Bruschetta Bacon Chicken

The smell of crispy bacon mixing with sweet, roasted tomato always reminds me of late August evenings — something about that golden light outside, the screen door creaking, and a breeze just starting to cool the kitchen. This Bruschetta Chicken with Bacon recipe is one of those treasured things that looks impressive but takes so little… nothing fancy, just a skillet, a handful of fresh things, and about 15 minutes. And when it comes out bubbling and golden, with mozzarella melting into that bruschetta topping, it’s hard not to stand by the stove and pick little bites before it ever hits the plate.

Why You’ll Crave It

• It’s fast and forgiving – perfect when you want real food but don’t want to think too hard.
• The combo of salty bacon with juicy tomatoes and fresh basil hits all the right notes (and textures).
• Cooks in one baking dish – less mess, more wine time.
• It’s a dinner that feels a little “special” without being much work… always a win.
• And honestly? Leftovers, cold or warm, are incredible tucked in a sandwich or over salad.

The first time I made this, my younger brother practically inhaled it and asked if I was “sure this wasn’t from a restaurant.” (I took that as the highest compliment.)

What You’ll Need

• 4 chicken breasts: boneless, skinless, about 1 pound total — smaller ones work better than thick cuts
• 4 slices of bacon: any kind you love, but thick-cut holds up wonderfully here
• 1 cup fresh tomatoes, diced: juicy Roma or vine-ripened tomatoes give the best flavor
• 1 cup shredded mozzarella cheese: go for whole milk mozzarella so it melts richly
• 1/4 cup chopped fresh basil: torn or roughly cut is fine — it adds brightness at the end

Easy How-To

Prep it all first

Get everything chopped and ready — bacon, basil, tomatoes, cheese. A bit of salt and pepper nearby helps too. Preheat your oven to 400°F (200°C), so everything’s hot and ready when you are.

Cook the bacon

Sizzle the bacon in a skillet until it’s deeply golden and crisp. Let it cool a bit on paper towel, then roughly chop it into pieces — not too tiny, you want to notice it in every bite.

Mix the topping

In a bowl, toss the diced tomatoes with the basil, chopped bacon, a little olive oil (maybe a teaspoon or two), and season with Italian herbs or just salt, pepper, and a pinch of garlic powder. It’s flexible, honestly.

Season and lay out the chicken

Lightly oil a baking dish and lay the chicken breasts flat. Sprinkle each with salt and pepper — don’t skip this, otherwise the dish falls a bit flat.

Spoon, sprinkle, and bake

Spoon the bruschetta mixture generously over each piece of chicken, then scatter mozzarella over the top. Try to keep it balanced — you want gooey cheese on every forkful.

Bake and rest

Into the hot oven it goes — bake for 20-25 minutes, depending on the thickness of your chicken. You want the juices running clear and the cheese bubbling. Let it rest just a couple minutes before serving — it settles beautifully.

Good to Know

• If your chicken breasts are thick, just give them a gentle slice through the middle (think butterfly style) so they cook faster and more evenly.
• Warm leftovers tucked into crusty bread with arugula? Couldn’t stop thinking about that one lunch for days…
• Don’t worry if the cheese gets golden in spots – that slightly crisp top adds so much character.

Serving Ideas

• Spoon it over simple buttered pasta or garlic rice for a satisfyingly cozy dinner.
• Pair with a green salad tossed in lemony vinaigrette to balance the richness.
• Make it brunch-worthy with crusty toast and maybe a soft-boiled egg on the side – trust me.

Top Tricks

• Chop your tomatoes and basil just before mixing — they stay brighter and don’t turn too watery.
• Let the cooked chicken “rest” for a few minutes so the juices stay inside rather than running all over your plate.

Frequently Asked Questions

Can I make this ahead for a dinner party?

Yes, absolutely. You can prepare the bruschetta mixture earlier in the day, and keep it chilled. Assemble everything just before baking, so it stays fresh and the cheese melts nicely.

What’s the best type of tomato to use?

I love using Roma or plum tomatoes because they’re meaty, not too watery, and hold up well when baked. But any ripe tomato will work — just avoid ones that are overly soft or overly seedy.

Can I grill the chicken instead?

Yes! Grilling the chicken first adds a smoky dimension — just cook it fully on the grill, then top with the mixture and cheese in a baking dish. Pop it in the oven just long enough to melt the cheese.