This BAKED BRUSCHETTA CHICKEN is incredibly easy and unbelievably delicious. This dish will easily become a staple and family favorite!
The Cheesecake Factory used to have a bruschetta appetizer that was to die for! Back in the day we used to go just for that and then one day it wasn’t on the menu! We were shocked that they would take something off the menu that was so dang good. I don’t think we have been back since, now that I’m thinking about it!
Anyway, I have always absolutely loved bruschetta. The flavors are complex and bold, and yet, one of the easiest things to make! There are lots of variations to making it, but I think roasting everything up takes it to a whole new level. #levelup. One of the things I did differently this time around when making this Baked Bruschetta Chicken is I roasted the garlic whole instead of mincing it.
(Sidenote: did you know depending on how you cut garlic will depend on the taste. Minced and crushed will give it more of a spicy taste).
You can do whatever you prefer. The world is your piece of garlic. Whatever the heck that means!! haha.
Baked Bruschetta Chicken pairs really well with roasted cauliflower. And if you have any leftovers, cut up the chicken and throw it into a big ole salad and toss with a little balsamic vinegar!
Ingredients
- 6 large chicken breasts
- 1 pint of cherry tomatoes, halved
- 1 entire garlic, each clove halved
- 2 tsp sea salt
- 1 tbsp dried oregano
- 1 tsp red chili flakes
- 1/3 cup balsamic vinegar
- drizzle of extra virgin olive oil
- Handful of fresh basil, chiffonade
Instructions
- Preheat oven to 350 degrees F.
- Place your chicken in a large casserole dish.
- Drizzle extra virgin olive oil over each piece then sprinkle oregano, sea salt, and red chili flakes.
- Slice your cherry tomatoes in half and place over the chicken.
- Next, peel the garlic and slice in half. Add to the casserole dish and then pour the balsamic vinegar over the top.
- Cover and bake for 35-40 minutes or until internal temperature of the chicken equals 160 degrees F.
- Remove and let rest while you cut the basil.
- To chiffonade basil, simply roll the leaf up and slice horizontally until you get long pieces.
- Add the fresh basil to the chicken and enjoy!
After typing all this out I’m ready to eat some! A family favorite for sure and I can’t wait for it to be your new favorite as well!
Whole30: yes
Paleo: yes
