By: Becky Hardin
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Italian inspired Bruschetta Chicken with a creamy, cheesy sauce and topped with fresh and zingy tomatoes. This chicken dish is super comforting and perfect served with your favorite pasta or rice!
This cheesy bruschetta chicken is so easy to make it’s great for busy weeknights. It’s made with a few simple ingredients but tastes incredible, here’s what you need;
Table of Contents
Ingredients for making Cheesy Bruschetta Chicken
- Boneless skinless chicken breasts, thawed or fresh
- Balsamic vinegar
- Extra virgin olive oil
- Greek Yogurt
- Parmesan cheese
- Fresh mozzarella cheese
- Diced tomatoes or diced fresh tomatoes drained
- Fresh basil leaves
How to Make Cheesy Bruschetta Chicken
Preheat your oven to 350 degrees. Mix together the balsamic vinegar, olive oil, and cooking creme in a bowl.
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Dip chicken in water and then coat with mixture of parmesan cheese and basil put chicken into pan (spray pan first). Pour cooking creme mixture over chicken then pour drained can of tomatoes over chicken.
Cover loosely with foil and cook for 30 minutes on 350 degrees, remove foil and cook another 20 minutes or until fork tender. Place one slice of cheese over each breast and cook for 5 more minutes. Serve with pasta or rice.
How to Tell the Chicken is Cooked Properly
These chicken breasts are baked in the oven for 50 minutes which is enough time to cook them all the way through until they are juicy and tender. However, if you aren’t sure you can use a meat thermometer to check the chicken is done.
Simply insert it into the thickest part of the chicken breasts (test the largest one too) and once it reaches 165F the chicken is cooked through.
Top Tips for Making Cheesy Bruschetta Chicken
- You can use any good melting cheese instead of mozzarella
- Don’t use dried basil instead of fresh as it doesn’t have a fresh and fragrant flavor
- You can prep this dish in advance then pop it in the fridge a few hours to 1 day in advance before cooking
- You can store leftovers in the fridge for 1-2 days then heat it up in the oven when you’re ready to eat
- Try topping with balsamic glaze for extra sweetness.
- Pesto is also a great addition to change things up!
Serving Suggestions – What to Serve with Bruschetta Chicken
This bruschetta chicken is perfect served with your favorite pasta (I love to serve it with spaghetti or fettuccini), rice or even some roasted, grilled veggies or sauteed greens. The list is endless so choose your favorites!
More Chicken Recipes You Might Like:
- Creamy Swiss Chicken Bake
- Crispy Chicken Parmesan
- Baked Lemon Honey Balsamic Chicken
- Chicken Avocado Pita Sandwich
Recipe
Cheesy Bruschetta Chicken Bake
4.52 from 43 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 55 minutes minutes
Total: 1 hour hour 5 minutes minutes
Serves4 servings
Print Rate
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Italian inspired Bruschetta Chicken with a creamy, cheesy sauce and topped with fresh and zingy tomatoes. This chicken dish is super comforting and perfect served with your favorite pasta or rice!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 1 cup freshly grated Parmesan cheese
- 8 fresh basil leaves stacked, rolled, and minced
- ½ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ cup plain Greek yogurt
- 1 tablespoon minced garlic
- 4 boneless, skinless chicken breasts thawed if frozen
- Kosher salt and freshly ground black pepper to taste
- 1 large egg + 1 tablespoon water, whisked
- 14.5 ounces canned diced tomatoes drained (1 can) – or use 2 cups fresh
- 4 slices fresh mozzarella cheese
Recommended Equipment
Instructions
Preheat oven to 350°F.
In a small bowl, mix the Parmesan and basil together.
1 cup freshly grated Parmesan cheese, 8 fresh basil leaves
In a separate bowl, mix the balsamic vinegar, olive oil, Greek yogurt, and garlic together until well combined.
½ cup balsamic vinegar, ¼ cup extra virgin olive oil, ½ cup plain Greek yogurt, 1 tablespoon minced garlic
Sprinkle both sides of the chicken with salt and pepper to taste. Dip the chicken in egg/water mixture, then press into the Parmesan mixture to coat.
4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper, 1 large egg
Spray a baking pan with nonstick spray and lay the chicken in the pan.
Pour the Greek yogurt mixture over the chicken.
Pour the drained can of tomatoes over the chicken.
14.5 ounces canned diced tomatoes
Cover loosely with foil and bake for 30 minutes.
Remove the foil and bake for another 20 minutes.
Place one slice of mozzarella cheese over each breast and cook for 5 more minutes (or broil until melty).
4 slices fresh mozzarella cheese
Serve with pasta or rice. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can use any good melting cheese instead of mozzarella
- Don’t use dried basil instead of fresh as it doesn’t have a fresh and fragrant flavor
- You can prep this dish in advance then pop it in the fridge a few hours to 1 day in advance before cooking
- You can store leftovers in the fridge for 1-2 days then heat it up in the oven when you’re ready to eat
- Try topping with balsamic glaze for extra sweetness.
- Pesto is also a great addition to change things up!
Nutrition Information
Calories: 495kcal (25%) Carbohydrates: 13g (4%) Protein: 43g (86%) Fat: 29g (45%) Saturated Fat: 10g (63%) Cholesterol: 113mg (38%) Sodium: 873mg (38%) Potassium: 727mg (21%) Fiber: 1g (4%) Sugar: 9g (10%) Vitamin A: 583IU (12%) Vitamin C: 12mg (15%) Calcium: 516mg (52%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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