Bruschetta Grilled Chicken

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Bruschetta Grilled Chicken

Some meals just scream summer, and this Bruschetta Grilled Chicken is one of them. It started as a last-minute dinner idea when I had fresh tomatoes that needed using and some chicken breasts thawed in the fridge. I threw together a quick tomato bruschetta topping, grilled the chicken, and melted fresh mozzarella over each piece. From the moment I served it, I knew we had a winner. The kitchen smelled like a little Italian bistro, and the vibrant colors were almost too pretty to eat—almost!

My husband took one bite and said, “This tastes like something from a restaurant.” Even the kids, who usually pick at tomatoes, cleaned their plates. There’s something magical about the combination of juicy grilled chicken, creamy mozzarella, and that burst of flavor from the fresh basil and garlicky tomato topping. It’s light yet satisfying, perfect for busy weeknights when you still want something that feels special.

What I love most is how quick and simple it is. No oven needed, no fancy prep—just real ingredients, bold flavor, and a meal that brings everyone to the table with a smile. Whether you’re looking to switch up your usual chicken routine or impress guests at a weekend cookout, this recipe fits the bill. It’s become a staple in our home, and I hope it becomes one in yours too.

Questions I Often Get Asked About This Recipe

Can I use store-bought bruschetta instead of making it fresh?
Yes, but fresh bruschetta really makes a difference. If you’re short on time, use store-bought and add some fresh basil to brighten the flavor.

What kind of mozzarella works best?
Fresh mozzarella slices are ideal because they melt beautifully and have a creamy texture that complements the tomatoes perfectly.

Can I cook the chicken indoors if I don’t have a grill?
Absolutely. A grill pan or even a regular skillet will work just fine. You want a nice sear on the chicken, so cook over medium-high heat.

Is this recipe low-carb?
Yes, it’s naturally low-carb and gluten-free, which makes it great for anyone following a keto or gluten-free lifestyle.

Can I make this ahead of time?
You can prep the bruschetta and marinate the chicken in advance. Grill the chicken fresh and add the toppings just before serving for the best texture and flavor.

What You Need to Make Bruschetta Grilled Chicken

Ingredients:

4 boneless, skinless chicken breasts

2 tablespoons olive oil (plus extra for brushing)

1 teaspoon garlic powder

Salt and black pepper, to taste

1 teaspoon Italian seasoning

2 cups cherry or Roma tomatoes, diced

2 cloves garlic, minced

2 tablespoons balsamic vinegar

1/4 cup fresh basil, chopped

8 oz fresh mozzarella, sliced

Special Tools:

Grill or grill pan

Tongs

Mixing bowl

Sharp knife and cutting board

How to Make Bruschetta Grilled Chicken

Prepare the Chicken: Pound the chicken breasts to even thickness. Drizzle with olive oil and season with salt, pepper, garlic powder, and Italian seasoning on both sides.

Make the Bruschetta Topping: In a bowl, combine diced tomatoes, minced garlic, chopped basil, balsamic vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Set aside to let the flavors meld.

Grill the Chicken: Preheat your grill (or grill pan) to medium-high heat. Brush lightly with oil to prevent sticking. Grill chicken for 5–6 minutes per side, or until fully cooked and nicely charred.

Add Mozzarella: Once the chicken is nearly done, place a slice or two of mozzarella on each piece. Cover the grill (or tent with foil) and let the cheese melt for about 1–2 minutes.

Top and Serve: Remove chicken from the grill and top each piece with a generous scoop of the tomato bruschetta mixture. Serve immediately.

Tips for Making the Best Bruschetta Grilled Chicken

Use ripe, in-season tomatoes for the best flavor. Roma or cherry tomatoes work wonderfully.

Let the bruschetta sit for at least 10 minutes so the flavors can develop before serving.

Add a drizzle of balsamic glaze over the finished dish for an extra boost of flavor and visual appeal.

Don’t overcook the chicken. Use a meat thermometer and aim for 165°F internal temperature.

Swap the basil with fresh parsley or arugula if needed—still delicious!

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Absolutely perfect for a weeknight dinner! The chicken came out so juicy and the bruschetta topping was bursting with flavor.”

⭐️⭐️⭐️⭐️ “Loved the freshness, but next time I think I’ll add a little red onion to the bruschetta for extra zing.”

⭐️⭐️⭐️⭐️⭐️ “This felt like something I’d order at a restaurant, yet it was so easy! My kids didn’t even complain about the tomatoes.”

⭐️⭐️⭐️⭐️ “Tasted great, but I used shredded mozzarella and it didn’t melt quite right—fresh slices are definitely the way to go.”

⭐️⭐️⭐️⭐️⭐️ “My new favorite chicken recipe! Perfect for summer dinners on the patio.”

Printable Recipe

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