Go Back
+ servings
overhead shot of baked bruschetta chicken with cherry tomatoes on gray plate
Print Recipe
5 from 2 votes

Baked Bruschetta Chicken

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Italian
Diet: Gluten Free
Servings: 8 servings
Calories: 226.9kcal


  • 9 x 13 inch baking dish


  • 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!



  1. boneless chicken thighs should also work well in this recipe with a similar cook time (cook to 165°F internal temperature)
  2. we used a basic balsamic vinegar of Modena here, but you can go gourmet if you'd like
  3. swap havarti for mozzarella, gouda, or any mild, creamy cheese
  4. nutritional info is for 4 oz chicken (roughly half a large chicken breast) and does not include balsamic glaze
To Prep Ahead
Chicken may be 'marinated' in the balsamic/olive oil mixture for up to 24 hours. Cherry tomatoes, garlic and onions can be chopped 24 hours ahead. DO NOT chop basil ahead as it will brown.
To Re-heat
After cooking through, leftovers may be stored 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!


Serving: 4oz; see note 4 | Calories: 226.9kcal | Carbohydrates: 4.74g | Protein: 28.02g | Fat: 10.29g | Saturated Fat: 3.56g | Cholesterol: 84.64mg | Sodium: 384.99mg | Potassium: 532.23mg | Fiber: 0.56g | Sugar: 1.96g | Vitamin A: 534.34IU | Vitamin C: 7.67mg | Calcium: 105.84mg | Iron: 0.72mg