Bruschetta Chicken
Bruschetta chicken is a light yet satisfying summer dinner featuring seasoned chicken breasts topped with a fresh tomato-basil-garlic mixture and a drizzle of balsamic.
Ingredients
Chicken
- 4 pieces boneless skinless chicken breasts (about 1 to 1¼ lb total) Ensure they are pounded to even thickness for cooking.
Bruschetta Topping
- 1 pint cherry or grape tomatoes, quartered (or 3–4 ripe roma tomatoes, seeded and diced) Use ripe tomatoes for best flavor.
- 1/3 cup fresh basil, thinly sliced Adjust to taste.
- 2-3 cloves garlic, minced Add more for intense flavor.
- 2 tbsp extra-virgin olive oil, plus more for brushing Brush on chicken before grilling.
- 1 tbsp balsamic vinegar (or balsamic glaze) For finishing.
- 1 tsp dried Italian seasoning (or 1 tbsp fresh chopped oregano) Season the chicken with this.
- Salt and freshly ground black pepper To taste.
- 4 oz fresh mozzarella, sliced or small balls (optional) Use Parmesan as a substitute if preferred.
- Red pepper flakes (optional, for heat) Add to topping to taste.
- Lemon wedge (optional, for finishing) For added brightness.
Instructions
Preparation
- In a bowl, combine the tomatoes, basil, garlic, 2 tbsp olive oil, balsamic vinegar, a pinch of salt, and pepper. Let sit for at least 10 minutes so flavors meld.
- If breasts are uneven, gently pound to 1/2–3/4-inch thickness for even cooking. Pat dry and season both sides with salt, pepper, and Italian seasoning.
Cooking
- Choose your cooking method:
- Grill: Preheat grill to medium-high (about 400°F). Brush chicken with oil. Grill 4–6 minutes per side, flipping once, until internal temperature reaches 165°F. Let rest 5 minutes. If using mozzarella, add slices during the last minute with the lid closed to melt.
- Oven: Preheat oven to 425°F. Heat an oven-safe skillet with 1 tbsp olive oil over medium-high heat. Sear chicken 2–3 minutes per side until golden, then transfer skillet to oven and bake 8–12 minutes (depending on thickness) until 165°F. Broil 1–2 minutes to melt cheese if desired.
Serving
- Rest chicken 3–5 minutes. Spoon a generous amount of the bruschetta mixture over each breast. Finish with a drizzle of balsamic glaze or reduction and a sprinkle of red pepper flakes if using. Serve immediately.
Notes
For a dairy-free version, skip the mozzarella and use more basil and a splash of good olive oil. The topping can be prepared up to 6 hours in advance and chilled, then brought to room temperature before serving.