Bruschetta Chicken

Bruschetta Chicken is a hypnotic dance of fresh, cheesy, sweet and tangy that has readers raving: โ€œYou 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.โ€

With years of experience creating flavor-packed, crowd-pleasing chicken recipes, Iโ€™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, youโ€™ll be set up for bruschetta chicken success every time.

Bruschetta Chicken Recipe Video

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top view of bruschetta chicken on a white platter drizzled with balsamic reduction


 

Why You’ll Love This Bruschetta Chicken Recipe

Bruschetta is simply too good to be served just as an appetizer so Iโ€™ve created this tantalizing chicken bruschetta recipe!  It’s been tested, tweaked, and loved by many, earning its place in your go-to rotation!

  • 5-Star Flavor: Juicy, Italian-seasoned chicken is topped with buttery, melting mozzarella, fresh, garlicky tomato bruschetta, and a drizzle of sweet, tangy balsamic glazeโ€”dinner tastes like itโ€™s from a 5-star restaurant.
  • Pesto Infused Chicken: This chicken isn’t bland, boring, flavorless or dry, instead, it is stand-alone-scrumptious marinated in an easy yet dynamic pesto marinade you will have on repeat.
  • Easy: Itโ€™s an easy marinate-and-cook dinner with just a few minutes of chopping to make the bruschetta. You can even use store-bought bruschetta and balsamic glaze depending on your time constraints.
  • Healthy and Satisfying: Low carb, high protein, and full of real ingredientsโ€”this is comfort food you can feel good about.
  • Versatile: Serve it with pasta, rice, grilled veggies, or saladโ€”it works as a weeknight dinner, meal prep staple, or even a dinner party centerpiece.
  • Make Ahead: Marinate the chicken and make your bruschetta in the morning to blend the flavors.  Then, when you are ready to eat, grill the chicken, and dinner is served!
  • Readers favorite:

This recipeโ€ฆ..oh my gosh. Itโ€™s one of my favorites!… I plan to make it time and time again!

โ€œMade this for dinner tonight โ€“ omg sooooo good!!!!! Absolutely amazing!!โ€

โ€œAbsolutely 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!โ€

โ€œThis was FANTASTIC, I thought I made enough for 2 nights . . . yeah, I was wrong. The flavors are spot on…another perfect recipe!โ€

two breasts of bruschetta chicken on on a cream plate
ingredient icon

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 donโ€™t be intimidated by the ingredient list!  Youโ€™re just whisking ingredient together.  You will need: :

Ingredients for the Chicken

  • Chicken breasts:  four boneless chicken breasts pounded to an even thickness.  You may also use chicken thighs. 
  • Olive oil:  use extra virgin olive oil for the best flavor.
  • Pesto:  you can use your favorite store-bought basil pesto or make your own.
  • Lemon juice: fresh is best but you may use bottled in a pinch. 
  • Balsamic vinegar:  is my secret ingredient when marinating chicken with lemon juice.  It amps up the fruity tang without adding more sour notes.  
  • Seasonings: onion powder, garlic powder, paprika salt, pepper, and pepper flakes inject the chicken with TONS of flavor.

Bruschetta Ingredients

  • Tomatoes:  are the star of bruschetta so pick the best! I prefer firm, ripe, Roma tomatoes for their tangy, garden-fresh flavor but any ripe, seasonal fresh tomatoes will work. 
  • To select ripe tomatoes, look for tomatoes that feel heavy for their size โ€“ unripe tomatoes will feel lighter.  The tomatoes should be smooth free of bruises, and blemishes with a strong, sweet, earthy odor.
  • Basil: Measure the basil by pressing the leaves into a measuring cup and then chopping.
  • Red onions: I prefer red onions over white or yellow onions, but you may swap them out if thatโ€™s all you have on hand.
  • Garlic: fresh is the only way to go.  Use a garlic press or finely mince by hand. Use more or less to taste.  
  • Salt and pepper:  to enhance all of the flavors. Use more or less to taste.

Topping Ingredients

  • Mozzarella cheese:  the cheese is optional but SO good!  It really takes the bruschetta chicken to a new level.  Use fresh mozzarella sliced to your desired thickness โ€“ the thicker the cheesier 😉.  You may use pre-shredded mozzarella if thatโ€™s all you have on hand, but I donโ€™t recommend it in the future as pre-shredded cheese contain anti-clumping chemicals which prevent the cheese from melting as well.

