Bruschetta Chicken

by Robin Miller on June 7, 2026

This gorgeous meal marries two incredible dishes – tomato bruschetta and savory chicken. The basil and garlic-infused tomato mixture is typically served on toasted or grilled bread, but it’s especially fabulous piled onto seasoned, grilled chicken. There’s also a melty mozzarella layer, so this recipe delivers layer upon layer of flavorful, textural elements.

This recipe was written for the Arizona Republic.

Bruschetta or tomato-basil chicken? This recipe isn’t entirely aptly named. The term bruschetta comes from the Italian word bruscare, which means to roast over hot coals, and it refers to toasted slices of bread that are brushed with olive oil and rubbed with garlic. Folks associate the tomato garnish with bruschetta because it’s the classic topping for the bread. In this recipe, we take that delicious tomato-basil salad and spoon it over cheesy grilled chicken. Marrying the two dishes is an easy and colorful way to transform a cherished appetizer into a satisfying, low-carb, gluten-free meal.

Ingredients for this bruschetta chicken

Chicken. The best option for this recipe is thin, boneless, skinless chicken breasts. Why use thin chicken? Thinner chicken breasts will cook quickly and evenly on the hot grill, while thicker pieces may char on the outside before the inside reaches the appropriate temperature. You can purchase the chicken already sliced thin (like I did), or you can pound individual chicken breast pieces until they reach the desired thickness. When pounding the chicken thin, place it between two pieces of plastic wrap and pound with a meat mallet or rolling pin until about ¾-inch thick.
Tomatoes. Firm, ripe tomatoes are ideal for this topping, and I prefer Roma (plum) tomatoes. Roma tomatoes are sweet, firm-fleshed, and easy to deseed. If desired, you may swap in vine-ripened and beefsteak tomatoes, as long as they are firm to the touch (this ensures they don’t crush when sliced).
Olive oil. Olive oil is used to coat the chicken and the grill pan, and to flavor the tomato topping. Use a flavorful olive oil for the best result.
Seasonings. We use Italian seasoning, garlic powder, onion powder, salt, and black pepper to season the chicken before it’s grilled. This medley guarantees that every bite of the chicken is tasty.
Garlic. Fresh garlic adds aromatic sharpness and a savory bite to the tomato topping. Note: We don’t use fresh garlic on the chicken because it will burn on the hot cooking surface.
Basil. Fresh basil has a natural affinity with ripe tomatoes, and it adds great color and flavor to the topping. The sweetness of the basil also balances the acidity of the tomatoes.
Balsamic glaze. A drizzle of balsamic glaze adds subtle sweetness and tanginess just before serving. If you can’t find balsamic glaze (sold next to the balsamic vinegar), substitute balsamic reduction as both are essentially balsamic vinegar that’s been simmered down into a sweet glaze.
Mozzarella cheese. Slices of fresh mozzarella are nestled onto the chicken just after cooking. As the chicken rests, the cheese melts and lends creamy, rich nuances to this dish. The buttery mozzarella also marries exceptionally well with the smoky flavor of the grilled chicken. If desired, you may swap in your favorite mozzarella cheese, including the shredded variety.
Pecorino Romano. A showering of freshly grated pecorino Romano before serving adds complexity, including sharp, nutty, and salty elements to the dish. If desired, you may swap in parmesan or Grana Padano.

You can grill or bake this chicken

Not feeling the grill this time around? Or maybe Mother nature altered your plans? No problem, this chicken is also excellent when baked. Here are the cooking instructions, plus tips for ensuring the chicken is cooked properly.

Grill the chicken. Coat an outdoor grill or grill pan with olive oil and preheat to medium-high heat. Add the chicken to the hot grill and cook for 5 to 6 minutes per side, until a meat thermometer reads 165 degrees F.

Bake the chicken. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Transfer the chicken to the prepared pan and roast for 12 to 14 minutes, or until a meat thermometer reads 165 degrees F.

Test the temperature of the chicken. Use meat thermometer to check the internal temperature of your chicken, whether you’re grilling or baking. All chicken should reach an internal temperature of 165 degrees F.

Let the chicken rest. It’s important to let the chicken rest for five minutes after removing it from the heat as this allows the juices to settle (which keeps the meat moist). This brief wait also gives the mozzarella cheese time to soften.

Can you prep this bruschetta chicken in advance?

There are few ways to prep this meal in advance. First, you can prepare the tomato topping up to two days in advance and store it in an airtight container in the refrigerator. Next, you can prepare the chicken by patting it dry and seasoning it, up to two days in advance. Refrigerate the chicken, covered with plastic or in an airtight container, for up to two days before cooking. Finish the dish by cooking the chicken and topping it with cheese and the tomato topping. Drizzle the chicken with the balsamic glaze and shower with Pecorino Romano just before serving.

How to store leftover bruschetta chicken

Transfer leftover bruschetta chicken to an airtight container and refrigerate for up to 3 days. The dish can be eaten chilled or gently reheated in the microwave. I do not recommend freezing this bruschetta chicken because, upon thawing, the tomato topping will likely break down.

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