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Bruschetta Chicken Bake

Bruschetta Chicken Bake with juicy baked chicken breasts, fresh tomato basil topping, and melty mozzarella. Finished with Parmesan and a balsamic glaze drizzle for a restaurant-style weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
Bruschetta Topping
  • 3 Roma tomatoes
  • 2 garlic cloves
  • 0.25 cup chopped fresh basil
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Topping
  • 1.5 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
Balsamic glaze
  • Fresh basil leaves

Equipment

  • 1 sheet pan

Method
 

Bake the chicken
  1. Preheat the oven to 400°F (200°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. Mix olive oil with Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper.
  4. Coat the chicken breasts evenly with the seasoning mixture.
  5. Arrange the chicken in the baking dish and place it in the oven for 20 minutes.
Make the bruschetta topping
  1. Combine the Roma tomatoes, garlic, chopped fresh basil, olive oil, balsamic vinegar, salt, and black pepper.
Finish and serve
  1. Remove the chicken from the oven and top each piece with shredded mozzarella cheese and grated Parmesan cheese.
  2. Spoon the bruschetta mixture over the cheese.
  3. Bake for another 10–12 minutes until the chicken reaches 165°F (74°C).
  4. Drizzle with balsamic glaze.
  5. Garnish with fresh basil leaves and serve.

Notes

For best flavor and easier slicing, let the baked chicken rest for 3–5 minutes after it hits 165°F (74°C). Store leftovers in a sealed container in the refrigerator for up to 4 days; reheat in a 350°F (175°C) oven or microwave until hot. Freezing is not recommended for the mozzarella-tomato topping texture. For a lower-sodium option, use reduced-salt mozzarella and season with salt only to taste.