Baked bruschetta chicken breasts are lightly breaded in crunchy panko breadcrumbs and topped with fresh tomatoes, basil, and garlic.
This fall I have been lucky enough to participate in a mom and tots group at our church, Our Lady Queen of Martyrs. We meet every Tuesday for a few hours in the morning and Joey and I look forward to it every week! The kids get to play in a preschool classroom and as for the Moms? Well, we get to gab, drink coffee, and enjoy adult company.
One thing that we always seem to talk about is feeding our families. Who is cooking what that week?! How can you adapt the recipe for picky eaters?! We are all busy moms looking for easy meal solutions that at least ONE of the kids and/or adults will like. I made this baked bruschetta chicken and immediately knew I had to post it ASAP so it would be available for my Queen of Martyrs Mommas!
The best part about this baked bruschetta chicken is that it’s super customizable based on your family’s preference. You can add the bruschetta topping on a few of the chicken breasts for those that eat tomatoes [most likely the adults]. If you’re not a tomato lover, the chicken baked alone is crispy and flavorful for the little taste buds in the family.
And don’t fret if you don’t have bottled Italian dressing on hand. You can mix an egg + a little bit of milk for the “dredge” before coating with breadcrumbs. The Kraft roasted red pepper dressing was what I had on hand and really added a lot of flavor to the recipe!
Here’s how our dinner played out when I served the bruschetta chicken: Joey took a taste of the chicken and crunchy topping, but the tomatoes hit the floor. I was busy cleaning the floor so I didn’t see what Anthony did with the tomatoes, but his bib was fairly full of tomato juice after dinner.
BUT, there’s always a “but,” Ted and I had to fight over the last piece of chicken. And I even went back to the store yesterday to get ingredients so I could make bruschetta chicken again this week. I’m calling this one a success— and hope you add it to your menu rotation!
Classic tomato bruschetta makes the perfect topping for a simple chicken breast! Share on X
- For the bruschetta topping:
- 2 medium-sized tomatoes, diced
- 2 cloves garlic, minced
- ¼ cup fresh basil, chopped
- 2 tablespoons olive oil
- salt and pepper to taste
- For the chicken:
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ cup Roasted Red Pepper Italian Dressing [you can also sub Italian dressing]
- 1.5 pounds boneless, skinless chicken breast [about 3-4 chicken breasts]
- 1 tablespoon olive oil
- Preheat oven to 350. In a small bowl, combine bruschetta-topping ingredients. Set aside.
- In a shallow bowl, combine breadcrumbs and cheese. Add the dressing in a separate shallow bowl.
- Add tablespoon of olive oil to 9x13 baking dish. Coat chicken with dressing, then coat evenly with breadcrumb mixture. Place in a prepared baking dish and then repeat with remaining chicken breasts.
- Spoon bruschetta topping evenly oven chicken. Bake for 30 minutes or until chicken is cooked through. Serve immediately.
WOW! This looks delish! Why didn’t I think of this? Pinned and stumbled – great idea!
Thank you Kristen!! I don’t think we’ll ever bake chicken the same again!
Bruschetta chicken is one of our favorite meals!
Katie, this looks great. My son’s tomatoes would be fed to the dog–but my husband I would be fighting over the past piece as well 🙂 Winner in my book!
It’s a lovely idea and one that I’ll definitely be thinking about when I’m planning my meals for next week.
This is such an awesome recipe! It totally reminds of a dish at one of our former favorite NYC restaurants, Sambuca. I recently heard that they closed, so I should make this as homage to them 🙂
That’s also what I did, tasted excellent and easy to do!
Thanks.
Made this tonight – it was amazing! Thank you for the great recipe!
Thank you Paula for giving it a try!!
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