Bruschetta Chicken is a hypnotic dance of fresh, cheesy, sweet and tangy that has readers raving: “You knocked it out of the park with this one. So delicious! I want to eat it every night. Immediately after I made it, I sent the recipe to my sister and her family loved it, too. Thanks for this amazing recipe.”
With years of experience creating flavor-packed, crowd-pleasing chicken recipes, I’ve dialed in the perfect balance of juicy, bright pesto chicken, gooey mozzarella cheese, fresh tomato bruschetta topping, and a sweet, tangy balsamic glaze. Plus, with expert tips, step-by-step photos, and foolproof techniques, you’ll be set up for bruschetta chicken success every time.
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Bruschetta Chicken Recipe Video
Why You’ll Love This Bruschetta Chicken Recipe
Bruschetta is simply too good to be served just as an appetizer so I’ve created this tantalizing chicken bruschetta recipe! It’s been tested, tweaked, and loved by many, earning its place in your go-to rotation!
“This recipe…..oh my gosh. It’s one of my favorites!… I plan to make it time and time again!“
“Made this for dinner tonight – omg sooooo good!!!!! Absolutely amazing!!”
“Absolutely delicious! The blog post says it tastes like something you would order from a 5 star restaurant, and I have to agree that it definitely tastes like a restaurant quality dish. And it was fairly simple to make as well…the family was raving!”
“This was FANTASTIC, I thought I made enough for 2 nights . . . yeah, I was wrong. The flavors are spot on…another perfect recipe!”
BRUSCHETTA CHICKEN INGREDIENTS
This bruschetta chicken recipe has three main components: 1) the chicken, 2) the bruschetta, and 3) the balsamic glaze. Each element is easy to prepare so please don’t be intimidated by the ingredient list! You’re just whisking ingredient together. You will need: :
Ingredients for the Chicken
Bruschetta Ingredients
Topping Ingredients
Balsamic Glaze Ingredients (Or Use Store Bought)
HELPFUL TOOLS TO MAKE CHICKEN BRUSCHETTA RECIPE
•Instant-read thermometer: you need an instant-read thermometer for the juiciest chicken, steak and pork AND for perfectly fried everything! It allows you to cook any protein to the perfect temperature every time and allows you to heat oil to the correct temperature for frying.
•Grill brush: is essential for keeping your grill clean! This grill brush with scrapers cleans stubborn stains deeply and efficiently.
How to Make Bruschetta Chicken Recipe
I am going to walk you step by step through this chicken bruschetta recipe and then answer all of the questions you didn’t think you had in the Tips and Tricks section below. You are also welcome to use the “jump to recipe” button at the top of the page to skip directly to the recipe card.
- Pound chicken to an even thickness. Place chicken in-between two pieces of plastic wrap or I like to place my chicken in a large freezer size bag. Pound the chicken to an even thickness using the flat side of a meat mallet, rolling pin or side of a can.
2. Marinate chicken. Whisk the pesto marinade ingredients together in a freezer bag or glass bowl: pesto, lemon juice, balsamic vinegar, and seasonings. Add the chicken and turn to coat. Marinate at room temperature while you make the bruschetta or better yet, refrigerate up to 12 hours.
3. Make bruschetta. Add chopped tomatoes, red onion, garlic, basil, oregano, olive oil, salt and pepper to a medium bowl; stir to combine. Best if let to rest at room temperature for 30 minutes.
4. Cook chicken. You are welcome to grill the chicken or cook the chicken on the stove:
TO GRILL CHICKEN
1. When ready to grill, remove chicken from the refrigerator and let rest 15-30 minutes. Meanwhile, make bruschetta and balsamic glaze (recipes below) and preheat grill to 400 degrees, clean and grease grates.
2. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
TO COOK CHICKEN ON THE STOVE
1. When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes. Meanwhile, make bruschetta and balsamic glaze (recipes below).
2. Heat 1 tablespoon olive oil in a large non-stick skillet or cast-iron skillet over medium-high heat. Once very hot, add chicken and cook, undisturbed, for 3-4 minutes, or until deeply golden on one side. Flip chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked to 165 degrees F.
5. Add cheese. Whether cooking the chicken on the stove or grill, top each chicken breast with a slice of mozzarella the last minute of cooking. Cover until cheese is melted.
6. Make Balsamic Glaze. Whisk vinegar and sugar together in a small nonreactive saucepan. Bring the mixture to a boil over high heat then reduce to a simmer just until the consistency of syrup, approximately 8-10 minutes, stirring occasionally.
