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Chicken Bruschetta Bake

Chicken Bruschetta Bake

Juicy baked chicken topped with a fresh tomato basil bruschetta mixture and melted mozzarella
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

INGREDIENTS

Chicken

  • 2 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder.

Bruschetta topping

  • 2 cups diced Roma tomatoes
  • ¼ cup thinly sliced fresh basil
  • 2 cloves garlic minced
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper.

Cheese and finish

  • 1.5 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • balsamic glaze for drizzle
  • fresh basil for garnish.

INSTRUCTIONS

Prep

  • Preheat oven to 375 F and lightly oil a 9x13 inch baking dish
  • pat chicken dry then season with salt pepper Italian seasoning and garlic powder and arrange in the baking dish.

Bake and finish

  • Bake uncovered for 20 minutes then spoon bruschetta topping evenly over chicken and sprinkle with mozzarella and Parmesan
  • return to oven and bake 10 to 12 minutes until chicken reaches 165 F and cheese is melted then rest 5 minutes and finish with balsamic glaze and basil.

Notes

1. Use chicken thighs and bake a few extra minutes as needed 2. swap Roma tomatoes for cherry tomatoes and drain excess juice to prevent watery topping 3. add red pepper flakes for heat 4. serve over pasta rice or zucchini noodles 5. assemble bruschetta mixture up to 1 day ahead and refrigerate

Nutrition

Calories: 360kcal | Carbohydrates: 10g | Protein: 41g | Fat: 16g