Herb Roasted Bruschetta Chicken

Herb Roasted Bruschetta Chicken

Course Main Course
Cuisine American, Italian


  • 6 boneless, skinless chicken thighs (or 3 breasts, cut in half lengthwise)

For the Seasoning

  • ¼ cup olive oil extra virgin
  • ¼ cup balsamic vinegar
  • 2 cloves garlic, minced
  • 2 tbsp 2 tbsp Italian seasoning

For Bruschetta Topping

  • 4 Roma tomatoes, diced
  • 10-12 basil leaves, stems removed, and chopped finely about 4 tbsp
  • 2 cloves garlic, minced
  • 4 tbsp olive oil, extra virgin
  • 2 tbsp 2 tbsp balsamic vinegar
  • 1 tsp Italian seasonings
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp grated parmesan cheese


  • Preheat oven to 350°F
  • Peel 2 cloves of garlic, and mince finely (or use a garlic press to mince).
  • In a large bowl, add ¼ cup olive oil and ¼ cup balsamic vinegar. Add the two, minced garlic cloves. Add 2 tbsp Italian seasoning. Stir.
  • Add the chicken to the bowl, and coat each piece well. Place coated chicken in a 9”x13” baking dish.
  • Bake chicken for 40 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F.

While the chicken is baking, prepare bruschetta topping.

  • Dice 4 Roma tomatoes. Peel 2 cloves of garlic, and mince finely (or use a garlic press to mince). Wash and remove stems from basil leaves. Finely chop basil.
  • In a small skillet, warm 1 tbsp olive oil over medium heat. Add 2 cloves minced garlic and cook until fragrant (about 2 minutes). Remove from heat, and let cool.
  • In a large bowl, add diced tomatoes, chopped basil, cooled garlic AND the oil from the pan. Add remaining olive oil, balsamic vinegar, Italian seasonings, salt and pepper to the bowl. Add parmesan cheese. Let the bruschetta mixture marinate while the chicken bakes.
  • When the chicken is done, generously add bruschetta over each piece of chicken. Serve any remaining bruschetta over lightly toasted sourdough bread.

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