This easy recipe for Bruschetta Stuffed Chicken Breasts is the juiciest chicken you’ll ever make! Prepared with fresh ripe tomatoes, basil, and mozzarella rolled up in tender chicken breasts that are pan-seared, then baked in a mouthwatering balsamic sauce.
Next Level Baked Chicken Breasts
Are you ready for a flavor explosion? Let me try to put into words how delicious this balsamic chicken is. It’s a combination of fresh, summery, sweet, and tangy flavors, rolled up (literally) in the most juicy baked chicken ever. When I close my eyes and ask myself, “Could I live on this chicken, and only this chicken?” The answer is yes. Yes, I could.
This baked chicken is so yummy, you guys. Tender, stuffed with melty cheese and the bright flavors of a quick homemade tomato bruschetta and zesty balsamic sauce. The recipe is inspired by my Chicken Bruschetta Pasta, my husband’s favorite meal. He will do alllll the house chores in the name of bruschetta chicken. Things like doing the laundry – AND folding it.
I should honestly put a disclaimer on this stuffed chicken. “WARNING! You will eat all of it. Down to the last ribbon of basil. Food comas are likely, for which I am not responsible.” Have your forks ready to dive in. And don’t forget to come up for air!
What Is Chicken Bruschetta Made Of?
This bruschetta stuffed chicken recipe starts with the most awesome combination of fresh tomatoes, basil, and mozzarella, rolled up inside tenderized chicken breast. These flavors absolutely SHINE in the balsamic sauce that comes afterwards. Here’s what’s involved:
- Tomatoes: This chicken recipe is amazing when tomatoes are in season! Do yourself a major favor and buy the freshest, ripest tomatoes you can find.
- Fresh Basil: Sliced into ribbons (a.k.a. “chiffonade” if you wanna be fancy about it).
- Mozzarella Cheese: Shredded part skim mozzarella, divided between the chicken filling and melting over top.
- Chicken Breasts: You’ll need skinless, boneless chicken breasts.
- Salt and Pepper
- Olive Oil: It’s always worth investing in a decent quality EVOO, always!
- Balsamic Vinegar: For that deliciously sharp, sweet-tangy flavor. It’s really hard to achieve peak bruschetta flavor without it, but an alternative like red wine vinegar will also do in a pinch.
- Chicken Broth: I use a low sodium and fat free chicken broth in my recipe to keep things light. Go ahead and use whichever stock or broth you prefer. Just keep in mind that you may need to adjust any added salt if your broth already contains sodium.
- Garlic: Fresh cloves, minced.
- Italian Seasoning: You can find Italian seasoning blends in the spice aisles of most grocery stores. Or make your own! Mix together a tablespoon or two each of dried basil, oregano, thyme, parsley, and rosemary.
How to Make Bruschetta Stuffed Chicken
This chicken recipe comes together crazy easily. Just mix up the tomatoes, roll up the chicken breasts for a quick sizzle in the pan, and then let the oven take over. Here’s how to make delicious stuffed chicken breasts in an hour or less:
Make the Tomato Mixture: First, mix the chopped basil and about half the shredded mozzarella into your diced tomatoes. This will be your bruschetta stuffing and, yes, it will smell like a slice of Italian heaven. Set this aside for now.
Prep the Chicken: Next, pound out the chicken breasts to a thin, even thickness. Toss on some salt and pepper. Finally, spoon a bit of tomato filling onto each chicken piece, then tightly roll up the chicken and secure it with toothpicks. If you have leftover tomato mixture, don’t worry. Save those extras to spoon over the chicken just before it’s baked!
Brown the Chicken: Once they’re rolled and ready, sear the stuffed chicken breasts in a large, hot skillet with a bit of olive oil. After about 3 minutes per side, the chicken should be lightly browned and ready for the oven. Whisk together the balsamic sauce ingredients and pour the sauce over top.
Bake: If your skillet is oven-safe, pop the whole thing into the oven to bake. Otherwise transfer the chicken and the sauce to a baking dish. Bake your bruschetta stuffed chicken at 350ºF for about 35 minutes or so, flipping around the 20 minute mark.
Lastly, sprinkle on that remaining mozz to melt in the oven for another few minutes. Once the chicken is baked and the cheese is melty, take it out and let it rest for a bit. Enjoy over pasta, rice, veggies, or even salad! See below for some of my favorite ways to serve this amazing bruschetta chicken.
Tips for Success
Mind you, this chicken recipe is SO simple. Here are some tips to really make it a success:
- Use Ripe Tomatoes: The flavor really makes a difference! If you’re out of season or really pressed for fresh ripe tomatoes, opt for canned diced tomatoes and drain them.
- Roll the Chicken Tightly: Make sure to really roll those chicken breasts tightly around the bruschetta filling! Also check that the ends are properly fixed with toothpicks, otherwise the ingredients are more likely to spill out.
- Prep Ahead: You can definitely prepare the filling and balsamic sauce, and flatten and stuff your chicken a day in advance. Store the uncooked chicken airtight, and then pan sear and bake per the recipe.
