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Baked Bruschetta Chicken – Sweet Peas and Saffron


Baked bruschetta chicken made with havarti cheese, cherry tomato bruschetta, and drizzled with balsamic reduction! Ready in just 45 minutes, it’s meal prep friendly, low carb and gluten-free!

When it comes to chicken, you can’t beat the classic combo of tomatoes, basil and cheese! This caprese chicken quinoa salad and this caprese chicken pasta bake are proof! Baked bruschetta chicken is another exactly delicious way to enjoy these flavors.

Baked bruschetta chicken is not only so simple to prepare, but it’s exactly delicious. Topped with creamy, buttery cheese and tangy bruschetta balsamic reduction, it’s bursting with juicy flavor.

Best of all, it’s an simple low-carb dinner recipe that comes together in just 45 minutes!

Reasons You’ll Love This Recipe

  • it’s an absolute flavor explosion, thanks to the cheese, balsamic reduction, tomatoes, and juicy chicken
  • it’s made with wholesome ingredients and is alert for the oven in just 15 minutes
  • it is meal prep-friendly!

Watch the video below to see step-by-step directions to makebaked bruschetta chicken. It’s so simple! You can find more of my recipe videos on my YouTube channel.

Ingredient Notes

  • Chicken breasts – we are using roughly 2 lbs; 4 large chicken breasts. Use boneless skinless.
  • Balsamic ‘marinade’– you do not have to marinate it if you are short on time, but we are baking the chicken in a mixture of extra virgin olive oil, balsamic vinegar, garlic, salt, dried basil and dried oregano
  • Cherry tomato bruschetta– made with cherry tomatoes, garlic, fresh basil, red onion, salt, pepper and balsamic vinegar
  • Havarti cheese– to boost the flavor, give the chicken a creamy, gooey topping; while this recipe was developed using havarti cheese, you could swap for mozzarella or even gouda.
  • Balsamic reduction– you can purchase this in the salad dressing aisle (it may also be called ‘balsamic glaze’, or you can make your own homemade balsamic reduction)

Step by step directions

Heat oven to 425°F. Toss chicken breasts in olive oil and balsamic vinegar. Arrange in a large baking dish and sprinkle with minced garlic, dried basil and oregano, and salt.

Optional – for extra flavor, marinate for 2-24 hours.

aspen large baking dish crate & barrel

Favorite Casserole Dish

This is the large casserole dish that we own and love! It’s great for baking this recipe in.

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Bake for 25 minutes, until chicken is at or near an internal temperature of 165°F

While chicken is baking, mix together the cherry tomato bruschetta, and prepare cheese slices.

Place cheese slices over chicken breasts, then scatter the bruschetta over top. Return the chicken to the oven for another 3-5 minutes, until cheese is melted. Enjoy!


Tips for great chicken

  • to marinate or not to marinate – totally up to you! If you have time, let the chicken sit for a few hours in the olive oil + balsamic vinegar for extra flavor
  • balsamic reduction – make sure you don’t skip this ingredient, it’s the absolute great finishing touch. You can often find it in the salad dressing aisle, and it may sometimes be called balsamic glaze. You can also make your own balsamic reduction with 2 simple ingredients

FAQ

Can I make this recipe on the grill?

While we haven’t tested it, you could cook the chicken on the grill without adding the bruschetta (just serve it in a bowl). Marinate for 2-24 hours, shake off excess, and follow cooking directions in this post for this great grilled chicken breast. Add the cheese during the last few minutes of cooking, and do not add the tomatoes/bruschetta.

Is it important to rest the chicken before eating?

Yes!  Resting the meat allows the juices to settle. If you cut into them immediately, the juices will run out all over your cutting board or plate.

You can meal prep this baked bruschetta chicken in one of two ways:

Prep ingredients ahead (up to 24 hours) – obtain the chicken into the balsamic ‘marinade’, and store in the fridge until you are alert to bake. Chop your tomatoes, garlic, and onions 24 hours ahead. DO NOT chop basil ahead as it will brown.

Re-heat – alternatively, you can bake this recipe all the way through and store in the fridge for 1-2 days. Re-heat at 350°F for 15-20 minutes, until chicken is warmed through. The tomatoes will be softer but are still so tasty!

Store leftovers – After cooking through, leftovers may be stored in the fridge for 1-2 days.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to abandon a comment and rate the recipe!

Baked bruschetta chicken made with havarti cheese, cherry tomato bruschetta, and drizzled with balsamic reduction! Ready in just 45 minutes, it’s meal prep friendly, low carb and gluten-free!

  1. boneless chicken thighs should also work well in this recipe with a similar cook time (cook to 165°F internal temperature)
  2. we used a simple balsamic vinegar of Modena here, but you can go gourmet if you’d like
  3. swap havarti for mozzarella, gouda, or any mild, creamy cheese
  4. nutritional info is for 4 oz chicken (roughly half a large chicken breast) and does not conclude balsamic glaze

To Prep Ahead
Chicken may be ‘marinated’ in the balsamic/olive oil mixture for up to 24 hours. Cherry tomatoes, garlic and onions can be chopped 24 hours ahead. DO NOT chop basil ahead as it will brown.
To Re-heat
After cooking through, leftovers may be stored in the fridge for 1-2 days. Re-heat at 350°F for 15-20 minutes, until chicken is warmed through. The tomatoes will be softer but are still so tasty!

Serving: 4oz; see note 4, Calories: 226.9kcal, Carbohydrates: 4.74g, Protein: 28.02g, Fat: 10.29g, Saturated Fat: 3.56g, Cholesterol: 84.64mg, Sodium: 384.99mg, Potassium: 532.23mg, Fiber: 0.56g, Sugar: 1.96g, Vitamin A: 534.34IU, Vitamin C: 7.67mg, Calcium: 105.84mg, Iron: 0.72mg




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