Baked bruschetta chicken made with Havarti cheese, cherry tomato bruschetta, and drizzled with balsamic reduction! With about 10 minutes of prep, you can pop this dish in the oven for a low-carb, low-effort dinner!
When it comes to chicken, you can't beat the classic combo of tomatoes, basil and cheese! This caprese chicken quinoa salad and this caprese chicken pasta bake are proof! Baked bruschetta chicken is another absolutely delicious way to enjoy these flavors.
This easy baked chicken is not only simple to prepare, but it's absolutely delicious. Topped with creamy, buttery cheese and tangy bruschetta balsamic reduction, it's bursting with juicy flavor. Best of all, it's an easy low-carb dinner recipe that comes together in a single casserole dish!
Reasons You'll Love This Recipe
- It's an absolute flavor explosion, thanks to the cheese, balsamic reduction, tomatoes, and juicy chicken
- Made with wholesome ingredients and is ready for the oven in just 15 minutes
- Meal prep-friendly!
Recipe Video
Watch the video below to see step-by-step directions to make baked bruschetta chicken. It’s so easy! You can find more of my recipe videos on my YouTube channel.
Ingredient Notes
- Chicken breasts - we are using roughly 2 lbs; 4 large chicken breasts. Use boneless skinless.
- Balsamic 'marinade'- you do not have to marinate it if you are short on time, but we are baking the chicken in a mixture of extra virgin olive oil, balsamic vinegar, garlic, salt, dried basil and dried oregano
- Cherry tomato bruschetta- made with cherry tomatoes, garlic, fresh basil, red onion, salt, pepper and balsamic vinegar
- Havarti cheese- to boost the flavor, give the chicken a creamy, gooey topping; while this recipe was developed using havarti cheese, you could swap for mozzarella or even gouda.
- Balsamic reduction- you can purchase this in the salad dressing aisle (it may also be called 'balsamic glaze', or you can make your own homemade balsamic reduction)
Step by step directions
- Prepare: Heat oven to 425°F. Toss chicken breasts in olive oil and balsamic vinegar. Arrange in a large baking dish and sprinkle with minced garlic, dried basil and oregano, and salt. I do this all in the baking dish to minimize the number of dishes. It makes this recipe come together so quickly!
- Bake for 25 minutes, or until the internal temperature of the chicken reaches 165°F. Remember, the cooking time will vary depending on the thickness of your chicken breasts.
- Bruschetta: While the chicken is baking, mix together the cherry tomato bruschetta and prepare cheese slices.
- Top and Serve: Place cheese slices over chicken breasts, then scatter the bruschetta over the top. Return the chicken to the oven for another 3-5 minutes, until the cheese is melted.
Optional - for extra flavor, marinate for 2-24 hours.
Tips for Juicy chicken
- To marinate or not to marinate - totally up to you! If you have time, let the chicken sit for a few hours in the olive oil + balsamic vinegar for extra flavor
- Balsamic reduction - make sure you don't skip this ingredient, it's the absolute perfect finishing touch. You can often find it in the salad dressing aisle, and it may sometimes be called balsamic glaze. You can also make your own balsamic reduction with 2 simple ingredients
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Baked Bruschetta Chicken
Ingredients
- 4 chicken breasts note 1
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar note 2
- 4 cloves garlic minced
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon salt
- 4 slices havarti cheese note 3
- balsamic reduction also called 'balsamic glaze'
Cherry Tomato Bruschetta
- 2 cups cherry tomatoes halved
- 4 cloves garlic minced
- ¼ cup red onion finely chopped
- 2 teaspoons balsamic vinegar
- ½ cup fresh basil leaves torn and loosely packed
- salt & pepper
Instructions
- Prepare -Heat oven to 425°F. Toss chicken breasts in olive oil and balsamic vinegar. Arrange in a large baking dish and sprinkle with minced garlic, dried basil and oregano, and salt. Optional- marinate for 2-24 hours.
- Bake - for 25 minutes, until chicken is at or near an internal temperature of 165°F
- Mix bruschetta - While chicken is baking, mix together the cherry tomato bruschetta, and prepare cheese slices.
- Combine - Place cheese slices over chicken breasts, then scatter the bruschetta over top. Return the chicken to the oven for another 3-5 minutes, until cheese is melted. Enjoy!
Tips:
- Boneless chicken thighs should also work well in this recipe with a similar cook time (cook to 165°F internal temperature)
- We used a basic balsamic vinegar of Modena here, but you can go gourmet if you'd like
- Swap Havarti for mozzarella, Gouda, or any mild, creamy cheese
- Nutritional info is for 4 oz chicken (roughly half a large chicken breast) and does not include balsamic glaze
- Chicken may be 'marinated' in the balsamic/olive oil mixture for up to 24 hours. Cherry tomatoes, garlic, and onions can be chopped 24 hours ahead.
- Do not chop basil ahead as it will brown.
- After cooking, leftovers can be stored in the fridge for 1-2 days. Re-heat at 350°F for 15-20 minutes, until chicken is warmed through. The tomatoes will be softer, but they are still so tasty!
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Carol W says
Moist, very flavourable and best of all very easy to make. Will be on regular roster from now on
Jasmine @ Sweet Peas & Saffron says
Hi Carol, so glad you found a new favorite to add to your meal prep rotation! Thank you so much for taking the time to come back to leave a rating and review! 🙂