Name: Bruschetta Chicken (grill and stovetop options)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 boneless skinless chicken breasts (about 6 ounces each); 1½ tablespoons (22ml) avocado or olive oil; 1 teaspoon garlic powder; ¾ teaspoon kosher salt; ½ teaspoon each oregano and thyme (may sub 1 teaspoon Italian seasoning); ¼ teaspoon freshly ground black pepper; 4 slices mozzarella cheese (may sub fresh mozzarella); 2 cups diced plum or vine-ripened tomatoes; ½ teaspoon kosher salt, plus more to taste; 1 tablespoon (15ml) balsamic vinegar; 1 tablespoon (14ml) extra-virgin olive oil; 2 cloves garlic, minced (may use 1 if it’s a large clove); 3 tablespoons chopped fresh basil; 2 tablespoons (10g) grated Parmesan cheese, optional; ¼ teaspoon freshly ground black pepper; Optional for serving: Balsamic glaze, grated Parmesan cheese, fresh basil

Bruschetta Chicken replaces the traditional crostini base with chicken for a nutritious and versatile meal that’s easy to make yet worthy of company.

Bruschetta Chicken turns the classic appetizer into a summery entree by replacing the crostini base with grilled or pan-seared chicken for a nutritious, versatile meal that’s easy to make yet worthy of company!

Bruschetta Chicken is the perfect summer meal, and the highlight is the no-cook topping made with vine-ripened tomatoes, a drizzle of balsamic vinegar, olive oil, garlic, and fresh basil. The chicken is first coated with basic Italian spices and olive oil (simple but so flavorful!) and can be cooked on the stovetop or grill. We love a flexible recipe, right?

Mozzarella is melted over the chicken as it finishes cooking, and then the bruschetta is spooned over top. Finish with balsamic glaze and a sprinkle of Parmesan. It’s summer on a plate!

Bruschetta is best described as a fresh Italian salsa and is typically served on crostini, or toasted slices of Italian bread. But serving the topping over grilled, baked, or pan-seared chicken (or fish) instead of bread will effortlessly transform the appetizer into the main event.

The recipe will taste especially delicious when using sweet, seasonal, vine-ripened tomatoes, but worthy year-round alternatives exist. Over the past few years, I’ve been buying cherry tomatoes on the vine from our local Wegmans, and they stand up to the summer’s best tomatoes. During peak season, however, I do typically make bruschetta with plum or globe tomatoes, but the smaller varieties may absolutely be used. Choose based on what is the sweetest available or what you have on hand.

I’ve mentioned this once or twice before, but success in the kitchen is so often in the simple details. Beyond using fresh ingredients, one basic tip will elevate the flavor or this meal.

Simply tossing the diced tomatoes with salt and placing them in a strainer to drain for at least 15 minutes will yield a more concentrated flavor in the finished bruschetta. Tomatoes are about 90% water, and salt will draw some of it out. Draining the excess will prevent a watery topping, which would dilute the flavor.

Salting and then draining the tomatoes is the secret to success! — **Helpful tip:** Tomatoes are about 90% water, and once they have been seasoned with salt, the excess liquid starts to sweat out. Taking a few minutes to drain the tomatoes prevents the bruschetta from becoming watered down. Then they can be combined with the remaining few ingredients. The simple Italian marinade used on the chicken elevates the flavor of the dish. It holds its own too, so don’t hesitate to use it on chicken, even without the bruschetta topping.

Traditional tomato bruschetta is reinvented as a dip for a fresh, flavorful appetizer that tastes like summer at its best! — **Helpful tip:** Tomatoes are about 90% water, and once they have been seasoned with salt, the excess liquid starts to sweat out. Taking a few minutes to drain the tomatoes prevents the bruschetta from becoming watered down. Then they can be combined with the remaining few ingredients. The simple Italian marinade used on the chicken elevates the flavor of the dish. It holds its own too, so don’t hesitate to use it on chicken, even without the bruschetta topping.

Prep ahead options:

The bruschetta topping can be made earlier in the day and stored on the counter for up to two hours or in the fridge for longer. In the latter case, for best flavor, I like to let the bruschetta sit at room temperature for 30 minutes to an hour before serving.

Additionally, the chicken may be combined with the oil and spices and refrigerated for up to 24 hours. For most even cooking, allow the chicken to sit on the counter for 20-30 minutes before cooking.

What to serve with Bruschetta Chicken?

Pasta (tossed with pesto for complementary flavor)
Parmesan Garlic Zucchini Noodles
Cooked rice or another grain of choice
Crostini or crusty bread more scooping up additional bruschetta

A few more ways to mix things up..

Conveniently, the following bruschetta chicken recipe provides grill and stovetop options. For a dairy-free variation, feel free to omit the cheese. If you enjoy fish, replace the chicken with halibut or another white fish of choice, adjusting the cooking time as needed. In the case of fish, I omit the mozzarella but often sprinkle with Parmesan upon serving.

For a crowd-pleasing appetizer, you can also serve the bruschetta over crostini.

Bruschetta Chicken turns the classic appetizer into a summery entree by replacing the crostini base with grilled or pan-seared chicken for a nutritious, versatile meal that’s easy to make yet worthy of company! — Parmesan Garlic Zucchini Noodles or pasta (tossed with pesto for added flavor!) make a delicious base for the chicken and create a complete, satisfying meal.

I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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