Bruschetta Chicken

At its simplest, bruschetta is a delicious appetizer bursting with fresh Italian flavors. This delicious bruschetta chicken recipe combines the components of that classic hors d’oeuvre with chicken breasts (and cheese!) for a flavorful weeknight dinner.

Instead of using toasted bread as a vehicle for freshly chopped vine-ripened tomatoes, we take inspiration from garlic tomato bruschetta and use it as a topping for balsamic-glazed baked chicken. All the bruschetta flavors are there—tomatoes, shallots, garlic, extra virgin olive oil and fresh basil—but are gently cooked into more of a bruschetta sauce.

One of the easiest chicken dinners, chicken bruschetta is bright, fresh and great to pair with everything from pasta to potatoes. Add this to your list of summer recipes, especially when your garden is overflowing with cherry tomatoes, or make it any time of year. It comes together so quickly that you can serve it during the week or for a casual get-together with friends on the weekend.

Ingredients for Bruschetta Chicken

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• Chicken breast: This is the best cut of chicken for this recipe, but if you prefer chicken with the skin on, go for it! When looking for the best chicken to buy, a free-range chicken will have more flavor than the breasts of conventional birds.
• Extra virgin olive oil: We love our EVOO! It’s super healthy, and the fresh, grassy flavor brings a punch to the tomato topping. Use the best olive oil you can afford—it makes all the difference.
• Garlic: Like other plants in the allium family, which includes onions, scallions and chives, garlic is a powerhouse of taste and nutrition. Here are the easiest ways to peel garlic.
• Balsamic glaze: Balsamic glaze, also known as balsamic reduction, is made by cooking down balsamic vinegar until it has thickened to the consistency of maple syrup. To make it, simply simmer 1 cup vinegar until reduced to 1/3 cup. You can also find it bottled in the vinegar aisle in most grocery stores, but the quality varies.
• Mozzarella cheese: Fresh mozzarella is delicate and creamy, much different from its low-moisture cousin (the type you shred and put on pizza or lasagna). If you can’t find larger balls of fresh mozzarella where you shop, you could substitute cute, tiny bocconcini and cut them in half before using them.
• Shallots: This type of onion tastes sweet and mild and is often used in vinaigrette dressings. If you bought too many, here are some of our favorite shallot recipes.
• Cherry tomatoes: One of the most common types of tomatoes, cherry tomatoes are often sweeter than larger varieties. You’ll get an even more complex flavor if you can find mixed-color baby tomatoes. They’re best when in season, but use any you can find year-round.
• Fresh basil: Did you know there are many types of basil? For Italian cuisine, look for sweet basil or Genovese basil. This aromatic herb is very fragrant and robust in flavor. We have plenty of basil recipes (beyond pesto!) to use up the extra.
• Seasoning: You’ll need salt and pepper; red pepper flakes (if you want some kick) are optional.

Directions

Step 1: Marinate the chicken

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Preheat the oven to 400°F. In a shallow dish, whisk 2 tablespoons oil, 1 tablespoon balsamic glaze and 1/4 teaspoon salt. Add the chicken and turn to coat. Let it stand for 10 minutes.

Step 2: Cook the chicken

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In a large cast-iron or ovenproof skillet, heat 1 tablespoon oil over medium heat and brown the chicken on both sides. Then, bake for 12 minutes.

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Top the chicken with mozzarella, and return the chicken to the oven. Cook until a thermometer inserted into the thickest part of the breast reads 165°, three to five minutes longer.

Step 3: Make the topping

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In a large skillet, heat the remaining oil over medium heat. Add the shallots. Cook and stir until tender, two to three minutes. Add the garlic, and cook for one more minute.

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Stir in the tomatoes, salt and pepper. Cook and stir until the tomatoes are tender, two to three minutes. Remove from the heat and stir in the basil.

Step 4: Serve

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To serve, spoon the topping over the chicken and drizzle with balsamic glaze. If desired, sprinkle with red pepper flakes and additional basil.

Recipe Variations

• Grill the chicken: Take cues from this grilled marinated chicken recipe and grill the chicken breasts. When just about finished cooking, remove the grill lid, top the chicken with cheese and cover the grill until the cheese melts, two to three minutes. Remove the chicken and top it with the cooked bruschetta sauce before serving.
• Chop the chicken: If you want to make this an even quicker and easier one-pot meal, simply cube the chicken breasts, marinate them as directed and sear them in a saute pan. Then, add the shallots, garlic, tomatoes, salt and pepper all at once. Cook until the chicken cubes hit 165° and the shallots and tomatoes are soft; remove from the heat and stir in the basil and mozzarella. In this form, the dish would be perfect for tossing with fusilli or penne or another short and chunky pasta shape.
• Change the cuts: Make this dish with drumsticks or thighs instead of chicken breasts. The bone-in cuts will take longer in the oven, but use your trusty instant-read thermometer to know when they’re done. You could also use chicken tenders, which cook faster than larger chicken breast pieces.
• Add more fresh herbs: Many Italian recipes are rich in herbs. Add flat-leaf parsley, sage or oregano to this chicken and tomato dish. You could also use all of the above together, although sage is pretty strong, so use it sparingly.

How to Store Bruschetta Chicken

Store chicken bruschetta in a tightly covered container in the fridge for up to four days. Reheat, covered, in a 350° oven or a microwave.

How to Freeze Bruschetta Chicken

You can freeze the cooked chicken portion of this dish, but the bruschetta topping is not a good candidate for freezing. Package the chicken in a freezer-safe zip-top bag with the air squeezed out. It’s good in the freezer for up to two months.

Can you make bruschetta chicken ahead of time?

This bruschetta chicken recipe tastes best the first day, but you could make the chicken a day or two ahead of time, store it in the fridge and then cook the bruschetta topping just before serving.

Bruschetta Chicken Tips

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How do you know when chicken is done cooking?

A thermometer is the most foolproof way to check the doneness of any meat or chicken recipes, but if you don’t have one, there are other methods you can use. One is to cut a slit into the center of one of the chicken breasts. The chicken is done when the juices run clear and the flesh looks opaque rather than translucent and more white than pink. Also, thoroughly cooked chicken will feel firm when you press on it, whereas undercooked chicken will have more give.

What can you serve with bruschetta chicken?

Some sides to pair with chicken bruschetta include simple Parmesan herbed noodles or Parmesan risotto. You could also serve this chicken with crispy garlic bread, or an Italian salad would be an excellent fresh vegetable accompaniment. Bruschetta chicken could also be used to make a terrific sandwich or a grilled panini, or let it cool and toss it with chilled, oiled pasta to make a pasta salad.