Hi friends! If you're looking for a delicious, fresh, and crazy flavorful weeknight dinner, this easy bruschetta chicken recipe is going to be your new go-to! It's made with juicy boneless skinless chicken breasts, a simple homemade bruschetta topping with ripe cherry tomatoes, fresh basil, olive oil, and finished with a dreamy drizzle of balsamic glaze. This one is bursting with summer vibes and made with simple ingredients you can find at any grocery store!
Whether you're following a low carb meal plan, trying to eat more lean protein, or just need something easy for busy weeknights, this chicken bruschetta recipe is chef's kiss-and tastes like something you'd order at a restaurant!
If you love this recipe you will love my 30 minute shrimp rice bowl with mango salsa, slow cooker southwest quinoa bowl, healthy million dollar chicken bake, and my one pan chicken lemon orzo.
Jump to:
Ingredients
Here's everything you need for this bruschetta chicken recipe -plus a quick note on why they matter!
- Boneless skinless chicken breasts - The star of the show! Choose even-thickness large chicken breasts or slice into chicken cutlets for faster cooking.
- Balsamic vinegar - Key component of your marinade and brings tangy sweetness.
- Extra Virgin Olive oil - Adds a touch of healthy fat and helps distribute flavor throughout the marinade and used to top your tomato mixture.
- Honey - Just a touch for a sweet spin that balances the acidity.
- Dijon mustard - Adds a punchy depth to the balsamic marinade.
- Fresh garlic, minced - You know I love using fresh garlic-it adds so much flavor.
- Salt + Black pepper- Always essential to season well.
- Cherry tomatoes, sliced - Juicy, fresh, and perfect for a quick bruschetta topping. You can also use roma tomatoes or diced tomatoes.
- Fresh basil, sliced into ribbons - Fresh herbs like basil give this dish its signature Italian flair.
- Balsamic glaze - Optional, but highly recommended for extra glossy goodness!
Optional toppings
- melty mozzarella cheese, parmesan cheese, or a sprinkle of red pepper flakes for heat.
See recipe card for quantities.
Instructions
- Step 1: Marinate the chicken:
In a large bowl whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper.
Place chicken breasts in the marinade and refrigerate for at least 15-20 minutes (or up to 8 hours if you're ahead of the game!).
- Step 2: Make the bruschetta mixture: In a small bowl, toss together cherry tomatoes, minced garlic, olive oil, salt, pepper, and fresh basil.Add a drizzle of balsamic glaze and stir gently. Set aside to let the flavors meld.
- Step 3: Cook the chicken: Grill (my favorite method): Preheat your grill or grill pan over medium-high heat. Grill chicken 3-4 minutes per side until cooked through (use an instant-read thermometer-you're looking for an internal temperature of 165°F).Sear in a skillet: Use a large skillet over medium heat with a splash of olive oil. Sear chicken 4-5 minutes per side until golden brown and cooked through.Bake: Preheat oven to 400°F. Add chicken to an oven-safe skillet or baking dish and bake for 20-25 minutes or until cooked through.
- Step 4: Assemble and serve:
Top the chicken with a generous cup of the bruschetta mixture and an optional slice of mozzarella or sprinkle of parmesan cheese. Serve with quinoa, brown rice, white rice, roasted potatoes, or cauliflower rice for a low-carb option.
Hint: if you have the extra time, pound your chicken breasts to even thickness before marinating-this helps them cook more evenly, stay juicy, and soak up all that delicious balsamic flavor! Bonus: they'll cook faster, too, especially if you're short on time!
Substitutions
- Chicken breasts → Swap with chicken thighs or chicken cutlets.
- Honey → Try maple syrup or leave out for lower sugar.
- Balsamic vinegar → mix red wine vinegar and a touch of brown sugar in a pinch.
This recipe is already dairy-free as is unless you include the mozzarella cheese.
This recipe is already gluten-free as long as all your ingredient labels (like balsamic vinegar, Dijon mustard, and balsamic glaze) are certified gluten-free. Always double-check for hidden gluten in condiments, especially vinegars and sauces, just to be safe!
