I know there’s probably about a million variations on bruschetta chicken. It’s a twist on bruschetta…which is the appetizer that puts a little salad of tomatoes and basil on a grilled piece of bread with a balsamic vinegar glaze on top. It’s quite yummy and it always reminds me of summer. Sitting on the patio with a glass of wine and enjoying some bruschetta without a care in the world. Anyways, bruschetta chicken is really just bruschetta but instead of serving the tomatoes and basil on grilled bread, it goes over the top of chicken. Delicious AND healthy! You can’t beat it. Especially now that it’s getting to be summer and the tomatoes and basil are in season.
Anyways, this is my take on bruschetta chicken. Super simple and so very yummy!
Start by laying your boneless and skinless chicken thighs in a baking dish. I always sprinkle with salt and pepper and then drizzle with balsamic vinegar. I add balsamic vinegar twice to this dish, to flavor the chicken and then I use a glaze to flavor the tomato and basil salad on top.
Sprinkle with diced tomatoes and finely chopped basil. Bake in a 375 degree oven for about 30-35 minutes (give or take). The chicken thighs will cook rather quickly. Test them to make sure they are cooked through. If you decide to use chicken breasts (which is perfectly OK), they should not be pink. A good temperature for cooked chicken is 165 degrees Fahrenheit if you want to use a thermometer.
When chicken is cooked through, remove from oven.
Drizzle with balsamic glaze and serve over brown rice or quinoa. Enjoy!
1 lb boneless skinless chicken thighs (or breasts)
salt and pepper
2 large diced tomatoes
1/4 cup finely chopped basil
balsamic glaze (can be store bought glaze or make your own)
In a glass baking dish, lay your chicken in a single layer. Sprinkle with salt and pepper. Drizzle with a generous amount of balsamic vinegar. Cover the top of the chicken with tomatoes and basil. Bake in a 375 degree oven for about 30-35 minutes. Drizzle with balsamic glaze. Serve over brown rice or quinoa.