Learn how to make one of my favorite easy dinner recipes of all time: Bruschetta chicken with mozzarella cheese, tomatoes, onion, and garlic! Goes great over pasta or noodles, and is even delicious cold and eaten over salads throughout the week.
I’ve been making this recipe for a few years now, and never shared it because I assumed everyone was familiar with bruschetta chicken. How wrong I was!
It turns out many people haven’t heard of it. And, worse still – many people haven’t made it! *Gasp*
You absolutely have to try this recipe. I make it at least twice a month, usually on Sundays. When I started school this past year, I started meal prepping my lunches along with my big family dinners and created a really cool blended meal planning system.
I make this chicken on Sundays, and then use it as the protein on my salads and rice/quinoa bowls for my school lunches.
I also use it as the protein for our dinners on Monday nights, that way I can come home and quickly feed the family.
How to Enjoy Bruschetta Chicken
- Over noodles or pasta
- In a quesadilla for a fun twist
- On salads
- In quinoa or rice bowls
- With cous-cous
- By itself with veggies
I have a theory that the cheese topping keeps the chicken nice and moist for the entire week of lunches.
How to Make Bruschetta Chicken
I’m going to share the official way to make this dish, along with my notes on how I actually cook it every week.
Just a few ingredients
Filet the chicken breast
This way it will cook evenly and faster.
Add olive oil and chicken to a deep dish pan
Season the meat and toss to coat.
Chop veggies and mix together in a bowl
Make the bruschetta topping by chopping the ingredients and adding them to a bowl. Mix together with some salt, pepper, and balsamic vinegar.
Note: If you don’t have a ton of time, simply add the chicken to the pan along with the seasonings and olive oil. Toss to coat, and add the mozzarella cheese and then top with the chopped ingredients. (This skips the bowl method, where you mix the bruschetta in a bowl before topping).
Add sliced mozzarella to the top of each chicken breast
I use a 16 oz block of cheese and slice it up. Sometimes I use another white cheese if we happen to have it at home, like montery jack cheese.
Add bruschetta topping and cover with foil
The foil keeps the topping from getting too brown, and cooks the chicken nice and evenly, keeping the meat nice and juicy.
Bake in the oven at 425F for 30-45 minutes
The internal temperature of each breast should be 165F or higher.
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Let me know how you enjoyed this recipe, or what feedback you may have in the comments below!Print
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