Easy Bruschetta Chicken recipe is tender, flavorful chicken with melty mozzarella cheese and topped with chopped fresh tomatoes, garlic, oregano, fresh basil, and a drizzle of balsamic glaze. A delicious, easy weeknight meal that will soon become a family favorite.
As you chop of the fresh basil and tomatoes, you will begin to imagine just how fresh-tasting this dinner will be. After the cheese is melted, the bruschetta mixture is served atop the chicken, and if you wish, a drizzle of honey balsamic glaze takes this to the next level.
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Chicken Bruschetta
- With simple ingredients and minimal prep time, this recipe is perfect for busy weeknights.
- A flavorful Italian chicken dinner that is both a crowd-pleaser and a family dinner.
- Cooks easily stove top in one skillet.
- Packed with fresh tomatoes, basil, and olive oil, it’s a nutritious meal that doesn’t compromise on taste.
Bruschetta chicken is a delicious, mouthwatering dinner the entire family will love. Chicken bruschetta can be made for an easy dinner or for a fancy get-together with friends.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Ingredient notes
- Chicken: Chicken breasts are preferred but you can also use tenders or even chicken thighs.
- Olive oil
- Basil: Use fresh basil leaves that are green and not wilted.
- Garlic: Garlic cloves are minced and add a flavorful touch.
- Oregano: Dried oregano is the perfect spice for this dish, and you can also use Italian seasoning.
- Mozzarella: You can use slices of mozzarella or even shredded cheese.
- Juicy tomatoes: Roma tomatoes are a nice Italian variety with fewer seeds. You can also use cherry tomatoes.
- Balsamic vinegar
- Balsamic reduction, Get it at the grocery store or use this recipe for a homemade balsamic glaze with honey.
Adaptable recipe – make it your own!
- Instead of boneless, skinless chicken breasts, you can make this recipe with chicken tenders or thighs. Whole pieces of bone-in chicken can also be used in this easy weeknight dinner. Cooking time needs to be adjusted.
- Grill the chicken instead of pan-searing it for a slight flavor variation.
- Swap out the cheese for Monterey Jack or slices of Cheddar. Add a handful of parmesan cheese before serving.
- Top with sliced olives or artichoke hearts.
- Add onions to your bruschetta, any type of onion but red onion is my favorite.
Before you begin: essential tools
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- Large skillet
- Meat thermometer
- Large bowl
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Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Slice chicken breasts in half lengthwise and pound to an even thickness. Mix chicken, 2 tablespoons of olive oil, garlic, oregano, salt, and pepper in a big bowl. Let it marinate until we make the Bruschetta.
- To make the Bruschetta, core and dice the tomatoes, thinly chop the basil, and place both in a medium bowl. Add garlic, olive oil, and balsamic vinegar, and season with salt and pepper. Mix everything together and set aside.
- Cook the chicken in a large skillet over medium-high heat with the remaining one tablespoon of olive oil. Cook for 2-4 minutes each side or until the internal temperature reaches 165F when using an instant-read thermometer.
- Reduce heat to low and add a piece of cheese on top of each chicken; cover so the cheese melts. Serve chicken topped with tomato mixture with a little drizzle of balsamic glaze.
Your questions answered: FAQs
We love to make it in a skillet, but chicken bruschetta can be baked right in your oven. Top the chicken breasts with the bruschetta and bake until cooked until no longer pink in the middle and the chicken breasts have an internal temperature of at least 165°F.
Yes you can use chicken thighs, you can even use bone in chicken cutlets. Do not forget to adjust the cooking time accordingly.
My notes
- Make sure to use a sharp knife to slice the chicken. A good-quality knife can shave off minutes of prep time!
- I like getting my basil from a live plant, and you can, of course, use fresh basil from a container too. Many stores now sell live plants that last long on your kitchen counter.
- Swap out the Roma tomatoes for cherry tomatoes if you prefer.
Make ahead
You can make the Bruschetta ahead of time and refrigerate until you're ready to cook the chicken.
Storage and reheating
Refrigerate- Leftover bruschetta chicken should be placed in an airtight container and refrigerated for up to 3 days. Keep the bruschetta topping separate if possible.
Reheat- Reheat chicken in the oven or skillet to maintain texture. Add the bruschetta topping after reheating.
Freeze- It’s not recommended to freeze the assembled dish, as the tomatoes will lose their texture.
Serve With
Serve the bruschetta chicken with your favorite sides, such as Broccoli Pasta, Yellow rice, or a side of Air Fryer French Fries or Cheesy Mashed Potatoes.
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This simple recipe is one of the great options to have handy for a midweek meal or for a Sunday dinner with family and friends. Go all out by serving it with a slice of Lemon Poke Cake or everyone's favorite No-Alcohol Tiramisu. SWOON!
Bruschetta Chicken Recipe
Equipment
- 1 large skillet
- 2 mixing bowls
Ingredients
- 4 chicken breasts or tenders
- 3 Tablespoons olive oil divided
- 3 Garlic cloves minced
- 2 teaspoons oregano
- Salt and pepper to taste
- 4 Sliced Mozzarella cheese cut in half
For the Bruschetta:
- 4 Roma tomatoes seeded and diced
- ¼ cup fresh basil thinly sliced
- 1 garlic clove minced
- ½ Tablespoon olive oil
- ½ Tablespoon Balsamic vinegar
- ⅛ teaspoon black pepper
- Salt to taste
Optional:
Instructions
- Sliced chicken breasts in half lengthwise and pound to an even thickness.
- In a big bowl, combine chicken, 2 tablespoon olive oil, garlic, oregano, salt and pepper and mix well. Let it marinate until we make the Bruschetta.
Make the Bruschetta:
- Core and dice the tomatoes, thinly chop the basil and place both in a medium bowl.
- Add garlic, olive oil, balsamic vinegar and season with salt and black pepper.
- Mix everything together and set aside.
Cook the chicken:
- In a large skillet over medium heat add the remaining 1 tablespoon olive oil.
- Add chicken and cook for 2-4 minutes each side or until thoroughly cooked.
- Reduce heat to low and add a piece of cheese on top of each chicken, cover so the cheese melts.
- Serve chicken topped with homemade bruschetta with drizzles of tangy balsamic glaze.
Notes
Double the cheese for an extra cheesy dish.
Nutrition
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Natalie
This was sooo yummy. I would make it 100457 times more
Mary
this looks great all of the flavers make this a good dish to serve to a family for Sunday dinner a little of flavers that each person likes
.Mary
Alexandra
I am always looking for ways to turn Bruschetta into a main course! I think this will be great with a side of orzo.
Della
This looks like a very good recipe! I want to make it for the holiday! Thanks! ❤
Teresa
I think I could make this vegetarian with some homemade bread. What a nice easy meal during the holidays. Or I should say a snack that probably would become a meal! LOL!
Adrienne
I love an easy meal that comes together so easily and with fresh ingredients. I always have tomatoes that need to be used up and sign me up for anything with a balsamic glaze. Delicious!
Marsha K
My mouth was watering as I read the instructions. I’m anxious to try this.
Barb Cook
This looks good, thank you!