This Bruschetta Chicken is one of the easiest dinner recipes my family enjoys over and over in the summer. Made in 20 minutes, it pairs well with any fresh side dish and is bursting with flavors of tomato, garlic, and basil.
This Bruschetta Chicken is a perfect blend of juicy, seasoned chicken breasts topped with a vibrant homemade bruschetta made from fresh tomatoes, garlic, basil, and a touch of olive oil. Finished with a sweet and tangy balsamic glaze, this dish has all the flavors of the classic recipe, just without the bread.
It's an easy weeknight dinner that my wife loves in the summertime, and keeps me happy with its quick prep and cook time of 20 minutes. Cook the chicken on the stovetop or try the grill, both ways are delicious and use minimal equipment, keeping clean up fast.
If you want to try some delicious sides to pair with this chicken bruschetta, we love our Garlic and Parmesan Potatoes or Creamy Mashed Potatoes.
Reader Review: "FINALLY someone outside of Italy who knows how to pronounce bruschetta correctly! Looking forward to trying your recipe soon. THANK YOU!" -JoAnn
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What is bruschetta?
Bruschetta is authentically Italian and actually all about the bread! Technically, the topping of tomatoes and garlic steals the spotlight. But bruschetta originally was just toast topped with whatever you wanted... cheese, beans, vegetables, and so on.
Ingredients
- Blazing Bella Extra Virgin Olive Oil and Balsamic Vinegar: The oil for cooking and vinegar that gives great depth of flavor.
- Chicken Breasts: Use boneless and skinless breasts since they are quick-cooking on the stovetop. You can use boneless, skinless thighs, too, if you prefer.
- Tomatoes: Make sure they are ripe!
- Mozzarella Cheese Slices: The slices melt quickly. If you want to use fresh mozzarella, go ahead, just make sure it's sliced thin to melt easily.
- Garlic Cloves: Fresh is best for flavor.
- Fresh Basil: Key to that fresh herb flavor.
- Seasonings: Salt, Pepper, Garlic Powder, and Dried Basil are all my favorites to season this chicken with, but you can easily use spices you have on hand.
See recipe card for quantities.
Equipment
- Meat thermometer - You want one that can handle the high temps and Bluetooth right to your phone for easy monitoring.
- Staub Cast Iron Skillet - Having a deep skillet for searing the chicken is crucial. Here's the one I use.
Recipe Video
How to make bruschetta chicken
Bruschetta:
- Step 1: Dice tomatoes. Chiffonade basil (slice into strips, do not dice). Mince garlic.
- Step 2: Combine tomatoes, basil, garlic, salt, and olive oil. Set aside.
Tip: Squeeze out as much juice as possible from tomatoes before dicing. This will keep the bruschetta from looking watery.
Cook Chicken:
- Step 3: In a small bowl, combine seasonings: Salt, Pepper, Garlic Powder, and Dried Basil.
- Step 4: Clean and pat chicken dry with paper towels. Lightly coat in olive oil and seasonings.
- Step 5: In an oiled skillet on medium-high heat, cook chicken. Flip chicken after 4-5 minutes and cook until internal temperature reaches 165°F.
- Step 6: Place a slice of mozzarella onto each chicken breast and melt. (If you have a torch, use it to melt cheese more quickly)
- Step 7: Plate chicken and top with bruschetta mixture. Drizzle with balsamic glaze and enjoy!
Made this recipe? Let me know!
Expert Tips
- Buy chicken breasts that are the same size and thickness. This is a key tip for ensuring the chicken cooks in the same amount of time and doesn't get too dry. If your chicken is thick, either pound it lightly with a meat mallet or cut the breasts in half to make cutlets.
- Look for ripe tomatoes for the best flavor. You want the tomato to be deep red in color, heavy, and a little tender when you press with your thumb. These are all signs of juicy sweetness.
- Seed the tomato to prevent a watery bruschetta. Before mixing the ingredients, this is super helpful to make sure the flavors don't muddy.
- Use store-bought balsamic glaze for ease. While you can make your own, the store-bought kind is much easier and faster, especially on a weeknight.
- Try grilling the chicken. Rather than using the stovetop, if it's summertime, then use the grill for some extra charred flavor!
Substitutions
- Mix-ins for bruschetta: Feel free to play with the flavors to add a twist. I like red onions, shallots, avocado, roasted red peppers, or sun-dried tomatoes. All give different flavors to this chicken.
- Add fresh herbs: Adding fresh oregano or thyme will bring a tasty herb depth to your bruschetta.
- Serve with greens: Plate alongside fresh baby arugula or spinach to add an earthy bite and make the dish full of even more nutrients.
- Use a different cheese: Not a fan of mozzarella? Skip adding cheese to the chicken, or add a cheese of your choice to the bruschetta topping. Crumbled feta and goat cheese make for great alternatives!
What to serve with bruschetta chicken
There are so many options, it's really versatile when it comes to serving. Here is what my family loves to eat with it:
Storage
Store the chicken and bruschetta separately. Refrigerate for up to 3 days in an airtight container. Reheat the chicken in the microwave or oven and top with bruschetta to serve.
Chicken can be frozen for up to 4 months, then defrosted in the refrigerator overnight before reheating. The bruschetta should be made fresh with ripe tomatoes.
To prep ahead, you can make the bruschetta topping the day or hours before.
FAQs
You want to use a meat thermometer when cooking the chicken to make sure it doesn't overcook, which is when the meat gets dry.
Yes, try goat cheese, feta, fresh mozzarella, or even serve burrata over the top right before enjoying.
Your tomatoes may have been really ripe. To prevent this, after chopping, you can place them onto a paper towel to drain for a couple of minutes before mixing.
More Easy chicken recipes
Recipe
Bruschetta Chicken
Equipment
- Skillet
Ingredients
Bruschetta
- 2 Tomatoes beef steak, large, diced
- 2 Cloves Garlic minced
- 12 Leaves Basil sliced
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
Chicken
- 1 lb Chicken Breasts thinly sliced
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Basil dried
- 3 Slices Mozzarella Cheese
- 1 tablespoon Balsamic Vinegar Glaze
Instructions
Make Bruschetta
- Dice tomatoes. Chiffonade basil (slice into strips, do not dice). Mince garlic.Hint: Squeeze out as much juice as possible from tomatoes before dicing. This will keep the bruschetta from looking watery.
- Combine tomatoes, basil, garlic, salt, and olive oil. Set aside.
Prep and Cook Chicken
- In a small bowl, combine seasonings: Salt, Pepper, Garlic Powder, and Dried Basil.
- Clean and pat chicken dry with paper towels. Lightly coat in olive oil and season with the mixture above.
- In an oiled skillet on medium-high heat, cook chicken. Flip chicken after 4-5 minutes and cook until internal temperature reaches 165°F.
- Place a slice of mozzarella onto each chicken breast and melt. (If you have a torch, use it to melt the cheese quicker)
- Plate chicken and top with bruschetta mixture. Drizzle with balsamic glaze and enjoy!
JoAnn Hill says
FINALLY someone outside of Italy who knows how to pronounce bruschetta correctly! Looking forward to trying your recipe soon. THANK YOU!
CookitwithTim says
Haha Thanks JoAnn! Excited to hear how you like it!
Cheryl Brimner says
Delicious!! I love bruschetta!!
CookitwithTim says
I do too and it is so delicious! Glad you enjoyed it.