The homemade bruschetta in this chicken bake makes this recipe! The garlic and red onions add a zip to it and the drizzled balsamic glaze adds another depth of flavor.
This Boursin pasta recipe is a perfect pair to bruschetta chicken for an Italian dinner.
This post may contain affiliate links, which means I receive a commission if you make a purchase using one of these links. As an Amazon Associate I earn from qualifying purchases.
How to Make Homemade Bruschetta
You can make the homemade bruschetta in advance and store it in the fridge. It does take some time to cut all of the onions, tomatoes and garlic, so I definitely like to do this beforehand.
Chop 3 roma tomatoes and a container of cherry tomatoes into about 1/4″ pieces. I found a sweet tomato mix with some color variety that looked great in this bruschetta chicken bake! Add to a bowl with 2 tablespoons of balsamic vinegar.
Finely chop about 1/4 of a red onion and add to the bowl with 3 cloves of sliced garlic. I have this awesome little garlic slicer and it’s my favorite way to do garlic now!
Chiffonade about 6 basil leaves and add them to the bowl as well.
Season with salt and pepper.
Chiffonading is when you stack the basil leaves, roll them up and then slice them into little strips #learnedsomethingnew
Bruschetta Chicken Bake
You can use 4 chicken breasts for this recipe or 2 packages of chicken tenders. I prefer to use chicken tenders when making bakes like this because they cook quicker and more evenly. Due to their portion size, they’re also better for seconds and leftovers.
Whichever chicken you use, lay them it in an even layer on the bottom of a 9×13 casserole dish. Season with salt and pepper, then spoon on your bruschetta. There will be some juice in the bottom of your bruschetta bowl, so use a small slotted spoon to get the good stuff out.
Sprinkle the top with mozzarella cheese. I used a simple shredded mozzarella, but you can use fresh slices or pearls if you’d like too.
Cheese isn’t really safe in my house. We’ve got that ‘snack’ refrigerator drawer that’s always stocked! So I took a bit of the Italian cheese mix in there and sprinkled some of that on as well… you really just can’t have too much cheese.
Bake at 400 for 30 minutes.
Cover with foil for the first 15 minutes, then bake uncovered for 15 minutes or until internal temperature of the chicken is 165 degrees.
This is my favorite meat thermometer! It’s quick and accurate, easy to read, and it’s got a built in magnet so it’s always on the side of my fridge and never lost. Plus, it comes in a bunch of colors! The thermometer stick in and out, and turns the display on and off with it. Great little kitchen must-have 😉
Serve topped with fresh fresh basil and drizzled balsamic glaze!
Some of the items I used to make this bruschetta chicken recipe:
Bruschetta Chicken
Ingredients
- 2 packages chicken tenders about 2 lbs
- 3 roma tomatoes
- 1 10 oz package cherry tomatoes
- ¼ red onion
- 3 cloves garlic
- 6 fresh basil leaves plus a few for garnish
- 2 tbsp balsamic vinegar
- salt and pepper
- 1 cup shredded mozzarella cheese
- balsamic glaze for garnish
Instructions
Homemade Bruschetta
- Chop tomatoes into 1/4" pieces and add to a small mixing bowl. Finely chop 1/4 of a red onion and slice 3 cloves of garlic and add to the bowl as well.
- Stack 6 fresh basil leaves, then roll them together. Slice the basil leaf roll into thin ribbons and add to the tomato mix.
- Add 2 tablespoons of balsamic vinegar. Season with salt and pepper. Stir to combine.
Bruschetta Chicken Bake
- Lay chicken tenders in a single layer on the bottom of a 9" x 13" casserole dish. Season with salt and pepper.
- Spoon homemade bruschetta mixture onto the chicken breasts.
- Top with 1 cup of shredded mozzarella cheese.
- Cover with foil then bake 400° for 15 minutes, then uncover and bake 15 additional minutes or until the internal temperature of the chicken is 165°.
- Serve topped with fresh basil and drizzle of balsamic glaze.
Recipe adapted from The Pinning Mama.
Ticket Club says
Great content! Keep up the good work!