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This easy Bruschetta Chicken recipe makes an impressive and delicious main dish. Juicy browned chicken breasts are smothered in melted mozzarella cheese and topped with a fresh tomato bruchetta and balsamic glaze drizzle.
When you’re craving a flavorful meal that is simple to prepare, this Bruschetta Chicken won’t disappoint! Tender, juicy chicken breasts are pan-seared to golden perfection, topped with a slice of mozzarella cheese, and cooked until perfectly melted. Then, the chicken is topped with a fresh, zesty tomato mixture.
The combination of sweet, ripe tomatoes, aromatic garlic, and a hint of balsamic vinegar creates a delicious topping that contrasts beautifully with the rich, melted cheese. This chicken bruschetta recipe is easy enough to make on a weeknight while impressive enough to serve at your next dinner party. For more chicken dinner recipes, try my chicken divan, honey garlic chicken, or chicken stew.
Ingredients for Bruschetta Chicken
Chicken Breasts — purchase the best quality boneless, skinless chicken breasts you can. If you can’t find them fresh, purchase frozen and thaw thoroughly in the refrigerator before cooking.
Olive Oil — this essential ingredient helps sear the chicken and adds a subtle richness to the dish. I like to use an olive oil intended for cooking (higher smoke point) to brown the chicken and a high-quality extra virgin olive oil for the tomato topping for delicious flavor.
Garlic Cloves — fresh garlic cloves, minced to release their robust flavor, infuse the chicken and tomato topping with aromatic depth.
Italian Seasoning — choose your favorite Italian seasoning blend in the spice aisle or make your own mix with individual dried herbs like basil, oregano, and rosemary.
Mozzarella Cheese — when melted, fresh mozzarella provides a creamy, gooey texture. You can slice your own from a ball or buy a log of pre-sliced mozzarella. Substitute shredded part-skim mozzarella if you can’t find fresh mozzarella.
Balsamic Vinegar and Balsamic Glaze — choose a good-quality balsamic vinegar for the best flavor and to enhance the overall taste of the dish. Balsamic glaze is sweeter and more syrupy than traditional balsamic vinegar; you can typically find it with the regular balsamic vinegar at the grocery stores.
Tomatoes — diced fresh Roma tomatoes offer a firm texture and mild flavor, ideal for topping. If they are not in season, use grape or cherry tomatoes from the grocery store.
Basil — buy fresh basil leaves and chop them just before mixing for maximum flavor.
How To Make Bruschetta Chicken
1. Whisk together 2 tablespoons of olive oil, garlic, Italian seasoning, salt, and ground black pepper in a medium bowl until well combined. Add the chicken breast and mix gently to coat. Cover the bowl with plastic wrap and refrigerate for 30 minutes to marinate.
2. Combine the tomatoes, garlic, balsamic vinegar, salt, and black pepper in a medium bowl. Set aside to marinate as you cook the chicken.
3. Heat a large skillet over medium heat with the remaining tablespoon of olive oil. Cook the marinated chicken for 5 to 7 minutes or until golden brown on the bottom. Flip the chicken breasts and continue to cook for an additional 5 minutes or until golden brown and the internal temperature of the chicken reaches 155°F. Top each piece with mozzarella, cover, and reduce the heat to medium-low. Cook until the cheese is melted and the internal temperature of the chicken has reached 165°F.
4. Stir the basil into the tomato topping.
5. Spoon the tomato mixture on top of the cooked chicken.
6. Add a drizzle of balsamic glaze to top off the chicken, and serve!
What to Serve with Bruschetta Chicken
Bruschetta chicken pairs very well with a number of delicious sides:
- Cacio e pepe or your favorite pasta or zucchini noodles coated in pesto
- Cucumber salad, leafy green salad, roasted potatoes, or seasonal roasted veggies
- Sliced Italian bread for a classic bruschetta experience
- Top with freshly grated parmesan cheese
Make-Ahead Tips
Prepare the tomato topping and marinate the chicken, refrigerating both separately in an airtight container for up to 24 hours before using. Let them both sit at room temperature for 30 minutes before cooking and serving.
What if I don’t have balsamic glaze?
If you don’t have a balsamic glaze, you can mix 2 tablespoons each of honey and balsamic vinegar until well combined to create a similar sweet and tangy flavor.
Storage
Leftover chicken and tomato topping can be stored separately in airtight containers in the refrigerator for up to 3 days. The tomato topping does not freeze well, but the chicken can be frozen for up to two months. Place the cooled chicken in a freezer-safe zip-top bag, squeeze out the air, and freeze. Defrost it overnight in the refrigerator before reheating and serving it with freshly made tomato topping.
