This Bruschetta Chicken recipe is perfect for a light dinner or lunch, especially in the summer when tomatoes are at their peak!
While bruschetta is something typically known as tomatoes served on toast, I actually find myself eating it more often with chicken, like it’s some sort of Italian salsa.
Up until a few months ago, bruschetta was something you couldn’t get me very excited about. It just seemed too simple.
This changed when I was at a picnic and had a taste of my friend’s bruschetta. I couldn’t stop eating it! I asked my friend what on earth he put in this bruschetta, because I thought surely he had to have put some magical ingredient in there.
It was the simplest of things…summer tomatoes, basil, garlic, olive oil, and balsamic. So good.
I keep cooked chicken on hand (usually slow cooker chicken), and when I want a simple lunch or dinner, I prepare the tomatoes, then I’m eating ten minutes later. It’s wonderful!
How to Make Bruschetta Chicken:
To get started, we’re going to remove the seeds from the tomatoes so our bruschetta isn’t watery. The easiest way to do this is to cut through the hemisphere of the tomato, then stick your finger in and push the seeds out:
Cut the seeded tomatoes up into small chunks:
Place the tomatoes in a bowl and add torn fresh basil, and minced garlic. Season with salt and pepper:
Next add a splash of really good olive oil, followed by balsamic vinegar:
Mix this all together, then simply serve the bruschetta with sliced, cooked chicken. I served it with this Mediterranean Quinoa Salad.
Other fantastic sides to serve with it are this Zucchini Ribbon Salad or Stuffed Mini Peppers. Enjoy!
- 1 lb roma tomatoes
- 1/4 cup packed basil leaves torn
- 2 cloves garlic minced
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 3 chicken breasts cooked
- Cut the tomatoes through the hemisphere, then stick your finger in the crevices to push out the seeds.
- Cut the tomatoes into small chunks.
- Combine in a large bowl with the torn basil leaves, garlic, salt, pepper, olive oil, and balsamic vinegar. Taste this mixture and make any desired seasoning adjustments.
- Slice the chicken breast into medallions and serve with the tomato mixture on top. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated with photos, writing, and tips in August 2018. Originally published September 2014. This post contains an affiliate link.
12 Comments on “Bruschetta Chicken”
Its funny how you forget that the simplest of recipes are so tasty and you’re glad when they are put back in rotation! I need to make this one again this week.
I love Bruschetta. I usually make mine with added veggies and cook it for five minutes or so, just to warm the veggies and make the onions yummier. I always laugh when people try my bruschetta after saying they dont normally like it. I’ve had so many people ask what in the world I put in it to make it so good. Honestly, it’s about the same as this, but with added onions and peppers. Gotta love the simplicity! Great recipe!
Haha, that’s so funny! I liked reading about your method. I will try that next time!
Colorful, and healthy, I love it!
Fresh tomatoes in bruschetta is one of my favorites! This chicken dinner looks so simple but full of flavor!
Yummo so so yummy
This looks amazing!
Now this looks too delicious. I could totally go for this for lunch today.
I love everything about this gorgeous dinner!
I recently read an article regarding the quality of imported olive oil and how most is cut with rapeseed (canola) to reduce costs. Eep! After reading through dozens of comments recommending California Ranch Olive Oil, I decided to pick up a bottle at my local grocery store and WOW! I will never buy non-Cali oil again! The flavor is much more complex, but not overwhelming. It is perfect for dipping and mixing with a little aged balsamic in a spring green salad! 🙂
Hi Monica, yes, I agree with your comments! A lot of imported “extra virgin olive oil” has very little flavor. It’s great to have one on hand that is fruity and delicious!
Nice and simple recipe. Thanks so much.