Bruschetta Chicken Grilled Tomato (Printable)

Tender grilled chicken topped with vibrant tomato-basil bruschetta topping.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon Italian seasoning
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper

→ Bruschetta Topping

06 - 2 cups cherry tomatoes, diced
07 - ⅓ cup fresh basil leaves, chopped
08 - 2 cloves garlic, minced
09 - 1 tablespoon balsamic vinegar
10 - ⅛ teaspoon salt
11 - ¼ teaspoon black pepper

→ Garnish

12 - ¼ cup shredded or shaved Parmesan cheese
13 - Extra fresh basil leaves

# How To Make It:

01 - Preheat your grill or a grill pan to medium-high heat.
02 - Pat chicken breasts dry. Drizzle with olive oil and season with Italian seasoning, salt, and black pepper on both sides.
03 - Grill chicken for 6-8 minutes per side, or until fully cooked and juices run clear (internal temperature should reach 165°F). Remove from heat and let rest 5 minutes.
04 - While the chicken cooks, prepare the bruschetta topping: In a medium bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, salt, and pepper. Mix well and let sit for at least 10 minutes to allow flavors to meld.
05 - Spoon the bruschetta topping generously over each chicken breast. Garnish with Parmesan and extra basil if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The combination of warm seasoned chicken against cool fresh tomatoes creates that perfect temperature contrast restaurant dishes always seem to nail
  • You get all the satisfaction of bruschetta without the bread heavy carb load that leaves you feeling stuffed
  • The entire dish comes together in under 30 minutes but tastes like something that simmered all afternoon
02 -
  • The resting period for the chicken is not optional, cutting into it immediately lets all the moisture escape onto your cutting board
  • Making the bruschetta topping first gives it time to develop flavor while the chicken cooks
  • Room temperature tomatoes release more juices and blend flavors better than cold ones straight from the fridge
03 -
  • Patting the chicken completely dry before seasoning helps it develop better grill marks and prevents steaming
  • A drizzle of balsamic glaze over the finished dish adds that restaurant style finish

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