Baked Bruschetta Chicken is a vibrant, flavor-packed dish that brings the freshness of summer to your table year-round. Juicy chicken breasts are topped with a zesty tomato-basil mixture, then baked to perfection for a meal that’s both hearty and light. The golden, crispy edges of the chicken contrast beautifully with the bright, tangy bruschetta topping, creating a harmony of textures and flavors. Ready in just 50 minutes, it’s a fuss-free dinner that feels indulgent yet wholesome.
Every bite delivers a burst of garlicky tomatoes, fragrant basil, and a hint of melted cheese, making it a crowd-pleaser for any occasion. With only 300 calories per serving, this dish is as nutritious as it is delicious. The tender chicken, paired with the fresh, herbaceous topping, is a satisfying balance of protein and vibrant veggies. Perfect for busy weeknights or weekend gatherings, this recipe is sure to become a family favorite.
What You’ll Need for Baked Bruschetta Chicken
- ⅓ cup dry Italian breadcrumbs (or substitute with panko for extra crunch)
- ¼ cup grated parmesan cheese (freshly grated works best for flavor)
- ½ cup flour (all-purpose flour is ideal)
- 3 eggs, lightly beaten (use large eggs for consistency)
- 6 boneless, skinless chicken breasts (pounded to even thickness for even cooking)
- 1 Tablespoon butter, melted (unsalted preferred)
- 1½ cups diced tomatoes (ripe, fresh tomatoes are best, but canned can work in a pinch)
- 1 teaspoon minced garlic (or 1 clove fresh garlic, finely chopped)
- 1 Tablespoon olive oil (extra virgin for the best flavor)
- 2 Tablespoons grated parmesan cheese (for the bruschetta topping)
- 2 Tablespoons fresh basil leaves, finely chopped (dried basil can be substituted, but use 1 teaspoon)
- 1 Tablespoon balsamic vinegar (adds a tangy finish)
- Salt and pepper to taste (season generously for flavor)
How to Make Baked Bruschetta Chicken
- Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking pan with nonstick cooking spray.
- Prepare the coating: In a small bowl, combine the breadcrumbs and ¼ cup parmesan cheese. Place the flour and beaten eggs in separate bowls.
- Coat the chicken: Dip each chicken breast first in the flour, then in the eggs, and finally in the breadcrumb mixture. Make sure each piece is evenly coated.
- Arrange and bake: Place the coated chicken breasts in the prepared baking pan. Drizzle the melted butter over the top. Bake for 30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
- Make the bruschetta topping: While the chicken bakes, mix the diced tomatoes, garlic, olive oil, 2 tablespoons parmesan cheese, basil, balsamic vinegar, salt, and pepper in a bowl. Let it sit for 15 minutes to allow the flavors to meld.
- Serve: Once the chicken is done, spoon the fresh tomato mixture generously over each breast. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This Baked Bruschetta Chicken is a versatile dish that pairs beautifully with a variety of sides. For a light and fresh meal, serve it with a simple green salad or steamed asparagus. If you’re craving something heartier, try pairing it with garlic mashed potatoes or roasted vegetables. A side of crusty bread is also a great addition to soak up any extra tomato mixture!
Make It Ahead: Storage and Reheating Tips
This dish can be prepped ahead of time for busy weeknights! Store the breaded chicken breasts in an airtight container in the fridge for up to 24 hours before baking. Leftovers can be refrigerated for up to 3 days. To reheat, place the chicken in a 350°F oven for about 10-15 minutes or until warmed through. Avoid microwaving to keep the breading crispy.
Switch It Up: Recipe Variations
Feel free to customize this recipe to suit your tastes! Swap the Italian breadcrumbs for panko for extra crunch, or use mozzarella instead of Parmesan for a gooey twist. For a gluten-free option, replace the flour with almond flour and use gluten-free breadcrumbs. You can also add olives or capers to the tomato mixture for a briny kick.
Quick Tips for Time-Saving Success
To save time, use pre-diced tomatoes and pre-minced garlic from the grocery store. If you’re short on prep time, skip the breading step and simply season the chicken with Italian herbs before baking. The tomato mixture can also be made a day ahead and stored in the fridge—just give it a quick stir before serving.
Essential Equipment for Easy Prep
For this recipe, you’ll need a 9×13-inch baking dish and three shallow bowls for the breading station. A meat thermometer is handy to ensure the chicken reaches 165°F. A sharp chef’s knife and cutting board will make prepping the tomatoes and basil a breeze. Don’t forget a nonstick cooking spray to keep the chicken from sticking!
Baked Bruschetta Chicken
Ingredients
- ⅓ cup dry Italian breadcrumbs
- ¼ cup grated parmesan cheese
- ½ cup flour
- 3 eggs, lightly beaten
- 6 boneless, skinless chicken breasts
- 1 Tablespoon butter, melted
- 1½ cups diced tomatoes
- 1 teaspoon minced garlic
- 1 Tablespoon olive oil
- 2 Tablespoons grated parmesan cheese
- 2 Tablespoons fresh basil leaves, finely chopped
- 1 Tablespoon balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Spray a 9×13-inch baking pan with nonstick cooking spray.
- Combine bread crumbs and Parmesan cheese in a small mixing bowl.
- Place flour and eggs in their own separate bowls.
- Dip the chicken breast in the flour, then in the eggs, and then in the bread crumb/cheese mixture.
- Place chicken breast in prepared baking pan and then repeat with the remaining chicken breasts.
- Pour melted butter on top of the chicken.
- Bake for 30 minutes or until the inside is no longer pink and reaches 165 degrees F.
- While the chicken bakes, mix tomatoes, garlic, oil, cheese, basil, balsamic vinegar, salt and pepper. Let it sit for about 15 minutes so that the flavors can meld together.
- When chicken is finished cooking, spoon some of the fresh tomato mixture on each chicken breast and serve.