My recipe for Bruschetta Chicken is made with melty mozzarella cheese, then topped with the easiest fresh bruschetta. All that with just a few kitchen staple ingredients? You’ll be welcoming this main event to your weekly rotation.
My love for all things cheese knows no bounds. You might be able to tell from the size of the cheese slices I’ve placed on these chicken breasts! You can use as much or as little cheese as you prefer. Paired with this homemade bruschetta, it’s a symphony in your mouth with each bite.
Another thing I should mention: Make sure you have some good crusty bread to accompany this dish! Not just for the extra bruschetta, but for the delectable pan juices that accumulate in your skillet. You don’t want to toss those out- you might be battling it out with your family for who gets the last dip.
Ingredients
Keep scrolling to the recipe card for the FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Chicken breasts – You can use thighs as well.
- Salt and pepper – To taste
- Olive oil – Canola, vegetable, sunflower, safflower, or avocado oils can be used instead.
- Mozzarella – Provolone or Monterey Jack are also great melty cheeses.
- Tomatoes – I prefer using Roma (plum) tomatoes for bruschetta.
- Garlic – Use more if you’d like!
- Shallot – White onion is also nice and mild.
- Basil – Fresh is best.
- Balsamic glaze – You can make your own with just 2 ingredients or use store-bought.
How to make bruschetta chicken
- Make the bruschetta: Mix the tomato, garlic, onion, basil, and half of each the salt, pepper, and olive oil in a bowl. Taste for seasoning and set aside.
- Cook the chicken: Season the chicken breasts with remaining salt and pepper on both sides. Heat the remaining olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes on each side until browned. Top each piece of chicken with a slice of mozzarella, cover the skillet with a lid, and allow the cheese to melt. Remove the skillet from the heat.
- Finish the dish: Top each chicken breast with a few heaping spoons of bruschetta. Drizzle with balsamic glaze, serve, and enjoy!
What to serve with bruschetta chicken
You can serve this recipe up with some simple rice, steamed veggies, and a sliced up baguette for your extra bruschetta.
Looking for some ideas? Give these recipes a try:
Veggies
- Cauliflower Rice
- Italian Roasted Mushrooms and Veggies
- Garlic Herb Roasted Carrots
- Garlic Butter Mushrooms
Carbs:
How to store leftovers
It’s best to store the chicken and bruschetta separately. Transfer leftovers to airtight containers and store in the fridge for 3-4 days. To reheat, use either the microwave or the oven. Place the chicken in a baking dish, cover with foil, and bake at 400F for about 10 minutes or until heated through.
Can I freeze this recipe?
The chicken will last in the freezer, stored in an airtight container or large freezer bag, for 4 months. The chicken will reheat best when thawed overnight in the fridge first.
The bruschetta will not freeze well! This part is best kept fresh. When the tomatoes are frozen and thaw out, they will get quite watery and mushy.
Looking for more simple chicken dinners? Try these!
- Caprese Chicken
- Crockpot Salsa Chicken
- Chicken Parmesan
- Baked Chicken and Veggies
- Quick and Easy Chicken Enchilada Casserole
- Baked Chicken Breast
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Bruschetta Chicken
Equipment
Ingredients
- 1 cup tomatoes finely cubed (such as roma tomatoes)
- 1 clove garlic minced
- 1 shallot minced
- 3 leaves basil finely chopped
- 2 tablespoon olive oil divided
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 large chicken breasts boneless, skinless cut in half lengthwise
- 4 slices mozzarella cheese
- ¼ cup balsamic glaze
Instructions
- In a medium size bowl, mix the tomato, garlic, shallot, basil, and half of each the salt, pepper, and 1 tbsp of the olive oil. Taste for seasoning and set aside.
- Season the chicken with salt and pepper on both sides. Heat the remaining 1 tbsp of olive oil in a large skillet. Add chicken to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, top each piece with a slice of mozzarella cheese. Cover with a lid and allow to melt. Remove from heat.
- Top each chicken breast with bruschetta and drizzle with balsamic glaze.
Video
Recipe Notes
- It’s best to store the chicken and bruschetta separately. Transfer leftovers to airtight containers and store in the fridge for 3-4 days.
- To reheat, use either the microwave or the oven. Place the chicken in a baking dish, cover with foil, and bake at 400F for about 10 minutes or until heated through.
- The chicken will last in the freezer, stored in an airtight container or large freezer bag, for 4 months. The chicken will reheat best when thawed overnight in the fridge first.
- The bruschetta will not freeze well! This part is best kept fresh. When the tomatoes are frozen and thaw out, they will get quite watery and mushy.
My family loves this recipe and the balsamic glaze is a main. I wasn’t sure if my kids would like the glaze so I marinated the chicken in balsamic vinaigrette and grilled the chicken so they could have grilled chicken if they didn’t want the toppings. They loved the toppings on it but we loved the grilled flavor so that’s how I make it.
That’s wonderful, so glad you enjoyed it!
Loved the recipe!! I pounded boneless chicken thighs and used shredded mozzarella and doubled the tomatoes, basil and olive oil for extra sauce to put on top of noodles!
This was absolutely delicious! The balsamic glaze was phenomenal. My chicken was thick so it took longer to sauté. Super yummy!
Delicious and light! Perfect for summer.
This is so yummy and it looks easy to make