7. Assemble. Scoop bruschetta onto chicken breasts and drizzle with balsamic glaze.
HOW DO I KNOW WHEN MY CHICKEN IS DONE?
Grilled chicken breasts are done when they register 165 degrees F on an instant read thermometer. I highly recommend investing in a meat thermometer otherwise there is no accurate way to check and see when your chicken is cooked without slicing and loosing valuable juices.
Tips for Making Chicken Bruschetta
Bruschetta chicken is very simple to make but there are few tips such as never refrigerating your tomatoes, that transform your chicken bruschetta recipe from ordinary to extraordinary.
THE CHICKEN
- Pound chicken to an even thickness. Pound the thickest part of the chicken so it’s even with the thinnest part to tenderize and ensure the chicken cooks evenly. You don’t want one side to be cooked perfectly and the other side to be raw or overcooked/dry.
- Marinate long enough. You can get away with marinating the chicken for as little as 30 minutes if it is pounded thin, but the longer you marinate the chicken, the more flavorful it will become. I recommend at least 4 hours but closer to 12 hours is ideal.
- Don’t over-marinate chicken. On the other hand, you don’t want to marinate the chicken longer than 12 hours because the acid (lemon juice and balsamic vinegar) can actually constrict the protein fibers and make your chicken tough and chewy.
- Bring chicken to room temperature before cooking. Transfer the marinating chicken to your kitchen counter 30 minutes before grilling. Room temperature chicken cooks more evenly and quickly which translates into juicier chicken because there is less time for moisture to be released while cooking.
- Clean grill. You should clean your grill grates before and after grilling with a wire grill brush to remove any residue. This will help create beautiful grill marks and help prevent the chicken from sticking.
- Use a hot grill. Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly; plan on 10-15 minutes. Once the grill is hot, you can adjust the temperature. Don’t add the chicken until the grill reaches temperature or you won’t get those beautiful grill marks.
- Don’t overcook! Cook chicken breasts just to 165 degrees F. Chicken breasts are a lean protein and therefore can dry out if overcooked. Use a meat thermometer to eliminate all of the guess work to achieve succulent, juicy chicken every time.
THE BRUSCHETTA
- Use the freshest ingredients possible. The most flavorful bruschetta comes from fresh, ripe, juicy tomatoes that are sweet-smelling – so go seasonal! Roma tomatoes are a warm-weather crop at peak ripeness in the summer, so in summer go for Roma tomatoes. In the winter, I tend to use cherry tomatoes as the are more reliable year-round. If using cherry tomatoes, cut them in quarters; you will need two cups.
- Use a variety of tomatoes. You are welcome to mix and match the tomatoes as long as they are ripe.
- Don’t refrigerate the tomatoes you plan to use for bruschetta. Instead, leave them on the counter until ready to use. In simple terms, refrigerated tomatoes are far less flavorful and desirable. Science explains that the genes responsible for aroma compounds in tomatoes are turned off in a process called methylation when a tomato stays in a chilly environment.
- Leave the seeds behind. Halve the tomatoes then remove and discard the majority of the seeds. Chop tomatoes into 1/4-inch chunks then transfer them to a bowl leaving the seeds and extra juice on the cutting board. This will make for less watery bruschetta.
- Drain bruschetta. That being said, the salt in the bruschetta draws out the moisture of the tomatoes, so the mixture can become a little watery. Sometimes mine is watery, sometimes it isn’t, it really depends on your tomatoes. If your bruschetta becomes watery, just drain off any excess liquid before serving.
- Combine bruschetta ahead of time. Mix the bruschetta ingredients together at least 30 minutes before you plan on serving. This lines up perfectly with bringing your chicken to room temperature – so when you remove the chicken from the fridge – make your bruschetta. Letting the bruschetta ingredients sit and marinate together allows the flavors to build and blend and has a huge impact on the final outcome.
- Serve bruschetta at room temperature. Bruschetta should not be refrigerated or served cold. If you have made the bruschetta ahead of time, keep it on the counter.
THE BALSAMIC GLAZE
- Use quality balsamic vinegar. Choose balsamic vinegar marked as made in Modena or the neighboring Reggio Emilia region in Italy. These two areas are famous for quality balsamic vinegar verses watery, less concentrated vinegars.
- Use a non-reactive pan to make the balsamic glaze. A nonreactive pan is one that will not react with acidic ingredients such as stainless steel, enamel or glazed finished pans, and many non-stick pans. Reactive pans should be avoided when cooking with acidic foods such as this balsamic glaze and tomato sauce because the material can react with the food and alter the flavor of the dish. These include aluminum, tin, cast iron and unlined copper.
