Bruschetta Chicken
A sunshine-bright, protein-packed Italian-style dish that brings juicy grilled chicken together with a fresh tomato-basil topping—perfect for an easy summer dinner or festive appetizer.
Ingredients
- 4 boneless, skinless chicken breasts about 6 oz each
- 3 tbsp extra-virgin olive oil use Colavita or Kirkland
- 2 tbsp balsamic vinegar
- 3 cloves garlic minced (about 1½ tsp)
- 1 tbsp fresh lemon juice (optional for brightness)
- 1 tsp dried Italian seasoning (substitute 1 tbsp chopped fresh oregano)
- Kosher salt and freshly ground black pepper to taste
- 2 cups cherry or grape tomatoes quartered (look for vine-ripened)
- ¼ cup fresh basil leaves thinly sliced (loosely packed)
- 2 tbsp finely chopped red onion or shallot (optional)
- 2 tbsp grated Parmesan cheese Parmigiano-Reggiano preferred
- 1 tsp red pepper flakes (optional for a kick)
- Sprig of basil or lemon wedges for garnish
Instructions
- Whisk together olive oil, balsamic vinegar, minced garlic, lemon juice, Italian seasoning, salt, and pepper in a shallow dish. Add chicken breasts, turning to coat completely. Cover and refrigerate for at least 20 minutes.
- Combine tomatoes, basil, red onion, Parmesan, red pepper flakes, a pinch of salt, and a drizzle of olive oil in a bowl. Set aside.
- Preheat grill or grill pan over medium-high heat. Grill chicken 5–6 minutes per side, or until internal temperature reaches 165°F. Transfer chicken to a cutting board and let it rest for 5 minutes.
- Top each grilled chicken breast with a generous scoop of the tomato-basil mixture. Sprinkle extra Parmesan or basil ribbons if desired. Serve immediately.
Notes
Here are some tips on prep: Pound chicken to even thickness, use extra-ripe tomatoes for best flavor, and let the chicken rest 5 minutes after grilling for juicier results.
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