Bruschetta Chicken Bake
Bruschetta chicken bake is layered with juicy, tender chicken breasts, melted provolone cheese, cherry tomatoes, lots of basil, and a generous drizzle of balsamic glaze.
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This one hit home this week and will probably be on repeat for the next month or two until Val says no more. This bruschetta chicken bake has all of the summer flavors such as fresh ripen tomatoes, basil, and a sweet and tangy balsamic glaze.
Let’s Make This Dish!
Chicken breast is my go-to for this dish. Feel free to use chicken thighs, I’m sure they’re going to be awesome for this dish too. Next up, brown them in a pan on both sides.
Top the chicken with a few slices of provolone cheese. Then top with bruschetta combination of tiny cherry tomatoes and fresh basil followed with a light drizzle of balsamic glaze. Most bruschetta recipes call for roma tomatoes, these tiny colorful tomatoes add more color and depth.
Place in the oven and bake for 30-35 minutes or until completely cooked through. Cooking time will also depend on the size of your chicken breast. When the chicken is done, add the remaining fresh bruschetta mix and one final drizzle of balsamic glaze. Serve it over spaghetti, mashed potatoes, or with some crusty bread.
If you make this Bruschetta Chicken Bake, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Bruschetta Chicken Bake
Ingredients
Bruschetta Topping
- 16-20 ounces cherry or grape tomatoes, cut in half
- ½ cup fresh basil, sliced
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
Chicken
- 4 chicken breasts
- 2 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- 8 slices provolone cheese
- 2-3 tablespoons balsamic glaze, divided
Instructions
- Preheat oven to 375 degrees F.
- Combine the bruschetta topping ingredients in a medium bowl. Set aside.
- Drizzle the chicken breasts with 1 tablespoon olive oil and season with salt and pepper. Heat 1 tablespoon olive oil in a large oven-proof skillet over medium/high heat. Add the chicken and brown each side for 2-3 minutes. If the skillet it not oven-proof, transfer it to a baking dish.
- Top each chicken breast with 2 slices of provolone cheese and top with half of the bruschetta topping. Drizzle 1 to 1½ tablespoons of balsamic glaze over the bruschetta. Place into oven and bake for 30-35 minutes or until completely cooked through, check for doneness with a meat thermometer, chicken should register at 165F.
- Remove from oven, top with remaining bruschetta topping and a final drizzle of balsamic glaze. Serve immediately.
