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Easy Bruschetta Chicken

This Easy Bruschetta Chicken Recipe is a summertime favorite, especially when tomatoes are in season. This is essentially chicken breast topped with mozzarella cheese and our fresh tomato Bruschetta and drizzled with Balsamic Glaze.

This is so fresh and flavorful. You’ll love that Chicken Bruschetta is a 30-minute dinner and comes together in one pan.

What is Bruschetta Chicken? It combines chicken breast and classic Italian Bruschetta. Instead of the toasts, we’re using chicken breast and it’s served as a main course instead of an appetizer.

If you are looking for a chicken dinner that is impressive yet is so easy to make, it will be this Chicken Bruschetta recipe. Nothing beats the combination of pan-seared chicken breast topped with the Bruschetta mixture and drizzled with our homemade glaze. The bruschetta topping is especially delicious with summer garden tomatoes, but it can also be made year-round with roma tomatoes.

One-pan chicken recipes like our Stuffed Chicken Breast, Creamy Tuscan Chicken, or Chicken Marsala are really simple to make for a weeknight dinner, but look so impressive and are fancy enough to serve when you have guests over.

What is Bruschetta?

While we Americans know bruschetta as grilled or toasted bread that’s topped with a tomato, garlic and basil mixture that sometimes includes balsamic vinegar (which is how I like it), that’s actually not what it is traditionally.

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The Italian way is actually grilled bread that’s been rubbed with garlic, olive oil and salt and topped with anything from tomatoes to beans or cured meat. Yum!

While I would love to journey to Italy one day to try it the traditional way, today we are working with our American version. It’s easily one of our favorite appetizers and one I’ve abstained from lately because of the bread.

Fortunately I can get my bruschetta fix with this Easy Bruschetta Chicken! Who needs bread when we all know it’s the tomatoes, garlic, basil and balsamic vinegar that makes this dish a party?! Seriously, I could just sit down with the tomato topping and eat it with a spoon. LOVE!


Balsamic Glaze
1 cup balsamic vinegar
⅓ cup brown sugar
Bruschetta Topping
2 cups diced tomatoes
3 garlic cloves minced
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 tablespoon balsamic vinegar or red wine vinegar
1 tablespoon olive oil
⅓ cup chopped fresh basil leaves
4 boneless skinless chicken breasts see notes
4 tablespoons olive oil divided in half
1 teaspoon Italian seasoning
½ teaspoon kosher salt
½ fresh ground black pepper
1 ⅓ cup shredded mozzarella cheese


Combine the balsamic vinegar and brown sugar in a saucepan. Bring it to a low boil and then reduce it to a simmer. Simmer until it is reduced by half; about 10-15 minutes stirring several times. It should be thick enough to coat the back of a spoon.
In a medium bowl gently stir together the diced tomatoes, minced garlic, kosher salt, fresh ground black pepper, red wine vinegar, olive oil, and chopped basil. Taste, and if desired, add more salt and black pepper.
Combine 2 tablespoons olive oil, Italian seasoning, kosher salt, and black pepper in a small bowl. Brush it over both sides of the chicken breasts.
Heat 1 1/2-2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown on both sides and cooked through. Reduce the heat to medium-low and top each chicken breast with about 1/3 cup shredded mozzarella. Cover the skillet with aluminum foil and let the cheese melt.
Top with the tomato mixture and drizzle with the balsamic glaze. For best results, serve promptly.

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