Chicken Bruschetta Recipe
This Bruschetta Chicken Bake is a 30 minute or less skillet recipe with only 10 ingredients so it's perfect for busy weeknights! From stovetop to oven in one pan, this chicken recipe topped with fresh tomato and basil bruschetta is utterly delicious. A huge hit in our house!
Ingredients
Tomato Basil Bruschetta
- 1 cup chopped tomato
- 1 small yellow pepper (chopped)
- ½ cup basil (stacked, rolled, and then thinly sliced)
- 1 clove garlic (minced)
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
- ½ teaspoon pepper
Balsamic Chicken
- 4 6 oz chicken breast, boneless and skinless (pounded out to ½-inch thick)
- ¼ cup olive oil (reserve ⅛ cup for the marinade and ⅛ cup for pan)
- ⅛ cup balsamic vinegar
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 4 slices provolone cheese
- Optional: parmesan to garnish
Instructions
- Place chicken in a plastic bag. In a small bowl mix ⅛ cup olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Mix together and pour over the chicken. Let marinate for 10 to 15 minutes. (You can marinate the chicken up to 2 days ahead)
- Preheat oven to 450 degrees. Mix tomato, bell peppers, basil, garlic, olive oil, sea salt, and pepper in a small bowl. Stir and set aside. (Make this mixture up to 1 day head)
- Add remaining olive oil to an ovenproof skillet and preheat over medium-high heat. Place chicken in the pan and cook for 4 minutes. Turn over and cook for 3 more minutes.
- Top each slice with provolone cheese. Bake in the oven for 7 - 9 minutes or until done.
- Remove chicken from oven, cover with foil and allow it to rest for 5 to 7 minutes. Top each chicken breast with tomato basil bruschetta and serve. Delicious garnished with freshly grated parmesan cheese.
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes can be found in our post. Check it out!
- Substitute 1 tsp dried basil for every 1 tablespoon called for (in any recipe)
- Substitute halved or quartered cherry tomatoes instead of roma tomatoes.
- Grill your chicken instead of cooking in a skillet and then oven. Really yummy.
- Make sure to dice the tomatoes and bell pepper rather than chop them. Dicing the vegetables into smaller bits works better when used as a topping such as this.
- Pound your chicken breasts to a uniform thickness of ½ inches. Use 6 ounce breasts. If the breasts you purchased from the store are too large, cut them into 6 oz portions. This will help you achieve even cooking and moist chicken.
- Chicken is done when it is no longer pink inside. If you are unsure or want to be really accurate, use an instant-read thermometer to check. The USDA recommends cooking chicken at 165 degrees F. I remove the chicken at 160 to 162 degrees, cover it with foil, and allow it to rest. It will continue to heat and come to 165 while resting.
Nutrition
Serving: 1chicken breast plus 1/4 tomato bruschetta toppingCalories: 478kcalCarbohydrates: 6gProtein: 46gFat: 29.7gCholesterol: 143mgSodium: 559mgFiber: 1.2gSugar: 2.4g
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