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Bruschetta Chicken

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. It’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 – all of which can be made ahead of time for a quick, low-carb, delicious dinner that’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!
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 49 minutes
Servings 4 servings

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. 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

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

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!