Easy Bruschetta Chicken (Grilled or Baked)

Dress your chicken up with this easy bruschetta chicken recipe. A juicy piece of chicken topped with fresh tomatoes, herbs and balsamic reduction that gives a burst of flavor in every bite. 

Everyone needs a simple but impressive dish to make from time to time.

Let this be it for you. Combining fresh tomato bruschetta with juicy chicken you can either oven bake or grill, this one is definitely one of mine. 

If you live in California or a similar sunny state, you might be able to enjoy homegrown tomatoes beyond the summer months and even then, the grocery stores tomatoes will work here. The bold flavors in the herbs, balsamic vinegar fuse and create a topping for chicken that the whole family will love. I serve this with a side salad, and maybe a bit of rice. It’s a healthy meal that takes me about 10-15 minutes to get on the table and yes, thats also what makes this one so impressive. 

Easy Bruschetta Chicken Is…

• ​Great for busy weeknight dinners or even a dinner party main dish. 
• A great way to add so much flavor to a plain chicken dish. 
• Made with simple ingredients with a minimal cooking time.
• Made with the same components of a traditional bruschetta.
• An easy chicken recipe with fresh ingredients. 

Ingredients

Chicken- I use chicken breast and prefer chicken breast meat over chicken thighs however, you can use chicken thigh meat for this if you prefer. I suggest using boneless, skinless chicken thighs for topping. 

Tomatoes- I use a variety of different tomatoes for this depending on the time of year. Roma tomatoes, cherry tomatoes and beefsteak tomatoes are a few favorites. 

Garlic- use large cloves of fresh garlic.

Balsamic Vinegar- use a good quality balsamic. I love to use Carapellis balsamic vinegar. 

Olive Oil- you use use extra virgin olive oil or pure olive oil for this. Avocado oil is also a great alternative.

Herbs- dried Italian seasoning flavors this dish perfectly but you can also use fresh herbs if you like. Just make sure to use about 3x more fresh herbs than the recipe calls for since dried is much more potent than fresh. If using fresh I recommend using a mix of fresh basil leaves, oregano, and even a little rosemary if you have it. 

Seasoning- I use sea salt and fresh ground black pepper. Kosher salt and Himalayan pink salt are great alternatives. You can use standard table salt and pepper, but reduce the salt in the recipe if doing so, since sea salt tends to be less salty than standard iodized salt. Adjust as needed.

Tools

Large Skillet

Directions

Begin by butterflying the chicken breast. Salt and pepper each side.

Heat a cast iron grill pan or a heavy-bottomed pan with olive oil over medium heat. When the pan is hot, place the chicken on and cook on each side until cooked through. About 3-4 minutes on each side.

When all four pieces of chicken are cooked, remove them from the pan, and cover them to keep them warm. Set them aside. Wipe the pan clean or use another medium size skillet.

Chop the tomatoes into bite-size pieces.

Heat with olive oil and place the tomatoes inside. Add the Italian seasoning, salt, pepper, garlic, and balsamic vinegar. Stir the tomatoes to incorporate the flavors.

Allow it to cook until the tomatoes are rich in color and cooked down. About 5 minutes. Remove from the heat.

Place the chicken on a serving platter. Distribute the tomato mixture across the top of each chicken breast.

Or serve on individual plates by placing a piece of chicken on each plate and topping it with a generous scoop of tomato mixture.

Cooking Notes

• Allow chicken to come to room temperature before adding it to the skillet. Don’t add cold chicken directly from the fridge to the hot pan.
• Butterfly the chicken to ensure that it cooks through properly in the pan.
• To bake the chicken breast place in an oven safe dish, season and bake at 375℉ for about 20 minutes or until the chicken reaches an internal temperature of 165℉.
• Season both sides of the chicken with salt and pepper.

FAQ

Can I substitute the chicken?

Yes you can use thigh meat and even chicken tenderloins for this recipe.

Can I bake the chicken instead of cooking it in a pan?

You can. You can cook the chicken on a baking sheet or an oven-safe skillet until cooked through, remove and top it with the delicious bruschetta mixture. 

Can this recipe be doubled?

Yes, for larger crowds you can certainly double this recipe just fine.

What is the ratio for using fresh herbs over dried?

You can certainly use fresh herbs over dried for this recipe. When using fresh herbs the ratio is 3 to 1. Understanding that the dried herbs are often much more powerful then fresh. So for this recipe you would do 3 tbsp. or more of fresh herbs.

Doing a blend of basil, oregano, rosemary, thyme, and marjoram. Or something similar. Note that for a fresh bruschetta, you would only use basil, and that would be sufficient for this recipe. Giving you that delicious bruschetta tastes in your tomato topping.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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Cast Iron Skillet Set of 2 (10-inch and 12-inch)

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Other Recipes To Try…

• Sirloin Steak with Herb Butter
• Rosemary Pork Chops with Pan Gravy
• Glazed Meatloaf
• Grilled Spatchcock Chicken

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!