Inspired by my favorite antipasto, this grilled bruschetta chicken recipe is one of my favorite quick and healthy low-carb dinners. I marinate some chicken breasts, cook them up on the grill, then top them with a homemade tomato bruschetta and drizzle with plenty of yummy balsamic. This dish is light, fresh, zippy, and ready in just 30 minutes!
Top Reader Reviews
What an amazing recipe! So flavorful and easy; this has quickly become a new family favorite recipe in our home!
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This is so amazing and so incredibly easy to make. My family loves this bruschetta chicken!
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Grilled Bruschetta Chicken Breasts
I love the classic flavors of bruschetta, but I don’t love the unnecessary carbs. By swapping the bread for juicy grilled chicken breasts, I’ve created a low-carb, keto-friendly dinner that’s as light as it is filling.
Before cooking, I marinate the chicken breasts in a simple seasoning mix with olive oil to really infuse them with flavor. And I make my tomato bruschetta with lots of garlic, some red onion for bite, pungent basil, and balsamic vinegar to add a deliciously-rich finish. While I love the char of a summer grill, this recipe is incredibly versatile, too. It’s just as easy to whip up in an air fryer or on a sheet pan for a healthy, high-protein weeknight win any time of year!
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Salt and Drain Your Tomatoes!
If you really want your chicken bruschetta to shine, place your chopped tomatoes in a colander, and sprinkle them with salt. Let them drain over the sink for about 10 minutes before tossing them with the rest of the bruschetta ingredients. This helps remove excess water, preventing your topping from turning soggy on the hot chicken.
Grilled Bruschetta Chicken Recipe
Equipment
- Grill or Indoor Grill Pan
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (*)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
For the Bruschetta Topping:
- 4 Roma tomatoes (diced**)
- 2 cloves garlic (minced)
- ¼ cup red onion (finely chopped)
- 8 basil leaves (chopped)
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- salt and pepper (to taste)
Garnish (Optional):
- ¼ cup balsamic glaze (***)
- fresh basil leaves (sliced into ribbons)
- shaved Parmesan cheese
Instructions
- Place the chicken breasts in a large bowl. Sprinkle the salt, pepper, onion powder, garlic powder, and Italian seasoning over the chicken and add in the olive oil. Toss the chicken in the seasonings and oil until evenly coated.4 boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 tablespoon olive oil
- Marinate for at least 15 minutes, or up to 8 hours.
- Combine the bruschetta topping ingredients in a separate bowl. Set in the fridge until ready to use.4 Roma tomatoes, 2 cloves garlic, ¼ cup red onion, 8 basil leaves, 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, salt and pepper
- Heat a grill or grill pan to medium-high heat (375-450°F). Grill chicken 6-8 minutes per side, or until cooked through to 165°F.
- Top each chicken breast with a few spoonfuls of the tomato bruschetta topping.
- If desired, drizzle balsamic reduction over each chicken breast and garnish with chopped fresh basil and parmesan cheese.¼ cup balsamic glaze, fresh basil leaves, shaved Parmesan cheese
Notes
- After dicing the tomatoes, toss them with a pinch of salt in a colander for 10 minutes before mixing with the oil and vinegar. This prevents a watery topping.
- Fully heat your grill before cooking and coat with oil to prevent sticking.
- Let chicken rest for 5-10 minutes before eating, so the juices can redistribute.
- If you make the bruschetta topping ahead of time, you may want to drain off any liquid that collects at the bottom of the bowl before spooning it over the chicken.
- Serve with a side of garlic butter noodles, arugula salad, or roasted asparagus.
- Nutritional information does not include optional toppings.
- Air Fryer: Cook at 375°F for 12-15 minutes, flipping halfway through.
- Stovetop: Sear over medium-high heat for 5-7 minutes per side.
- Sheet Pan: Bake at 425°F for 18-22 minutes on a wire rack set over a baking sheet.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Bruschetta Chicken Step by Step
Marinate the Chicken & Make the Bruschetta: Place 4 boneless, skinless chicken breasts in a large bowl. Sprinkle with ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, ¼ teaspoon of onion powder, ¼ teaspoon of garlic powder, and 1 teaspoon of Italian seasoning, then add 1 tablespoon of olive oil. Toss the chicken in the seasonings and oil until evenly coated. Marinate for at least 15 minutes, or up to 8 hours. Next, combine 4 diced Roma tomatoes (be sure to salt and drain them first–see my tip above!), 2 minced cloves of garlic, ¼ cup of finely chopped red onion, 8 chopped basil leaves, 1 tablespoon of balsamic vinegar, 1 tablespoon of olive oil, and a pinch of kosher salt and freshly ground black pepper in a separate bowl. Place it in the fridge until ready to use.
Grill the Chicken: Heat your grill or grill pan to medium-high heat (375-450°F). Cook the marinated chicken breasts on the grill for about 6-8 minutes per side (around 15 minutes total). The chicken is done when it reaches an internal temperature of 165°F.
Top the Chicken: Top each grilled chicken breast with a few spoonfuls of the tomato bruschetta topping.
Serve: Drizzle ¼ cup of balsamic glaze over each chicken breast and garnish with fresh basil and shaved Parmesan. This dish tastes great with a simple salad, grilled veggies, or some pasta.
How to Store and Reheat
Store grilled chicken bruschetta in an airtight container in the refrigerator for up to 3 days. I recommend storing the chicken breast and tomato topping in separate containers for best results. Reheat the chicken in a 350°F oven for 10 minutes, or until warmed through, then top with fresh tomatoes.
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