Bruschetta Chicken with Tomatoes (Printable Version)

Golden chicken topped with fresh tomato basil bruschetta and balsamic glaze

# What You'll Need:

01 - 4 boneless, skinless chicken breasts

02 - 2 tablespoons olive oil

03 - 1 teaspoon dried Italian herbs

04 - 1/2 teaspoon garlic powder

05 - 1/2 teaspoon salt

06 - 1/4 teaspoon black pepper

07 - 4 medium ripe tomatoes, diced

08 - 1/4 cup red onion, finely chopped

09 - 2 tablespoons fresh basil, chopped

10 - 2 cloves garlic, minced

11 - 2 tablespoons balsamic vinegar

12 - 1 tablespoon olive oil

13 - Salt and pepper, to taste

14 - 1/2 cup shredded mozzarella or parmesan cheese (optional)

15 - 2 tablespoons balsamic glaze

01 - Preheat oven to 400°F.

02 - Pat chicken breasts dry. Rub with olive oil, Italian herbs, garlic powder, salt, and black pepper.

03 - Heat a large ovenproof skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden.

04 - Transfer skillet to the oven and bake 12–15 minutes, or until chicken is cooked through (internal temp: 165°F).

05 - In a bowl, combine tomatoes, red onion, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper. Mix gently.

06 - Remove chicken from oven. Top each breast with bruschetta mixture. Sprinkle with cheese if using.

07 - Return skillet to oven for 2–3 minutes, just until cheese melts.

08 - Drizzle with balsamic glaze before serving.

01 -

You get that bright, fresh bruschetta flavor without turning on your oven for hours
The whole dinner comes together in 35 minutes, even on busy weeknights

02 -

An ovenproof skillet is essential here, otherwise you will have to transfer the chicken and lose all those flavorful pan juices
Let the bruschetta mixture sit while the chicken cooks so the tomatoes release some of their liquid

03 -

Use a meat thermometer to avoid overcooking, because nothing ruins this faster than dry chicken
Let the chicken rest for 5 minutes after baking so the juices redistribute