Bruschetta Chicken with Toppings (Printable)
Grilled chicken topped with fresh tomato basil mixture
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon Italian seasoning
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
→ Bruschetta Topping
06 - 2 cups cherry tomatoes, diced
07 - ⅓ cup fresh basil leaves, chopped
08 - 2 cloves garlic, minced
09 - 1 tablespoon balsamic vinegar
10 - ⅛ teaspoon salt
11 - ¼ teaspoon black pepper
→ Garnish (Optional)
12 - ¼ cup shredded or shaved Parmesan cheese
13 - Extra fresh basil leaves
# How to Make:
01 - Preheat your grill or a grill pan to medium-high heat.
02 - Pat chicken breasts dry. Drizzle with olive oil and season with Italian seasoning, salt, and black pepper on both sides.
03 - Grill chicken for 6–8 minutes per side, or until fully cooked and juices run clear (internal temperature should reach 165°F). Remove from heat and let rest 5 minutes.
04 - While the chicken cooks, prepare the bruschetta topping: In a medium bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, salt, and pepper. Mix well and let sit for at least 10 minutes to allow flavors to meld.
05 - To serve, spoon the bruschetta topping generously over each chicken breast. Garnish with Parmesan and extra basil if desired. Serve immediately, with a side of salad or crusty bread if not gluten-free.
# Helpful Tips:
01 -
- It tastes like summer on a plate, even in the dead of winter
- The tomato mixture gets better as it sits, so you can prep ahead
- Everyone thinks you spent way more effort than you actually did
02 -
- The tomatoes need that 10 minute rest time to release their juices
- Dont skip resting the chicken or it will lose all its moisture
- Room temperature tomatoes absorb the balsamic better than cold ones
03 -
- Use the best balsamic you can afford, it really shines here
- If your tomatoes arent very sweet, add a pinch of sugar to the mixture