- Stir often. It will seem like your reduction is taking a while to thicken then out of nowhere it will start to thicken so keep a careful eye on it and continue to stir so it doesn’t burn; once burned, it’s not salvageable.
- Balsamic glaze reduction time will vary. Balsamic vinegar quality varies so the time it takes to reduce your balsamic into a glaze will also vary (also due to other variables such as size of pan, pan material, actual heat, etc.). The more concentrated your vinegar is to begin with, the less time it will take, and vice versa.
- The glaze should be thick enough that it coats the back of a spoon. The glaze should be thick yet pourable, similar to warmed honey. The glaze will continue to thicken as it cools, so remove it from the heat a minute or two before it’s done or it will become too thick and harden.
- What if my glaze hardens? If your balsamic glaze is beginning to harden before you use it, then whisk in a little water and gently reheat to loosen.
- How to thicken glaze. On the opposite end of the spectrum, if you end up removing the glaze too early and it doesn’t thicken up after cooling, then return it to heat and simmer a little longer.
- Swap brown sugar. Instead of sugar, you may use honey or pure maple syrup (NOT imitation breakfast syrup).
- Omit sugar. You can also omit any sweetener entirely but your glaze won’t be as sweet and will take longer to reduce.
- It will smell. Don’t be alarmed at the strong smell emitted by the reducing vinegar -that’s normal!
Chicken Bruschetta Recipe variations
What to Serve With Bruschetta Chicken Recipe
There are many ways you can serve this bruschetta chicken. You can keep it low carb and serve with zoodles or go with pasta and sautéed veggies. Here are a few serving ideas:
HOW TO STORE AND REHEAT LEFTOVERS
•To store: Store the bruschetta and cooked chicken separately in airtight containers in the refrigerator for 3-4 days.
•To reheat in the microwave: Chop up or slice the chicken so it reheats more evenly, then transfer a small portion to a microwave-safe dish. Heat for one minute, then at 30-second intervals as needed.
•To reheat in the oven: Transfer the chicken to an oven-proof dish. Cover with foil and reheat at 350 degrees F for 10 minutes or until warmed.
How to Make Ahead
•Chicken: Can be marinated up to 12 hours before cooking.
•Bruschetta: Can be prepped several hours before serving – but don’t refrigerate! Store it covered on the counter at room temperature. Drain any excess liquid before using.
•Glaze: Prepare the glaze according to directions, taking extra care not to overcook. The glaze will continue to thicken as it cools. Let the glaze cool to room temperature, then transfer to an airtight container, such as a small glass jar or bowl. Store in the refrigerator for up to three weeks.
Can I freeze this recipe?
You can freeze the grilled chicken without the mozzarella, but the bruschetta does not freeze well. When tomatoes are frozen and thawed, they become watery and mushy.
•Freeze chicken in marinade. Add the chicken to the marinade ingredients in a freezer se cooked bruschetta chicken without the cheese or bruschetta. After you have cooked the chicken, let it cool completely, then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
Chicken Bruschetta Recipe FAQS
Bruschetta comes from the Roman dialect bruscare meaning “to roast” or “to roast over coals.” In Italy, it refers to sliced bread that is grilled and then rubbed with garlic cloves and drizzled with extra-virgin olive oil. It can then be topped with a variety of toppings such as tomatoes, cheese, cured meats (such as prosciutto), beans and vegetables – not just tomatoes/basil as we know it!
Purposeful bruschetta originated in Italy in the 15th century as a way to use up bread that was going stale. If you want to get technical, however, coincidental bruschetta can be traced back to ancient Rome when olive grove owners would sample their freshly pressed olive oil on a slice of bread.
In America, bruschetta has become synonymous with “tomato bruschetta” meaning grilled or toasted bread topped with a mixture of chopped tomatoes, garlic, basil, olive oil, salt and pepper that is often drizzled with balsamic glaze.
In this bruschetta chicken recipe, we’ve replaced the bread with pesto marinated chicken to create a scrumptious, low-carb, easy main dish.
Bruschetta is delightful on its own but simply not the same without the balsamic glaze. The glaze elevates it to extraordinary. Balsamic glaze, also known as “balsamic reduction,” is the reduction of balsamic vinegar and a splash of sweetener (brown sugar, honey or maple syrup) simmered in a sauce pan until it is the consistency of thick syrup, about 10 minutes.
