Bruschetta Chicken

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.

Bruschetta Chicken - Easy Bruschetta Chicken

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.

Bruschetta Chicken Recipe

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:

Roma Tomatoes for Bruschetta Chicken

Cut the seeded tomatoes up into small chunks:

Chopped Roma Tomatoes - Bruschetta Chicken Recipe

Place the tomatoes in a bowl and add torn fresh basil, and minced garlic. Season with salt and pepper:

How to Make Bruschetta Chicken

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!

Bruschetta Chicken

This Bruschetta Chicken recipe is perfect for a light dinner or lunch, especially in the summer when tomatoes are at their peak!

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  • 1 lb roma tomatoes (5 tomatoes)
  • 1/4 cup packed basil leaves, torn
  • 2 cloves garlic, minced
  • salt and pepper, to taste (I used 1/2 tsp salt, 1/4 tsp pepper)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 3 or 4 cooked chicken breasts (grilled, or slow cooker chicken)


  1. Cut the tomatoes through the hemisphere, then stick your finger in the crevices to push out the seeds.
  2. Cut the tomatoes into small chunks.
  3. 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.
  4. Slice the chicken breast into medallions and serve with the tomato mixture on top. Enjoy!


Recipe Notes


Nutrition Information Serves Serves 3-4
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Post updated with photos, writing, and tips in August 2018. Originally published September 2014. This post contains an affiliate link.

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