Tired of boring ole chicken but don’t know how to spice it up? Try this easy Bruschetta Chicken Recipe- a tasty twist on the popular Bruschetta appetizer. Basically, you’re taking out the bread and adding the chicken. I’m not kidding.
Well, there might be a few other steps but I swear they are all mostly optional.
One thing I haven’t tried yet but it might add some flavor, is marinating the chicken at least 30 minutes before with an italian dressing or a vinaigrette.
NOTE: When making this I usually drizzle Balsamic Vinegar or I make a Balsamic reduction to then drizzle prior to serving. This time however, I didn’t have any and it still tasted great.
Take a look at the steps for this very easy Bruschetta Chicken. After the recipe, you’ll find more information on the specific ingredients I use.
You’ll look like an amazing chef with very minimal efforts. Enjoy!
Easy Bruschetta Chicken Recipe
Ingredients
- 4 6 oz. Chicken Breasts Cooking time may vary based on the size/thickness of the chicken breast. Use thermometer for safe temperature.
- 3 Medium Size Tomatoes Note: you can use cherry tomatoes or canned diced tomatoes. Amounts will vary.
- 4 oz Fresh Mozzarella (sliced) (See notes for my favorite alternative)
- 2 Tbsp Basil (chopped) Optional
- 2 Tbsp Italian Seasoning Or you can marinade for 30 min in 2-4 Tbsp of your favorite dressing
- 2 Tbsp Balsamic Vinegar Optional
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 2 tsp Kosher Salt
- 1 tsp Ground Pepper Optional
Instructions
- 1. Preheat oven to 375˚F.2. Season chicken with Italian seasoning, garlic powder, onion powder, salt and pepper.3. (Optional step) Slice the side of each chicken breast creating a small pocket if you'd like to place cheese on the inside.4. Place sliced fresh mozzarella either in the pocket and/or on top. (Note: I use Boursin's Garlic & Fine Herb cheese on the inside. See the notes for more info.)5. (Optional step) Place toothpick in the center to hold the pocket closed if you did Step #3.6. Place in the oven and cook for 20-25 minutes or until the internal temperature of each chicken breast reaches 165˚F. 7. (Optional step) If you're going to do a balsamic reduction, you'll want to start cooking it now.8. While the chicken is baking, slice up tomatoes and basil. (Note: I slice grape tomatoes but you can use whichever kind you want.)9. Immediately upon removing the chicken from the oven, place the sliced or diced tomatoes on top of each breast so they can soften up from the heat of the chicken.10. Prior to serving, sprinkle basil on each chicken breast as desired.11. (Optional step) Drizzle balsamic vinegar or a balsamic reduction over each chicken breast. 12. Serve with your choice of sides. My favorites are potatoes, veggies, or pasta!
Notes
- I place Boursin's Garlic & Fine Herb inside each chicken breast for extra flavor however, it is not necessary. Please refer to your macros prior to adding this ingredient.
- You may cook the tomatoes with the chicken they just may become roasted. Still tasty though!
- You can use any type of mozzarella, I just prefer fresh and sliced.
- You can use dried basil instead of fresh.
- Seasonings are technically all optional.
Now that you’ve got the details, here are the specifics on the ingredients that I used. Feel free to switch it up and add your own ingredients.
My favorite secret ingredient is creating a pocket in the chicken and adding Boursin’s Garlic & Fine Herb cheese. This provides a ton of flavor and is a nice surprise when the chicken is cut open.
Additionally, I recommend using grape tomatoes for a nice aesthetic appeal however, most recipes use medium size tomatoes (as the recipe calls for.)
The basil adds such a unique flavor and really seals the deal in making it a twist on bruschetta. You can absolutely use a dry version, it just won’t look as pictured!
Lastly, get crazy with the mozzarella. Mozzarella is such a good option when it comes to cheese. It has protein, doesn’t have a crazy taste, and really hides the chicken taste if you’re tired of that. There’s shredded, sliced, and even a round ball you can cut to add to your recipe. If you don’t like the idea of Boursin cheese on the inside, you can add this instead.
Traditionally, you’ll see balsamic vinegar used to drizzle on top. For some people, that taste is hit or miss so I left it out on this one. You can take straight balsamic vinegar and lightly drizzle or you can go big time and do a balsamic reduction. You’ll take a small saucepan and pour a bit of balsamic vinegar in it over medium heat. Continuously stir until it thickens up. I don’t have any specific instructions though so if you’re interested, you’ll have to look one up!
As mentioned in the recipe, you can serve this with a side or two. I prefer vegetables, like asparagus, brussel sprouts, or a medley.
If I do potatoes or pasta, I keep the taste light so as to not steal the show from the chicken! My favorite potato is fingerlings or golden potatoes that are cut into quarters, drizzled with olive oil and sprinkled with garlic powder and salt before baking.
In all, this is a great recipe for those who get sick of chicken and want an easy recipe to spice things up. You cannot go wrong with this one, and it looks so pretty you’ll feel like a food blogger.
