Bruschetta Chicken Recipe

Close up top view of bruschetta chicken in rows on sheet pan.

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This Bruschetta Chicken Recipe is an easy weeknight dinner that is loaded with flavor. Simple roasted chicken breasts are topped with fresh mozzarella and a classic tomato and basil bruschetta that is ready in 30 minutes and incredibly delicious!

Course: Main Course

Cuisine: American, Italian

Prep Time: 5

Cook Time: 25

Servings:

Author: Heather

Ingredients

Bruschetta

4 Roma tomatoes, seeded and chopped
1 tablespoon minced garlic
1 tablespoon olive oil
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon black pepper

Chicken

2 pounds chicken breasts, boneless, skinless
2 tablespoons olive oil
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
8 ounces sliced fresh mozzarella
1 tablespoon balsamic glaze, optional

Instructions

Heat oven to 400°F and line a large rimmed sheet pan with parchment paper.
Make sure the chicken is all the same thickness, about ½ inch thick. Coat the chicken breasts with olive oil.
In a small bowl, combine Italian seasoning, garlic powder, onion powder, salt and black pepper. Evenly sprinkle the blend on both sides of the chicken breasts.
Roast in the oven for 15 minutes.
While the chicken is roasting, make the bruschetta: combine the Roma tomatoes, olive oil, minced garlic, basil, salt and black pepper. Mix it all together well and set aside.
When the chicken is done, place about 1½ slices of fresh mozzarella on each piece of chicken and place back in the oven for another 5-10 minutes until the cheese has melted and the chicken has reached an internal temperature of 160°F.
While the chicken rests for at least 5 minutes, top it evenly with the bruschetta.
Serve and enjoy!

Nutrition

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