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30-Minute Bruschetta Chicken Recipe
Ben Carraoli

30-Minute Bruschetta Chicken Recipe

I just whipped up this 30-Minute Bruschetta Chicken, and wow — it’s a total weeknight winner! I love how simple it is to make, yet it tastes so fresh and vibrant. Juicy chicken topped with ripe tomatoes, basil, and a tangy balsamic drizzle feels like something from a fancy Italian bistro.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6 oz each) – Thin, even-sized breasts cook faster and stay juicier. Pound them lightly for best results.
  • 2 tsp Italian seasoning – Brings together the classic herbs that complement the fresh tomato topping.
  • 1 tsp kosher salt – Enhances the chicken’s flavor without over-salting.
  • 1 tsp onion powder – Adds a subtle sweetness and depth.
  • 1 tsp garlic powder – Boosts the savory flavor without needing extra chopping.
  • 1 tsp ground black pepper – Freshly ground pepper gives a more aromatic finish.
  • 1 –2 tbsp olive oil – Keeps the chicken moist and adds a rich flavor.
  • 3 –4 medium ripe tomatoes about 1 lb, cored, seeded, and diced – Use ripe, juicy tomatoes for the best taste. Avoid watery or underripe ones.
  • 1 tsp kosher salt – Draws out moisture and enhances the tomato’s natural sweetness.
  • 2 cloves garlic minced – Fresh garlic gives that signature bruschetta kick.
  • 1 tbsp extra virgin olive oil – High-quality oil elevates the entire topping.
  • 2 tsp balsamic vinegar – Balances the tomatoes with a little tang.
  • 2 tbsp thinly sliced fresh basil leaves – Fresh basil adds fragrance and freshness.
  • Freshly ground black pepper to taste – A finishing touch for flavor balance.

Method
 

  1. Start by dicing the tomatoes and mincing the garlic. Combine them in a bowl with salt and let them sit while you prepare the chicken. This resting step allows the flavors to meld and the tomatoes to release some of their juices.
  2. Pound the chicken breasts to an even thickness. Brush both sides lightly with olive oil and season generously with Italian seasoning, garlic powder, onion powder, salt, and pepper. Even seasoning ensures every bite is flavorful.
  3. If grilling, preheat to medium-high heat and cook the chicken for about 5–6 minutes per side, or until the internal temperature reaches 165°F. If baking, preheat the oven to 400°F and roast for about 10–12 minutes. Once done, rest the chicken for 5 minutes before topping.
  4. Add olive oil, balsamic vinegar, basil, and black pepper to the tomato mixture. Spoon the bruschetta topping over each chicken breast. Drizzle with a touch of balsamic glaze for a glossy, flavorful finish. Serve warm.

Notes

  • I always use fresh tomatoes — canned or refrigerated ones just don’t have the same brightness.
  • I let the topping rest while the chicken cooks; it brings out more flavor.
  • I pound the chicken evenly so it cooks fast and stays juicy.
  • I rest the chicken before topping — that short wait keeps it tender and juicy.
  • I prefer a light drizzle of glaze — too much can overpower the tomato freshness.