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 brings all the bold Italian flavors you love-without the bread. It's light, colorful, and easy enough for a weeknight dinner but impressive enough for guests.
Want more than just the Bruschetta Chicken? Served alongside this recipe, we typically add a carb side like Garlic and Parmesan Potatoes or Creamy Mashed Potatoes. Let me know how you served it below!
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Ingredients
- Blazing Bella Extra Virgin Olive Oil and Balsamic Vinegar
- Chicken Breasts
- Tomatoes
- Mozzarella Cheese Slices
- Garlic Cloves
- Fresh Basil
- Seasonings: Salt, Pepper, Garlic Powder and Dried Basil
See recipe card for quantities.
The History of Bruschetta:
Bruschetta is actually all about the bread! Technically, the topping of tomatoes and garlic stole the spotlight. Bruschetta originally was just toast topped with whatever you wanted... cheese, beans, vegetables and so on.
Step-by-Step Instructions
Make 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.
Hint: Squeeze out as much juice as possible from tomatoes before dicing. This will keep the bruschetta from looking watery.
Cook Chicken and Plate
- 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 quicker)
- Step 7: Plate chicken and top with bruschetta mixture. Drizzle with balsamic glaze and enjoy!
Substitutions and additions
- Add-Ins : Red onions or shallots for a bite of flavor. Avocado for a creamy flavor and added "good" fats! Try adding in roasted red peppers or sun-dried tomatoes for a more intense flavor.
- Herbs : Adding fresh oregano or thyme will bring a tasty herb depth to your bruschetta. Adding arugula or spinach will thicken up your meal adding good nutrients and an earthy bite.
- Cheeses : 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!
Equipment
- Meater - Meat thermometers that can handle the high temps and Bluetooths right to your phone for easy monitoring.
- Staub Cast Iron Skillet - Having a deep skillet for frying is crucial. Here's the one I use.
Storage
Store chicken and bruschetta separately. Refrigerate for up to 3 days in an airtight container. Chicken can be frozen for up to 4 months.
Pair with These Sides
- Chicken Macaroni Pasta Salad
- Roasted Corn Cole Slaw
- Cilantro Lime Rice (Rice Cooker)
- Loaded Baked Potato Salad
Video of Recipe
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 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 cheese quicker)
- Plate chicken and top with bruschetta mixture. Drizzle with balsamic glaze and enjoy!
Chef Tim Clowers says
Elegant Dish thats super easy to make. You can wow your guest by making this dish and they will think a Chef prepared this. Simple easy ingredients.
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!