Variations
- Low carb? Skip the grains and serve over a bed of zucchini noodles or cauliflower rice.
- Add veggies like sautéed bell peppers, or roasted brussels sprouts for a more balanced side dish.
- Want crunch? Serve with garlic toast or crunchy bread to soak up all that bruschetta goodness.
Equipment
- Large skillet or grill pan (depending on cooking method)
- Grill (depending on cooking method)
- Oven-safe skillet or baking sheet (depending on cooking method)
- Sharp knife for slicing basil
- Small and large bowls
- Cutting board
Storage
Store leftover chicken and bruschetta mixture in an airtight container in the fridge for up to 3 days.
Reheat chicken separately and top with fresh bruschetta for best flavor the next day.
This recipe is not freezer-friendly with the fresh tomatoes and basil. It is best enjoyed fresh!
Christina's Dietitian Tip
This bruschetta chicken recipe is a great option for a balanced plate! You've got lean protein, heart-healthy olive oil, fiber from the tomatoes, and fresh herbs like basil that are rich in antioxidants. Pair it with a high-fiber grain like quinoa and some roasted veggies to keep your blood sugar steady and your belly full!
FAQ
Absolutely! Just make sure they're nice and ripe for the best flavor.
Yes! You can marinate the chicken and prep the tomato mixture a few hours in advance. Great for meal prep!
Grilling gives the best results and those pretty grill marks, but pan searing or baking works too.
Yes! Top with mozzarella cheese or parmesan and broil for 2-3 minutes until melted for extra yum!
Balsamic vinegar is thinner and tangy-great for marinating. Balsamic glaze is thicker and sweeter-perfect as a finishing touch on top of the chicken.
Dinner
Looking for other dinner recipes like this? Try these:
Summer
Looking for some more summer recipes like this? Try these:
Jump to: Recipe
Easy and Healthy Chicken Bruschetta
Equipment
- Large skillet or grill pan (depending on cooking method)
- Grill (depending on cooking method)
- Oven-safe skillet or baking sheet (depending on cooking method)
- Sharp knife for slicing basil
- Small and large bowls
- Cutting Board
Ingredients
For the Chicken:
- 1.5 lbs boneless skinless chicken breasts
- ½ cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2-3 cloves garlic minced
- ¾ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
For the Bruschetta Mixture:
- 1½ cups cherry tomatoes sliced
- 2-3 cloves garlic minced
- ½ Cup Fresh basil sliced into ribbons
- Drizzle of balsamic glaze
- 1 pinch salt and pepper
Instructions
- Step 1: Marinate the chicken:In a large bowl whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper.Place chicken breasts in the marinade and refrigerate for at least 15-20 minutes (or up to 8 hours if you're ahead of the game!).
- Step 2: Make the bruschetta mixture: In a small bowl, toss together cherry tomatoes, minced garlic, olive oil, salt, pepper, and fresh basil.Add a drizzle of balsamic glaze and stir gently. Set aside to let the flavors meld.
- Step 3: Cook the chicken: Grill (my favorite method): Preheat your grill or grill pan over medium-high heat. Grill chicken 3-4 minutes per side until cooked through (use an instant-read thermometer-you're looking for an internal temperature of 165°F).Sear in a skillet: Use a large skillet over medium heat with a splash of olive oil. Sear chicken 4-5 minutes per side until golden brown and cooked through.Bake: Preheat oven to 400°F. Add chicken to an oven-safe skillet or baking dish and bake for 20-25 minutes or until cooked through.
- Step 4: Assemble and serve:Top the chicken with a generous cup of the bruschetta mixture and an optional slice of mozzarella or sprinkle of parmesan cheese. Serve with quinoa, brown rice, white rice, roasted potatoes, or cauliflower rice for a low-carb option.
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Bryan says
Hi! What’s the serving size for the nutrition information at the bottom? Thank you!
christina.klapper says
Hey it's 1 serving- which is the recipe/ 4!