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Baked Bruschetta Chicken

Juicy baked chicken breasts topped with fresh bruschetta and melted mozzarella for a simple, bright dinner.
Prep Time20 minutes
Cook Time30 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 4 chicken breasts, boneless skinless 2–3 pounds total
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Italian seasoning
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 slices mozzarella cheese
  • 2 cups Roma tomatoes diced (about 6 medium)
  • 1/3 cup fresh basil chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat the oven to 425°F (220°C). Lightly oil a 9x13-inch baking dish.
  • Place the chicken breasts in the prepared baking dish in a single layer and set aside.
  • In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Italian seasoning, 2 teaspoons minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  • Pour the marinade over the chicken and turn each breast a few times in the dish so both sides are coated.
  • Bake the chicken in the preheated oven for 30–40 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
  • While the chicken bakes, make the bruschetta: combine the diced Roma tomatoes, 1/3 cup chopped basil, 1 tablespoon extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl; stir to combine.
  • When the chicken is fully cooked, place a slice of mozzarella on each breast and spoon the bruschetta mixture on top.
  • Return the pan to the oven for 3–5 minutes to melt the cheese, or broil for 1–2 minutes while watching closely.
  • Let the chicken rest for at least 5 minutes before serving to retain juices, then serve.

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Small Bowl
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Meat Thermometer

Notes

  • Do not overcook the chicken to avoid dryness.
  • Use a meat thermometer to ensure the internal temperature is 165°F.
  • Cooking time varies with breast thickness.
  • Shredded mozzarella (about 3/4 cup) can replace sliced mozzarella.