Add-Ins & Variations
This chicken recipe has tons of wiggle room for easy change-ups and variations! Here are some delicious ways to add to your stuffed chicken breasts:
- Different Tomatoes: You can use any variety of tomatoes for this recipe, so long as they’re the flavorful kind! Cherry and grape tomatoes are perfect to use for a bit of extra sweetness.
- Different Cheese: Sub in provolone, cheddar, or another variety of melty cheese like Monterey Jack in place of mozzarella. A sprinkle of parmesan cheese never hurt, either! Or, if you’re keeping things extra light, skip the cheese entirely.
- Add Pesto: Bring basil pesto into the mix in place of, or in addition to, the fresh basil in this recipe.
- Add Pine Nuts: Whole toasted pine nuts also make a nice, crunchy addition to the tomato mixture.
- More Veggies: A bit of diced red or yellow onion goes great in the bruschetta stuffing. Or, dice up some red bell peppers for a little something extra!
Bruschetta stuffed chicken is a fabulous summertime dinner! It’s like an instant ticket to fresh, al fresco Italian hillside vibes. And there are so many ways you can serve it! Here are some of our favorites:
- Serve this mouthwatering chicken over a bed of regular or whole wheat pasta. I love it with my Creamy Lemon One-Pot Pasta, Broccoli and Sun-Dried Tomatoes Pasta, and Easy Olive Pesto Pasta recipes. It’s also great tossed over Healthy Carrot and Zucchini Noodles!
- Bruschetta stuffed chicken is just as delicious served over Fluffy Instant Pot Jasmine Rice. Or for a little added luxury, go on and dish up over this Creamy Lemon Parmesan Risotto.
- Serve this chicken breast recipe with fresh summer sides like Grilled Zucchini, Italian Pasta Salad, Chickpea Salad, and Grilled Eggplant.
- For a simple and tasty dinner, try this stuffed chicken served with Crispy Air Fryer Potatoes and Sauteed Broccolini.
How to Store and Reheat Leftovers
Store these bruschetta stuffed chicken breasts airtight in the fridge for 2-3 days (longer than that and the tomatoes will start to get gummy and lose their flavor). I love using leftover chicken cold in salads for easy lunches, but these stuffed chicken breasts are also easy to reheat!
To reheat your chicken, place the pieces into an oven-safe dish, with a bit of broth for moisture. Cover, and pop it into the oven at 350ºF until warmed through.
Can I Freeze Bruschetta Chicken?
Because of the tomato bruschetta filling, this recipe is actually best enjoyed fresh! It’s so easy to make, and definitely worth it to avoid mushy, frozen-then-thawed tomatoes. You can always flatten and freeze the raw chicken breasts alone, though, for easy thawing whenever you feel like stuffing them.
More Mouthwatering Stuffed Chicken Recipes
- Cheesy Asparagus Stuffed Chicken Breasts Recipe
- Air Fryer Stuffed Chicken Breast
- Hasselback Tuscan Baked Chicken Breasts
- Goat Cheese, Bacon and Raisins Stuffed Chicken Breasts
- Saucy Spinach & Cottage Cheese Stuffed Chicken
Bruschetta Stuffed Chicken Breasts
- 2 tomatoes , diced (about 2 cups)
- 1/3 cup packed fresh basil ribbons
- 1 cup shredded part skim mozzarella cheese , divided
- 6 (4 ounces each) skinless, boneless chicken breasts
- salt and fresh ground pepper , to taste
- 2 tablespoons extra virgin olive oil
- 1/4- cup balsamic vinegar
- 1/3- cup low sodium fat free chicken broth
- 3 garlic cloves , minced
- 1 teaspoon Italian Seasoning
- Preheat oven to 350F.
- In a mixing bowl, combine tomatoes, 1/2 cup cheese and basil; stir just until combined and set aside.
- Pound each chicken breast to 1/4-inch thickness, being careful not to tear or rip through.
- Season chicken with salt and pepper.
- Spoon previously prepared tomato mixture over each chicken breast. You don’t have to use all the stuffing – any leftovers can be spooned over chicken right before baking.
- Roll up the chicken breasts, wrapping them tightly, and secure ends with toothpicks.
- Heat extra virgin olive oil in a stovetop and oven safe large skillet.
- Add prepared chicken breasts to hot oil and cook over medium-high heat for about 6 minutes, or until lightly browned on all sides.
- In the meantime, prepare the Balsamic sauce. In a medium bowl combine balsamic vinegar, chicken broth, garlic, and Italian seasoning; whisk until thoroughly combined.
- Remove chicken from heat.
- If you have some extra tomato mixture, spoon it over the chicken.
- Pour prepared balsamic sauce over chicken.
- Transfer to oven and bake for 20 minutes; remove from oven, flip the chicken over, and return to oven for 15 more minutes.
- Sprinkle with remaining mozzarella cheese and continue to bake for 5 more minutes.
- Remove from heat and let stand for a few minutes.
- Serve with pasta, rice, vegetables, or a fresh salad.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.