Baked Bruschetta Chicken
Baked Bruschetta Chicken! Juicy chicken breast is topped with simple mixture of fresh tomatoes, mozzarella cheese and basil and baked to perfection in this incredibly simple weeknight meal.
Servings: 4 servings
- ¼ cup olive oil divided
- 4 boneless, skinless chicken breasts
- 1 teaspoon onion powder divided
- 1½ teaspoons sea salt divided
- 3 Roma tomatoes diced
- 1 clove garlic minced or grated
- ¼ cup fresh basil leaves finely chopped
- ½ cup shredded mozzarella cheese
- 2 teaspoons balsamic glaze optional
Preheat the oven to 375 degrees. Heat about 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. (See notes for alternative method.)
Sprinkle the chicken breasts with sea salt and onion powder on each side.
Carefully place chicken breasts in hot skillet and cook for 2-3 minutes or until browned and seared. (The chicken should release from the pan easily when a nice crust has formed, making it easy to flip.)
Flip the chicken breasts over and cook them for an additional 2 minutes, then place the skillet into the preheated oven.
Bake for about 15-17 minutes or until the center is opaque and the juices run clear, or a meat thermometer inserted into the thickest part of the breast reads 165°F.
Make Tomato Topping
Meanwhile, in a small bowl, combine chopped tomato, chopped basil, grated/minced garlic, ½ teaspoon sea salt, and remaining 2 tablespoons olive oil. Mix until fully combined.
Assemble Bruschetta Chicken
In the last 2 minutes of cooking, carefully remove the skillet from the oven and top each chicken breast with a few spoonfuls of the bruschetta mixture, and about 2 tablespoons of cheese (or more).
Set the oven to broil. Place the skillet under the broiler and cook until the cheese is just melted, about 1-2 minutes. (Keep an eye on it, the broiler works fast!)
Remove the skillet from the oven. Plate the chicken breasts.
Drizzle with balsamic glaze and sprinkle with additional fresh basil, if desired.
Alternative Cooking Method: Pan-searing makes the chicken extra juicy and flavorful, but if you're in a rush, this can be skipped. Simply place the seasoned chicken breasts in a baking dish and bake until the center of the chicken is opaque and the juices run clear, or a meat thermometer inserted into the thickest part of the breast reads 165°F.
Time-Saver Tip: Buy store-bought bruschetta topping in the refrigerated pasta section if you don't have time to make your own!
This recipe is naturally gluten-free.
- Try adding some extra flavorful elements to the tomato mixture such as chopped Kalamata olives, hearts of palm, artichoke hearts, or roasted red peppers!
- Slice or chop the cooked chicken breasts and toss them with your favorite pasta along with the other ingredients.
- Switch up your cheese selection with parmesan, fontina or smoked mozzarella for a new twist.
- Make this on this grill for an easy summertime dinner!
- Dairy-Free: Use your favorite plant-based cheese in place of regular, or omit it altogether! It's still delicious!
- Vegan: Feel free to use your favorite plant-based chicken substitute or try this out with eggplant or a thick-cut cauliflower steak!