Description
This Easy Bruschetta Chicken recipe features tender, thinly pounded chicken breasts marinated and seared to golden perfection, topped with melty Gouda or mozzarella cheese and fresh tomato bruschetta. Finished in the oven for a cheesy, juicy finish and served with grilled bread, this dish offers a flavorful Italian-inspired meal that’s both quick and satisfying.
Ingredients
Scale
Chicken and Marinade
- 6 boneless chicken breasts, pounded thin
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fig preserves (optional)
- 1 tablespoon champagne or balsamic vinegar
- 2 tablespoons Italian seasoning (see notes)
- 1 teaspoon dried oregano
- 1 clove garlic, chopped
- 1/4 cup fresh basil, chopped
- Salt, black pepper, and chili flakes, to taste
- 1 cup melty Gouda or mozzarella cheese, or a mix
Tomato Bruschetta
- 1/2 cup extra virgin olive oil
- 2 tablespoons champagne or balsamic vinegar
- 1 teaspoon fig preserves (optional)
- 1 tablespoon honey
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 3 cups cherry tomatoes, halved
- 1 cup fresh basil, chopped
- Salt, black pepper, and chili flakes, to taste
For Serving
- Grilled crusty bread
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for finishing the chicken.
- Prepare the Chicken Marinade: In a bowl, combine the chicken breasts with olive oil, fig preserves (if using), champagne or balsamic vinegar, Italian seasoning, oregano, chopped garlic, fresh basil, salt, black pepper, and chili flakes. Let the mixture sit for at least 5 minutes, or refrigerate overnight to deepen the flavors.
- Make Tomato Bruschetta: In a separate bowl, mix together olive oil, vinegar, fig preserves (optional), honey, chopped shallot, garlic, halved cherry tomatoes, and fresh basil. Season with salt, pepper, and chili flakes to taste. Set aside.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken breasts along with any leftover marinade from the bowl. Sear the chicken for about 3 minutes on each side until nicely golden brown.
- Add Cheese and Tomato Topping: Place a layer of melty Gouda or mozzarella cheese on top of each piece of seared chicken. Spoon two generous spoonfuls of the tomato bruschetta mixture over the cheese on each breast.
- Bake: Transfer the skillet or chicken pieces to the preheated oven and bake for about 10 minutes, or until the cheese is melted and the chicken is cooked through to an internal temperature of 165°F (74°C).
- Finish and Serve: Remove from the oven and spoon the remaining tomato bruschetta and fresh basil over the chicken. Serve immediately with grilled crusty bread or pasta as desired.
Notes
- Italian seasoning can be substituted with a mix of dried basil, thyme, rosemary, and marjoram.
- Pounding chicken breasts thin ensures quicker, even cooking and juicy results.
- Fig preserves add a subtle sweetness balancing the savory flavors; omit if unavailable.
- This dish pairs wonderfully with crusty grilled bread or your favorite pasta for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Bruschetta Chicken, Italian Chicken Recipe, Chicken with Tomato Topping, Easy Chicken Dinner, Oven Baked Chicken with Cheese
