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Chicken Lunch Dinner One Pot 30 Minutes or Less Italian
4.7 from 40 votes

Bruschetta Chicken

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By: Joanna Cismaru •10/8/22 6 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

4 pieces of bruschetta pieces garnished with basil leaves on a serving platter
Table of Contents Open
  • Ingredients You’ll Need
  • How To Make Bruschetta Chicken
  • What To Serve With Bruschetta Chicken
    • Veggies
    • Carbs:
  • How To Store Leftovers
  • Can I Freeze This Recipe?
  • Other Delicious Chicken Recipes To Try
  • Bruschetta Chicken
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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 You’ll Need

overhead shot of ingredients needed to make bruschetta chicken
  • 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

process shots showing how to make bruschetta chicken
  1. 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.
  2. 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.
  3. Finish the dish: Top each chicken breast with a few heaping spoons of bruschetta. Drizzle with balsamic glaze, serve, and enjoy!
bruschetta chicken in a skillet

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
  • Easy Tossed Salad

Carbs:

  • Cacio e Pepe
  • Parmesan Garlic Roasted Potatoes
  • Garlic Parmesan Butter Gnocchi
  • Cheesy Mashed Potatoes
4 pieces of bruschetta chicken on a white serving platter

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.

closeup of bruschetta chicken on a platter garnished with basil

Other Delicious Chicken Recipes To Try

  • Caprese Chicken
  • Crockpot Salsa Chicken
  • Sheet Pan Rosemary Chicken And Potatoes
  • Baked Chicken and Veggies
  • Quick and Easy Chicken Enchilada Casserole
  • Baked Chicken Breast

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of bruschetta chicken lined up on a plate
Print
4.73 from 40 votes

Bruschetta Chicken

Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Rate Recipe
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.
4

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • 12-inch Cast Iron Skillet

Video

Notes

  1. It’s best to store the chicken and bruschetta separately. Transfer leftovers to airtight containers and store in the fridge for 3-4 days.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

Serving: 1pieceCalories: 249kcal (12%)Carbohydrates: 10g (3%)Protein: 19g (38%)Fat: 15g (23%)Saturated Fat: 5g (31%)Cholesterol: 59mg (20%)Sodium: 537mg (23%)Potassium: 340mg (10%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 539IU (11%)Vitamin C: 7mg (8%)Calcium: 150mg (15%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of bruschetta chicken lined up on a plate

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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6 Comments
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Robin
Robin
Posted: 1 year ago

5 stars
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.

0
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Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Robin
Posted: 1 year ago

That’s wonderful, so glad you enjoyed it!

0
Reply
Laura
Laura
Posted: 2 years ago

5 stars
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!

0
Reply
Katie
Katie
Posted: 2 years ago

5 stars
This was absolutely delicious! The balsamic glaze was phenomenal. My chicken was thick so it took longer to sauté. Super yummy!

0
Reply
Nicolette
Nicolette
Posted: 2 years ago

5 stars
Delicious and light! Perfect for summer.

0
Reply
Jarmarie
Jarmarie
Posted: 2 years ago

5 stars
This is so yummy and it looks easy to make

0
Reply

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