Bruschetta chicken is made with all the flavors of a caprese bruschetta – cherry tomatoes, basil, fresh mozzarella and drizzle of balsamic glaze – all topped on grilled or baked chicken cutlets!
The Best Bruschetta Chicken Recipe
This bruschetta chicken recipe leaves the choice up to you: grilled chicken or baked chicken! Chicken cutlets are the best cut of chicken to use for bruschetta chicken because they aren’t too thick. The ratio between delicious bruschetta topping and chicken is just perfect!
Do I recommend grilling or baking your chicken cutlets?
Grilled chicken has so much flavor! If you have a grill and the weather is decent enough to grill, do it! You can also use a grill pan, preheated over medium-high heat. Oil the grill pan and cook the chicken about 2-3 minutes per side (the same as the regular grilling method). If grilling isn’t an option, bake your cutlets at 425 degrees for 15-19 minutes.
Ingredients in Bruschetta Chicken
- Chicken cutlets – chicken cutlets are thin chicken breasts (about ¼ inch thick). The cutlet-to-bruschetta topping ratio is so perfect.
- Cherry tomatoes – although you can use diced regular tomatoes, cherry tomatoes are bit more meaty, retaining their juices a bit better for the warm bruschetta topping.
- Basil – fresh basil adds herbal undertones and that classic caprese “bruschetta” flavor.
- Garlic – garlic and bruschetta go hand-in-hand.
- Shallots – shallots add texture and a subtle sharpness.
- Fresh mozzarella – you can’t have a caprese “bruschetta” topping without fresh mozzarella! You can substitute shredded mozzarella or parmesan cheese for the fresh mozzarella if preferred. Don’t want cheese? Omit it completely!
- Balsamic glaze – balsamic glaze adds a sweet, rich acid that’s not only beautiful as a drizzle but also as delicious as it looks.
- Extra virgin olive oil – olive oil helps to create our bruschetta topping and to marinate our chicken.
- Red pepper flakes – hot pepper flakes add a touch of heat. Leave it out if you don’t want a bit of heat!
How to Make Bruschetta Chicken
Follow these steps to make grilled or baked bruschetta chicken. The full recipe is in the recipe card (this is just an outline!).
- Marinate chicken.
Marinate your chicken in 1 tablespoon of balsamic glaze, 2 tablespoons of olive oil, and a sprinkle of salt.
- Grill or bake chicken.
Grill your chicken 2-3 minutes per side. Or bake your chicken in a preheated 425-degree oven for 15-19 minutes.
- Keep chicken warm while making the bruschetta topping.
Place your chicken cutlets on a baking sheet, in a 170-degree oven.
- Make bruschetta topping.
In a medium-sized pan or pot, sauté shallots and garlic with ¼ cup olive oil over medium heat for 2-3 minutes. Add cherry tomatoes, basil leaves, salt and hot pepper flakes to taste. Sauté for 4-5 minutes, until tomatoes just soften and begin to release their juice in the pan (like a sauce!).
- Add fresh mozzarella.
Add a layer of fresh mozzarella to each piece of chicken. If you prefer your mozzarella melted, place your chicken in the oven at 275 degrees for 3-4 minutes until the cheese just melts.
Plate your bruschetta chicken with generous spoonfuls of the tomato bruschetta “sauce”. Drizzle with balsamic glaze and basil.
How to Serve Bruschetta Chicken
Bruschetta chicken is a delicious meal on its own! My favorite way to serve this chicken dish is with slices of 1-Hour Wheat Beer Bread or Buttery Parker House Rolls to scoop up that extra bruschetta topping. Yum.
Leftovers? Keep your bruschetta chicken in the fridge, and serve leftovers chilled or reheated for lunch or dinner. Reheat chicken in the microwave or in the oven, covered, at 350 degrees for about 10-15 minutes. Your leftovers will keep well for 4 days in the refrigerator.
Frequently Asked Questions (FAQs)
The “sh” is pronounced as a “sk”. Pronounce bruschetta like “broo-sket-tuh.”
I recommend marinating your chicken right before you’re ready to grill or bake it. You can marinate the chicken in a gallon-sized plastic bag or on a baking sheet. If preferred, marinate your chicken up to 24 hours in advance!
If you watched the video below, you’ll see my hubby’s chicken stuck to our grill. Oops! Make sure to marinate the chicken in enough olive oil (2 tablespoons) to prevent your chicken from sticking. Lesson learned!
Chicken is done cooking when the thickest part reaches at least 165 degrees Fahrenheit.
Balsamic glaze is a reduction of balsamic vinegar. It is thicker, sweeter, and more syrupy. You can use regular balsamic vinegar if you don’t have the glaze, but the glaze will yield a better result.
More Chicken Recipes on Tastefully Grace!
- How to Bake Juicy Chicken Breast (At 425!)
- Dad’s Chicken Saltimbocca
- Mediterranean Braised Chicken Thighs
- Perfect Chicken Penne Alla Vodka
- 1 ½ pounds chicken cutlets each cutlet roughly ¼” thick
- 1 pound cherry tomatoes halved
- 1 handful fresh basil
- 2 large garlic cloves sliced
- 3 medium shallots finely chopped
- ¾ pound fresh mozzarella sliced
- 6 tablespoons extra virgin olive oil
- 3 tablespoons balsamic glaze
- Red pepper flakes to taste
- Salt to taste
- Marinate your chicken in 1 tablespoon of balsamic glaze, 2 tablespoons of olive oil, and a sprinkle of salt. You can marinate your chicken just before grilling (or up to 24 hours in advance if preferred).
- Grill Chicken Cutlets (Preferred Method): Preheat your grill over high heat. Grill your chicken cutlets 2-3 minutes per side, or until your chicken reaches an internal temperature of at least 165 degrees.
- Or Bake Chicken Cutlets: Bake your chicken in a preheated 425 degree oven for 15-19 minutes, until your chicken reaches an internal temperature of at least 165 degrees.
- Keep your chicken warm, in a 170-degree oven, on a baking sheet.
- In a medium-sized pan or pot, sauté shallots and garlic with ¼ cup olive oil over medium heat for 2-3 minutes. Add cherry tomatoes, basil leaves, salt and hot pepper flakes to taste. Sauté for 4-5 minutes, until tomatoes just soften and begin to release their juice in the pan (like a sauce!).
- Remove your chicken cutlets from the warm oven. Add a layer of fresh mozzarella to each piece of chicken. If you prefer your mozzarella melted, place your chicken in the oven at 275 degrees for 3-4 minutes until the cheese just melts.
- Plate your bruschetta chicken with generous spoonfuls of the tomato bruschetta “sauce”. Drizzle with about 2 tablespoons of balsamic glaze and top with more fresh basil.
- Omit the cheese or use shredded mozzarella or parmesan cheese if preferred.
- If you are serving bruschetta chicken alone, this recipe serves 2 hungry people. If you are serving it with side dishes (or want a light meal), this recipes serves 4 people!