Bruschetta Chicken
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Made in one pan, in 30 minutes, this fresh and flavorful Bruschetta Chicken recipe is a delicious, quick and easy dinner dish! Italian seasoned chicken breasts are topped with melty mozzarella cheese, then covered in fresh tomato bruschetta for a tasty Italian dish that’s full of flavor. It’s great served with pasta or a fresh Italian salad.
Why you’ll love this recipe
I’ve been making this bruschetta chicken recipe since 2016 and it’s always a hit in my house! I love it, and I know you’ll love it for these three reasons.
- It’s easy to make! Simply whip up the tomato bruschetta, sear the chicken, then top it with the bruschetta. It only takes 30 minutes to make the meal, and you can easily boil some pasta while preparing the bruschetta to pair with it.
- It’s so flavorful! The chicken is simply coated in salt and Italian seasoning. But by adding plenty of the seasoning, it adds a ton of flavor to the chicken!
- You can prep ahead! The bruschetta can be made up to 24 hours in advance and stored in the fridge. Prepping this part of the recipe ahead of time, means that the rest of the recipe comes together in just 15 minutes!
Ingredients
Here I explain the best ingredients for this bruschetta chicken recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Boneless, skinless chicken breasts – you’ll need two large boneless skinless chicken breasts for this recipe. Slice each chicken breast in half lengthwise through the middle, so you’re left with four pieces of chicken. Each piece of chicken should measure about 1/2 inch thick.
- Italian seasoning – I highly recommend spending 5 minutes to mix up my homemade seasoning blend. (Linked above.) It’s filled with pantry staple herbs and spices, like dried oregano, thyme and rosemary. It adds so much flavor to this chicken dish and so many other recipes. I always keep some in my pantry! You can also use store-bought Italian seasoning found on the spice aisle at the grocery store.
- Salt and black pepper – to season the bruschetta and chicken.
- Olive oil – to sear the chicken, and mix into the bruschetta.
- Fresh mozzarella cheese – to melt over the chicken.
- Roma tomatoes – the base for the bruschetta. These firm red tomatoes do not contain as much liquid as other tomatoes, making them perfect for a flavorful bruschetta, that’s not watered down by tomato juices.
- Red onion – this is my preferred onion to use in bruschetta. These onions have more “bite” than a traditional yellow onion, adding a nice, bright flavor to the bruschetta. If you prefer a sweeter flavor, you can use a sweet white onion, like a Vidalia, instead of the red onion.
- Garlic – I recommend a fresh minced clove of garlic in the bruschetta for the best flavor.
- Fresh basil – this delicious herb adds a sweet and slightly spicy flavor to the bruschetta. I also like to save a few leaves to chop up and use to garnish the dish at the end.
- Balsamic vinegar – this variety of vinegar has a rich, sweet flavor, unlike other types of vinegar that have a more sharp, pungent taste. It adds a complex flavor to the bruschetta that makes it oh-so-delicious! If you really love the flavor of balsamic, you can even add a drizzle of balsamic glaze on top of the chicken at the end.
All of the ingredients in this recipe are naturally gluten free. If you’d like to make the recipe dairy-free, you can omit the mozzarella cheese topping.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Prepare the bruschetta. Dice up the roma tomatoes, then add them to a bowl with minced red onion and garlic, chopped basil, olive oil, balsamic vinegar, salt and pepper. Toss all of the ingredients together. Set this aside, or cover and place it in the refrigerator if you’re making it in advance.
- Slice and season the chicken. Slice two chicken breasts in half lengthwise through the middle. You want each chicken breast to be about 1/2 inch thick. If they’re thicker than this, you’ll want to use a meat tenderizer to pound them down to 1/2 inch thickness before starting this recipe. Season the chicken on all sides with Italian seasoning and salt.
- Sear the chicken. Heat olive oil in a large skillet on the stove over medium-high heat. Once the oil is hot, add the seasoned chicken and cook for 5 minutes per side, or until the internal temperature of the chicken reaches 165°F on a meat thermometer. Always make sure that the skillet is hot before adding the chicken, or it won’t achieve the crust we’re looking for, and it won’t cook in 5 minutes per side.
- Top with cheese. Add two thin slices of mozzarella cheese on top of each piece of chicken. Cover the skillet and let the cheese melt over the chicken for 1-2 minutes.
- Add the tomato bruschetta. Add about a 1/4 cup of bruschetta on top of each piece of chicken. Turn the heat on the stove off. Use a spatula to remove the bruschetta topped chicken from the skillet and serve it on a plate, optionally topped with chopped fresh basil and grated parmesan cheese.
Sides to serve with it
This bruschetta chicken is delicious served with a side of cooked spaghetti noodles, or your favorite pasta. For a lighter twist on the meal, serve it with zucchini noodles, a side salad or veggies.
Really, you can’t go wrong serving this flavorful chicken recipe with any of these tasty side dish recipes!
Storage and reheating
If you don’t plan to eat all four pieces of the bruschetta chicken in one setting, I recommend only adding cheese and bruschetta to as many pieces of chicken as you plan to eat in that setting. This makes it easier to reheat the chicken, and it tastes better with freshly melted cheese and bruschetta on top!
Leftover cooked chicken and prepared bruschetta will stay good, stored in airtight containers in the refrigerator, for up to 5 days. I recommend reheating the chicken in a skillet on the stove for 4-5 minutes, adding mozzarella cheese on top during the last minute, then topping with fresh bruschetta.
More chicken recipes
Try these other popular, easy chicken recipes for dinner this week!
Bruschetta Chicken
Ingredients
Bruschetta
- 2 roma tomatoes, diced
- 2 tablespoons red onion, minced
- 1 clove garlic, minced
- 1 tablespoon fresh basil, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Chicken
- 2 chicken breasts
- 2 tablespoons Italian seasoning, click link for the recipe
- 1 teaspoon salt
- 1 tablespoon olive oil
- 4 ounces fresh mozzarella, thinly sliced
Instructions
Bruschetta
- Combine all ingredients in a large bowl. Place in the refrigerator.
Chicken
- Slice the chicken breasts in half lengthwise through the middle. Each piece of chicken should be about 1/2 inch thick. If they’re thicker than this, you’ll want to use a meat tenderizer to pound them down before starting this recipe.
- Season the chicken evenly on all sides with Italian seasoning and salt.
- Add the olive oil to a large skillet on the stove over medium-high heat.
- Once the oil is hot, add the chicken and cook for 5 minutes per side, or until the internal temperature reaches 165°F.
- Place two thin slices of mozzarella cheese over each of the pieces of chicken, cover the skillet and allow the cheese to melt over the chicken for 1-2 minutes.
- Once melted, remove the lid and top each piece of chicken with about ¼ cup bruschetta. Serve immediately, optionally topped with more chopped fresh basil and grated parmesan cheese.
Notes
- All of the ingredients in this recipe are naturally gluten free. If you’d like to make the recipe dairy-free, you can omit the mozzarella cheese topping.
- Always make sure that the skillet is hot before adding the chicken, or it won’t achieve the crust we’re looking for, and it won’t cook in 5 minutes per side.
Nutrition Facts
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