Bruschetta chicken pairs seasoned, oven-finished chicken breasts with a fresh tomato, red onion, basil, and balsamic topping. The chicken is seared first for color, then baked until safely cooked. This recipe makes two servings.
For the chicken
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the bruschetta topping
- 2 medium tomatoes, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup shredded mozzarella or Parmesan, optional
- Balsamic glaze, for drizzling
Directions
- Preheat the oven to 375°F (190°C).
- Rub the chicken with olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Heat a skillet over medium-high. Sear the chicken for 3–4 minutes per side, until golden.
- Transfer to a baking dish and bake for 15–18 minutes, until the center reaches 165°F (74°C).
- Meanwhile, combine the tomatoes, red onion, basil, balsamic vinegar, olive oil, salt, and pepper.
- Top the cooked chicken with the bruschetta mixture and optional cheese. Drizzle with balsamic glaze and serve warm.
