Bruschetta Chicken Recipe

This 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, buuuut 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’ll tell you that I don’t like olives and I picked them out! I’ll tell you that I tried a shrimp to make sure the flavors were on point, and then gave 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 destined to be one of those recipes. If you wanted to take the bruschetta-ness to the next level, you could serve this 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 could 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

You begin with 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 take the seeds out but if you’re in a rush, you could skip that step and your topping would be slightly juicier. 

To the tomatoes, you’ll add diced red onion, minced garlic, olive oil, balsamic vinegar, Parmesan cheese, fresh basil, salt, and pepper. 

You’ll combine this mixture and let all the flavors meld a little bit before you cook the chicken. I left the basil out so it would stay nice and green, and I also left the cheese out so that it would maintain its white color. I also used white balsamic vinegar so that the colors would stay bright and vibrant. All of these things are completely optional. 

How to make it your own:

• 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. 

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. 

Verdict: I adore this chicken! I’m going to be making it all summer long.
Husband’s take: Ben loves this recipe…no complaints at all! 
Changes I would make: None are necessary, but have fun and play with some of the options I mentioned! 
Difficulty: Easy!