Description
Bruschetta Chicken is a flavorful and easy-to-make meal featuring tender chicken breasts marinated in balsamic vinegar and baked with garlic, basil, and juicy cherry tomatoes. Topped with melted mozzarella and a fresh bruschetta mixture, this dish is perfect for weeknight dinners or entertaining guests. Ready in just 40 minutes, it combines simple ingredients with gourmet taste.
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 4 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- ¾ cup marinara sauce
- 2 cups whole cherry tomatoes
- 4 slices fresh mozzarella cheese
For the Bruschetta Topping
- 1 cup diced cherry tomatoes
- 1 clove garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
- ½ tablespoon red wine vinegar or balsamic vinegar
Instructions
- Preheat oven to 400°F.
- In a small bowl, combine 3 tablespoons olive oil, balsamic vinegar, and garlic.
- Mix ¼ cup of this mixture with chicken breasts, Italian seasoning, salt, and pepper. Marinate for 15 minutes.
- Heat remaining 1 tablespoon olive oil in a skillet. Brown chicken for 2 minutes on each side.
- Spread marinara sauce in the bottom of a 9×13-inch casserole dish.
- Place browned chicken breasts on top of the sauce and add whole cherry tomatoes.
- Drizzle remaining balsamic mixture over the chicken.
- Bake for 20-25 minutes, or until chicken reaches 165°F and juices run clear.
- Top with mozzarella slices and broil for 2-3 minutes until melted and golden.
- Combine diced cherry tomatoes, garlic, basil, olive oil, and red wine vinegar in a bowl. Spoon over chicken before serving.
- Serve over pasta or alongside your favorite side dish.
Notes
Serve Bruschetta Chicken over cooked pasta, rice, or with a side of roasted vegetables or a fresh green salad. For a lighter option, enjoy it with steamed vegetables or a cauliflower rice base. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or in the microwave until warmed through. Avoid reheating at high heat to prevent the chicken from drying out.