Bruschetta Chicken Recipe

This fresh Bruschetta and Chicken recipe features basil, tomatoes, garlic, olive oil, balsamic vinegar, and mozzarella cheese for an easy, low-carb dinner recipe packed with herby flavors.

In the late summer months when my tomato plant production is on overload, Bruschetta Chicken is bound to pop up on my weeknight dinner menu. This mouthwatering recipe combines the flavors of classic Italian bruschetta with tender grilled chicken breasts, making the perfect dish to savor the bounties of the season.

Let’s dive into this simple and delicious Grilled Bruschetta Chicken recipe that’s sure to become a family favorite.

What is Bruschetta Chicken?

Bruschetta is an Italian antipasto, traditionally served over grilled bread, rubbed with garlic, olive oil, and a dash of salt. It’s a delightful medley of fresh tomatoes, minced garlic, and fresh slices of mozzarella cheese.

When you pair bruschetta with perfectly grilled chicken, you get an irresistible dish that’s both light and satisfying. If you are looking for a way to make chicken less boring, this herby and acidic dish is for you.

Bruschetta Chicken Ingredients

The ingredients in bruschetta chicken are simple enough to have ready for a week-night dinner, but also impressive enough to share for a special dinner with guests.

• Chicken breasts or thighs
• Salt and pepper – To taste
• Olive oil. – Don’t be afraid to pull out the fancy kind for this dish, but any other type of oil will work okay too.
• Mozzarella – I like to use BelGioioso’s pre-sliced logs
• Tomatoes – I use my garden’s Brandywine and Mountain Pride tomatoes, but Roma’s are great too.
• Garlic – Grate it fresh or use your jar-lic! Don’t be afraid to add more cloves.
• Basil – Always go for fresh!
• Balsamic Vinegar – You can turn the vinegar into a more saucy glaze by adding brown sugar

What Kind of Tomatoes should I use for bruschetta?

My process for making Brushchetta technically begins in the spring, I eagerly plant basil and Brandywine and Mountain Pride tomatoes in my garden so by the time August rolls around, my basil is tall enough where I can grab handfuls at a time, and my tomatoes are in full supply!

Brandywine and Mountain Pride tomatoes have a meaty texture with relatively fewer seeds and less juice compared to other tomato varieties. These characteristics prevent the Bruschetta from becoming overly watery and keep an overall better texture that will keep in the fridge.

How to make bruschetta chicken

Bruschetta Chicken, made with garden-fresh ingredients and with a little planning ahead, is the epitome of a summer dinner. With the aromatic scent of basil and the burst of flavor from your homegrown tomatoes, it’s a true delight for the senses that’s easy to make. All you have to do is:

1. Make the Bruschetta – chop my basil and tomatoes before placing them in a bowl. Then I add olive oil, balsamic vinegar, and a dash of salt. Taste the mixture and add more salt if desired before placing the lid and allowing the contents to chill in the fridge so the flavors to come together.
2. Beat Chicken – Using a meat tenderizer I beat the chicken breasts to an even thickness for a more even cook and more tender bites.
3. Season Chicken – I season the chicken using a combination of salt, pepper, Italian seasoning, and garlic powder for my bruschetta chicken or I go for my Santa Maria seasoning! Add olive oil to the chicken and coat the breasts with seasoning on all sides.
4. Marinate Chicken – Marinate the chicken for at least 30 minutes in the fridge
5. Cook Chicken – I prefer to grill the chicken for that extra char and flavor, but you can also bake the chicken in the oven or roast it in a pan. Make sure the center is 165°F.
6. Add mozzarella – Just before you are done cooking the chicken add the mozzarella and continue cooking until the cheese melts
7. Plate and serve – After removing the chicken from heat, add the breast to your plate and top with the bruschetta tomato mixture before serving.

Should you Grill or Bake Bruschetta Chicken?

Both grilling and baking can be excellent methods for preparing Bruschetta Chicken. The choice for me ultimately depends on the equipment available, and the weather.

Each method offers slightly different results in terms of flavor and texture. For the record, I prefer the grilled method. There is nothing quite like the char of a juicy chicken breast, but I’m not against baking the chicken if I’m in a time crunch.

If you have the option, you might want to try both methods and see which one you prefer. Both grilling and baking can yield delicious Bruschetta Chicken, and you can choose the way that makes the cheese melt the best in your opinion.

Prepping Bruschetta Ahead of Time

One of the great things about this recipe is that you can prepare the bruschetta topping ahead of time. This not only saves you time on busy weeknights but also allows the flavors to meld together for an even more delectable outcome.

After a big tomato harvest, I will whip up a batch of bruschetta in the morning and grab a pack of chicken out of the freezer to have Taylor grilled for dinner. When he turns on the grill I start something simple like rice, take out the Bruschetta that has had time to mellow all day in the refrigerator, and dinner is served!

If you are not making your Bruschetta several hours in advance, use high-quality olive oil and balsamic vinegar for an authentic Italian taste that truly elevates your dish.,

I would not recommend freezing your bruschetta, although it is safe to stay in the fridge for up to a week before re-use.

What To Serve With Bruschetta Chicken

Bruschetta Chicken is a carb-free dish that pairs well with vegetables like asparagus or broccoli, but you can also serve it with simple carbs like rice, noodles, or a crusty baguette.

If you are looking for some ideas of what to try with this recipe give one of these recipes a try:

• Grilled Caesar Salad
• Rice
• Smashed Potatoes
• Roasted Broccoli
• Roasted Asparagus