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Bruschetta Chicken breasts on a white serving platter topped with fresh tomato basil topping and drizzled with balsamic glaze

Bruschetta Chicken

Juicy seasoned chicken breasts grilled or baked and topped with a fresh garlic tomato basil bruschetta mixture. A healthy, high-protein weeknight dinner ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 293
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts 6 oz each, pounded to an even thickness of just under 1 inch
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt for chicken seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1 tbsp olive oil use 1 to 2 tablespoons for brushing chicken
  • 1 lb ripe tomatoes about 3 to 4 medium, cored, seeded, and chopped into 1/2 inch dice
  • 1 tsp kosher salt for bruschetta topping
  • 2 cloves garlic minced
  • 1 tbsp extra virgin olive oil for bruschetta topping
  • 2 tsp balsamic vinegar
  • 2 tbsp fresh basil leaves thinly sliced
  • ground black pepper to taste for bruschetta topping
  • balsamic glaze optional for drizzling

Equipment

  • Grill or grill pan (for grilling method)
  • Baking sheet (for baking method)
  • Parchment paper
  • Meat mallet or rolling pin
  • Mixing bowl
  • Instant-read thermometer

Method
 

  1. Combine the chopped tomatoes with the kosher salt and minced garlic in a mixing bowl. Stir well and set aside while the chicken cooks to allow the flavors to meld.
  2. Place one chicken breast on a sheet of parchment paper. Fold the paper over and pound with a rolling pin to an even thickness of just under 1 inch. Repeat with the remaining breasts.
  3. In a small bowl, combine the Italian seasoning, salt, garlic powder, onion powder, and black pepper. Stir to mix.
  4. Brush both sides of each chicken breast with olive oil and sprinkle evenly with the seasoning blend on both sides.
  5. To Grill: Heat a grill or grill pan over high heat. Cook the chicken for 5 to 6 minutes per side until the internal temperature reads 165°F. Remove and rest for 5 minutes. To Bake: Preheat the oven to 400°F and line a baking sheet with parchment paper. Roast for 10 to 12 minutes until the internal temperature reads 165°F. Rest for 5 minutes.
  6. Finish the bruschetta topping by stirring in the olive oil, balsamic vinegar, fresh basil, and black pepper to taste. Adjust seasoning as needed.
  7. Top each rested chicken breast generously with the bruschetta topping. Drizzle with balsamic glaze if desired and serve immediately.

Notes

Start the bruschetta topping first so tomatoes have time to absorb the garlic and salt while chicken cooks. Use the ripest tomatoes available for best flavor. Store chicken and topping separately for up to 3 days. Add fresh basil to the topping just before serving.