This easy bruschetta chicken recipe makes the juiciest chicken you’ll ever have! Fresh ripe tomatoes, basil, and mozzarella cheese are rolled up in tender chicken breasts that are pan-seared and then baked in a mouthwatering balsamic sauce.

For those who love unique stuffed chicken recipes, also try my Asparagus Stuffed Chicken and this delicious Air Fryer Stuffed Chicken Breast!

 

Are you ready for a flavor explosion? Let me try to put into words how delicious this chicken bruschetta recipe really 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 bruschetta chicken bake is so yummy, you guys. It’s tender, stuffed with melty cheese, and topped with the bright flavors of a quick homemade tomato bruschetta and zesty balsamic sauce. The recipe is inspired by my bruschetta pasta, my husband’s favorite meal. He will do all the house chores in the name of bruschetta chicken, like doing the laundry and folding it, too.

What You’ll Need

My bruschetta stuffed chicken recipe starts with fresh ingredients, including tomatoes, basil, mozzarella, and chicken breasts. Scroll down to the recipe card for exact measurements and step-by-step directions.

• Tomatoes – These will be used for the fresh bruschetta! 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 for melting over the top.
• Chicken – You’ll need skinless, boneless chicken breasts.
• Salt and Black Pepper – For seasoning to enhance all the flavors of the recipe.
• Extra Virgin Olive Oil – For searing. You can also use any other cooking oil, like avocado oil or vegetable oil.
• Balsamic Vinegar – 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 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 – This recipe begs for fresh garlic cloves, but garlic powder will also work.
• Italian Seasoning – Italian seasoning blends are available in the spice aisles of most grocery stores. You can also make your own by mixing a tablespoon of dried basil, oregano, thyme, parsley, and rosemary.

How to Make Bruschetta Chicken

This easy recipe comes together quickly, perfect for busy weeknights. 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:

1. Make the Tomato Mixture: First, in a large bowl, mix the tomatoes, chopped basil, and about half the shredded mozzarella. This will be your bruschetta stuffing mix, and, yes, it will smell like a slice of Italian heaven.
2. Prep the Chicken: Next, pound 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, save it to spoon over the chicken just before it’s baked.
3. Brown the Chicken: Once they’re rolled and ready, sear the stuffed bruschetta chicken breasts in a large 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.
4. 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 at 350ºF for about 35 minutes or so, flipping around the 20-minute mark. 
5. Finish: Lastly, sprinkle the remaining mozza cheese on top of the chicken to melt in the oven for a few minutes. Once the chicken is baked and the cheese is melty, take it out and let it rest for a bit before serving.

Serving Suggestions

Bruschetta chicken is a fabulous dinner during the summer months! It’s like an instant ticket to fresh, al fresco Italian hillside vibes, and there are so many ways you can serve it. I love it with ​​my Creamy Lemon One-Pot Pasta, Broccoli and Sun-Dried Tomatoes Pasta, and Olive Pesto Pasta recipes.

Bruschetta stuffed chicken is just as delicious served over fluffy Instant Pot Jasmine Rice. Or, for a little added luxury, go on and dish it up over this Creamy Lemon Parmesan Risotto. 

Serve this great recipe with fresh summer sides like Grilled Zucchini, Italian Pasta Salad, Chickpea Salad, and Grilled Eggplant. For a simple and tasty dinner, try it with Crispy Air Fryer Potatoes, Green Beans, or Sauteed Broccolini.

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the fridge for 2-3 days. I love using leftover chicken cold in salads for easy lunches, but these stuffed chicken breasts are also easy to reheat! I don’t recommend freezing bruschetta chicken because once thawed, those tomatoes will be extra mushy.

To reheat, place chicken in an oven-safe dish with a bit of broth for moisture. Cover, and bake at 350ºF until warmed through.

More Stuffed Chicken Recipes

• Hasselback Tuscan Baked Chicken Breasts
• Goat Cheese, Bacon and Raisins Stuffed Chicken Breasts
• Saucy Spinach & Cottage Cheese Stuffed Chicken