Bruschetta Chicken

This Bruschetta Chicken combines Italian seasoned pan-seared chicken topped with melted mozzarella, sun-ripened tomatoes, fresh garden basil, and sweet garlic, drizzled with a sweet, flavorful balsamic glaze. Enjoy this tasty chicken over angel hair pasta or spaghetti with toasted garlic bread.

Are you looking for a simple and tasty dinner idea? Look no further than this bruschetta chicken recipe! With fresh tomatoes, basil, and mozzarella cheese, this dish is sure to be a hit. Enjoy this tasty dish over angel hair pasta or thin spaghetti with toasted cheese garlic bread. If you like this recipe, try chicken caprese, stuffed portobello mushrooms, chicken parmesan casserole, and Tuscan chicken pasta.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Tomatoes: Any meaty sun-ripened tomato works. In the winter, use halved grape and cherry tomatoes.
• Vinegar: For the glaze, use balsamic vinegar, but for the bruschetta, you can use balsamic vinegar or red wine vinegar. Quality matters when it comes to balsamic vinegar. This article on how to choose balsamic vinegar gives some helpful insight.
• Basil: Fresh basil is a must.
• Chicken: Slice 2 large chicken breasts in half lengthwise, creating four thinner cutlets. You can also pound the chicken thinner with a meat mallet.
• Cheese: I like shredded fresh mozzarella because it melts so well, but you can also use sliced mozzarella.

How to Make Bruschetta Chicken

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

First, combine the balsamic vinegar and brown sugar in a saucepan. Bring it to a boil and then reduce it to a simmer. Simmer until it is reduced by half, about 10-15 minutes. It should be thick enough to coat the back of a spoon.

In a medium bowl, gently stir the diced tomatoes, minced garlic, kosher salt, fresh ground black pepper, red wine vinegar, olive oil, and chopped basil.

Combine 2 tablespoons olive oil, Italian seasoning, kosher salt, and black pepper in a small bowl. Brush it over both sides of the chicken breasts. Heat 1 1/2-2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown on both sides and cooked through. Chicken is done when the internal temperature reaches 165 degrees.

Reduce the heat to medium-low and top each chicken breast with about 1/3 cup shredded mozzarella. Cover the skillet with aluminum foil and let the cheese melt. Finally, top with the tomato mixture and drizzle with the balsamic glaze. For best results, serve promptly. Serve over rice, pasta, or zucchini noodles with a sprinkle of Parmesan Cheese.

Preparation Tips and Storage

• Don’t add the basil to the bruschetta mixture until you are about ready to serve.
• If you don’t have Italian seasoning in your spice cabinet, you may still have the spices to make the blend, like basil, oregano, rosemary, red pepper flakes, and thyme. Here is an easy recipe for Italian seasoning.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at reduced power in the microwave to keep from overcooking the tomatoes. Or in a skillet over low heat.

Serving Suggestions for Bruschetta Chicken

• Pasta: spaghetti, angel hair pasta, Parmesan pasta, or mushroom pasta.
• Salads: Olive Garden copycat salad, Panzanella salad, or Italian chopped salad
• Soups: minestrone, creamy asparagus soup, or Hungarian mushroom soup
• Vegetables: garlic butter mushrooms or roasted asparagus.

More Chicken Recipes

White Chicken Chili

Buffalo Chicken Pasta

Cashew Chicken

Mexican Chicken Soup

Chicken Schnitzel

Chicken Francese

Easy Bruschetta Chicken Recipe

Italian seasoned golden chicken breasts are topped with fresh bruschetta and drizzled with a sweet balsamic vinaigrette.

4.97 from 33 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Servings: 4 serving

Calories: 551kcal

Author: Beth Pierce

Ingredients

Balsamic Glaze

• 1 cup balsamic vinegar
• ⅓ cup brown sugar

Bruschetta Topping

• 2 cups diced tomatoes
• 3 garlic cloves minced
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 1 tablespoon balsamic vinegar or red wine vinegar
• 1 tablespoon olive oil
• ⅓ cup chopped fresh basil leaves

Chicken

• 4 boneless skinless chicken breasts see notes
• 4 tablespoons olive oil divided in half
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1⅓ cup shredded mozzarella cheese

Instructions

• Combine the balsamic vinegar and brown sugar in a saucepan. Bring it to a low boil and then reduce it to a simmer. Simmer until it is reduced by half; about 10-15 minutes stirring several times.  It should be thick enough to coat the back of a spoon.
• In a medium bowl gently stir together the diced tomatoes, minced garlic, kosher salt, fresh ground black pepper, red wine vinegar, olive oil, and chopped basil.  Taste, and if desired, add more salt and black pepper. 
• Combine 2 tablespoons olive oil, Italian seasoning, kosher salt, and black pepper in a small bowl. Brush it over both sides of the chicken breasts.
• Heat 1 1/2-2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown on both sides and cooked through. Reduce the heat to medium-low and top each chicken breast with about 1/3 cup shredded mozzarella.  Cover the skillet with aluminum foil and let the cheese melt.
• Top with the tomato mixture and drizzle with the balsamic glaze. For best results, serve promptly.

Notes

• Don’t add the basil to the bruschetta mixture until you are about ready to serve.
• If you don’t have Italian seasoning in your spice cabinet, you may still have the spices to make the blend, like basil, oregano, rosemary, red pepper flakes, and thyme. Here is an easy recipe for Italian seasoning.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at reduced power in the microwave to keep from overcooking the tomatoes. Or in a skillet over low heat.

Nutrition

Calories: 551kcal | Carbohydrates: 36g | Protein: 34g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 980mg | Potassium: 797mg | Fiber: 2g | Sugar: 31g | Vitamin A: 542IU | Vitamin C: 14mg | Calcium: 282mg | Iron: 3mg

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