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One-Pot Cooking For Two Cookbook #bruschetta #chicken #mozzarella #tomato #basil #baked #dinnerfortwo #easyrecipe #dinner #dinnerrecipe | The Missing Lokness

Bruschetta Grilled Chicken

Course Main Course
Cuisine American
Keyword baked chicken, baked chicken wings, bruschetta, bruschetta chicken, gluten free meal
Servings 2 people
Author Lokness


  • 4 tablespoons extra-virgin olive oil (divided)
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • Salt
  • 4 boneless skinless chicken thighs
  • 4 mozzarella cheese slices
  • 2 ripe tomatoes (sliced)
  • 2 tablespoons fresh basil (chopped)
  • ½ tablespoon balsamic vinegar (divided)
  • Lemon wedges (for serving)


  • In a small bowl, combine 3 tablespoons of oil, paprika and Italian seasoning. Season generously with salt. Whisk to combine. Transfer to a large Ziploc bag. Add chicken, seal the bag and massage the chicken with marinade. Transfer to the fridge and sit for at least 15 minutes.
  • Preheat the oven to 400˚F (200˚C). Set aside a rimmed baking sheet.
  • Remove the chicken from the Ziploc bag and wipe off any liquid. Place the chicken on the baking sheet. Bake in the oven for 15 – 20 minutes (165˚F internal temperature), or juices run clear when cut into the thickest part. Top each thigh with 1 slice of mozzarella cheese. Return to the oven and bake until cheese is melted, about 2 – 3 minutes.
  • On each serving plate, place a few slices of tomatoes with 1 tablespoon basil. Drizzle with ¼ tablespoon balsamic vinegar and ½ tablespoon oil. Season with salt. Top with chicken and serve with lemon wedges.


  1. The original recipe uses chicken breast cutlets, but I like thighs more. Feel free to use chicken breast cutlets. Each cutlet should be about 4-ounce.
  2. I also double the meat. Since I double the meat, I need to double the marinade and cheese too. Original recipe only requires 2 chicken breast cutlets, ½ teaspoon paprika, ½ teaspoon Italian seasoning & 2 slices of cheese.
(Adapted from One-Pot Cooking For Two by Linda Kurniadi)