Easy baked bruschetta chicken is a simple and healthy dinner or lunch. A 30-minute meal for busy weeknights that's fresh & flavorful! Low-carb, gluten-free, keto-friendly, and can be made dairy-free. If you have dietary restrictions in your family, everyone can enjoy the same meal.
In a bowl, whisk together 2 tablespoons extra virgin olive oil, 1/2 tablespoon balsamic vinegar, 3 garlic cloves, 2 teaspoons Italian Seasoning, and salt.
Add the chicken breasts, using your hands to toss the breasts in the marinade until fully coated.
Place the chicken in the fridge to marinate for at least 30 minutes, or up to 1 day in advance.
Preheat the oven to 425F. Grease a 12-inch oven-safe skillet (I love a cast iron skillet), casserole dish, OR sheet pan with 1 tablespoon olive oil. Place the chicken in the pan and discard extra marinade left in the bowl.
Bake the chicken for 20-22 minutes.
I recommend flipping the chicken halfway through baking (about the 10-11 minute mark), and moving the chicken around in the pan to soak up the marinade that's leaked off. This keeps the marinade from burning/charring too much on the bottom of the pan, as some charring can occur with any balsamic that drips off--this is normal.
While the chicken bakes, make the tomato bruschetta.
Halve or quarter a pint of cherry tomatoes. If your tomatoes are smaller, cutting in half is fine. If they're on the large side, quarter the tomatoes.
Add the tomatoes to a medium-size bowl, along with red onion (or yellow onion), garlic, fresh basil, balsamic vinegar, olive oil and salt. Set aside.
Cut the fresh mozzarella into 6-8 slices.
After 20-22 minutes, the chicken should be cooked through. You're welcome to test it out. You'll want an internal temperature of 165F when using a meat thermometer.
Remove the chicken from the oven and top each chicken breast with mozzarella cheese, about 2 slices per breast.
Add the tomato bruschetta over the top of the chicken and mozzarella.
Return the chicken to the oven and bake for 5 more minutes, allowing the cheese to melt over the chicken and the tomatoes to soften a bit.
Rest for 5 minutes before cutting and enjoying. Serve with roasted veggies, a side salad, or over pasta.
Mozzarella: I suggest buying an 8-ounce ball and using half, then use the other half to make homemade pizza or add to a salad another night. I haven't found a 4-ounce container of fresh mozzarella before so that's why I suggest the 8-ounce option. If you want to use shredded mozzarella, I'm sure you could. Fresh mozzarella is a beauty: gooey when melted and a delicate fresh flavor. You'd need about 1 cup of shredded mozzarella.Bake Time: Baking chicken at 425F, cooks the chicken breasts quickly and locks in the juices. Baking chicken at a lower temperature (350F), for longer, dries out chicken breasts. There will be some charring on the bottom of the pan, as some of the balsamic marinade drips off and reduces down in the heat. This is normal and to be expected. If this bothers you, could leave out the balsamic in the chicken marinade recipe.See substitution suggestions above the recipe for dairy-free recommendations, using chicken thighs instead of chicken breasts, grilling chicken instead of baking, or skipping the balsamic vinegar all together.Prep-Ahead Tip: You can prep this tomato bruschetta up to 1 day in advance and store in the fridge until ready to use. And marinate the chicken for up to 1 day in advance.