As the balsamic vinegar reduces, it becomes less acidity, increasingly sweet and one of the most concentrated flavors of YUM you will ever taste. As the Pioneer Women puts it “sweet sticky gold.” Its sweet and tangy, caramelized, almost molasses undertones are made for bruschetta – so please don’t skip it!
Looking for more Grilled Chicken Recipes?
These hot summer nights are perfect for juicy grilled chicken – all the flavor without turning on the oven! If you love grilling, you’ll love:
Best Grilled Chicken
Cilantro lime chicken
Lemon basil chicken
Greek chicken
Hawaiian chicken
Teriyaki chicken
Korean chicken
Buffalo chicken
Chili lime chicken
Honey sriracha chicken\
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Ingredients
Chicken
- 4 chicken breasts pounded to an even thickness
Pesto Marinade
- 1/2 cup basil pesto
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 tsp EACH onion, powder, garlic powder, salt
- 1/2 tsp EACH paprika pepper
- 1/4 teaspoon red pepper flakes
Bruschetta
- 2 cups chopped Roma tomatoes (5-6 tomatoes)
- 1/4 cup red onion minced
- 3 cloves garlic minced
- 1/3 cup loosely packed basil chopped
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 tsp EACH salt, pepper, dried oregano
Topping
- 4 slices Mozzarella cheese
Balsamic Glaze: (or sub store bought)
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar
Instructions
MARINADE
- Whisk the pesto marinade ingredients together in a freezer bag or glass bowl. Add chicken and turn to coat. Marinate at room temperature while you make the bruschetta or refrigerate up to 12 hours (the longer the better).
TO GRILL CHICKEN:
- When ready to grill, remove chicken from the refrigerator and let rest 15-30 minutes. Meanwhile, make bruschetta and balsamic glaze (recipes below) and preheat grill to 400 degrees, clean and grease grates.
- Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
- Top each chicken breast with a slice of mozzarella the last minute of cooking. Cover the grill until cheese is melted.
- Remove to a serving plate and top each chicken breast with spoonfuls of bruschetta and drizzle with balsamic glaze. Serve immediately.
TO COOK CHICKEN ON THE STOVE
- When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes. Meanwhile, make bruschetta and balsamic glaze (recipes below).
- Heat 1 tablespoon olive oil in a large non-stick skillet or cast-iron skillet over medium-high heat. Once very hot, add chicken and cook for 3-4 minutes, or until deeply golden on one side. Flip chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked to 165 degrees F.
- Top each chicken breast with a slice of mozzarella the last minute of cooking. Cover until cheese is melted.
- Remove chicken to a serving plate and top each chicken breast with spoonfuls of bruschetta and drizzle with balsamic glaze. Serve immediately.
BRUSCHETTA
- Add all of the bruschetta ingredients to a large bowl; stir to combine. Can be made several hours ahead of time and stored at room temperature.
BALSAMIC GLAZE
- Whisk vinegar and sugar together in a small nonreactive saucepan. Bring the mixture to a boil over high heat then reduce to a simmer just until the consistency of syrup, approximately 8-10 minutes, stirring occasionally. Don’t reduce too much because it will thicken slightly off heat. If it becomes too thick, stir in a little water over low heat.
Video
Notes
HOW TO STORE AND REHEAT LEFTOVERS
- Storage: store the bruschetta and cooked chicken separately in airtight containers in the refrigerator for 3-4 days.
- Microwave: chop up or slice the chicken so it reheats more evenly then transfer a small portion to a microwave safe dish. Heat for one minute then at 30 second intervals as needed.
- Oven: transfer chicken to an oven-proof dish. Cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.
How to Make Ahead
- Chicken: can be marinated up to 12 hours before cooking.
- Bruschetta: can be prepped up to several hours before serving – but don’t refrigerate! Store, covered on the counter at room temperature. Drain any excess liquid before using.
- Glaze: prepare the glaze according to directions, taking extra care to not to overcook. The glaze will continue to thicken as it cools. Let the glaze cool to room temperature then transfer to an airtight container such as a small glass jar or bowl. Store in the refrigerator for up to three weeks.
Tips and Tricks
- Tomatoes: are the star of bruschetta so pick the best! If your tomatoes aren’t great, your bruschetta won’t be either.
- Don’t refrigerate the tomatoes. Instead, leave them on the counter until ready to use. In simple terms, refrigerated tomatoes are far less flavorful and desirable. Science explains that the genes responsible for aroma compounds in tomatoes are turned off in a process called methylation when a tomato stays in a chilly environment.
- Leave the seeds behind. Halve the tomatoes then remove and discard the majority of the seeds. Chop tomatoes into 1/4-inch chunks then transfer them to a bowl leaving the seeds and extra juice on the cutting board. This will make for less watery bruschetta.
