Grilled or oven baked Bruschetta Chicken is a fresh and easy warm weather dinner that satisfies the pickiest of eaters and the busiest of chefs. Ripe juicy tomatoes tossed with garlic and basil are a quick and healthy way to elevate seasoned boneless chicken breasts.
Welcome to another edition of “That’s Not Really Italian!”
Now, now, now…before you get unnecessarily salty, yes, bruschetta is absolutely Italian (say it with a hard ‘k’), but lo and behold, the name itself refers to the bread and not the topping.
According to author John Ayto (via Wikipedia), bruschetta “comes from the Roman dialect verb bruscare, the equivalent of the Italian word abbrustolire which means ‘to toast’, or ‘to roast over coals’.” And clearly, the only thing being toasted or roasted is the bread so you do the math.
I know! I’m not even going to try to claim the moral high ground here because I thought they were completely interchangeable. The good news? They are – at least here in the good old US of A. Bless America for being so extra sometimes.
Frankly, it’s given us such tasty Italian-American staples as alfredo, chicken parm, cioppino, and, of course, Sunday sauce with meatballs, so no disrespect to the motherland but I’m absolutely fine with this “bastardization.”
What Is Bruschetta Chicken?
Bruschetta chicken is clearly an Americanization of a classic Italian dish. Authentic bruschetta is made my slathering rustic slices of bread with olive oil, toasting it (often grilling), then topping with tomatoes and garlic.
Bruschetta chicken translates what is typically an appetizer into an easy 30-minute meal. Seasoned chicken breasts are grilled or baked, then topped with chopped ripe tomatoes, garlic, and fresh basil. Drizzle with a bit of aged balsamic vinegar or balsamic reduction for extra tang.
For a condensed post, click here to view the web story for this recipe!
How to Make Bruschetta Chicken
Bruschetta levels up from appetizer territory in this suppertime spin on a classic. Grilled or baked chicken breasts play host to diced tomatoes, fresh basil, and a tangy balsamic glaze to make a quick, easy, and healthy dinner recipe. Pay homage to summer and go as fresh as possible with your produce for the best flavor in Bruschetta Chicken!
- Seed then dice the tomatoes. Transfer to a bowl, then toss with minced garlic and kosher salt. Set aside while the chicken cooks to allow the flavors to meld.
- Prep the chicken. Pound to even thickness, then brush with olive oil and season generously with Italian seasoning, garlic powder, onion powder, salt, and pepper.
- To Grill: prepare a grill for high heat and grill 5-6 minutes per side, or until the internal temperature registers 165°F using an instant read thermomter.
- To Bake: arrange on a parchment lined baking sheet and roast 10-12 minutes in a 400°F oven.
- Finish the tomato topping. Add fresh basil, olive oil, and balsamic vinegar to the chopped tomatoes, then stir until well combined.
- Generously top the chicken breasts with the tomato topping, then drizzle with balsamic reduction if desired. Mangia!
- Pound the chicken to even thickness. This will both tenderize the chicken, and ensure even cooking throughout.
- Properly preheat the grill. If you have a thermometer gauge on your grill, wait for it to reach 425-450°F. If you have a charcoal grill, use the hand test.
- Always check the internal temperature using an instant read thermometer – the chicken should reach 165°F before you remove from the grill or oven.
- Rest five minutes to allow the juices to settle.
- Add cheese! Add 4 ounces of fresh mozzarella pearls (or diced fresh mozzarella) to the tomato topping.
- Balsamic glaze isn’t a low carb condiment – skip if you’re carb conscious or on a keto diet (I swear it’s still delicious!).
Creating a Non-Stick Grilling Surface
TikTok life hacks are no joke, but even I was shocked when this particular tip worked perfectly! Slice a waxy potato (like a Yukon gold) in half. Heat your grill, then use tongs to rub the cut side of the potato directly onto the grill grates. This will effectively create a “non-stick” surface. If you try this trick, let me know!
What to Serve with Bruschetta Chicken
- Low Carb Sides: Bruschetta Chicken is already working with plenty of flavors, so this is a great dish to pair with super simple sides – grilled broccoli or asparagus are natural pairings. If you crave flavor all around, you can’t beat parmesan roasted cauliflower, simple sautéed zucchini, or lemon garlic asparagus.
- Starchy Sides: potatoes and pasta are bruschetta chicken’s besties. With no bread to compete with, you’ve got plenty of room for a few more carbs. Try Italian potato salad, air fryer potatoes, or extra crispy rosemary potatoes. Or, keep it very simple and serve over buttered linguine or fettuccine noodles.
- Fresh Salads: you’ve really got two choices here – double down on your tomatoes or don’t. If you’re hankering for more tomato, try our tomato and asparagus salad, white bean and tomato salad, or this cucumber avocado tomato salad. Want leafy greens? Keep it simple and toss your favorites (I recommend a blend of arugula, radicchio, and spinach) with salt, pepper, olive oil, and balsamic, topped with shaved parmesan.
Is This Recipe Healthy?
Absolutely! Between the protein in chicken and nutrients in tomatoes, Bruschetta Chicken is a workhorse. Though not technically keto as-is, it’s a low carb meal. Depending on your macros – or if you simply cut the balsamic – we’re now in keto territory.
If you’re a label conscious connoisseur and use the right balsamic, it shouldn’t fall into that “grey area” on either paleo or Whole30 diets, but if you have concerns, cut the glaze like you would for keto.
More Italian-ish Chicken Dinners!
- Caprese Chicken
- Creamy Tomato Basil Chicken
- Baked Parmesan Crusted Chicken
- Creamy Basil Chicken
- Pesto Chicken
Did you make this bruschetta chicken recipe? I’d love to know how it turned out! Leave a comment and a rating below.
30-Minute Bruschetta Chicken (Grilled or Baked)Print Recipe Rate this Recipe Pin Recipe
- 3-4 medium ripe tomatoes (about 1 lb), cored, seeded, and chopped to a ½” dice
- 1 tsp kosher salt
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 2 tbsp thinly sliced basil leaves
- ground pepper, to taste
- balsamic glaze, to taste, optional
- Start the bruschetta. Combine the chopped tomatoes with salt and garlic in a mixing bowl; mix until well combined, then let sit while the chicken cooks.
- Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1″. Set aside and repeat with the remaining chicken breasts.
- Combine the italian seasoning, salt, garlic powder, onion powder, and pepper in a small bowl. Stir to combine.
- Brush the chicken with olive oil, then sprinkle with the seasoning blend. Flip the chicken oven, then oil and season the other side.
- To Grill: heat a grill or grill pan over high heat. Place the chicken breasts directly on the grill grates and cook 5-6 minutes per side, or until the internal temperature reads 165°F using an instant read thermometer. Remove from the grill and rest 5 minutes.
- To Bake: heat the oven to 400°F. Line a baking sheet with parchment paper. Roast the chicken for 10-12 minutes, or until the internal temperature reads 165°F using an instant read thermometer. Remove from the oven and rest five minutes.
- Finish the bruschetta topping. Stir in the olive oil, balsamic vinegar, fresh basil, and ground pepper to taste. Taste for seasoning and adjust with salt, pepper, or vinegar to taste.
- Top the grilled chicken with the bruschetta. Serve immediately.