Grilled Bruschetta Chicken Recipe

closeup of a grilled chicken breast topped with bruschetta and cheese on a platter.

4.72 from 25 votes

This 30-minute bruschetta chicken features tender chicken breasts topped with a vibrant mixture of fresh Roma tomatoes, garlic, red onion, and basil.

Prep Time5

Cook Time15

Marinating Time15

Total Time35

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 390kcal

Author: Becky Hardin

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

Video

Notes

*This recipe works best with boneless, skinless chicken breasts. Pound to about 1/2 inch thickness for quick and even cooking. If you'd prefer to use thighs, increase the cooking time by a few minutes on each side.

**I use Roma tomatoes. Cherry, grape, and other tomato varieties can be used instead.

***DIY Balsamic Glaze: Bring 2 cups of balsamic vinegar to a boil over medium-high heat on the stove. Simmer until it has reduced by half and turned syrupy, about 20 minutes. This can be made ahead of time and stored.

Tips:

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.

Alternative Cooking Methods:

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.

Make-Ahead: I recommend marinating the chicken for just 15-20 minutes on the countertop while prepping. But it can marinate up to 8 hours or overnight in the fridge.

Storage: Store the chicken and bruschetta topping in separate airtight containers in the refrigerator for up to 3 days.

Nutrition