- Drain bruschetta. That being said, the salt in the bruschetta draws out the moisture of the tomatoes, so the mixture can become a little watery. If your bruschetta becomes watery, just drain off any excess liquid before serving.
- Combine bruschetta ahead of time. Mix the bruschetta ingredients together at least 30 minutes before you plan on serving. This lines up perfectly with bringing your chicken to room temperature – so when you remove the chicken from the fridge – make your bruschetta. Letting the bruschetta ingredients sit and marinate together allows the flavors to build and blend and has a huge impact on the final outcome.
- Serve bruschetta at room temperature. Bruschetta should not be refrigerated or served cold. If you have made the bruschetta ahead of time, keep it on the counter.
- Use quality balsamic vinegar. Choose balsamic vinegar marked as made in Modena or the neighboring Reggio Emilia region in Italy. These two areas are famous for quality balsamic vinegar verses watery, less concentrated vinegars.
- Use a non-reactive pan to make the balsamic glaze. A nonreactive pan is one that will not react with acidic ingredients such as stainless steel, enamel or glazed finished pans, and many non-stick pans.
- Stir often. It will seem like your reduction is taking a while to thicken then out of nowhere it will start to thicken so keep a careful eye on it and continue to stir so it doesn’t burn; once burned, it’s not salvageable.
- It will smell. Don’t be alarmed at the strong smell emitted by the reducing vinegar -that’s normal!
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Rewari says
This was easy to make lots of flavor. I didn’t have any left overs. I wanted to eat it again. Once again Delicious.
Jen says
Thank you so much Rewari! I’m so happy you loved it!
Susan says
Made this last night with tomatoes and basil from our garden! This was FANTASTIC, I thought I made enough for 2 nights . . . yeah, I was wrong. The flavors are spot on, thank you so much for yet another perfect recipe!
Jen says
That makes me so happy Susan, thank you! Thanks also for being the first to review this recipe – I always love hearing what readers think of new recipes!
Melinda / Sprinkle and a Dash says
Jen, I made this a few weeks ago, It’s dinner tonight. SO very good! The Balsamic reduction, thank you…. silly how easy, but the best balsamic glaze I’ve made. That, could go on everything!!! Last time I had shredded mozzarella on hand, trying it tonight with slices.
Jen says
Thanks so much Melinda for taking the time to comment, I’m so happy this Bruschetta Chicken is on repeat! And oh yes, balsamic glaze = liquid gold!!!
Katrina says
You knocked it out of the park with this one. So delicious! I want to eat it every night. Immediately after I made it, I sent the recipe to my sister and her family loved it, too. Thanks for this amazing recipe.
Jen says
Thank you so much Katrina for making my day! I’m thrilled it was such a hit! Thanks for sharing the recipe!
Laura Rawlins says
I made this recipe last night and it was absolutely delicious! The blog post says it tastes like something you would order from a 5 star restaurant, and I have to agree that it definitely tastes like a restaurant quality dish. And it was fairly simple to make as well. Served it with roasted asparagus, and the family was raving! Thanks for another yummy recipe.
Jen says
Yessss! Thank you so much for the awesome review Laura! I’m thrilled it was a hit!
Heather says
Made this for dinner tonight – omg sooooo good!!!!! Absolutely amazing!! I used Campari tomatoes instead of Roma because that’s all I had but it was still delish!!
Jen says
Thanks for the awesome review Heather, I’m so please you loved it so much!
Natalia says
Jen, I prepared your chicken bruschetta tonight and it was absolutely delicious. I have prepared many of your recipes and I love the fact that you like to use spices. This chicken is fantastic. Once again, thank you for sharing your recipes.
Jen says
Thank YOU for making them! Spices are so exciting to play with 😉 I’m so pleased you are enjoying my recipes and that this bruschetta chicken was another winner!
Jacquelin says
What would you recommend serving this with?
Jen says
Hi Jacquelin, I have a whole section of suggestions in the post 😉
Renee says
I served your basil marinaded chicken with cheesy zucchini roll-ups baked with marinara. They complimented each other perfectly! Thank you!
Jen says
Yay! Thank you so much, Renee, I am so happy you enjoyed them both!
Cassie O'Daniel says
This recipe…..oh my gosh. It’s one of my favorites! Thank you so much for helping to make me seem like a good cook! This was so good. I plan to make it time and time again!
Jen says
I’m sure you are a good cook! Happy to hear that this will be a repeat!