Bruschetta Chicken
Published Jun 26, 2024
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Italian-inspired grilled Bruschetta Chicken is light, fresh, healthful, and easy as summer itself. Juicy marinated, grilled chicken breasts are topped with a vibrant mix of tomatoes, basil, garlic, and balsamic vinegar, making it a perfect dish for casual summer gatherings or simple weeknight dinners.
“Made the Chicken Bruschetta and it was amazing! Light and refreshing for these hot summer days!”
Why This Recipe is a Keeper!
Is there anything better than a summer tomato? I could eat my weight in fresh tomatoes this time of year and love to find new and creative ways to use them.
Like, my grilled Chicken Bruschetta! Bruschetta (pronounced broo-SKEH-tah) is a classic Italian starter with fresh, diced tomatoes, basil, garlic, and olive oil spooned onto grilled bread. The flavors meld beautifully in this simple recipe, combining savory and tangy notes that celebrate the freshness of Italian cuisine.
A quick, lemony marinade flavors and tenderizes boneless, skinless chicken breast cutlets. Then, a bruschetta-style combination of fresh tomatoes, garlic, basil, and depth from balsamic vinegar top it off.
This Chicken Bruschetta recipe is:
- Light, fresh, and wholesome!
- Summer on a platter! Has all the summer flavors you love with fresh tomatoes, garlic, and basil.
- Easy! Perfect for a summer weeknight meal yet elegant enough to serve guests.
How to Make Bruschetta Chicken:
Recipe Ingredients:
Here’s everything you’ll need to make this Grilled Chicken Bruschetta recipe. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Chicken: For this grilled Bruschetta Chicken recipe, I like to cut the chicken breasts into “cutlets” because they cook faster and more evenly. A chicken cutlet is a chicken breast sliced horizontally into two thinner pieces. It is often pounded to make it even thinner. If you or someone else can’t finish an entire chicken breast, cutting it into cutlets solves the problem of a half-eaten chicken breast because the portions are smaller.
- Lemon Juice: Freshly squeezed is always best!
- Italian Seasoning: This kitchen staple generally includes dried basil, oregano, rosemary, thyme, and marjoram.
- Balsamic Vinegar: I’m a big fan of the Kirkland brand from Costco. However, you’re in good shape if you’re using Modena balsamic vinegar (produced in Modena).
- Plum Tomatoes: I like to use plum (also called Roma or “paste”) tomatoes for a bruschetta recipe because they’re not as watery as round tomatoes. Round tomatoes will work just as well but expect more liquid.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Combine the first seven ingredients in a non-reactive bowl (such as glass or stainless steel) or a 1-quart zipper-top bag.
- Add the chicken cutlets to the bowl and toss to coat. Ensure the chicken cutlets are completely covered with the marinade.
- If using a zipper-top bag, squeeze out the excess air and seal.
- Marinate in the refrigerator for 1 hour.
- Combine tomatoes, red onion, garlic, oil, balsamic vinegar, and salt and black pepper to taste in a small bowl.
- Let stand while grilling chicken.
- Just before serving, stir in fresh basil.
- Serve atop chicken.
- Preheat a grill or grill pan over medium-high heat.
- Remove the chicken from the marinade and discard the marinade.
- Place the chicken, top side down on the grill.
- Reduce heat to medium. Grill for 4 to 5 minutes per side or until cooked to 165 degrees in the center of each cutlet.
- That’s it! Place the chicken on a platter and top with the lovely bruschetta-style combination!
Chef Tips and Tricks:
- Some chicken breasts can be extremely large. As mentioned above, if you or someone else can’t finish an entire chicken breast, cutting it into cutlets solves the problem of a half-eaten chicken breast because the portions are smaller. I tend to eat less in the summertime so cutlets are a great option for small appetites.
- As with most proteins, chicken is generally easier to slice into cutlets if it’s partially frozen. Place in the freezer for 30 to 45 minutes, then slice horizontally.
- Marinating proteins in a zipper-top bag is a great way to reduce mess, but it is wasteful. Because the marinade is acidic, marinate the chicken in something “non-reactive” to acids, like glass, ceramic, or stainless steel.
Money-Saving Tip:
- Always cut the chicken breasts into cutlets yourself. It’s possible to purchase pretty cutlets that are just the top side of the breast, but it will increase the price by $2 to $4 per pound. See the tip above in Chef Tips and Tricks for how to make slicing chicken breasts into cutlets easier.
Recipe FAQs:
Yes, to a point. You can marinate the chicken for up to 8 hours, then grill just before serving. You can make the tomato mixture a day ahead, but wait to add the sliced basil and balsamic vinegar until you’re ready to serve it.
Storage:
- Refrigerate all leftovers. Reheat leftovers in your oven or toaster oven at 350 degrees until heated to 165 degrees in the center. Enjoy within five days for the best flavor and safety.
Serve Chicken Bruschetta with:
More great easy chicken recipes you’ll love!
- Baked Greek Chicken
- Chicken Milanese
- Southwestern Chicken Skillet
- Easy Skillet Mediterranean Chicken
Get all my chicken recipes at Chicken Recipes – From A Chef’s Kitchen.
Bruschetta Chicken
Ingredients
Chicken
- 1/2 large lemon, juiced (about 2 tablespoons)
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 boneless skinless chicken breast halves, cut into cutlets
Bruschetta
- 4-5 plum tomatoes, about 1 pound, seeded and chopped
- 1/2 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1-2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 6 large leaves fresh basil, thinly sliced
Instructions
Chicken
- Combine the first seven ingredients in a non-reactive bowl (such as glass or stainless steel) or a 1-quart zipper-top bag.
- Add the chicken cutlets to the bowl and toss to coat. Ensure the chicken cutlets are completely covered with the marinade. If using a zipper-top bag, squeeze out the excess air and seal. Marinate in the refrigerator for 1 hour.
- Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Place the chicken, top side down on the grill. Reduce heat to medium. Grill for 4-5 minutes per side or until cooked to 165 degrees in the center of each cutlet.
Bruschetta Topping
- Combine tomatoes, red onion, garlic, oil, balsamic vinegar, and salt and black pepper to taste in a small bowl. Let stand while grilling chicken. Just before serving, stir in fresh basil. Serve atop chicken.
Notes
- Chicken is generally easier to slice into cutlets if it’s partially frozen. Place in the freezer for 30 to 45 minutes, then slice horizontally.
- Cut the chicken breasts into cutlets yourself. It’s possible to purchase pretty cutlets that are just the top side of the breast, but it will increase the price by $2 to $4 per pound.
- You can marinate the chicken for up to 8 hours then grill just before serving.
- You can make the tomato mixture a day ahead, but wait to add the sliced basil and balsamic vinegar until you’re ready to serve it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Made the Chicken Bruschetta and it was amazing! Light and refreshing for these hot summer days! Thank you, Carol!
Hi, Pam, Thanks so very much and happy you love this recipe! It’s one of our favorites this time of year, too. Appreciate your trying the recipe and taking the time to come back and comment and rate.
I love how quick and easy this comes together and it’s just perfect for our summer tomatoes. Every last bite devoured! Thanks for another winner!
Hi, Traci, Thanks so much and so happy you love this recipe! Appreciate your taking the time to come back and comment and rate.