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Bruschetta Grilled Chicken combines tender Italian grilled chicken breasts with juicy, garlicky tomato bruschetta, creamy melted mozzarella cheese, and a drizzle of balsamic glaze.
Fire up the grill! This perfect summer dish highlights juicy, marinated chicken topped with perfectly ripe, fresh tomato bruschetta with melted mozzarella cheese.
Since it scorching hot here in Arizona already, we fire up the grill several times a week. If you need a delicious chicken marinade, try my Best Chicken Marinade Recipe.
There isn’t much that grows in the summer in Arizona but we do grow tomatoes! And this is the perfect summer dish to use with fresh tomatoes from the garden….or from the grocery store.
The fresh tomato bruschetta makes it taste so fresh and juicy! You will love this easy chicken recipe.
Ingredients:
All you need to do is marinate your chicken, grill it until it is perfectly juicy, top with cheese and let it melt, and top with fresh bruschetta.
Italian Chicken Marinade:
- Olive Oil
- Balsamic Vinegar
- Garlic, minced
- Italian seasoning
- Salt and Pepper
- Chicken Breasts
Bruschetta Topping:
- Roma Tomatoes, diced
- Garlic, minced
- Fresh Basil, finely chopped
- Balsamic Glaze (or balsamic vinegar)
- Extra-Virgin Olive Oil
- Salt and pepper to taste
Topping:
- Shredded or Sliced Mozzarella
- Optional: Shaved Parmesan for serving
- Balsamic glaze
What type of cheese should I put on top of Grilled Bruschetta Chicken?
I suggest using mozzarella for a milk, melty option. You can use shredded or slices. For a richer, sharper flavor, I suggest using provolone cheese. You can also use fontina or parmesan cheese. I like to sprinkle parmesan cheese on top of the bruschetta for sharpness and extra flavor.
How to make Grilled Chicken with Bruschetta Topping:
Step 1: Marinate the Chicken:
Place the chicken breasts in a zip-lock bag or bowl and pour the marinade over them. Refrigerate for at least 30 minutes (ideally 2–4 hours for full flavor).
Step 2: Make the Fresh Bruschetta:
Combine diced tomatoes, garlic, basil, balsamic vinegar, olive oil, salt, and pepper in a bowl. Let it sit at room temperature for at least 15–20 minutes to allow the flavors to marry.
Step 3: Grill the Chicken:
Preheat your grill to medium-high heat. Grill the chicken breasts for about 6–7 minutes per side, depending on thickness, until the internal temperature reaches 165 degrees F. Add cheese during the last 1–2 minutes of grilling, just long enough for it to melt. Cover the grill lid to trap the heat.
Step 4: Assemble and Serve:
Place grilled chicken on a serving platter, spoon fresh bruschetta generously over the top, and drizzle with balsamic glaze. Add extra basil or Parmesan for garnish.
Frequently Asked Questions:
Can I use chicken thighs?
Yes! Boneless, skinless thighs are moist, tender, juicy, and grill well.
How far in advance can I make the bruschetta?
Make it up to 1 day ahead, but it’s best fresh. If refrigerated, let it sit out for 20 minutes before serving.
Can I bake the chicken instead of grilling?
Absolutely. Bake at 400°F for 20–25 minutes, then broil for 2–3 minutes with cheese on top.
How can I tell when my chicken is done?
Use a meat thermometer. Look for 165 degrees at the thickest part of the breast.
What to serve with Bruschetta Chicken:
- Easy Garlic Cheese Bread
- Boursin Cheese Baked Pasta
- Vodka Pasta
- Italian Chopped Salad
- Sauteed Zucchini with Parmesan
- Chopped Salad with Basil Dressing
Popular Grilled Chicken Recipes:
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Bruschetta Chicken
Ingredients
Italian Chicken Marinade:
- 4 Boneless, Skinless Chicken Breasts
- 1/3 cup Extra-Virgin Olive Oil
- 3 Tablespoons Balsamic Vinegar
- 2 Garlic Cloves (minced or 1/2 teaspoon garlic powder)
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- 1 teaspoon Pepper
Bruschetta:
- 4 ripe Roma Tomatoes (diced)
- 2 Garlic Cloves (minced)
- 2 to 3 Tablespoons Fresh Basil (chopped, about 8 leaves)
- 1 Tablespoon Balsamic Glaze (may do 2 teaspoons)
- 2 Tablespoons Extra-Virgin Olive Oil
- 1/2 teaspoon Salt
Topping:
- 1 cup Shredded Mozzarella or 4 slices
- Parmesan Cheese
Instructions
- Step 1: Marinate the Chicken:Place the chicken breasts in a zip-lock bag or bowl and pour the marinade over them. Refrigerate for at least 30 minutes (ideally 2–4 hours for full flavor).
- Step 2: Make the Fresh Bruschetta:Combine diced tomatoes, garlic, basil, balsamic vinegar, olive oil, salt, and pepper in a bowl. Let it sit at room temperature for at least 15–20 minutes to allow the flavors to marry.
- Step 3: Grill the Chicken:Preheat your grill to medium-high heat. Grill the chicken breasts for about 6–7 minutes per side, depending on thickness, until the internal temperature reaches 165 degrees F. Add cheese during the last 1–2 minutes of grilling, just long enough for it to melt. Cover the grill lid to trap the heat.Step 4: Assemble and Serve:Place grilled chicken on a serving platter, spoon fresh bruschetta generously over the top, and drizzle with balsamic glaze. Add extra basil or Parmesan for garnish.
- Step 4: Assemble and Serve:Place grilled chicken on a serving platter, spoon fresh bruschetta generously over the top, and drizzle with balsamic glaze. Add extra basil or Parmesan for garnish.
Notes
Absolutely. Bake at 400°F for 20–25 minutes, then broil for 2–3 minutes with cheese on top. How can I tell when my chicken is done?
Use a meat thermometer. Look for 165 degrees at the thickest part of the breast.
Nutrition information is automatically calculated, so should only be used as an approximation.
