Bruschetta Chicken Recipe
Posted: 06/10/2019
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Bruschetta chicken is the perfect summer chicken recipe and it’s made in one pan! Browse all the adaptations to make it your own.
I know I say this all the time but I’m going to do it again….
I like all my recipes. I do! Sometimes I put things in them that I know would complement the flavors well, even if I don’t personally like them (I’m looking at you, olives in my tortellini salad). And sometimes I make recipes with shrimp because I know most people would love a good shrimp taco.
And I’ll straight up tell you guys… I don’t like olives and I pick them out! I’ll tell you that I try a shrimp to make sure the flavors are on point, and then give the rest to the guys installing our windows.
But then there are the recipes that my family ends up eating time and time again because we love them so much. This bruschetta chicken recipe is one of those recipes.
If you want to take the bruschetta-ness to the next level, serve this chicken with my bruschetta pasta salad (a reader favorite!). I also love it with Caprese pasta salad with fresh mozzarella, tomato, and basil.
This chicken is really easy to prepare and you can also adapt it slightly (as always!). We’ll talk more about that in a minute. It’s also naturally gluten-free (keto, too!).
About this bruschetta chicken
Begin by making a flavorful and zesty bruschetta topping. It starts with lots of ripe tomatoes (mine weren’t super ripe on the day I shot these photos, but you gotta work with what you have). I squeeze the seeds out but if you’re in a rush, skip that step. Your topping will be slightly juicier.
To the tomatoes, add diced red onion, minced garlic, olive oil, balsamic vinegar, Parmesan cheese, fresh basil, salt, and pepper.
Combine this mixture and let all the flavors marinate a little bit before you cook the chicken. Here’s some optional suggestions though. Leave the basil out so it stays nice and green, and maybe even the cheese so it maintains its white color. Use white balsamic vinegar so that the colors stay bright and vibrant. Taste-wise, none of this really makes a difference but visually, it does.
How to make it your own:
- Pump up the flavor: Try marinating the chicken in balsamic marinade for 2-24 hours before cooking.
- No grill pan? No problem, you can make this in any oven-safe skillet or frying pan. I just have a thing for grill marks.
- Take it outside: This would be fantastic grilled on any type of grill!
- To make dairy-free: Just leave out the Parmesan cheese!
- To make Whole30 compliant and Paleo: Again, just leave out the cheese.
- To take it up a notch: Drizzle with balsamic glaze. Honestly, I 100% meant to when I shot these photos, but forgot. Thankfully, it’s great both ways.
- Make it extra cheesy: Try adding small pieces of fresh mozzarella cheese instead of, or in addition to, the Parmesan cheese.
- Want to use chicken thighs? GO FOR IT. This topping would also be tasty on pork chops…or even tofu, I bet!
- Don’t like raw onions? You have a couple of options here. First, keep in mind that while they sit and mingle with the olive oil and vinegar, they do lose their bite a little and become much more mild. You could also soak them in ice water for 10 minutes before adding them. This also takes out some of their bite. Or, of course, you could leave them out.
What to serve with bruschetta chicken:
The options are endless, as usual. I already mentioned the bruschetta orzo salad, but that’s just the tip of the iceberg. It would also be fantastic with some warm, crusty bread and this irresistible bread dipping oil. You can’t go wrong with a fresh, crisp green salad with homemade healthy ranch dressing. It would also be great with a simple pasta like this cacio e pepe.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Bruschetta chicken is the perfect summer chicken recipe and it's made in one pan! Browse all the adaptations to make it your own.
Ingredients
For the Bruschetta Topping
- 5 vine-ripened or roma tomatoes, seeds removed, finely chopped
- 1/4 cup finely diced red onion
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar (I like to use white balsamic for appearance)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup shredded Parmesan cheese
- 1/3 cup minced fresh basil
For the Chicken
- 1.5 to 2 pounds boneless skinless chicken breasts
- 1/2 tablespoon oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 350°F.
- In a small bowl, prepare bruschetta topping by mixing together tomatoes, onion, garlic, olive oil, balsamic vinegar, salt, and pepper. If you're not planning to cook the chicken right away, wait to add the basil and Parmesan until right before serving. Otherwise, add them now.
- Prepare chicken by sprinkling both sides with oregano, garlic powder, salt and pepper.
- Heat an oven-safe grill pan or a frying pan over medium-high heat. Once hot, add chicken and cook for 5-7 minutes on each side or until golden brown.
- Carefully put the pan into preheated oven and bake for 5-10 minutes or until chicken reaches an internal temperature of 165°F.
- Serve topped with bruschetta mixture (don't forget to add basil and Parmesan if you haven't yet!).
Notes
- Pump up the flavor: Try marinating it in balsamic marinade for 2-24 hours before cooking.
- No grill pan? No problem, you can make this in any oven-safe skillet or frying pan. I just have a think for grill marks.
- Take it outside: This would be fantastic grilled on any type of grill!
- To make dairy-free: Just leave out the Parmesan cheese!
- To make Whole30 compliant and Paleo: Again, just leave out the cheese.
- To take it up a notch: Drizzle with balsamic glaze. Honestly, I 100% meant to when I shot these photos, but forgot. Thankfully, it's great both ways.
- Make it extra cheesy: Try adding small pieces of fresh mozzarella cheese instead of or in addition to the Parmesan cheese.
- Want to use chicken thighs? GO FOR IT. This topping would also be tasty on pork chops...or even tofu, I bet!
- Don't like raw onions? You have a couple of options here. First, keep in mind that while they sit and mingle with the olive oil and vinegar, they do lose their bite a little and become much more mild. You could also soak them in ice water for 10 minutes before adding them. This also takes out some of their bite. Or, of course, you could leave them out.
Nutrition Information
Serving: 1g, Calories: 452kcal, Carbohydrates: 5g, Protein: 73g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Cholesterol: 198mg, Sodium: 548mg, Fiber: 1g, Sugar: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Natalie says
This is an amazing dish! We’ve made it several times and it is something the whole family loves!
Rachel Gurk says
So so so glad to hear that! Thanks for taking the time to leave a comment!
Alyssa Carranza says
Can’t wait to try this recipe! looks good!
Rachel Gurk says
I hope you love it!
denise says
I have made a variation of this in the past. I should make it again.
Rachel Gurk says
Yes!!! Try this one and let me know what you think!