Balsamic Glaze Ingredients (Or Use Store Bought)

  • Balsamic vinegar:  the best quality balsamic vinegar is made in Modena and the neighboring Reggio Emilia regions in Italy and it will be advertised as such on the bottles.  If these vinegars are too pricey, there are many alternatives at the grocery, just pick what works best for you.
  • Brown sugar:  I like to use brown sugar but you may substitute with honey or maple syrup. 
  • Store bought:  you can also use store-bought balsamic glaze but once you make your own, youโ€™ll never go back!  Store bought balsamic glaze is usually sold alongside the balsamic vinegar in a squeeze bottle.

up close of chicken bruschetta recipe on a cream plate topped with melted mozzarella,  bruschetta and balsamic glaze

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 didnโ€™t think you had in the Tips and Tricks section below.  You are also welcome to use the โ€œjump to recipeโ€ button at the top of the page to skip directly to the recipe card.

  1. 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.
showing how to make Bruschetta Chicken by pounding chicken thin in between two pieces of plastic with a meat mallet

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.

showing how to make Bruschetta Chicken recipe by marinating chicken in a glass bowl with pesto

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.

showing how to make Bruschetta Chicken by making bruschetta in a glass bowl with tomatoes, basil, red onions and garlic

4. Cook chicken.  You are welcome to grill the chicken or cook the chicken on the stove:

showing how to make Bruschetta Chicken by cooking chicken on the grill

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.

showing how to make Bruschetta Chicken recipe by adding mozzarella cheese and letting it melt

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.

showing how to make Bruschetta Chicken recipe by adding chicken to a white plate and topping with bruschetta chicken and balsamic glaze

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 itโ€™s even with the thinnest part to tenderize and ensure the chicken cooks evenly.  You donโ€™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.
  • Donโ€™t over-marinate chicken. On the other hand, you donโ€™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.  Donโ€™t add the chicken until the grill reaches temperature or you wonโ€™t get those beautiful grill marks.
  • Donโ€™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 โ€“ 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.
  • Donโ€™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 isnโ€™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 โ€“ so when you remove the chicken from the fridge โ€“ 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 doesnโ€™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 itโ€™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 doesnโ€™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 wonโ€™t be as sweet and will take longer to reduce.  
  • It will smell. Donโ€™t be alarmed at the strong smell emitted by the reducing vinegar -thatโ€™s normal!
showering how to serve chicken bruschetta recipe with two hands holding plate of bruschetta chicken topped with tomato bruschetta

Chicken Bruschetta Recipe variations

  • Italian marinade.  You can marinade the chicken in Italian dressing or the Italian marinade I use in my Tuscan chicken recipe if pesto isnโ€™t your thing.
  • More or less cheese.  You can make this bruschetta chicken more or less cheesy by how thick you slice the mozzarella.
  • Add Parmesan. Authentic bruschetta is often topped with thinly shaved Parmesan – yum!
  • Omit cheese.  You can omit the mozzarella (although I donโ€™t recommend it) if youโ€™re trying to save some calories.
  • Dairy free.  Swap the pesto marinade for this Italian marinade and omit the cheese.
  • Add-ins.  You can add virtually anything to bruschetta or make it more like a fresh salsa by adding chopped cucumbers, bell peppers, olives, etc.

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 sautรฉed veggies.  Here are a few serving ideas:   

Chicken Bruschetta Recipe FAQS

WHAT IS BRUSCHETTA? What does bruschetta mean?

Bruschetta comes from the Roman dialect bruscareย meaningย โ€œto roastโ€ 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.ย  It can then be topped with a variety of toppings such as tomatoes, cheese, cured meats (such as prosciutto), beans and vegetables โ€“ not just tomatoes/basil as we know it!ย 
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 โ€œtomato bruschettaโ€ 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, weโ€™ve replaced the bread with pesto marinated chicken to create a scrumptious, low-carb, easy main dish.

What is Balsamic Glaze?ย  Do I have to add it?

Bruschetta is delightful on its own but simply not the same without the balsamic glaze.ย  The glaze elevates it to extraordinary. Balsamic glaze, also known as โ€œbalsamic reduction,โ€ 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.ย  ย 
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 โ€œsweet sticky gold.โ€ Its sweet and tangy, caramelized, almost molasses undertones are made for bruschetta โ€“ so please donโ€™t skip it!

