This Bruschetta Caprese Chicken Bake transforms two classic Italian appetizers into a high-protein, healthy main course meal! It’s a delicious combination of juicy balsamic chicken, melty mozzarella cheese and fresh bruschetta topping. Not to mention, it’s gluten free, low carb and only requires 10 minutes of cook time!
Something about the summer just SCREAMS bruschetta and caprese! Like it’s all I’m craving. But neither of them are that filling – they’re really just appetizers after all. So, why not combine them both and transform them into a main course dish!? And that’s exactly what I did with this bruschetta caprese chicken bake.
You no longer have to pick between bruschetta and caprese, or miss your protein goals, because you can have it alllll with this recipe! With juicy balsamic chicken, creamy melted mozzarella and a fresh bruschetta topping…it’s an Italian-inspired dream. And it honestly feels way fancier than it is. In fact, this recipe is pretty simple, and if you can look past the marinating time, it’s really quick too.
If you want to enjoy this as a weeknight dinner, just prep the balsamic marinade in the morning before work, let the chicken marinade all day, and finish it off in the evening. The actual cook time is only 10 minutes! It’s worth it and will be a crowd-pleaser for sure.
Why You’ll Love this Bruschetta Caprese Chicken Bake
- It’s a protein-packed dinner that’s gluten free and low carb.
- This bruschetta caprese chicken bake is a delicious combination of two Italian dishes!
- Each bite offers juicy balsamic chicken, creamy mozzarella and fresh bruschetta.
- It only requires about 10 minutes of cook time!
- You can serve it with a variety of different things to make a new and unique meal each time.
What You Need to Make this Bruschetta Caprese Chicken Bake
For the Balsamic Marinade:
- Boneless Skinless Chicken Breast: For me, 1.5lbs was about 2 large chicken breasts, which I cut in half lengthwise prior to marinating. This will ensure they cook evenly and quickly! You can certainly try this recipe with boneless skinless chicken thighs instead, however the cook time may vary.
- Balsamic Vinegar: Make sure to use a good quality balsamic vinegar like this one from Brightland.
- Avocado Oil: Or your oil of choice.
- Dijon Mustard: Dijon works really well with balsamic and also helps the marinade to emulsify.
- Garlic: Fresh garlic for an added element of flavor!
- Italian Seasoning, Kosher Salt & Black Pepper: Just a few pantry staple seasonings.
For the Bruschetta:
- Roma Tomatoes: Make sure to core (AKA remove the juicy center and all the seeds) before dicing the tomatoes.
- Basil: Fresh basil of course! Stack the leaves, then roll them up and finely slice – this is called a chiffonade cut.
- Olive Oil: Just a splash of olive oil to bring the bruschetta together.
- Balsamic Vinegar: Balsamic is in every element of this dish…yum!
- Garlic: Fresh garlic, of course.
- Kosher Salt & Black Pepper: Season the bruschetta to taste with salt & pepper.
For the Caprese Chicken:
- Avocado Oil: You’ll want to sear the chicken with a high smoke-point oil, such as avocado oil.
- Mozzarella: I like using a fresh ball of mozzarella and thinly slicing it. But, you could also shred it or buy pre-shredded (but it may not melt quite as well).
- Balsamic Glaze: Optional, but I love finishing off this bruschetta caprese chicken bake with a drizzle of balsamic glaze!
How To Make this Bruschetta Caprese Chicken Bake
Marinate the Chicken:
First, start by adding all of the balsamic marinade ingredients to a large bowl and whisk until combined. Then, add the chicken breast and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but preferably 2 hours.
Prepare the Bruschetta:
Once the chicken is almost done marinating, preheat the oven to 400F. Then, start preparing the bruschetta topping. Add all of the ingredients to a large bowl and stir to combine. Let that sit out at room temperature while you cook the chicken.
Pan-Sear the Balsamic Chicken:
Then, bring a large oven-safe pan (such as stainless steel) to medium-high heat. Once hot, add enough avocado oil to coat the bottom of the pan. Then, wipe off as much of the excess marinade as possible and add the chicken to the pan.
Cook for about 2 minutes per side, or until it naturally releases from the pan. Then, turn off the heat and add about 2-3 slices of mozzarella to the top of each chicken breast.
Add Mozzarella & Finish Chicken in the Oven:
Next, transfer the pan to the pre-heated oven to cook for an additional 5-7 minutes, or until the internal temperature reaches 165F, and the cheese has melted. The time will vary based on how thick or thin your chicken breast is.
Top with Bruschetta & Enjoy:
Finally, spoon the bruschetta over the cooked chicken and top with an extra drizzle of balsamic glaze. You may also want to spoon on some of the leftover balsamic sauce that’s in the pan. Enjoy!
A Crossover Between Caprese Chicken and Bruschetta Chicken!
This Bruschetta Caprese Chicken Bake combines two of my favorite Italian dishes into a higher-protein meal! As you probably already know, caprese is a “salad” made of sliced mozzarella, tomatoes and basil. It’s often topped with some olive oil and balsamic, or balsamic glaze.
Now, bruschetta on the other hand, is an Italian appetizer involving toasted/grilled bread loaded up with a mixture of chopped tomatoes, basil, garlic, balsamic and olive oil.
What happens when you mash up the two and add chicken into the mix!? You get this delicious bruschetta caprese chicken bake, which is not only easy but so satisfying.
