Bruschetta chicken is a simple way to bring fresh tomato and basil toppings to juicy chicken breasts. It’s a tasty, easy dinner you can grill or bake, with bright flavors and a warm, inviting feel in about 30 minutes.
This recipe targets dry chicken, watery tomato toppings, uneven cooking, and slow preparation, providing juicy meat with firm, fresh bruschetta in under 30 minutes.
I’ve had trouble before with chicken drying out or tomato toppings getting soggy, so my version keeps the chicken juicy and the bruschetta fresh. This easy bruschetta chicken recipe suits busy weeknights when I need something quick but still feels special.
This recipe works because the chicken cooks fast and stays tender while the tomato topping stands up to the heat without watering down. The whole dinner comes together in 30 minutes or less, which saves time without cutting corners. A quick tip: pounding the chicken evenly helped me skip uneven cooking that used to stress me out.
If you want a tasty baked chicken dish to add to your meals, try my Crispy Baked Chicken Thighs recipe for another easy option.
Table of contents
Dietary Considerations
- This recipe is gluten-free since it contains no wheat, flour, or gluten ingredients, making it safe for gluten-sensitive diets.
- The recipe is dairy-free as it uses only olive oil and no cheese or cream components in the bruschetta chicken.
- This recipe is not vegan because it uses boneless skinless chicken breasts as the main protein source.
- The recipe suits low-carb and keto diets by using lean chicken and fresh vegetables, keeping carbohydrates minimal and natural.
- This recipe is nut-free, containing no nuts or nut-based oils, ensuring safety for those with nut allergies.
Why You Will Love This Recipe
- Fresh, vibrant flavors in each bite
The juicy tomatoes with basil and a splash of balsamic vinegar bring a bright, tangy taste that keeps this bruschetta chicken lively yet simple to enjoy. - Juicy and tender chicken every time
Pounding the chicken breasts to an even thickness and cooking them quickly helps keep the meat moist without drying out, which I’ve found saves the dinner from turning tough. - Ready in about 30 minutes
This easy bruschetta chicken recipe fits well on busy nights, with just a short prep and cook time, so it doesn’t eat up your whole evening after work or school. - Flexible cooking options for your kitchen
You can grill or bake the chicken depending on your mood or weather, which helps me avoid heating up the house in summer or enjoy grill flavors indoors any time.
How To Make Italian Bruschetta Chicken
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilled or Baked
- Cuisine: Italian
- Diet: Gluten Free
Description
A delicious Italian Bruschetta Chicken recipe that is gluten-free and can be grilled or baked, topped with a fresh tomato bruschetta mixture.
Ingredients
Scale
- 4 (6-oz) (170g) boneless skinless chicken breasts, pounded to even thickness
- 3–4 medium ripe tomatoes (about 1 lb / 450g), cored, seeded, diced ½ inch
- 2 cloves garlic, minced
- 2 tablespoon (8g) fresh basil leaves, thinly sliced
- 2 teaspoons Italian seasoning (dried herb blend)
- 1 teaspoon kosher salt (for chicken)
- 1 teaspoon kosher salt (for tomatoes)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1–2 tablespoon (15-30ml) olive oil (for cooking chicken)
- 1 tablespoon (15ml) extra virgin olive oil (for bruschetta topping)
- 2 teaspoons (10ml) balsamic vinegar
- Ground black pepper, to taste (for topping)
- Balsamic glaze (optional)
Instructions
- Start the bruschetta: In a mixing bowl, combine diced tomatoes with 1 teaspoon kosher salt and minced garlic. Stir well and let sit while chicken cooks for flavor melding.
- Prepare the chicken: Place each chicken breast between parchment sheets. Pound evenly to approximately 1 inch thickness for even cooking and tenderness.
- Mix seasoning blend: In a small bowl, combine 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon ground pepper.
- Oil and coat chicken: Brush each chicken breast with olive oil. Sprinkle seasoning blend evenly on one side, flip, and repeat. Massage seasonings lightly into chicken.
- Grill the chicken: Preheat grill to high heat (425-450°F). Cook chicken 5-6 minutes per side until internal temperature reaches 165°F. Remove and rest 5 minutes.
- Bake the chicken: Preheat oven to 400°F. Line a baking sheet with parchment. Roast chicken breasts for 10-12 minutes until internal temperature reaches 165°F. Rest 5 minutes after baking.
- Finish the bruschetta topping: Stir olive oil, balsamic vinegar, fresh basil, and ground pepper into tomato mixture. Taste and adjust salt, pepper, or vinegar as needed, adding basil last to preserve color.
- Assemble and serve: Spoon the bruschetta topping over resting, warm chicken breasts. Optionally, drizzle with balsamic glaze for additional acidity and sweetness. Serve immediately.
Notes
- Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep tomato topping separate for freshness.
- Refrigeration: Place cooked chicken and bruschetta topping in separate airtight containers in the fridge up to 5 days.
- Freezing: Wrap chicken tightly in plastic wrap, place in a freezer container for up to 3 months. Thaw in fridge before reheating.
- If chicken dries out, check internal temperature after 10 minutes; should be 165°F before resting for juiciness.
