This recipe for Bruschetta Topped Chicken Breast is a favorite in my house. It’s easy enough for a quick dinner during the week, but it’s also fancy enough to serve to friends.
It uses simple things and makes them taste amazing. I really like that!
Recipe Overview
This food is all about fresh tastes. We’re using juicy chicken breasts and putting a classic bruschetta mix on top. Think of ripe tomatoes, fresh basil, garlic, and a little bit of balsamic glaze.
The mix of warm chicken and cool bruschetta is super yummy.
It’s a light but filling meal. It’s also naturally gluten-free and dairy-free, so lots of people can eat it.
You can eat it with a salad, some cooked vegetables, or even some bread to soak up the juice. It goes with a lot of things.
Ingredients for Bruschetta Topped Chicken Breast
Here’s what you need to make this:
- Chicken Breasts: 4 chicken breasts without bones or skin (about 6-8 ounces each). Try to use chicken breasts that are about the same thickness so they cook the same.
- Olive Oil: 2 tablespoons, used separately. We’ll use some for cooking the chicken and some for the bruschetta.
- Salt and Black Pepper: As much as you like. Don’t be afraid to use a lot!
- Fresh Tomatoes: 2 cups, chopped into small pieces. Roma tomatoes or tomatoes that grow on a vine work best, but any ripe tomato is okay.
- Fresh Basil: 1/2 cup, chopped. Fresh basil is really important here – it gives it lots of flavor.
- Garlic: 2 cloves, chopped really small. Fresh garlic is always the best.
- Balsamic Glaze: 2 tablespoons. This makes it a little sweet and sour to balance the tastes. You can find it in most stores near the vinegar. If not, you can make it by cooking balsamic vinegar on low heat for a few minutes until it gets thicker.
- Optional: Parmesan Cheese
Step-by-Step Instructions
- Get the Chicken Ready: First, turn your oven on to 400°F (200°C). Then, dry the chicken breasts with paper towels. This helps them turn brown.
- Season the Chicken: Put the chicken breasts in a bowl and pour 1 tablespoon of olive oil on them. Add lots of salt and pepper. Rub the oil and spices all over the chicken so it’s all covered.
- Sear the Chicken (You don’t have to, but it’s better): Heat a big pan that can go in the oven (cast iron is good!) on medium-high heat. When it’s hot, add the chicken and cook for 2-3 minutes on each side, until it’s a little brown. This makes it taste better and keeps the chicken juicy. If you don’t have a pan that can go in the oven, you can cook the chicken in a regular pan and then put it in a baking dish.
- Bake the Chicken: Put the pan (or baking dish) in the oven. Bake for 15-20 minutes, or until the chicken is cooked all the way. The inside temperature should be 165°F (74°C). Use a meat thermometer to make sure!
- Make the Bruschetta: While the chicken is cooking, make the bruschetta. In a medium bowl, mix the chopped tomatoes, chopped basil, minced garlic, the other 1 tablespoon of olive oil, and a little salt and pepper. Mix it all up.
- Add Cheese (Optional): If you want to use parmesan cheese, take the chicken out of the oven after it’s cooked and sprinkle the cheese on top.
- Put it Together and Serve: When the chicken is done, take it out of the oven. Put a lot of the bruschetta mix on top of each chicken breast. Pour balsamic glaze on top. Serve it right away.
Variations & Tips
- Make it Spicy: Add a little bit of red pepper flakes to the bruschetta if you want it to be spicy.
- Add Cheese: Mozzarella or Parmesan cheese on top of the chicken before you add the bruschetta would taste good.
- Make it Ahead: You can make the bruschetta a few hours before and keep it in the fridge. This makes the flavors mix together even more.
- Leftovers: You can keep leftover chicken in a sealed container in the fridge for up to 3 days.
- Reheating: Heat it up slowly in the oven or microwave until it’s warm. The bruschetta is best when it’s fresh, so you might want to make a new batch if you have leftovers.
- Serving Ideas: Eat it with pasta, a salad, or cooked vegetables.
Key Details for Bruschetta Topped Chicken Breast
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Servings: 4
- Equipment: Pan that can go in oven, bowls, cutting board, Knife.
FAQ
Can I use different kinds of tomatoes?
Yes! Roma or vine-ripened tomatoes are best, but you can use any ripe tomatoes. Cherry or grape tomatoes, cut into small pieces, also work.
Can I use dried basil instead of fresh?
Fresh basil is best, but you can use dried basil if you have to. Use about 1 tablespoon of dried basil for every 1/2 cup of fresh basil. It won’t taste as strong, but it will still be good.
How do I know when the chicken is cooked?
The best way is to use a meat thermometer. Put it in the thickest part of the chicken, and it should be 165°F (74°C). If you don’t have a thermometer, cut into the thickest part – the juice should be clear, and there should be no pink.
Can I grill the chicken?
Yes! Heat your grill to medium-high and cook the chicken for about 5-7 minutes on each side, or until it’s cooked (165°F inside).
What if I don’t have balsamic glaze?
You can make it by cooking balsamic vinegar in a small pan on low heat for 10-15 minutes, or until it gets thicker.
Can I Make this recipe ahead of time?
You can make the Bruschetta a few hours early and keep it in the fridge. You can also cook the chicken beforehand, you should put them together when you are about to eat so it tastes the best.
Bruschetta Topped Chicken Breast
Ingredients
- 4 chicken breasts without bones or skin about 6-8 ounces each
- 2 tablespoons olive oil used separately
- Salt and black pepper to taste
- 2 cups fresh tomatoes chopped
- 1/2 cup fresh basil chopped
- 2 cloves garlic minced
- 2 tablespoons balsamic glaze
- Optional: Parmesan Cheese
Instructions
- Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels.
- Place chicken in a bowl, drizzle with 1 tablespoon olive oil, and season generously with salt and pepper. Rub to coat.
- Heat an oven-safe pan over medium-high heat. Sear chicken for 2-3 minutes per side until lightly browned.
- Bake in the preheated oven for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- While chicken bakes, prepare bruschetta. In a medium bowl, combine chopped tomatoes, basil, minced garlic, 1 tablespoon olive oil, salt, and pepper.
- Optional: Sprinkle parmesan cheese on chicken after removing from oven.
- Top each chicken breast with a generous amount of bruschetta mixture and drizzle with balsamic glaze. Serve immediately.