Easy Bruschetta Chicken with Garlic Bread Croutons

This easy bruschetta chicken recipe is flavor-packed and ready in under 30 minutes!  Chicken breasts are marinated with Italian seasoning, seared, then baked with mozzarella cheese and garlic croutons.  Then it's all topped with a warm garlic-infused fresh basil and tomato mixture.

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There is something amazing about a great staple chicken dinner.  Especially when it's quick to prepare with healthy, fresh ingredients.  That's what this bruschetta chicken bake is all about!

It starts on the stove and finishes in the oven.  Melty mozzarella cheese generously coats chicken breasts topped with cubes of fresh sourdough croutons (optional).  But the best part, at least my favorite part, is the warm garlic-infused fresh tomatoes that create the bruschetta topping to finish this main dish!

Ingredients You'll Need

• Chicken breasts.  You can use boneless skinless chicken breasts or chicken thighs. The baking time will be different for the thighs.
• Mozzarella cheese (sliced) or whatever melty cheese you have on hand. Jack, provolone, havarti and fontina all work well!  You could even use brie...yum, that would be good!
• Sourdough bread (cubed, optional).  I love adding crunch to everything and because bruschetta is traditionally served over toasted bread, I thought this would be a fun addition to this recipe.
• Fresh garlic cloves (chopped) to flavor the olive oil in the fresh bruschetta topping and the croutons.
• Fresh tomatoes. Use any ripe tomatoes you like!  Roma tomatoes, cherry tomatoes, or heirloom tomatoes are all great options.
• Fresh basil. Chopped for the bruschetta topping and some basil leaves to garnish.
• Italian seasoning. This spice blend full of dried Italian herbs will flavor the chicken and the croutons put on top of each chicken breast.
• Extra Virgin Olive oil. This is the bet oil to use because it adds another layer of flavor to the dish.
• Kosher Salt and Black Pepper.
• Parmesan cheese. (optional) you can add this to each chicken breast for extra flavor before baking. 
• Balsamic glaze.(optional) A drizzle of balsamic glaze at the end adds another layer of sweetness to the dish.

 Make Homemade balsamic glaze. (aka balsamic reduction) In a small saucepan combine ½ cup of balsamic vinegar with a teaspoon of brown sugar and cook over medium heat until reduced by half.  You know it's done when it's thick and coats the back of a spoon.

How to make this Bruschetta Chicken 

• Preheat the oven to 375F + position the rack in the center.
• Marinate the chicken.  Sprinkle the chicken with ¾ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon Italian seasoning.  Then drizzle with ½ tablespoon olive oil.  Flip, and repeat on the second side. (You can marinate the chicken in the fridge overnight for more flavor.)
• Sear the chicken + cut the bread.  In an oven-safe skillet, over medium heat, add 2 tablespoon olive oil, and saute chicken breast until golden brown, about 5-7 minutes, flip and repeat on the second side.  While the chicken cooks cut the cheese and the bread (if using).  In a small bowl, toss the bread with Italian seasoning, 1 teaspoon of chopped garlic (or ½ teaspoon garlic powder), and 1 tablespoon olive oil.  Set aside.
• Top + bake. Top each piece of chicken with 2 slices of mozzarella cheese and ¼ cup of bread chunks.  Then transfer the skillet to the oven and bake for 8-12 minutes until the chicken is cooked through to 165F and the cheese is melty.

• Make the fresh tomato bruschetta.  While the chicken cooks, add 2 tablespoons of olive oil over medium heat to a small skillet with the rest of the chopped garlic.  Keep a close eye, and allow the garlic to infuse the oil for 1-2 minutes.  When you smell the garlic, turn off the heat and stir in the tomatoes and chopped fresh basil.  Set aside.
• Top the chicken with the bruschetta sauce, balsamic glaze, and basil leaves + serve!  

What to serve with chicken bruschetta

This easy and healthy main dish pairs well with so many things. One of my favorite ways to serve this dish is over pasta or zucchini noodles. Other things to serve with this dish include:

• Polenta
• A salad like this Caesar salad.
• Steamed, sauteed or air-fried veggies like my air fryer broccolini.
• Garlic bread or homemade focaccia bread.
• Smashed potatoes

Storage Freezing and Reheating Instructions

Storage:

1. Cooling: Allow the chicken to cool to room temperature after cooking. Place the chicken and bruschetta topping in an airtight container. If the topping is very wet, you might want to store it separately from the chicken to avoid sogginess. Store, refrigerated for about 3 to 4 days.

Freezing:

1. Cooling: Ensure the chicken is fully cooled before freezing.
2. Packaging: Wrap the chicken tightly in plastic wrap or aluminum foil, then place it in a freezer-safe airtight container or resealable freezer bag. If possible, keep the bruschetta topping separate and store it in a separate container to prevent the chicken from becoming soggy.
3. Freezing: Store in the freezer. The chicken can be frozen for up to 2 to 3 months.

Reheating:

1. Oven(best): Preheat your oven to 375°F (190°C). Place the chicken in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-30 minutes, or until warmed through. Add the bruschetta topping at the end to warm through.
2. Stovetop: Heat a skillet over medium heat. Add a bit of oil or a splash of broth or water to prevent sticking. Place the chicken in the skillet and cover. Heat for about 10-15 minutes, turning occasionally, until warmed through. Add the bruschetta topping towards the end to warm through.
3. Microwave Method: Cover with a microwave-safe lid or plastic wrap (with a few holes for steam to escape).Heat on medium power in 2-minute intervals, checking until it’s heated through.

 

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