This Easy Bruschetta Chicken is fresh, flavor-packed and feels a little fancy, but it comes together with just a handful of ingredients in about 25 minutes. Juicy, garlicky chicken breasts get topped with a quick tomato-basil salad, a shower of Parmesan and a generous drizzle of balsamic glaze.
It’s everything you love about classic bruschetta—minus the bread—making it a naturally gluten-free, low-carb meal that’s weeknight-friendly and dinner-party approved.
Table of Contents
I’m always on the hunt for easy but impressive ways to transform ordinary chicken breasts into something extraordinary. With summer right around the corner (and my herb garden exploding), this bruschetta chicken was a no-brainer. Juicy tomatoes, fresh basil and a drizzle of balsamic glaze? Yes, please!
Normally I’d pile all that tomato-basil goodness onto crusty bread or toss it with pasta (looking at you, Caprese garlic bread and bruschetta pasta salad!), but this time I skipped the carbs and spooned it over garlicky, seared chicken breasts instead.
Serve it family-style on a big platter or plate it up individually with shaved Parmesan and a sprinkle of fresh basil. It’s fresh, flavorful and exactly the kind of quick summer dinner I want on repeat.
Since this recipe relies on just a few ingredients, quality is key—think ripe tomatoes, flaky sea salt and freshly cracked black pepper.
- Chicken: I use boneless, skinless chicken breasts, about 6 ounces each. If they’re on the thicker side, slice them in half horizontally so they cook evenly and stay juicy.
- Olive oil: For searing the chicken.
- Seasonings: I keep it simple with garlic powder, salt and black pepper—just enough to add flavor without overpowering the bruschetta topping.
- Tomatoes: Any variety of tomato works here—my best advice is to use the ripest tomatoes you can find for the best flavor. I’ve made this recipe with cherry tomatoes, Roma tomatoes and even heirloom tomatoes from my mom’s garden. If they’re juicy and sweet, they’ll work beautifully.
- Fresh basil: Adds that signature Italian flavor.
- Shaved Parmesan: I love the look and texture of big shavings, but shredded or grated Parmesan works, too. Even fresh mozzarella is delicious if you want to make it a bit more melty.
- Balsamic syrup: That glossy drizzle is what pulls the whole dish together. You can grab a bottle from the store or simmer balsamic vinegar until thick and syrupy (check out my bruschetta pizza recipe for easy instructions on how to make it at home).
See the recipe card for full information on ingredients and quantities.
How to Make Bruschetta Chicken
Garlicky, juicy chicken breasts make the perfect canvas for a fresh tomato-basil-Parmesan topping. Here’s how to bring it all together in under 30 minutes:
- Prep the chicken. Pat your chicken breasts dry with a paper towel (this helps them sear properly). Then season both sides with garlic powder, salt and pepper.
- Cook the chicken. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 8–10 minutes per side, or until the internal temperature reaches 165°F.
- Make the bruschetta topping. While the chicken cooks, dice your tomatoes and chop the basil. In a bowl, toss them together with a pinch of salt and pepper.
- Make (or grab) the balsamic syrup. You can use store-bought balsamic glaze or make your own by simmering balsamic vinegar in a small skillet until it reduces and thickens to a syrupy consistency.
- Let the chicken rest for a few minutes before slicing—this helps keep all those delicious juices locked in.
- Assemble and serve. Top each piece with a big spoonful of the tomato-basil mixture, a shower of shaved Parmesan and a generous drizzle of balsamic syrup. Serve immediately while it’s still warm and juicy.
- Chop the basil just before serving for the brightest color and flavor. The easiest way to chop fresh basil is by stacking the basil leaves on top of each other, rolling them up like a little cigar and slicing into thin ribbons (this technique is called a chiffonade). You can leave them like that or give them a quick chop for smaller pieces.
- Dice your tomatoes small for the best texture in every bite. A serrated knife works best—it glides through the skin without squishing the flesh. Slice off the stem end, cut the tomato in half crosswise, then gently scoop out most of the seeds with your fingers or a spoon. Slice each half into strips, then rotate and cut into small cubes.
