Bruschetta Caprese Chicken Bake

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!

Servings people

Prep Time 10

Cook Time 10

Marinating Time 30

Total Time 50

Equipment

cutting board
knife
2 large bowls
whisk
plastic wrap
tongs
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

Calories: 413kcal

Course: Dinner, Main Course

Cuisine: Italian

Diet: Gluten Free

Keyword: Balsamic, Basil, Bruschetta, Caprese, Chicken Breast, Gluten Free, Italian, Mozzarella, Tomatoes

Nutrition