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Chicken Bruschetta Recipe

This Bruschetta Chicken elevates bruschetta to a whole new level. Bright, herb infused pesto chicken is grilled or cooked in a skillet to juicy perfection, blanketed in hot, gooey mozzarella cheese, piled with fresh tomatoes laced with basil and garlic then drizzled with sweet and tangy balsamic glaze. Itโ€™s a hypnotic dance of juicy, fresh, cheesy, savory, earthy, sweet and tangy. This bruschetta chicken is easy to make with a sensational marinade, a simple tomato bruschetta and either homemade or store-bought balsamic glaze โ€“ all of which can be made ahead of time for a quick, low-carb, delicious dinner thatโ€™s perfect for busy weeknights. You can keep the low-carb vibe and serve this chicken bruschetta recipe with zucchini noodles or spaghetti squash and a side salad or splurge with pasta or mashed potatoes and garlic bread. Any way you serve this bruschetta chicken will be a fresh, vibrant win!
Servings: 4 servings
Total Time: 49 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes

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Ingredients

Chicken

  • 4 chicken breasts pounded to an even thickness

Pesto Marinade

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)

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. Donโ€™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

*Don’t miss the how to make video in the post!

HOW TO STORE AND REHEAT LEFTOVERS

  • Storage:ย store the bruschetta and cooked chicken separately in airtight containers in the refrigerator for 3-4 days.
  • Microwave:ย chop up or slice the chicken so it reheats more evenly then transfer a small portion to a microwave safe dish.ย  Heat for one minute then at 30 second intervals as needed.ย 
  • Oven:ย  transfer chicken to an oven-proof dish.ย  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:ย  can be prepped up to several hours before serving โ€“ but donโ€™t refrigerate! ย Store, covered on the counter at room temperature.ย  Drain any excess liquid before using.
  • Glaze:ย  prepare the glaze according to directions, taking extra care to not to overcook.ย  The glaze will continue to thicken as it cools. ย Let the glaze cool to room temperature then transfer to an airtight container such as a small glass jar or bowl.ย  Store in the refrigerator for up to three weeks.

Tips and Tricks

  • Tomatoes: ย are the star of bruschetta so pick the best! If your tomatoes aren’t great, your bruschetta won’t be either.ย ย 
  • Donโ€™t refrigerate the tomatoes. ย 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. ย ย 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. ย ย This will make for less watery bruschetta.
  • Drain bruschetta.ย  That being said, the salt in the bruschetta draws out the moisture of the tomatoes, so the mixture can become a little watery.ย  ย If your bruschetta becomes watery, just drain off any excess liquid before serving.
  • Combine bruschetta ahead of time.ย  Mix the bruschetta ingredients together at least 30 minutes before you plan on serving.ย  This lines up perfectly with bringing your chicken to room temperature โ€“ so when you remove the chicken from the fridge โ€“ make your bruschetta.ย  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. ย Bruschetta should not be refrigerated or served cold.ย  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. ย These two areas are famous for quality balsamic vinegar verses watery, less concentrated vinegars.
  • Use a non-reactive pan to make the balsamic glaze. ย 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.ย ย 
  • Stir often.ย 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 doesnโ€™t burn; once burned, it’s not salvageable.
  • It will smell. Donโ€™t be alarmed at the strong smell emitted by the reducing vinegar -thatโ€™s normal!

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20 Comments

  1. Rewari says

    This was easy to make lots of flavor. I didnโ€™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!

  2. 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!

  3. 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!!!

  4. 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!

  5. 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!

  6. Heather says

    Made this for dinner tonight – omg sooooo good!!!!! Absolutely amazing!! I used Campari tomatoes instead of Roma because thatโ€™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!

  7. 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 ๐Ÿ˜‰ I’m so pleased you are enjoying my recipes and that this bruschetta chicken was another winner!

  8. Jacquelin says

    What would you recommend serving this with?

    • Jen says

      Hi Jacquelin, I have a whole section of suggestions in the post ๐Ÿ˜‰

  9. 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!

  10. Cassie O'Daniel says

    This recipeโ€ฆ..oh my gosh. Itโ€™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!