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


Step 1

Heat oven to 375°F.


Step 2

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.


Step 3

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.


Step 4

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.


Step 5

Before serving, drizzle with balsamic vinegar and top with fresh basil leaves, if desired. Serve with toasted slices of French bread, if desired.