If you love bruschetta and you love chicken, then this Grilled Chicken Bruschetta is going to make you very happy! With all the flavors of a true Italian bruschetta, paired with grilled chicken in a recipe that is easy enough for a weeknight meal but elegant enough for a Sunday dinner! This recipe is going to be a keeper, I guarantee it!
Bruschetta chicken is a light dish featuring tender, smoky grilled chicken breasts topped with fresh mozzarella cheese and a rich tomato basil bruschetta mix. Finished with a drizzle of balsamic glaze, it’s a fresh and satisfying meal bursting with bright, Italian-inspired flavors.

Other Delicious Chicken Recipes To Try
If you love grilling chicken, you have to try this incredible Chicken Gyros recipe! Looking for some Asian flavor, these great Korean Chicken Wings are fantastic!

Why I Love This Recipe
- Amazing taste
- Chicken is lower in fat than other meats
- Restaurant-quality meal
- A taste of Italy right at home
HELPFUL ITEMS FOR THIS RECIPE
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.

What do you need to make grilled bruschetta Chicken?
There are 2 parts to the recipe, the first is the chicken. The second part is the bruschetta topping. They come together to create a delicious meal everyone will love.

Grilled Bruschetta Chicken Ingredients
Chicken:
- Extra-virgin olive oil – You want to use a high-quality olive oil; using extra-virgin is always a good idea.
- Basil Pesto – You can make your pesto, but store-bought pesto is very good and convenient.
- Garlic cloves, minced – Use fresh garlic if you can, but you can use jarred garlic in a pinch.
- Onion powder – Adds a hint of onion flavor without overpowering the dish.
- Kosher salt – Just a pinch to help bump up the flavor.
- Chicken breasts, boneless, skinless – Cut each breast in half horizontally, so they cook quicker and more evenly.
Bruschetta Topping:
- Roma tomatoes, seeded and diced – Roma tomatoes are perfect for this because they have fewer seeds and more of the flesh of the tomato, but you could also half cherry or grape tomatoes, or really any tomato that you enjoy.
- Extra-virgin olive oil – You want to use a high-quality olive oil; using extra-virgin is always a good idea.
- Garlic clove, minced – Use fresh garlic if possible, but jarred garlic is a suitable alternative in a pinch.
- Salt – I use Kosher salt or sea salt.
- Fresh ground pepper – Fresh ground pepper is always a better choice than pre-ground pepper.
- Mozzarella cheese, sliced – You can buy it pre-sliced from your deli or grocery store.
- Balsamic glaze – This is optional, and you can easily find it in the grocery store with the oil and vinegar. You can also heat balsamic vinegar over medium-low heat for about 10 minutes until it reduces by about half. It will be thick and sweet.
- Fresh basil, chopped – Fresh basil is perfect for this recipe, but you can use a sprinkle of dried basil if that’s what you have on hand.
How to make Grilled Bruschetta Chicken



To make the marinade, in a large bowl, add the olive oil, basil pesto, garlic, and onion powder. Stir to combine all the ingredients. Add the horizontally sliced chicken breasts to the bowl and toss the breasts, ensuring that the chicken is well coated with the marinade.
Cover and refrigerate for at least 1 hour. You can marinate the chicken for up to 8 hours if you like.



When you are ready to grill your chicken, preheat your grill to medium, about 350 degrees F. While the grill is preheating, set the chicken on a plate. On another plate, place your slices of mozzarella and set aside.
Also, while your grill is preheating, you can make the bruschetta topping. In a medium bowl, combine the tomato, salt, garlic, olive oil, and pepper. Place it in your refrigerator until ready to top the chicken.
Once your grill is heated, place the chicken on your grill and cook for 5-7 minutes on each side or until the internal temperature reaches 165°F. Thicker chicken breasts will take longer; this is why I like to cut the breasts in half horizontally.
Once the chicken is cooked on one side, flip it and place 1-2 slices of cheese on top, enough to cover a good amount of the chicken breast. Let it melt as the opposite side cooks.

If you like your bruschetta slightly warm, you can add it on top of the chicken while it is on the grill. Or you can place the chicken on a serving plate and top with your bruschetta topping. Garnish with chopped basil and drizzle with balsamic glaze and serve warm.

Pin it HERE!!

Pin it HERE!!


Grilled Bruschetta Chicken
Ingredients
For the chicken:
- 3 tbsp olive oil
- 3 tbsp basil pesto
- 2 cloves minced garlic
- 1/2 tsp onion powder
- 1/2 tsp Kosher salt
- 4-6 boneless skinless chicken breasts (2-3 pounds) Cut in half horizontally
For the bruschetta topping:
- 4 ripe Roma tomatoes cored, seeded, and chopped to a ½” dice (about 1.5 cups diced)
- 1/2 tbsp olive oil
- 1 clove minced garlic
- 1/2 tsp Kosher salt
- 1/2 tsp fresh ground black pepper
- 1/2 lbs mozzarella cheese sliced
- 2 tbsp balsamic glaze
- 1/2 tbsp fresh basil, chopped
Instructions
- To make the marinade: In a large bowl, combine the olive oil, basil pesto, garlic, and onion salt.
- Cut the chicken breasts in half horizontally; this will help them cook quicker and more evenly. Add the chicken to the bowl of marinade and toss to coat. Cover and place in the refrigerator to marinate for 1-8 hours.
- Once marinated, preheat your grill to medium heat (about 350°F) and oil the grill grates well to prevent sticking.
- While the grill is heating, set your chicken on a plate to prepare to take out to the grill. On a separate plate, place your mozzarella slices (so they’re ready to put on the hot chicken on the grill, but not touching the raw chicken) and set aside.
- To make your bruschetta topping, in a medium bowl, combine the tomato, salt, garlic, olive oil, and pepper. Place it in your refrigerator until ready to top the chicken.
- Once the grill is heated, place the chicken on your grill and cook for 5-7 minutes on each side or until the internal temperature reaches 165°F. Thicker chicken breasts will take longer. (Note: You can slice your chicken breast in half lengthwise or pound your chicken flat for a quicker cook time.)
- Turn the chicken once the chicken is cooked on one side and place 1-2 slices of cheese on top, enough to cover a good amount of the chicken breast. Let it melt as the opposite side cooks.
- When the chicken is cooked, place it on a serving plate and top with your bruschetta topping. Garnish with chopped basil and drizzle with balsamic glaze and serve warm.
Leave a Reply