The chicken is first marinated in a balsamic mixture, then pan-seared for a few minutes on each side for a lovely golden finish, before topping with mozzarella and transferring to the oven to finish cooking. After that, it all gets finished off with that fresh bruschetta mixture and a drizzle of balsamic glaze if you know what’s good for ya!
Substitutions:
- Chicken Breast: If you don’t have any chicken breast on hand, this recipe can also be made with boneless, skinless chicken thighs or chicken tenderloins. The cook time may vary slightly, so keep an eye on it and use your meat thermometer.
- Roma Tomatoes: This variety of tomato is always my preference for bruschetta, but you could also use quartered cherry or grape tomatoes.
- Dijon Mustard: There really is no substitute for this but if you don’t have it or don’t like it, you can definitely just omit it.
- Italian Seasoning: Although this is a pantry staple for many, if you don’t have it on hand you could substitute an equal amount of dried oregano or omit it altogether. The chicken will still be flavorful!
- Avocado Oil: Any oil works here, I just reach for avocado oil because it has a higher-smoke point and a neutral flavor.
Equipment Recommendations:
- Oven-Safe Pan: Since the chicken is first being pan-seared and then finished off in the oven, you’ll want to make sure to use an oven-safe pan such as stainless steel or cast iron (but cast iron may be harder to clean). If you don’t own an oven-safe pan, just transfer the chicken to a baking dish after searing it and continue on with the recipe.
- Meat Thermometer: A meat thermometer is such a game changer for ensuring that your chicken is perfectly cooked!
What Should I Serve with this Bruschetta Caprese Chicken Bake?
This Bruschetta Caprese Chicken Bake is high in protein and healthy fats, so all it’s missing is some veggies! With that said, I like to serve it alongside a side salad or some roasted veggies such as broccolini, asparagus or zucchini. If you want to up the carb load and make this even more hearty, serve it with some roasted potatoes or pasta.
How Should I Store Leftover Bruschetta Caprese Chicken Bake?
If you’re planning to prep this ahead of time, I would recommend leaving off the bruschetta topping until you’re ready to eat! That way, you’ll be able to re-heat the caprese chicken without warm, mushy tomatoes. This bruschetta caprese chicken bake will stay good in the fridge, stored in an airtight container, for several days.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Chicken Recipes?
- Green Goddess Chicken Thighs
- Elote Chicken Tacos
- One-Pan Buffalo Chicken Orzo
- Garlic Parmesan Chicken and Pasta
- Jalapeño Popper Chicken Casserole
Bruschetta Caprese Chicken Bake
Equipment
- 2 large bowls
- whisk
- plastic wrap
- spoon
- large pan
- meat thermometer (optional)
Ingredients
For the Balsamic Marinade:
- 1 ½ lbs boneless skinless chicken breast butterflied into thin pieces
- ¼ cup balsamic vinegar
- 2 tbsp avocado oil
- ½ tbsp dijon mustard
- 2 garlic cloves minced
- ½ tsp italian seasoning
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Bruschetta:
- 5 large roma tomatoes cored & diced
- ⅓ cup fresh basil leaves chiffonaded
- ½ tbsp olive oil
- 1 tsp balsamic vinegar
- 1 garlic clove minced
- kosher salt & black pepper to taste
For the Caprese Chicken:
- avocado oil
- 5-6 oz fresh mozzarella cut into thin slices
- balsamic glaze (optional)
Instructions
- Start by adding all of the balsamic marinade ingredients to a large bowl and whisk until combined. Then, add the chicken breast and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but preferably 2 hours.1 ½ lbs boneless skinless chicken breast, ¼ cup balsamic vinegar, 2 tbsp avocado oil, ½ tbsp dijon mustard, 2 garlic cloves, ½ tsp italian seasoning, ½ tsp kosher salt, ¼ tsp black pepper
- Once the chicken is almost done marinating, preheat the oven to 400F. Then, start preparing the bruschetta topping. Add all of the ingredients to a large bowl and stir to combine. Let that sit out at room temperature while you cook the chicken.5 large roma tomatoes, ⅓ cup fresh basil leaves, ½ tbsp olive oil, 1 tsp balsamic vinegar, 1 garlic clove, kosher salt & black pepper
- Bring a large oven-safe pan (such as stainless steel) to medium-high heat. Once hot, add enough avocado oil to coat the bottom of the pan. Then, wipe off as much of the excess marinade as possible and add the chicken to the pan. Cook for about 2 minutes per side, or until it naturally releases from the pan. Then, turn off the heat and add about 2-3 slices of mozzarella to the top of each chicken breast.5-6 oz fresh mozzarella, avocado oil
- Transfer the pan to the pre-heated oven to cook for an additional 5-7 minutes, or until the internal temperature reaches 165F, and the cheese has melted. The time will vary based on how thick or thin your chicken breast is.
- Spoon the bruschetta over the cooked chicken and top with an extra drizzle of balsamic glaze. Enjoy!balsamic glaze
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Made this for my family for dinner and it was a huge hit! The perfect summer meal! Everyone absolutely loved the chicken!!
YAY! Thank you so much Sarah 🙂
This was a hit in my house. It will definitely be added to my “make again” list. Easy to follow directions, simple, and quick?! Yes please!
Thank you so much 🙂