Bruschetta Chicken with Tomatoes (Printable)

Golden chicken breasts topped with fresh tomato bruschetta mixture, melted cheese, and tangy balsamic glaze for a bright Italian-inspired meal.

# What You Need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ For the Bruschetta Topping

07 - 4 medium ripe tomatoes, diced
08 - 1/4 cup red onion, finely chopped
09 - 2 tablespoons fresh basil, chopped
10 - 2 cloves garlic, minced
11 - 2 tablespoons balsamic vinegar
12 - 1 tablespoon olive oil
13 - Salt and pepper, to taste

→ To Finish

14 - 1/2 cup shredded mozzarella or parmesan cheese (optional)
15 - 2 tablespoons balsamic glaze

# Steps:

01 - Preheat oven to 400°F.
02 - Pat chicken breasts dry with paper towels. Rub with olive oil, Italian herbs, garlic powder, salt, and black pepper, ensuring even coating.
03 - Heat a large ovenproof skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
04 - Transfer skillet to the oven and bake for 12-15 minutes, or until internal temperature reaches 165°F.
05 - While chicken bakes, combine diced tomatoes, red onion, chopped basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper in a bowl. Mix gently to combine.
06 - Remove chicken from oven. Top each breast with bruschetta mixture. Sprinkle with cheese if using.
07 - Return skillet to oven for 2-3 minutes, just until cheese melts.
08 - Drizzle with balsamic glaze before serving.

# Expert Advice:

01 -
  • Weeknight dinner that tastes like you spent hours on it but comes together in 35 minutes
  • The juicy chicken paired with cool fresh tomatoes hits every texture crave
  • Balsamic glaze drizzle makes it look like something from a restaurant menu
02 -
  • Dry chicken equals better sear so do not skip the paper towel step
  • Let the bruschetta mixture sit while chicken cooks so flavors meld together
  • Balsamic glaze is thicker than vinegar and worth the special trip to the store
03 -
  • Use a meat thermometer to avoid overcooked dry chicken
  • Buy premade balsamic glaze or reduce vinegar yourself slowly on the stove

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