This Bruschetta Chicken is made with juicy chicken breasts that are seasoned with Italian herbs and spices and topped with a fresh tomato and basil bruschetta topping. Ready in just 30 minutes enjoy this low-calorie, low-carb, and gluten-free weeknight dinner with a side of sautéed zucchini zoodles and a drizzle of balsamic glaze.
Easy Bruschetta Chicken Recipe
Garlic and herb-seasoned chicken topped with fresh and juicy tomatoes with sweet basil, parmesan cheese, and balsamic glaze. Packed with bold flavors and made with simple ingredients, bruschetta chicken, like this shrimp and asparagus stir fry or this tomato basil soup, is perfect for anyone looking to eat a little healthier without feeling like they’re actually eating healthy food.
Ready in just 30 minutes, I often prepare this for a busy weeknight dinner or double the recipe and meal plan for the whole week! No matter how you enjoy this easy chicken recipe – lunch, dinner, or leftover – it’s a reader and family favorite! Soooo good!
Here in the states, the most popular and well-known version of bruschetta is usually made with grilled or toasted slices of bread topped with a mixture of fresh chopped tomatoes, basil, garlic, onion, and mozzarella cheese. In this bruschetta chicken recipe, I’ve borrowed my favorite parts of this classic Italian appetizer and turned it into a delicious, low-carb, and easy family dinner.
Ingredients in Bruschetta Chicken
Fresh tomatoes (I used Roma, but Heirloom are always a good idea)
Salt + Black Pepper
What is Balsamic Glaze?
Balsamic glaze, also known as a balsamic reduction, is a simple sauce made by simmering balsamic vinaigrette until it is thickened and reduced. Often, brown sugar is added to sweeten it up just a bit, but this is entirely optional.
To make homemade balsamic glaze all you need is a small pot, balsamic vinegar, and approximately 30 minutes. Simmer over low heat until reduced and thickened. You may also find premade balsamic glaze in your local grocery store.
How to Make Bruschetta Chicken
1. Prepare the chicken: For best results, I recommend butterflying your chicken breasts so that they are nice and thin, or pounding them with a meat tenderizer. This helps your chicken cook faster and prevents them from drying out.
Transfer the chicken to a large bowl and toss with olive oil, minced garlic, Italian seasoning, salt, and pepper. Aim to marinate your chicken breasts for at least 10 minutes. If you plan to cook your chicken later, cover the bowl with foil or plastic wrap and transfer it to the refrigerator until ready to use.
2. Prepare the bruschetta topping and spiralize the zucchini: Combine the tomatoes, lemon juice, garlic, red onion, basil, salt, pepper, and parmesan cheese in a medium mixing bowl. Set aside.
3. Cook the chicken: Cook the chicken in a hot skittle for approximately 3 minutes on each side, or until fully cooked. Remove the chicken to a clean plate and set it aside. Repeat with any remaining chicken if necessary.
4. Sauté the zucchini noodles: In the same skillet that was used to cook the chicken, sauté the zucchini noodles for 2-3 minutes, or until just starting to soften. Careful not to overcook the zucchini noodles as they will release all their water and quickly turn soggy.
5. Put it together: Nestle the chicken among the zucchini noodles and add a generous spoonful of the bruschetta mixture over the top of each chicken breast. Remove from heat and serve drizzled with balsamic glaze, if desired.
Bruschetta Chicken Recipe Tips
- For even more flavor, try grilling your chicken breasts.
- This recipe is very low in carbohydrates which is great, but if you love pasta, try serving it with angel hair or spaghetti noodles.
- For a cheesier topping, add some chunks of fresh mozzarella cheese to the bruschetta mixture.
- Try to purchase tomatoes that are fresh, yet firm. Tomatoes that are too soft will be mushy and unappetizing. I love Roma tomatoes, sweet cherry tomatoes, or heirloom tomatoes.
What to Serve with Bruschetta Chicken
I love to serve this recipe with garlic bread, cooked pasta, cheesy ravioli, rice, spaghetti squash, or zucchini noodles. Steamed or roasted vegetables are also delicious additions.
Have you tried making this Easy Bruschetta Chicken Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Easy Bruschetta Chicken Recipe
For the Chicken
- 3 large boneless skinless chicken breasts - halved horizontally to make 6 fillets
- 2 tablespoon olive oil
- 2 cloves garlic - minced
- 2 tablespoon Italian seasoning
- 2 teaspoon salt
- 1 teaspoon pepper
For the Bruschetta Topping
- 6 roma tomatoes - seeded and diced
- ½ lemon - juiced
- 1 clove garlic - minced
- ½ small red onion - minced
- 8-12 large basil leaves - rolled up and sliced into thin ribbons, plus more for serving
- salt + pepper - to taste
- ¼ cup Parmesan cheese - grated
- 4 zucchini - spiralized
- Balsamic glaze
- Freshly grated parmesan cheese
- Marinate the Chicken. Add the chicken, olive oil, garlic, dried Italian seasoning, salt, and pepper to a large mixing bowl. Mix well to evenly coat the chicken with the oil and seasoning (it works really well to use your hands here). Allow the chicken to marinate for at least 10 minutes. Set aside.
- Meanwhile, as the chicken is marinating, prepare the bruschetta topping. Add the tomatoes, lemon juice, garlic, red onion, basil, salt, pepper, and parmesan cheese to a medium mixing bowl. Gently toss to combine. Set aside.
- Prepare the zucchini noodles using your favorite method (I use a spiralizer). Set aside as they will be needed just after the chicken has been cooked.
- Cook the chicken. Set a large skillet over medium-high heat. Once the skillet is nice and hot, drizzle with olive oil and add the chicken (working in batches, if needed). Cook the chicken for approximately 3-4 minutes on each side, or until fully cooked. Remove the chicken from the skillet and set aside to a clean plate.
- In the same skillet over medium heat add the zucchini noodles. Sauté for 2-3 minutes, or until just starting to soften (try not to over-cook as they will turn soggy).
- Return the chicken to the skillet and nestle in with the zucchini noodles. Top with spoonfuls of bruschetta topping, remove from heat and serve.
- Serve garnished with additional parmesan cheese, basil, parsley or freshly squeezed lemon juice.
- If you can’t find Roma tomatoes or they aren’t ripe, feel free to substitute with heirloom or cherry tomatoes.
- Chicken breasts may be substituted with chicken tenders. Boneless skinless chicken thighs will also work.
- Keep leftovers stored in a sealed container and in the refrigerator for up to 4 days. Reheat in the microwave before serving.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I make this and put in lettuce wraps! It is delicious!
Fast and easy, taste great, low calories, what else can you ask for!
This recipe looks great. They called for balsamic glaze but the recipe did not show want to add it. Should we decide that we dressing it on after dish is plated??
Jessica Randhawa says
Great question! The balsamic glaze is for serving, so you add it to the plated chicken as photographed 🙂 . Enjoy!
What an awesome Bruschetta Chicken! Thanks!
rajee pandi says
home made oven roasted on veggie pasta
What temp and how long did you roast it?
Jessica Randhawa says
Please see the bruschetta chicken recipe card at the bottom of the post for full instructions 🙂
Erin Will says
oh my goodness, this looks amazing!! I love making a Greek chicken pasta with artichokes, olives, tomatoes, and feta cheese!
Barbara K says
My favorite healthy chicken dinner is baked chicken with organic seasoning.
My favorite is a home cooked rotisserie chicken with crispy skin.
GINA M says
I love cooking a whole chicken in the crockpot for a healthy meal!
Thanks for the chance to win!