Summer is the time for tomatoes and there are TONS of ways to enjoy them. One of my favourite ways is to make my recipe for Bruschetta Chicken! This dish is fresh, healthy, and full of traditional Italian flavours.
Read on to see how I make this Bruschetta Chicken recipe… or watch me make it from scratch on YouTube!
What is Bruschetta?
There are many different variations of bruschetta, but the most famous version is from Italy. Toasted bread is topped with a mixture of fresh diced tomatoes, olive oil, garlic and basil. There are so few ingredients, but as the Italians do, they always use what is in season and tastes the best–so basically all their recipes tastes delicious!
There are other seasonal variations that have been adopted in North America, where toasted bread is topped with ricotta cheese and then the tomato-based bruschetta mixture. I have even fall-inspired bruschettas using seasonal squash. No matter what, the traditional Italian recipe is the best!
My Take on Bruschetta Chicken
One key difference between this Bruschetta Chicken recipe and others that are out there is that I use the delicious juices from the tomatoes! Most often, people discard it since it waters down the chicken. But in my recipe, I actually add it to the end of the cooking process so that the flavours get concentrated and meld in with the chicken. It’s such a simple step, but it gives the chicken so much more flavour!
Another difference is that I do not add balsamic vinegar to my Bruschetta Chicken. I find that the balsamic vinegar competes too much with the natural flavours of the tomatoes and makes it too acidic. Tomatoes are fairly acidic as they are, and if you have good tomatoes, you shouldn’t have to add anything other than garlic, fresh herbs, olive oil and salt and pepper to enhance their flavour.
I hope that you enjoy this recipe for Bruschetta Chicken! Check out my video below to see how I made it from scratch, or scroll on down below for the full recipe 🙂
Get the Recipe!
For the Bruschetta:
- 2 cloves garlic finely chopped
- 2 tablespoons Italian parsley finely chopped
- 2 tablespoons fresh Italian basil finely chopped (plus more for garnish)
- 3 vine-ripened tomatoes cut into 1cmx1cm cubes
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil
For the Chicken:
- 3 chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup mozzarella cheese shredded
- Being by making the bruschetta. Place the chopped garlic, parsley, basil, tomatoes, salt, pepper, and olive oil into a bowl. Mix to combine and set aside at room temperature.
- Next, prepare the chicken. Slice each chicken breast in half across the middle so that you have to thin chicken breasts. This will help the chicken breast to cook faster and more evenly.
- Season each side of the chicken breast with salt and pepper and set aside.
- Preheat a large frying pan over medium-high heat. Add some olive oil to the pan, followed by the chicken breast. Cook the chicken for 3-4 minutes per side or until golden brown, then flip, and continue to cook for another 3 minutes until fully cooked.
- Once the chicken is cooked, reduce the heat to low and top each piece of chicken with mozzarella cheese.
- You will notice that there is some juice in the bottom of the bowl of bruschetta. Add the juice to the pan with the chicken, then cover with a lid and cook until the cheese has melted and the sauce has thickened.
- Transfer the chicken to a plate and top with the bruschetta topping and extra basil for garnish. Serve immediately and enjoy!