- If tomato topping releases excess liquid, remove seeds and let sit 15 minutes before adding basil.
- Pound breasts to about 1 inch thickness for even cooking and juiciness.
- Massage spice mix into olive-oiled chicken to help seasonings stick well.
- Add basil to topping last to keep its bright flavor and avoid wilting quickly.
- Heat leftover chicken in a 350°F oven for 10 minutes or until warmed through. Add bruschetta topping fresh before serving.
- Serve with sauteed green beans or roasted asparagus. A simple mixed greens salad works well as a side.
- Use leftover chicken in sandwiches or chopped over salads. Add to grain bowls with quinoa or brown rice.
- Top chicken with balsamic glaze drizzle or spoonful of pesto. A squeeze of lemon juice brightens flavors.
- You can use turkey breasts instead of chicken; cook 10-12 minutes at 400°F for similar results.
- Add ½ cup fresh mozzarella pearls to tomato topping for creaminess, stirred gently before serving.
- Either boneless chicken thighs or breasts work; thighs require 15 minutes at 400°F for doneness.
- Scale chicken and seasoning proportions for groups; pair with baked chicken breast variations for menu variety.
- Choose evenly sized chicken breasts and pound to 1 inch thickness for even cooking.
- Pick firm ripe tomatoes, core and seed well to avoid watery topping.
- Use extra virgin olive oil for the topping to enhance richness; regular olive oil works well for cooking.
- Italian seasoning can be replaced with fresh oregano or thyme but dried herbs keep it simpler.
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Boneless skinless chicken breasts: Choose evenly sized breasts and pound them to about one inch thickness for even cooking and tender results every time.
- Italian seasoning: A dry blend of herbs adds classic flavor without extra work. If you prefer, fresh oregano and thyme can be swapped in but dried keeps it easier.
- Kosher salt: Used to season both chicken and tomatoes, this helps bring out natural flavors. I find it dissolves well and doesn’t taste harsh.
- Onion powder: A mild savory note that melts easily into the seasoning mix without overpowering the fresh garlic in the topping.
- Garlic powder: Adds a warm, gentle garlic flavor to the chicken, complementing the fresh garlic that brightens the tomato topping.
- Ground black pepper: A little bit spices things up and adds depth, but not heat. Freshly cracked is best for that sharp aroma.
- Olive oil: Use regular olive oil to coat the chicken for cooking, which helps prevent sticking and browns the meat nicely.
- Ripe tomatoes: Choose firm, flavorful tomatoes and core and seed them well to keep the topping from getting watery and keep juicy texture.
- Fresh garlic: Mince finely to punch up flavor in the tomato topping without overpowering it. This fresh garlic cuts through the sweetness of the tomatoes.
- Extra virgin olive oil: Adds richness and smooth mouthfeel to the bruschetta topping; using a good quality one makes a noticeable difference in flavor.
- Balsamic vinegar: A little splash brings acidity and sweetness that livens up the tomato mixture. Use a good-quality vinegar for best taste.
- Fresh basil leaves: Thinly sliced and added last to keep their bright green color and fresh aroma that are key to bruschetta’s signature flavor.
- Balsamic glaze (optional): A thick drizzle adds a touch of sweetness and looks nice on top but can be skipped for a lighter meal or lower carb option.
Recipe Baking Tips
- If the chicken dries out, check the internal temperature after 10 minutes of cooking; it should reach 165°F before resting for juicy meat.
- If the tomato topping releases too much liquid, remove seeds and let it sit 15 minutes before adding basil to keep it thick and fresh.
- For uneven cooking, pound chicken breasts to about one-inch thickness to help them brown evenly and stay tender during grilling or baking.
- If seasoning won’t stick well, lightly massage the spice mix into the olive-oil-coated chicken before cooking for better flavor coverage.
- When basil wilts too fast, add it just before serving; this keeps its bright flavor and color in the bruschetta chicken topping.
Serving Suggestions
Serve bruschetta chicken with sautéed green beans or roasted asparagus. A simple mixed greens salad also works well alongside it.
Use leftover bruschetta chicken in sandwiches or chopped over leafy salads. You can add it to grain bowls with quinoa or brown rice.
Top bruschetta chicken with a drizzle of balsamic glaze or a spoonful of pesto. A squeeze of lemon juice can brighten the flavors.
Recipe variations
- You can use turkey breasts instead of chicken for this bruschetta chicken recipe. Use the same 10-12 minute cooking time at 400°F for juicy results.
- Add fresh mozzarella pearls to the tomato topping to add creaminess. Use about ½ cup, stirred gently before spooning on the chicken.
- Either boneless chicken thighs or breasts work well here. If using thighs, adjust cooking time to 15 minutes at 400°F for full doneness and tenderness.
- If using this recipe for a larger group, double the chicken breasts and seasoning amounts. Consider pairing with my Baked Chicken Breast recipe for variety.
Save This Recipe!
How to Store?
To keep your bruschetta chicken fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep topping separate for best freshness.
Refrigeration: Place cooked chicken and topping in separate airtight containers in the fridge up to 5 days to preserve quality.
Freezing: Wrap chicken tightly with plastic wrap, place in a freezer container for up to 3 months. Thaw in fridge before warming.
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