Say hello to the most delicious bruschetta chicken recipe! Juicy, seasoned chicken breasts topped with fresh tomatoes, garlic, and perfectly balanced Italian herbs, then drizzled with a rich balsamic glaze. A crowd-pleasing dinner you’ll return to again and again – and ready in less than 30 minutes!

This is a recipe I’ve been determined to share here for quite some time – it’s easy to make, healthy, and a dream for anyone who loves simple, classic Italian flavors.

As you might have noticed if you visit frequently, I’ve recently embraced the tagline of “nourishing meals, celebratory desserts,” which encapsulates my food philosophy. We eat mostly healthy meals, but don’t say no to a cookie, cupcake, or other indulgence when the time is right. 🙂

This recipe fits squarely into the “nourishing meals” category, and I’m thrilled to have perfected it to share it here.

The idea of pairing bruschetta topping – most commonly a mixture of chopped tomatoes, basil, garlic, olive oil, possibly balsamic vinegar, and other herbs as desired – with grilled or sautéed chicken breasts is nothing new, as Google will definitely tell you.

That said, I experimented with about four different ways of seasoning and cooking the chicken to pair best with the bruschetta before settling on this approach. We ate a LOT of variations on this for a couple weeks until I finally struck gold!

But wasn’t it worth the patience? Just look at that perfectly golden coating. No ma’am, no dry, boring chicken breasts here!

A chicken breast perfectly seasoned and browned in a cast iron skillet.

In the end, I went back to a tried and true method. Isn’t that always the best way? Recalling how reliable this lemon thyme chicken is, I followed that approach, simply adjusting the seasonings to fit the Italian flavor profile of bruschetta. Once I took the first bite, I wondered why I ever bothered with anything else.

Now a quick note on the bruschetta – you could easily adapt this to include other herbs as you wish. But whatever you do, don’t skimp on the tomatoes or fresh basil.

Bruschetta of fresh tomatoes and herbs.

Now simply spoon generous piles of bruschetta on top the cooked chicken breasts, either on a serving dish or straight in your pan. If you’re feeling extra, throw in a few more whole basil leaves just because they look pretty.

A Le Creuset cast iron pan filled with Italian herb bruschetta chicken, ready to serve.

A Le Creuset cast iron pan filled with Italian herb bruschetta chicken, ready to serve.

And drizzle with a little balsamic glaze for that finishing touch. Winner winner chicken dinner!

Close-up of Italian bruschetta chicken, dressed with fresh tomatoes, basil, and balsamic glaze.

What To Serve With Bruschetta Chicken

A final reason I love this meal is that it’s so flavorful, and contains so many fresh ingredients right in the topping, that I don’t feel a need to go crazy with additional sides. Here are a few simple ideas to round out your plate –

  • Couscous or quinoa
  • A crusty baguette or French bread
  • Caprese salad – more tomatoes, fresh mozzarella, basil, olive oil, and for bonus points, a little more of that to-die-for balsamic glaze!
  • Simple greens – baby spinach, arugula, or romaine all go beautifully with these Italian flavors!

A Le Creuset cast iron pan filled with Italian herb bruschetta chicken, ready to serve.

If you try this bruschetta chicken or any other recipe on the blog, please remember to rate the recipe and leave a comment below. I love hearing from you, and other readers will benefit from your experience!

Bruschetta Chicken with Balsamic Glaze

The most delicious bruschetta chicken - juicy, lightly-browned and seasoned chicken breasts, topped with a mixture of fresh tomatoes, basil, balsamic vinegar, and perfectly balanced Italian herbs, all drizzled with rich balsamic glaze.

Ingredients

For the Chicken

  • 4 boneless, skinless chicken breasts
  • several pinches of kosher salt
  • freshly-ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/3 cup all-purpose flour
  • 1-2 tablespoons extra-virgin olive oil

For the Bruschetta

  • 4 ripe Roma or on-the-vine tomatoes - seeded and diced
  • a generous handful fresh basil leaves - coarsely chopped
  • 2-3 cloves garlic - minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • a few turns of freshly-ground black pepper

To Finish

  • balsamic glaze - see note 1 below

Instructions

  • To prepare the chicken, sprinkle each side of the breasts with salt, pepper, garlic powder, and oregano. Place the flour in a shallow bowl or plate, then gently dredge each piece of chicken through to lightly coat both sides, shaking a bit to remove any excess.
  • Set a large skillet over medium-high heat, and add just enough olive oil to coat the bottom. When pan is hot, add chicken and saute for 2-3 minutes on each side, until it’s cooked through and lightly golden.
  • While the chicken cooks, combine all bruschetta ingredients in a medium bowl; stir to blend.
  • When chicken is cooked through, remove from heat. Top each piece with generous spoonfuls of bruschetta, and drizzle with a bit of balsamic glaze, if desired. Serve immediately.

Notes

  1. You can purchase balsamic glaze at Trader Joe's or many other major grocery stores, or, if you prefer, make your own by reducing about 1/3-1/2 cup balsamic vinegar in a small saucepan over medium heat for 10-15 minutes. When finished, it should be thick and viscous. A common variation is to add a pinch of brown sugar to the vinegar while making the reduction for an extra bit of sweetness, but I honestly find it delicious all on its own!
  2. For the best results, remove chicken breasts from the fridge about 15 minutes before you start cooking to bring it a bit closer to room temperature. This helps ensure it cooks evenly without drying out!

Nutrition Estimate

Calories: 415kcal, Carbohydrates: 15g, Protein: 50g, Fat: 15g, Saturated Fat: 2g, Cholesterol: 144mg, Sodium: 462mg, Potassium: 1058mg, Fiber: 1g, Sugar: 2g, Vitamin A: 755IU, Vitamin C: 14.7mg, Calcium: 34mg, Iron: 1.9mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!