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    You are here: Home » Meal Type » Main Dishes » Easy Bruschetta Chicken (Grilled or Baked)

    Easy Bruschetta Chicken (Grilled or Baked)

    May 31, 2021 By Danielle Esposti 2 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Pinterest image for healthy grilled chicken topped with tomato bruschetta - keto and whole30.
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    Pinterest collage for a bruschetta chicken recipe, grilled or baked.

    Sing it with me: “balsamic and chicken, tomatoes and basil … these are a few of my favorite things.” And what a coincidence! All of them feature prominently in Bruschetta Chicken, an easy, fresh summertime dinner that satisfies the pickiest of eaters and the busiest of chefs. See below for tips to fit Whole30, paleo, and keto lifestyles.

    Three grilled chicken breasts topped with tomato bruschetta and garnished with balsamic glaze on a cream serving platter with a striped linen napkin.
    Jump to:
    • Watch the Recipe Video!
    • How to Make Bruschetta Chicken
    • Chef’s Tips
    • Creating a Non-Stick Surface
    • What to Serve with Bruschetta Chicken
    • Is This Recipe Healthy?
    • Winner, Winner, Grilled Chicken Dinner
    • Recipe

    For a condensed post, click here to view the web story for this recipe!

    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. Good news? They are – in the good old US of A. God bless America for being so extra sometimes.

    Watch the Recipe Video!

    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.”

    So while my Rosemary White Bean Bruschetta, Mushroom Bruschetta, and Roasted Garlic Sweet Pea Bruschetta all pass the proverbial sniff test in Italy, my Bruschetta Stuffed Avocados are more… vernacular. However, this bruschetta grilled chicken clearly satisfies both regional definitions.

    Side view, grilled chicken breasts topped with tomato bruschetta on a cream serving platter.

    How to Make Bruschetta Chicken

    Bruschetta levels up from appetizer territory in this suppertime spin on a classic. Grilled (or baked, your choice) chicken plays host to diced tomatoes, basil and a tangy balsamic glaze in this quick and easy main dish conversion. Pay homage to summer and go as fresh as possible with your produce for the best flavor in Bruschetta Chicken!

    Removing the seeds from a quartered tomato on a cutting board.
    Quartered tomatoes on a cutting board, half with the seeds removed.
    Chopped tomatoes mixed with minced garlic and salt in a glass mixing bowl with a spoon.
    Tomato bruschetta in a glass mixing bowl - chopped tomatoes, garlic, salt, balsamic vinegar and fresh basil.
    A boneless skinless chicken breast pounded to even thickness on a piece of parchment with a rolling pin.
    Four boneless skinless chicken breasts brushed with olive oil and seasoned with salt, pepper, and herbs on a wood cutting board.
    A seasoned chicken breast on a grill.
    A grilled chicken breast on a grill.
    Side view, bruschetta chicken garnished with balsamic glaze on a cream serving platter.
    1. Make the bruschetta topping and let it rest while cooking the chicken.
    2. Prep chicken: pound to even thickness, coat with oil, and sprinkle with seasoning
    3. To Grill: cook on grate or grill pan for 5-6 minutes on both sides over high heat
    4. To Bake: roast 10-12 minutes in a 400°F oven on a lined baking sheet
    5. Top the cooked chicken with the bruschetta, then drizzle with balsamic glaze (optional).

    Chef’s Tips

    • 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 fully heat. If not, 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 fresh mozzarella pearls (or diced fresh mozzarella) to the tomato topping.
    • Balsamic glaze isn’t a low carb food – skip if you’re carb conscious or on a keto diet (I swear it’s still delicious!).
    Four grilled chicken breasts on a cream serving plate with a bowl of tomato bruschetta and a striped linen napkin to the side.
    Side view, bruschetta chicken breasts on a cream serving platter, garnished with balsamic glaze.

    Creating a Non-Stick 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 go super simple on for sides – grilled broccoli or asparagus are natural choices, as is cauliflower prepared any number of ways.

    Starchy Sides: potatoes and pasta are bruschetta chicken’s best friend. With no bread to compete with, you’ve got plenty of room for a few more carbs. Try Classic Italian Potato Salad, Garlic Parmesan Air Fryer Potatoes, or Potato Wedges. 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 this White Bean Salad or this Cucumber Avocado Tomato Salad.

    If not, try this other White Bean Salad. Want a pasta salad? Try Mediterranean Orzo. Want leafy greens? Then keep it simple – 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. If you’re “dirty” on any of these, mangia mangia!

    Winner, Winner, Grilled Chicken Dinner

    • Caprese Chicken
    • Grilled Chicken Tacos
    • Balsamic Chicken Thighs
    • Chili Lime Chicken
    • More grilled chicken recipes!
    Three grilled chicken breasts topped with tomato bruschetta and garnished with balsamic glaze on a cream serving platter with a striped linen napkin.

    Did you make this bruschetta chicken recipe? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Bruschetta Chicken

    5 from 3 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Bruschetta levels up from appetizer territory in this suppertime spin on a classic. Grilled (or baked, your choice) chicken plays host to diced tomatoes, basil and a tangy balsamic glaze in this quick and easy main dish conversion. Pay homage to summer and go as fresh as possible with your produce for the best flavor in Bruschetta Chicken!
    Prep Time: 15 mins
    Cook Time: 12 mins
    Resting Time: 5 mins
    Total Time: 32 mins
    Servings : 4
    Calories: 293

    Ingredients

    • 4 6-oz boneless skinless chicken breasts
    • 2 tsp italian seasoning
    • 1 tsp kosher salt
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp ground pepper
    • 1-2 tbsp olive oil

    Bruschetta

    • 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

    Instructions

    • 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.

    Nutrition Information

    Calories: 293kcal (15%), Carbohydrates: 8g (3%), Protein: 38g (76%), Fat: 12g (18%), Saturated Fat: 2g (10%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 113mg (38%), Sodium: 762mg (32%), Potassium: 383mg (11%), Fiber: 3g (12%), Sugar: 3g (3%), Vitamin A: 51% (51%), Vitamin C: 21% (21%), Calcium: 18% (18%), Iron: 5% (5%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    2 Comments
    Filed Under: Gluten Free, Grain Free, Grilled Chicken, Grilling Recipes, Keto, Main Dishes, Paleo, Summer Recipes, Whole30 Recipes

    Reader Interactions

    Comments

    1. Tulip

      August 15, 2022 at 9:02 am

      This was amazingly quick and easy and fantastically delicious. The only change I made was to not pound the chicken. Way too lazy for that lol. Hubby and I loved it so much it has been put in regular rotation. Thanks for such a simple and tasty meal.

      Reply

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