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Baked Bruschetta Chicken

Author: Toni Anderson


  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • salt pepper to taste
  • 1 14.5 ounce can diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3 garlic cloves minced
  • 1 tablespoon balsamic vinegar
  • ½ pound thin spaghetti cooked per box instructions
  • Parmesan cheese optional


  • Preheat oven to 350 degrees.
  • Sprinkle salt and pepper on both sides of chicken breasts.
  • In a large skillet, heat olive oil on medium low heat. Add chicken breasts and cook 2-3 minutes until lightly browned. Flip and cook an additional 2-3 minutes. (Note: The chicken will not be cooked all the way through.)
  • Place the chicken in a large baking dish that has been sprayed with non-stick spray.
  • In a small bowl, combine the tomatoes, oregano, basil, garlic, and vinegar. Pour the tomato mixture over the chicken.
  • Place in the oven and bake for 20 minutes or until chicken is fully cooked.
  • While the chicken is baking, cook the thin spaghetti.
  • Serve the Bruschetta Chicken over the pasta and top with Parmesan.