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Bruschetta Chicken is a delicious and easy dinner that everyone in your house will love. This is a whole meal take on delicious bruschetta that will leave you happy, full, and satisfied.
The flavors of bruschetta are pretty much my favorite in the world. So making it into a dinner is just dreamy. This is a perfect summer dinner, but honestly, I keep a small basil plant in my office, making this something to lean into all year long.
How to Make Bruschetta Chicken
Here is a brief overview of how this chicken with bruschetta comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
Step 1: Marinate the Chicken
Whisk together the olive oil, balsamic vinegar, garlic, and Italian seasoning. Pour it over the chicken, toss to combine, and refrigerate for 30 minutes (or up to 24 hours).
Step 2: Make the Bruschetta
In a bowl, toss together the tomatoes, basil, olive oil, balsamic vinegar, garlic, kosher salt, and black pepper.
Step 3: Cook the Chicken
Heat a large nonstick skillet over medium heat. Remove the chicken from the marinade and add them to the skillet. Cook for 10 minutes on each side or until the chicken reaches 165 degrees Fahrenheit .
Step 4: Put it all Together
Top the cooked chicken with mozzarella cheese and allow it to melt. Add the tomato mixture on top, serve, and enjoy.
Caramelization
Because of the balsamic vinegar in the marinade, there is a fair amount of caramelization that happens in the pan while the chicken is cooking. It will look like the chicken is burning, but it isn’t burnt. It’s just delicious caramelization.
Storing and Reheating Leftovers
Store any leftover bruschetta chicken recipe in an airtight container in the refrigerator for up to three days. If you can, I recommend storing the bruschetta and chicken in separate containers. Reheat the chicken in the air fryer, a skillet, or microwave until heated through. Always use your best discretion with storing and eating leftovers.
This chicken is fantastic cold and cut up on a salad. If you know you will have leftovers, keep those pieces of chicken without cheese and after they cool cut them up. When ready to eat, serve them over a bed of lettuce with the prepared bruschetta.
What to Serve with Chicken Bruschetta
Instant Pot Risotto: I love this hands on recipe, and it is the perfect creamy side for this chicken dinner.
Mashed Cauliflower: Keep this dinner low carb with this amazing and easy side dish.
Smashed Brussel Sprouts: A simple side that everyone will love.
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Ingredients
Chicken Marinade
- 4 small boneless skinless chicken breasts see note 1
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves minced
- 2 teaspoons Italian seasoning
Bruschetta Topping
- 1 pound cherry tomatoes quartered
- 1/4 cup fresh basil leaves roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves
- 1/2 teaspoon kosher salt
- freshly ground black pepper
Bruschetta Chicken
- 4 mozzarella slices
Instructions
- Whisk together the olive oil, balsamic vinegar, garlic, and Italian seasoning. Pour it over the chicken, toss to combine, and refrigerate for 30 minutes (or up to 24 hours). 4 small boneless skinless chicken breasts, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 2 garlic cloves, 2 teaspoons Italian seasoning
- In a medium sized mixing bowl, toss together the tomatoes, basil, olive oil, balsamic vinegar, garlic, kosher salt, and black pepper. 1 pound cherry tomatoes, 1/4 cup fresh basil leaves, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 2 garlic cloves, 1/2 teaspoon kosher salt, freshly ground black pepper
- Heat a large skillet over medium heat. Remove the chicken from the marinade and add them to the skillet. Cook for 10 minutes on each side or until the chicken reaches 165 degrees Fahrenheit. (Note that there will be a fair amount of caramelization on the chicken from the marinade. It’s delicious!) Top with mozzarella cheese and allow to melt. Add the tomato mixture on top, serve, and enjoy. 4 mozzarella
Notes
did you make this
Bruschetta Chicken
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Bruschetta Chicken
Ingredients
Chicken Marinade
- 4 small boneless skinless chicken breasts see note 1
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves minced
- 2 teaspoons Italian seasoning
Bruschetta Topping
- 1 pound cherry tomatoes quartered
- 1/4 cup fresh basil leaves roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves
- 1/2 teaspoon kosher salt
- freshly ground black pepper
Bruschetta Chicken
- 4 mozzarella slices
Instructions
- Whisk together the olive oil, balsamic vinegar, garlic, and Italian seasoning. Pour it over the chicken, toss to combine, and refrigerate for 30 minutes (or up to 24 hours). 4 small boneless skinless chicken breasts, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 2 garlic cloves, 2 teaspoons Italian seasoning
- In a medium sized mixing bowl, toss together the tomatoes, basil, olive oil, balsamic vinegar, garlic, kosher salt, and black pepper. 1 pound cherry tomatoes, 1/4 cup fresh basil leaves, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 2 garlic cloves, 1/2 teaspoon kosher salt, freshly ground black pepper
- Heat a large skillet over medium heat. Remove the chicken from the marinade and add them to the skillet. Cook for 10 minutes on each side or until the chicken reaches 165 degrees Fahrenheit. (Note that there will be a fair amount of caramelization on the chicken from the marinade. It’s delicious!) Top with mozzarella cheese and allow to melt. Add the tomato mixture on top, serve, and enjoy. 4 mozzarella
Notes
Nutrition
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