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