cup of halved grape tomatoes, but you can use any type of tomatoes you prefer. I find that small, halved tomatoes hold best for roasting. But you can certainly use larger tomatoes that you chop. They just won’t hold up as well during baking.
About The Ingredients
Extra virgin olive oil – You can use any type of oil you prefer, but olive oil works great here.
Boneless, skinless chicken breasts – Or you can use chicken thighs if you prefer.
Italian seasoning – You can buy this in the spice aisle, or you can make your own.
Grape tomatoes – Or any type of tomatoes you prefer. See notes above.
Garlic cloves – You can mince this or press it, your choice.
Fresh basil leaves – If you wash them just before using them, make sure you dry them well.
Red onion – You can use any color onion you like, but red truly works best here.
Balsamic vinegar – Use a normal, unflavored, dark balsamic. Not white balsamic.
Salt and pepper – This is best used at intervals. Season the vegetables as you cook them, the chicken as you cook it, and then add any remaining salt and pepper you like at serving. Seasoning in layers in this way helps bring out more of the flavors. You don’t have to use a lot.
Optional Garnishes
Shredded mozzarella cheese – You can also use burrata if you like, or parmesan cheese. Feta cheese crumbles would also work well here.
Fresh basil leaves – These are in addition to what the recipe calls for and are simply a fresh garnish to add at serving for fresh flavor.
How To Make Bruschetta Chicken
Preheat your oven to 375℉.
For The Chicken
Put half the oil in your skillet and season the chicken breasts with salt, pepper, and Italian seasoning on both sides. Heat a skillet over medium-high heat and sear the chicken breasts for about 1-2 minutes on each side until they are golden brown.
For The Bruschetta Topping
In a mixing bowl, combine diced cherry tomatoes, minced garlic, chopped basil leaves, balsamic vinegar, extra virgin olive oil, salt, and pepper. Mix well to combine. Set aside.
Putting It All Together
Spoon the prepared bruschetta topping generously over each chicken breast. Bake in the preheated oven for 30-40 minutes or until the chicken is fully cooked. If using cheese, sprinkle shredded mozzarella on top of the bruschetta topping in the last 5-10 minutes of baking. Just long enough for it to melt.
Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.
Storage
Store this in the fridge in an airtight container for up to three days.
Freezing
You can freeze this, but the tomatoes won’t hold up for as long as everything else. So if you freeze it all together, wrap it really well, and freeze it for only up to about one month. If you want to freeze just the chicken, wrap it well and freeze for up to four months.
Reheating
You can reheat this either in a microwave or in the oven at the same oven temperature, though you may want to cover this loosely with foil to avoid it burning.
More Chicken Dinner Recipes
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Bruschetta Chicken Recipe
Equipment
- 1 Large, cast iron skillet
Ingredients
- 2 tbsp. extra virgin olive oil
- 2 large boneless, skinless chicken breasts (About 1 pound in total)
- 1 tbsp. Italian seasoning
- 1 cup grape tomatoes (halved)
- 4 large garlic cloves (minced or pressed)
- ¼ cup fresh, chopped, basil leaves
- ¼ cup chopped red onion
- 2 tbsp. balsamic vinegar
- salt and pepper (as needed)
Optional Garnishes
- ½ cup shredded mozzarella cheese
- fresh basil leaves
Instructions
- Preheat your oven to 375℉.
For The Chicken
- Put half the oil in your skillet and season the chicken breasts with salt, pepper, and Italian seasoning on both sides. Heat a skillet over medium-high heat and sear the chicken breasts for about 1-2 minutes on each side until they are golden brown.
For The Bruschetta Topping
- In a mixing bowl, combine diced cherry tomatoes, minced garlic, chopped basil leaves, balsamic vinegar, extra virgin olive oil, salt, and pepper. Mix well to combine. Set aside.
Putting It All Together
- Spoon the prepared bruschetta topping generously over each chicken breast. Bake in the preheated oven for 30-40 minutes or until the chicken is fully cooked. If using cheese, sprinkle shredded mozzarella on top of the bruschetta topping in the last 5-10 minutes of baking. Just long enough for it to melt.
- Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.
Notes
Nutrition
