20-Minute Grilled Bruschetta Chicken
Published Sep 19, 2022 Updated Jul 11, 2023
This post may contain affiliate links. Please read our disclosure policy.
What Makes This Recipe Work
Bruschetta is a beloved appetizer that is a must-have at Italian restaurants. The balsamic drenched tomatoes are delightfully sweet against the soft & subtle mozzarella. This grilled bruschetta chicken recipe is everything there is to love about bruschetta, served on top a tender, juicy, mozzarella topped chicken breast.
Top with basil and serve however you like your chicken (or even by itself!), this flavorful, 20-minute recipe will be a family favorite in no time! Easy ingredients, minimal cleanup- the ultimate weeknight recipe!
Ingredient Notes
While this grilled bruschetta chicken recipe looks beautiful and fancy, it’s actually a super easy ingredients list! See below for notes, and the printable recipe card for the full list!
Bruschetta Mixture
Veggies: Roma tomatoes (about 5-6), a head of garlic, fresh basil, and one shallot.
Sauce: Olive oil & balsamic glaze or regular balsamic vinegar if you prefer.
Seasoning: Salt & Pepper.
Chicken
Chicken Breasts: Boneless, skinless, chicken breasts are best for this bruschetta chicken recipe.
Seasoning: Garlic powder, Italian seasoning, salt, pepper.
Mozzarella Cheese: I like to use slices, but you can use shredded if you prefer. If you want this to be dairy-free, skip the cheese or choose a non-dairy alternative.
Recipe Step by Step
- Season the chicken breast with Italian seasoning, salt, and pepper. Heat olive oil or oil of choice in a grill pan or large skillet. Cook the chicken breasts over medium-high heat until browned on both sides and cooked through and the liquid runs clear and the internal temperature is 155F-160F, about 5-6 minutes on each side.
- Meanwhile, combine diced tomatoes, minced garlic, basil, balsamic vinegar, olive oil, salt, and pepper. While the chicken is still on the grill or skillet, top each breast with 1 slice of mozzarella and cover until cheese is melted, 2 to 3 minutes.
- Top each chicken breast with the tomato mixture and additional fresh basil as desired. Enjoy!
Mac’s Pro Tips
Dairy-Free: If you’d like to make this recipe dairy free, simply omit the mozzarella cheese or use a non-dairy alternative.
Cooking Methods: You can use a grill pan or a large skillet for this recipe, or even grill them on your bbq. Whichever way you enjoy cooking chicken the best will work with this recipe!
How to Serve: Serve your this bruschetta chicken recipe over a bed of penne pasta drizzled with olive oil and parmesan cheese, alongside a salad, or with your favorite sides. Garnish with fresh basil and enjoy!
Storage: Store leftovers in an airtight container and eat within 3 days. Reheat in the microwave or on the stovetop.
Recipe FAQs
Yes! One serving of this chicken is just 6.4 net carbs, making it low carb and keto friendly. Choose low carb sides to keep the whole meal keto friendly.
Balsamic glaze is a thicker, sweeter vinegar reduction. I like it for this recipe because it isn’t as liquidy as regular balasamic vinegar.
Place an instant read thermometer in the thickest part of the chicken breast. When the temperature reads 165F the chicken is cooked properly.
You’ll Love These Chicken Recipes
20-Minute Grilled Bruschetta Chicken
Ingredients
Bruschetta
- 2 cups diced Roma tomatoes 5–6 tomatoes
- 1 clove garlic minced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2-3 tbsp fresh chopped basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 small shallot diced
Chicken
- 4 boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 1/2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 2 tablespoon olive oil
- 3-4 slices of mozzarella cheese
- 1/4 cup balsamic reduction
Instructions
- Season the chicken breast with Italian seasoning, salt, and pepper. Heat olive oil or oil of choice in a grill pan or large skillet. Cook the chicken breasts over medium-high heat until browned on both sides and cooked through and the liquid runs clear and the internal temperature is 155F-160F, about 5-6 minutes on each side.
- Meanwhile, combine diced tomatoes, minced garlic, diced shallot, basil, balsamic vinegar, olive oil, salt, and pepper. While the chicken is still on the grill or skillet, top each breast with 1 slice of mozzarella and cover until cheese is melted, 2 to 3 minutes.
- Top each chicken breast with the tomato mixture, balsamic glaze and additional fresh basil as desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shallots seem to be left off the instructions by mistake. I’m guessing they are added raw to the veggie mix in step 2?
Yes, they’re added in Step 2 of the instructions.
Where does the shallot go in? Just raw with the rest of the bruschetta ingredients? Thank you!
Yes, that is correct. Thank You!