This Bruschetta Chicken Recipe is made with tender, juicy chicken breasts 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.
Balsamic Bruschetta Chicken
Garlic and herb-seasoned chicken topped with fresh and juicy tomatoes with sweet basil, parmesan cheese, and balsamic glaze. This crazy delicious and flavorful bruschetta chicken is one of those recipes that are somewhat unexpected…in the best possible way.
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 recipe 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.
- Chicken breasts
- Olive oil
- Italian seasoning
- Fresh tomatoes (I used Roma, but Heirloom are always a good idea)
- Red onion
- Fresh basil
- Parmesan cheese
- Balsamic glaze
- Salt + Black Pepper
What is Balsamic Glaze?
Balsamic glaze, also known as a balsamic reduction, is a simple sauce made from simmering balsamic vinaigrette until thick and reduced. Often, people will add brown sugar 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
I recommend using a large well-seasoned cast-iron skillet. No, you do not have to use a cast-iron skillet, but on all of those occasions when the grill or barbeque isn’t available, cast iron gives the very best flavor. You will also need a spiralizer if you plan on serving this recipe with zucchini noodles. It can be any spiralizer, but this one is my favorite.
Ok, so let’s get started!
The first step is to 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.
Once your chicken breasts have been prepared, transfer them 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 sometime later on, cover the bowl with foil or plastic wrap and transfer it to the refrigerator until ready to use.
As the chicken marinates, prepare your bruschetta mixture and spiralize your zucchini into curly ribbon noodles.
Set your skillet over medium-high heat. Once the skillet is nice and hot, drizzle with olive oil and add the chicken. You may need to do this in two batches depending on the size of your skillet. Cook the chicken for approximately 3 minutes on each side, or until fully cooked. Remove the chicken to a clean plate and set it aside.
In the same skillet over medium-high heat and add the zucchini noodles. Sauté 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 (learn all about preparing and cooking zucchini noodles in this post)
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 reduction.
How to Serve
Looking for more easy chicken recipes? Try these reader favorites:
- Kung Pao Chicken Recipe
- Chicken Tikka Masala Recipe
- Chicken Cacciatore Recipe
- Chicken and Broccoli Stuffed Spaghetti Squash
- One-Pot Olive Chicken and Lemon Rice
- Santa Fe Chicken Recipe
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
For the Bruschetta Topping
- 6 roma tomatoes (seeded and diced)
- 1/2 lemon (juiced)
- 1 clove garlic (minced)
- 1/2 small red onion (minced)
- 8-12 large basil leaves (rolled up and sliced into thin ribbons, plus more for serving)
- salt + pepper (to taste)
- 1/4 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.)