- Boneless, skinless chicken thighs are a great swap for breasts; they’ll be extra juicy and flavorful. Just note that they may take a minute or two longer to cook depending on thickness.
- No meat thermometer? Look for clear juices and no pink in the center. But honestly, a quick-read thermometer is something everyone should have in their kitchen.
The Best Sides to Serve with Bruschetta Chicken
As simple as the setup is, the flavors couldn’t be more of a powerhouse. My favorite way to serve it? Alongside pesto pasta. I toss whatever noodles I have in the pantry with my homemade basil pesto (we call this green gold in our house), and it’s always a hit. It’s bright, herby and pairs perfectly with this easy chicken dinner.
Need more ideas to round things out and keep it a 30-minute dinner winner? I’ve got you:
Carbs + starches:
- Cheesy garlic bread or crusty sourdough (try it with this bread dipping oil!)
- Cacio e Pepe pasta
- Mashed potatoes or roasted potatoes
- Quick gnocchi with crispy garlic
Fresh + veggie-packed:
And don’t forget about dessert! Try my mini cottage cheese cheesecakes, stovetop strawberry dumplings or easiest-ever ice cream cake for a sweet finish.
Make-Ahead & Storage Tips
To make ahead: You can cook the chicken up to 2 days in advance—just reheat gently in a skillet or microwave before serving. The bruschetta topping can be prepped a few hours ahead, but I recommend adding the salt right before serving to avoid it getting too watery.
To store: Store leftover chicken and bruschetta topping separately in airtight containers in the fridge. The chicken will keep for up to 4 days, and the tomato topping is best used within 2–3 days.
Ingredients
- 4 medium boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 2 Tablespoons olive oil
- 2 medium tomatoes, diced
- 1 Tablespoon chopped fresh basil
- Shaved parmesan cheese, for serving
- Balsamic syrup, for serving
Instructions
- Thoroughly dry the chicken breasts then season them with the garlic powder and a pinch of salt and pepper.
- Add the olive oil to a large sauté pan set over medium heat. Once the oil is warm, add the chicken breasts and cook them for 8 to 10 minutes, then flip them once and continue cooking until they are no longer pink and reach an internal temperature of 165°F.
- While the chicken cooks, combine the diced tomatoes and basil with a pinch of salt and pepper in a medium bowl and stir to combine.
- Plate the chicken breasts then top them with the tomato mixture.
- Top the tomato mixture with the Parmesan cheese and drizzle with balsamic syrup then serve.
Kelly’s Notes
- Boneless, skinless chicken thighs are a great swap for breasts; they’ll be extra juicy and flavorful. Just note that they may take a minute or two longer to cook depending on thickness.
- Balsamic syrup: You can grab a bottle from the store or simmer balsamic vinegar until thick and syrupy (check out my bruschetta pizza recipe for easy instructions on how to make it at home).
- To make ahead: You can cook the chicken up to 2 days in advance—just reheat gently in a skillet or microwave before serving. The bruschetta topping can be prepped a few hours ahead, but I recommend adding the salt right before serving to avoid it getting too watery.<
- To store: Store leftover chicken and bruschetta topping separately in airtight containers in the fridge. The chicken will keep for up to 4 days, and the tomato topping is best used within 2–3 days.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Yeah! Any new ways to use bruschetta works for me. In my bruschetta I use many things. My favorites are kalamata olives, onion, pine nuts, a good hard cheeze, garlic, even artichoke heart! I just try to think Italian! Good olive oil and thick basalmic vinegar to top it off! Perfect heart healthy food! Thanks for the heads-up on chicken.
Try this: google up wild rice stuffing, look at several different ways and select what appeals to you then stuff a portabella mushroom then grill for 5 – 8 minutes. Great meal!
Thanks so much for your comment, Bill!
Your Bruschetta Chicken looks so good and delicious indeed.
Thank you so much!
Hi Kelly
Love your recipes, thank you
My question is not of a culinary nature.
I’d like to know the origin of your name, Senyei
Best
Judy
Hi Judy! Thanks so much! My last name “Senyei” is Hungarian. My day was born in Budapest :)
I like these recipes.
They are great.
Thank you so much, Debbie!