Bruschetta Chicken

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!”

Chicken Bruschetta on oval white platter garnished with fresh lemons and basil.

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.

Ingredients for Chicken Bruschetta in glass bowls.

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.

Marinade for Chicken Bruschetta in glass bowl.

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.

Chicken cutlets in marinade in glass bowl.

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.

Tomato topping for chicken in glass bowl before being combined.

Tomato topping for chicken in glass bowl after being combined.

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.

Four chicken cutlets on grill pan after being grilled.

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:

Can Chicken Bruschetta be made ahead of time?

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.

Chicken Bruschetta on oval white platter.

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!

Get all my chicken recipes at Chicken Recipes – From A Chef’s Kitchen.

Bruschetta Chicken

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Why This Recipe is a Keeper!