One-Pan Bruschetta Chicken Recipe
Turn a favorite Italian appetizer into an oven-baked meal by adding chicken and ditching the bread to create a dinner that’s bursting with flavor and so simple to make. (If you miss the bread, serve a rustic loaf on the side.)
35min | 4 servings | 430 cal
4 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 pint cherry or grape tomatoes
1 15-ounce can cannellini beans, rinsed and drained
4 cloves garlic, peeled and halved
4 ounces fresh mozzarella cheese, thinly sliced
Balsamic vinegar and fresh basil leaves (optional)
Toasted slices of French bread (optional)
Prep: 10min | Bake: 25min at 375°F
Heat oven to 375°F.
In a greased 15x10x1-inch baking pan, place chicken breasts. Season chicken with the salt and pepper. Drizzle with 1 tablespoon of the olive oil. Bake 10 minutes.
Remove from oven and add the cherry tomatoes, cannellini beans, and garlic cloves. Drizzle with the remaining 1 tablespoon olive oil. Top chicken breasts with the sliced mozzarella.
Bake 15 to 18 minutes more or until tomatoes burst and chicken is done (165°F). Using a slotted spoon, divide mixture among four shallow bowls. Drizzle with pan juices as desired.
Before serving, drizzle with balsamic vinegar and top with fresh basil leaves, if desired. Serve with toasted slices of French bread, if desired.