Bruschetta Chicken
Bruschetta chicken borrows the tomato topping from Italian bruschetta toast (diced ripe tomatoes, basil, garlic and olive oil, here with a splash of balsamic vinegar) and spoons it over golden chicken breasts. Pounding the breasts to an even 2 cm lets them sear on the stove, then finish in the oven under a slice of mozzarella without drying out. The cool, juicy topping goes on at the end, so each plate has hot chicken and melted cheese under fresh tomatoes.
By Priya Raman
Published
- Prep Time
- 20 mins
- Cook Time
- 25 mins
- Total Time
- 45 mins
- Servings
- 4 servings
How do you make Bruschetta Chicken?
Mix 450 g diced Roma tomatoes with shallot, garlic, basil, olive oil and balsamic vinegar. Pound 4 small chicken breasts to 2 cm, season and sear in an oven-safe skillet for 4-5 minutes. Flip, top with sliced mozzarella and bake at 200°C (400°F) for 8-12 minutes, until 74°C (165°F) inside. Rest 5 minutes and spoon the topping over.
- Total time
- 45 mins
- Calories
- 420 per serving
- Protein
- 47 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-Searing
Ingredients
Chicken
Bruschetta topping
Equipment
Large oven-safe skillet, about 30 cm (12 inch) · Meat mallet or rolling pin · Plastic wrap or parchment paper · Mixing bowl · Instant-read thermometer
Quick Directions
Make the bruschetta topping
Mix the tomatoes, shallot, garlic, basil, oil, balsamic and seasoning.
Pound and season the chicken
Heat the oven, pound the breasts to 2 cm and season them.
Sear the chicken
Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
Add the mozzarella and bake
Top with mozzarella and bake for 8-12 minutes, until the chicken reaches 74°C (165°F).
Rest and top
Rest the chicken in the pan for 5 minutes.
Step-by-Step Instructions
Every step for making bruschetta chicken, written out in full.
Make the bruschetta topping
Put the diced tomatoes in a bowl with the shallot, garlic, basil, olive oil, balsamic vinegar, salt and pepper and stir gently. Set aside while you cook the chicken; the salt draws out the tomato juices and the flavours blend.
Pound and season the chicken
Heat the oven to 200°C (400°F). Place the chicken breasts between sheets of plastic wrap or parchment and pound the thick ends with a meat mallet or rolling pin until each breast is an even 2 cm (3/4 in) thick. Pat dry and season both sides with the salt, pepper, oregano and garlic powder.
Sear the chicken
Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Add the chicken and cook without moving it for 4-5 minutes, until the underside is deep golden. Turn the breasts over.
Add the mozzarella and bake
Lay a slice of mozzarella on each breast and move the skillet to the oven. Bake for 8-12 minutes, until the cheese has melted and the thickest part of the chicken reads 74°C (165°F). Use an oven mitt: the handle stays very hot.
Rest and top
Rest the chicken in the pan for 5 minutes. Drain off the juice that has collected in the bottom of the topping bowl, then spoon the topping generously over each breast. Serve with a green salad, roasted potatoes or rice.
Recipe Tips
- Roma or plum tomatoes have firm flesh and fewer seeds, so the topping stays chunky instead of watery. Out of tomato season, use halved or quartered cherry tomatoes, which usually have more flavour in winter.
- Pounding the breasts to an even thickness keeps them juicy: the thin end no longer overcooks while the thick end catches up.
- Cold dulls the flavour of tomatoes, so leave the topping out if you are serving it within 2 hours. If it needs to wait longer, refrigerate it and let it stand for 15 minutes before serving.
- Lay an oven mitt or folded towel over the skillet handle when it comes out of the oven, as a reminder that it is hot.
Variations
- Grilled: grill the pounded breasts over medium-high heat for 5-6 minutes per side, adding the mozzarella for the last 2 minutes with the lid closed, until the chicken reaches 74°C (165°F).
- Balsamic glaze: drizzle the finished chicken with store-bought balsamic glaze, or simmer 125 ml balsamic vinegar in a small saucepan for 8-10 minutes, until reduced to about 3 tbsp and syrupy. If you need it gluten-free, check the label of a bought glaze.
- Without cheese: skip the mozzarella for a lighter dish, about 90 calories less per serving.
- Parmesan: replace the mozzarella with 40 g finely grated parmesan, scattered over the chicken before it goes into the oven.
Nutrition (per serving)
| Calories | 420 |
|---|---|
| Protein | 47 g |
| Carbs | 8.5 g |
| Fat | 21.5 g |
| Saturated fat | 6 g |
| Fibre | 1.5 g |
| Sugar | 4.5 g |
| Sodium | 950 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the chicken within 2 hours in an airtight container for up to 3 days, and keep the topping in a separate covered container for up to 2 days. The topping turns watery as it sits, so drain it before serving.
- Freezer
- Freeze the cooked chicken without the topping for up to 2 months and thaw it overnight in the fridge. The fresh tomato topping does not freeze well, so make a new batch.
- Reheat
- Reheat the chicken in a covered dish in a 180°C (350°F) oven for 10-15 minutes, until hot to 74°C (165°F) in the centre, then spoon the cold topping over.
Bruschetta Chicken FAQs
What is bruschetta chicken?
Bruschetta chicken is chicken breast topped with the tomato mix that goes on Italian bruschetta toast: diced fresh tomatoes, basil, garlic and olive oil, with balsamic vinegar added in this version. It is often finished with melted mozzarella, as in this recipe, and served without the bread.
Can I make the bruschetta topping ahead?
Yes, up to 1 day ahead, covered in the fridge. Stir in the basil just before serving so it stays green, let the topping stand at room temperature for 15 minutes so the tomatoes are no longer fridge-cold, and drain off the extra juice.
How do I know when the chicken breast is done?
Check the thickest part with an instant-read thermometer: chicken breast is safe at 74°C (165°F). Pounded to 2 cm, the breasts need 4-5 minutes in the skillet plus 8-12 minutes in a 200°C (400°F) oven. Resting them for 5 minutes keeps the juices in the meat.
Can I grill bruschetta chicken?
Yes. Grill the pounded, seasoned breasts over medium-high heat for 5-6 minutes per side, lay the mozzarella on for the last 2 minutes with the lid closed, and take them off when the thickest part reaches 74°C (165°F). Add the topping after a 5-minute rest.
What tomatoes are best for bruschetta chicken?
Ripe Roma or plum tomatoes, because their firm flesh and small seed pockets keep the topping chunky rather than watery. In winter, halved cherry or grape tomatoes are usually sweeter than large tomatoes.
Is bruschetta chicken gluten-free?
Yes, as written. The chicken has no flour coating, and the topping is tomatoes, basil, garlic, olive oil and balsamic vinegar. If you add a bought balsamic glaze, check its label, and serve the chicken with salad, potatoes or rice rather than bread or pasta to keep the meal gluten-free.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
