Updated
This Italian-inspired Cheesy Bruschetta Chicken pairs Parmesan-crusted chicken with a rich, balsamic sauce, topped with zesty tomatoes and gooey melted mozzarella. This chicken dish is super comforting and perfect served with your favorite pasta or rice!
5-Star Review
“My family loved this! We definitely will be making this again. Thanks!” Melissa
This cheesy bruschetta chicken is so easy to make and is great for busy weeknights. It’s prepared with a few simple ingredients but tastes incredible. Think bruschetta and Parmesan chicken in one delicious dish!
Tender juicy chicken dipped in a mix of Parmesan cheese and fresh basil is topped with a garlic-infused yogurt and balsamic sauce, which I then topped with diced tomatoes. And, of course, it is all covered in gooey mozzarella cheese. I am talking layers of flavors and textures! The best part is you can prep it as part of your Sunday meal prep routine and have it on the dinner table in minutes.
Cheesy Bruschetta Chicken Bake
Equipment
- 9×13 Baking Pan
Ingredients
- 1 cup freshly grated Parmesan cheese
- 8 fresh basil leaves stacked, rolled, and minced, do not use dried
- ½ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ cup plain Greek yogurt
- 1 tablespoon minced garlic
- 4 boneless, skinless chicken breasts thawed if frozen
- Kosher salt and freshly ground black pepper to taste
- 1 large egg + 1 tablespoon water, whisked
- 14.5 ounces canned diced tomatoes drained (1 can) – or use 2 cups fresh
- 4 slices fresh mozzarella cheese or any good melting cheese
Instructions
- Preheat oven to 350°F.
- Sprinkle both sides of the chicken with salt and pepper to taste.Kosher salt and freshly ground black pepper
- Mix the egg and the water.
- In a small bowl, mix the Parmesan and basil together.1 cup freshly grated Parmesan cheese, 8 fresh basil leaves
- Dip the chicken in egg/water mixture, then press into the Parmesan mixture to coat.
- Spray a baking pan with nonstick spray and lay the chicken in the pan.
- In a separate bowl, mix the balsamic vinegar, olive oil, Greek yogurt, and garlic together until well combined.½ cup balsamic vinegar, ¼ cup extra virgin olive oil, ½ cup plain Greek yogurt, 1 tablespoon minced garlic
- Pour the Greek yogurt mixture over the chicken.
- Pour the drained can of tomatoes over the chicken.14.5 ounces canned diced tomatoes
- Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes.
- Place one slice of mozzarella cheese over each breast and cook for 5 more minutes (or broil until melty).4 slices fresh mozzarella cheese
- Serve with pasta or rice. Enjoy!
Becky’s Tips
- Try topping with balsamic glaze for extra sweetness.
- Pesto is also a great addition to change things up!
- To test for doneness, insert a meat thermometer into the thickest part of the chicken breasts (test the largest one too) and once it reaches 165°F the chicken is cooked through.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cheesy Bruschetta Chicken Step by Step
Get the oven going: Preheat the oven to 350°F.
Season the chicken: Sprinkle both sides of the chicken with salt and pepper to taste.
Prepare the egg mixture: Whisk one egg and the 1 tablespoon of water.
Combine the Parmesan and basil: In a small bowl, mix 1 cup of freshly grated Parmesan with 8 freshly chopped basil leaves.
Coat the chicken: Dip the chicken in egg/water mixture and then press into the Parmesan mixture to coat.
Place the chicken in a pan: Spray a baking pan with nonstick spray and lay the chicken in the pan.
Prepare the balsamic vinegar mixture: In a separate bowl, mix 1/2 cup of balsamic vinegar, 1/4 cup of olive oil, 1/2 cup plain Greek yogurt, and 1 tablespoon of garlic until well combined.
Pour the balsamic vinegar/yogurt mixture over the chicken: Pour the Greek yogurt and balsamic mixture over the chicken.
Add the tomatoes: Cover the chicken with the drained 14.5 oz can of tomatoes.
Bake the chicken: Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes.
Top the chicken with mozzarella cheese: Place one slice of mozzarella cheese over each of the 4 chicken breasts and cook for 5 more minutes or broil until melted through.
Serve: Serve the cheesy bruschetta chicken bake with pasta or rice. Enjoy!
Storage
You can store leftovers in the fridge for 1-2 days then heat it up in the oven when you’re ready to eat.
You can prep this dish in advance, then pop it in the fridge for a few hours or up to 1 day in advance before cooking.
Serving Suggestions
This bruschetta chicken is perfect served with your favorite pasta–I love to serve it with spaghetti or fettuccini, or make this Bruschetta pasta with chicken recipe. For the perfect family-friendly meal, serve with crispy air fryer broccoli and a nice crispy green goddess salad.
At the beginning of this post you mention using a cream cheese mix but your actual recipe (that you print from) calls for Greek yogurt. Which is it? Do I use the same amount of the cream cheese as the required Greek yogurt?
Hi Ashley, so sorry for the confusion. We’ve taken a second look at both the recipe and the copy and updated for clarity. We used Greek yogurt in this recipe, not cream cheese!
SOO GOOD!!
Great photo, Misty! Thanks for sharing!
This was incredible!
So glad you enjoyed it, Bobby!
I love Cheesy Bruschetta Chicken. Thank you for posting it.
Thanks for stopping by!
Philly cream cheese cooking creme has been discontinued
Hi! Is the Philly Cooking Creme still a thing? I thought they discontinued that product. Just wondering if I should be trying to hunt it down or go ahead with the substitute.
This is a huge crowd pleaser! We didn’t have any leftovers (sadly!)
Time to make another serving!
This looks delicious. I’m looking forward to trying it.
It’s amazing!
Wow! What a restaurant worthy recipe, indeed! Looking forward to making this for dinner tonight!
Bruschetta is my favorite appetizer when we go out to eat and this chicken had all of those delicious flavors…love it!
Truly enjoyed this recipe. Hubby commented make it again.