This easy Bruschetta Chicken recipe is bursting with fresh Italian flavors and ready in less than 30 minutes. Tender chicken, juicy tomato-basil bruschetta, and a drizzled of sweet balsamic glaze make a simple yet elegant meal.
Nothing beats fresh tomatoes in the summer, but to be honest, this simple bruschetta chicken is so delicious, I’m willing to make it year-round. We love that it’s fresh, filling, and healthy, yet packed with all the vibrant flavors that make most of us adore Italian-inspired meals.
What exactly is bruschetta?
In everyday terms, bruschetta usually refers to an Italian appetizer of toasted or grilled bread that is brushed with olive oil, rubbed with garlic, and topped with a tangy mixture of chopped tomatoes and herbs.
Fun fact: Although Americans often think of “bruschetta” alone as referring to the tomato mixture, it actually is closer to the bread itself! According to Merriam-Webster, bruschetta derives from the Italian word bruscare, meaning “to toast” or “to burn” in a Tuscan dialect. I learned the modern Italian word bruciare for “to burn,” so I can see where this connects!
With that, it may admittedly be a bit of a departure to take the tomato mixture, drop the bread, add chicken, and call it bruschetta, but what can you do? 🙂
Ingredients & Common Substitutions
This is a very simple dish with classic flavors. Use quality ingredients to make the whole meal shine. You will need:
- Chicken Breasts. Since this dish cooks quickly in a skillet, it helps to use thin-sliced breasts, because they cook more evenly without the thinner portions becoming dry. You can buy “thin-sliced” breasts at most grocery stores, but it’s also easy to just cut thicker breasts in half through the middle so each piece becomes two.
- Tomatoes. In late summer, by all means use vine-ripened local summer tomatoes to make this dish a true seasonal standout. That said, Roma tomatoes are typically available year-round and tend to be plump, hearty, and flavorful enough to make this dish worth enjoying any time of the year. You can often find greenhouse-grown tomatoes on-the-vine year-round, too, which are usually also a good choice.
- Fresh basil. Fresh is best here to get the best flavorful and texture in the bruschetta.
- Garlic. Mince up fresh, whole cloves of garlic if possible, or use jarred minced garlic if needed. Garlic powder is terrific for seasoning the chicken lightly and evenly, but fresh minced garlic contributes far and away the best flavor to the bruschetta topping.
- Olive oil & balsamic vinegar.
- Kosher salt, black pepper, garlic powder, dried oregano.
- Balsamic glaze. You can purchase balsamic glaze at most grocery stores, usually located near other vinegars and oils. You can also easily make your own by simmering 1/2 cup balsamic vinegar in a small saucepan over medium heat for 10-15 minutes. It will reduce to a thick, syrupy liquid. You can also try adding a pinch of brown sugar to the vinegar while it simmers to enhance the sweetness.
Can I add cheese?
Absolutely! Try sprinkling a little shaved Parmesan on top of the bruschetta right before serving, or melting a thin slice of mozzarella on top of the chicken while it’s warm in the skillet, then adding the bruschetta.
What To Serve With Bruschetta Chicken
This dish is fast, fresh, and flavorful, and includes decent portions of protein and veggies. To round out your plates, try serving with a bit of couscous or pasta, a crusty baguette or garlic bread, and a vibrant Italian or peppery arugula salad.
More Easy Chicken Dinner Recipes
Enjoy this recipe? You’ll also love my creamy garlic chicken, chicken Florentine, Tuscan chicken, and balsamic chicken with spinach, bacon, and mushrooms. You can never have too many options!
If you try this Bruschetta Chicken, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
- 4 boneless, skinless chicken breasts thin-sliced, see note
- 1/2 teaspoon kosher salt
- 10-12 cranks fresh-ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1-2 tablespoons olive oil
- 4 Roma or on-the-vine tomatoes chopped
- 1/4 cup fresh basil leaves slivered
- 2-3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 4-6 cranks fresh-ground black pepper
- balsamic glaze see note
- Sprinkle each side of the chicken breasts lightly with salt, pepper, garlic powder, and oregano.
- Warm oil in a large skillet over medium-high heat. When hot, add chicken and cook for 2-3 minutes on each side, just until cooked through.
- While the chicken cooks, make the bruschetta by combining tomatoes, basil, garlic, olive oil, balsamic vinegar, oregano, salt, and pepper in a small bowl. Taste and adjust seasoning as desired.
- When chicken is cooked through, remove from the heat and top each piece with generous spoonfuls of bruschetta. Drizzle lightly with balsamic glaze, serve, and enjoy.
- Chicken. If your chicken breasts are sliced thinly, it really helps them to cook quickly and evenly without drying out. You can buy “thin-sliced” breasts at most grocery stores, but it’s also easy to just cut thicker breasts in half through the middle so each piece becomes two. Pro tip for chicken: Remove chicken breasts from the fridge about 15 minutes before you start cooking, if possible, to bring them a bit closer to room temperature. This helps them cook evenly without drying out.
- Balsamic Glaze. You can purchase balsamic glaze at most grocery stores, or make your own by simmering 1/2 cup balsamic vinegar in a small saucepan over medium heat for 10-15 minutes. It will reduce to a thick, syrupy liquid. You can also try adding a pinch of brown sugar to the vinegar while it simmers to enhance the sweetness.
This post was originally published June 14, 2018, and has been updated to include new photos as well as more helpful content on ingredients, substitutions, and serving suggestions.