Reheat the chicken, cheese side-up and covered, in a skillet over low heat with a little olive oil for 5-7 minutes. Alternatively, warm the chicken on an aluminum foil-covered baking sheet in the oven at 350ºF for 15-20 minutes or until warmed through.
Pro Tips For Making This Recipe
- Use large mozzarella slices. Buy an 8-ounce fresh mozzarella log and slice it into 4 pieces lengthwise. This will give you larger slices to cover each piece of chicken. If using a pre-sliced log, you may need 2 slices per chicken breast.
- Use fresh tomatoes. If you make this dish when tomatoes are out of season, use one pound of quartered cherry or grape tomatoes.
- Ensure even chicken thickness. If the chicken breast cutlets are uneven in thickness, use a meat mallet to create an even thickness of about ½ inch. This ensures even cooking and prevents some parts from drying out.
- Allow time to marinate. For maximum flavor, marinate the chicken for at least 30 minutes or up to 24 hours in the refrigerator before cooking.
- Double the topping. There is enough bruschetta topping in this recipe to adequately top each chicken breast with some extra leftovers. I recommend making a larger batch of bruschetta to enjoy with toasted bread for a delightful side dish or to eat throughout the week!
Frequently Asked Questions
Yes, you can use canned tomatoes but I would definitely try to use fresh tomatoes if possible as the flavor will be quite different. If choosing canned, use high quality tomatoes, such as San Marzano, and be sure to drain them well. Adjust the seasonings to taste as needed.
You can grill the chicken or make air fryer chicken breasts instead of cooking it in a skillet. Grill chicken over medium heat and adjust the cooking times accordingly for alternative methods, cooking the chicken until it has reached an internal temperature of 165ºF.
Yes, you can use chicken thighs or tenders if you prefer. Adjust cooking times based on the cut used, ensuring you reach an internal temperature of 165ºF.
If you’ve tried this Bruschetta Chicken recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Bruschetta Chicken Recipe
Equipment
- Large (12”) stainless steel skillet with lid
Ingredients
For the Chicken:
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 boneless, skinless chicken breasts cut in half lengthwise (about 12 ounces/375g per breast)
- 4 slices fresh mozzarella cheese (see Notes)
- ¼ cup balsamic glaze
For the Topping:
- 1 pound tomatoes diced (450g)
- 1 garlic clove minced
- 2 tablespoons balsamic vinegar
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh basil chopped
Instructions
For the Chicken:
- Whisk together 2 tablespoons of olive oil, garlic, Italian seasoning, salt, and ground black pepper in a medium bowl. Add the chicken breasts and mix gently to coat. Cover and refrigerate for 30 minutes.
For the Topping:
- Combine the tomatoes, garlic, balsamic vinegar, salt, and black pepper in a medium bowl. Set aside to marinate as you cook the chicken.
For Assembly:
- Heat a large skillet over medium heat. Add the remaining tablespoon of olive oil. Place the marinated chicken in a single layer and cook for 5 to 7 minutes or until golden brown on the bottom.
- Flip the chicken breasts and continue to cook for an additional 5 minutes or until golden brown and the internal temperature of the chicken reaches 155°F. Top each piece of chicken with a slice of fresh mozzarella, cover, and reduce the heat to medium-low. Cook until the cheese is melted and the internal temperature of the chicken has reached 165°F, about 3 more minutes.
- Stir the basil into the topping. Serve each piece of chicken topped with the tomato mixture and an extra drizzle of balsamic glaze.
Notes
- Use large mozzarella slices. Buy an 8-ounce fresh mozzarella log and slice it into 4 pieces lengthwise. This will give you larger slices to cover each piece of chicken. If using a pre-sliced log, you may need 2 slices per chicken breast.
- Use fresh tomatoes. If you make this dish when tomatoes are out of season, use one pound of quartered cherry or grape tomatoes.
- Ensure even chicken thickness. If the chicken breast cutlets are uneven in thickness, use a meat mallet to create an even thickness of about ½ inch. This ensures even cooking and prevents some parts from drying out.
- Allow time to marinate. For maximum flavor, marinate the chicken for at least 30 minutes or up to 24 hours in the refrigerator before cooking.
- Double the topping. There is enough bruschetta topping in this recipe to adequately top each chicken breast with some extra leftovers. I recommend making a larger batch of bruschetta to enjoy with toasted bread for a delightful side dish or to eat throughout the week!
Nutrition
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