Baked bruschetta chicken made with havarti cheese, cherry tomato bruschetta, and drizzled with balsamic reduction! Ready in just 45 minutes, it's meal prep friendly, low carb and gluten-free!
When it comes to chicken, you can't beat the classic combo of tomatoes, basil and cheese! This caprese chicken quinoa salad and this caprese chicken pasta bake are proof! Baked bruschetta chicken is another absolutely delicious way to enjoy these flavors.
Baked bruschetta chicken is not only so simple to prepare, but it's absolutely delicious. Topped with creamy, buttery cheese and tangy bruschetta balsamic reduction, it's bursting with juicy flavor.
Best of all, it's an easy low-carb dinner recipe that comes together in just 45 minutes!
Reasons You'll Love This Recipe
- it's an absolute flavor explosion, thanks to the cheese, balsamic reduction, tomatoes, and juicy chicken
- it's made with wholesome ingredients and is ready for the oven in just 15 minutes
- it is meal prep-friendly!
Watch the video below to see step-by-step directions to make baked bruschetta chicken. It’s so easy! You can find more of my recipe videos on my YouTube channel.
- Chicken breasts - we are using roughly 2 lbs; 4 large chicken breasts. Use boneless skinless.
- Balsamic 'marinade'- you do not have to marinate it if you are short on time, but we are baking the chicken in a mixture of extra virgin olive oil, balsamic vinegar, garlic, salt, dried basil and dried oregano
- Cherry tomato bruschetta- made with cherry tomatoes, garlic, fresh basil, red onion, salt, pepper and balsamic vinegar
- Havarti cheese- to boost the flavor, give the chicken a creamy, gooey topping; while this recipe was developed using havarti cheese, you could swap for mozzarella or even gouda.
- Balsamic reduction- you can purchase this in the salad dressing aisle (it may also be called 'balsamic glaze', or you can make your own homemade balsamic reduction)
Step by step directions
Heat oven to 425°F. Toss chicken breasts in olive oil and balsamic vinegar. Arrange in a large baking dish and sprinkle with minced garlic, dried basil and oregano, and salt.
Optional - for extra flavor, marinate for 2-24 hours.
Bake for 25 minutes, until chicken is at or near an internal temperature of 165°F
While chicken is baking, mix together the cherry tomato bruschetta, and prepare cheese slices.
Place cheese slices over chicken breasts, then scatter the bruschetta over top. Return the chicken to the oven for another 3-5 minutes, until cheese is melted. Enjoy!
Tips for perfect chicken
- to marinate or not to marinate - totally up to you! If you have time, let the chicken sit for a few hours in the olive oil + balsamic vinegar for extra flavor
- balsamic reduction - make sure you don't skip this ingredient, it's the absolute perfect finishing touch. You can often find it in the salad dressing aisle, and it may sometimes be called balsamic glaze. You can also make your own balsamic reduction with 2 simple ingredients
While we haven't tested it, you could cook the chicken on the grill without adding the bruschetta (just serve it in a bowl). Marinate for 2-24 hours, shake off excess, and follow cooking directions in this post for this perfect grilled chicken breast. Add the cheese during the last few minutes of cooking, and do not add the tomatoes/bruschetta.
Yes, you could! Cook until your chicken reaches an internal temperature of 165°F (I use this digital thermometer), and then add the havarti + bruschetta. See directions for perfect baked chicken thighs here, and check out this balsamic chicken marinade recipe for more ideas.
Yes! Resting the meat allows the juices to settle. If you cut into them immediately, the juices will run out all over your cutting board or plate.
Storage + Meal Prep
You can meal prep this baked bruschetta chicken in one of two ways:
Prep ingredients ahead (up to 24 hours) - get the chicken into the balsamic 'marinade', and store in the fridge until you are ready to bake. Chop your tomatoes, garlic, and onions 24 hours ahead. DO NOT chop basil ahead as it will brown.
Re-heat - alternatively, you can bake this recipe all the way through and store in the fridge for 1-2 days. Re-heat at 350°F for 15-20 minutes, until chicken is warmed through. The tomatoes will be softer but are still so tasty!
Store leftovers - After cooking through, leftovers may be stored in the fridge for 1-2 days.
- 4 chicken breasts note 1
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar note 2
- 4 cloves garlic minced
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon salt
- 4 slices havarti cheese note 3
- balsamic reduction also called 'balsamic glaze'
Cherry Tomato Bruschetta
- 2 cups cherry tomatoes halved
- 4 cloves garlic minced
- ¼ cup red onion finely chopped
- 2 teaspoons balsamic vinegar
- ½ cup fresh basil leaves torn and loosely packed
- salt & pepper
- Prepare -Heat oven to 425°F. Toss chicken breasts in olive oil and balsamic vinegar. Arrange in a large baking dish and sprinkle with minced garlic, dried basil and oregano, and salt. Optional- marinate for 2-24 hours.
- Bake - for 25 minutes, until chicken is at or near an internal temperature of 165°F
- Mix bruschetta - While chicken is baking, mix together the cherry tomato bruschetta, and prepare cheese slices.
- Combine - Place cheese slices over chicken breasts, then scatter the bruschetta over top. Return the chicken to the oven for another 3-5 minutes, until cheese is melted. Enjoy!
- boneless chicken thighs should also work well in this recipe with a similar cook time (cook to 165°F internal temperature)
- we used a basic balsamic vinegar of Modena here, but you can go gourmet if you'd like
- swap havarti for mozzarella, gouda, or any mild, creamy cheese
- nutritional info is for 4 oz chicken (roughly half a large chicken breast) and does not include balsamic glaze
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