Bruschetta Chicken


  • 3-4 chicken breasts about 2 lbs
  • 6 roma tomatoes
  • 1/2 cup fresh chopped basil
  • 2 cloves fresh chopped garlic
  • 2 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 oz shredded mozzarella cheese about 1 cup
  • Garnish (optional)
  • Fresh chopped basil
  • Balsamic Glaze


  1. Preheat the oven to 375˚F
  2. Chop the roma tomatoes into small 1/4″ pieces. Chop basil and garlic. In a large bowl, toss the tomatoes, basil, and garlic with the vinegar and half of the salt and pepper.
  3. Lay the chicken breasts flat in the bottom of a large baking dish and season with the remaining salt and pepper.  Pour the tomato mixture over the top of the chicken and then use a spatula to spread it evenly over the chicken.  Top with the mozzarella cheese.
  4. Bake on the middle oven rack for 35-45 minutes or until the chicken reaches an internal temperature of 165˚F.
  5. Top with fresh chopped basil and balsamic glaze to garnish. Serve hot and Enjoy!


  1. This recipe is full of fresh flavors and simple to make.  Although I do not recommend freezing this before cooking, you can save time by prepping the tomato mixture the night before or buying pre-diced tomatoes which are available in many grocery stores in the refrigerated produce section.
  2. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Dietary Restrictions:

  • Gluten Free- This recipe is naturally gluten free
  • Dairy Free- This recipe can be prepared dairy free by omitting the cheese
  • Whole30- This recipe can be made Whole30 by omitting the cheese and balsamic glaze.
  • Weight Watchers Freestyle- 2 SmartPoints

Base Recipe adapted from site

Bruschetta Chicken
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