Baked Bruschetta Chicken

A baking dish with tomato topped chicken breasts on a table.

With a quick prep time and Italian flavors and this easy Baked Bruschetta Chicken Recipe is a dinner idea your family will love. Garlicky tangy tomatoes topping juicy chicken breasts is a meal you'll want to add to your meal plan.

Course Recipes

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 360kcal

Author Sharon Garofalow

Ingredients

For the Chicken

4 boneless skinless chicken breasts
1/2 tsp garlic salt
1 tsp Italian seasoning
1 cup mozzarella cheese shredded

For the bruschetta

1 pint Cherry Tomato Medley cut larger tomatoes in half or quarters
1 pint Grape Tomatoes
4 garlic cloves crushed
1/4 cup sun-dried tomatoes
12 fresh basil leaves torn (reserve some for garnishing)
1 TBSP olive oil
1 tsp sea salt

Additional Toppings

2 TBSP balsamic vinegar

Instructions

Preheat the oven to 350 degrees.
To a 9 x 13 baking dish, add the chicken breasts.
Evenly sprinkle on garlic salt and Italian seasoning.
Top with mozzarella cheese then set aside.
In a medium bowl, add all the tomatoes, including sun-dried tomatoes. Add the torn basil, crushed garlic and sea salt. Mix together.
Pour the tomato mixture on top of the chicken breasts.
Drizzle with balsamic vinegar.
Bake for about 40 minutes or until the chicken is cooked through.
Top with more fresh torn basil when serving.

Notes

This recipe is very versatile. You can leave out the sun-dried tomatoes if you don't like them. You can use just one type of tomato (or even use a different type).

Serve with a side of arugula dressed with a drizzle of olive oil and balsamic vinegar.

Read the blog post to see even more ways to serve this.

Nutrition