Easy Bruschetta Chicken –
a light and delicious dinner option that your entire family will love! Perfect way to use those end-of-summer tomatoes!
Add this to your next weekly menu plan!
Need a good use for all of those tomatoes you are picking out of your garden? I have the answer for you – this Bruschetta Chicken is easy, delicious and so light and refreshing. It makes amazing leftovers and is paleo/Whole30 – I can’t wait for you to make it!
What You Will Need
- Balsamic Vinegar (I love this balsamic vinegar that is Whole30/Paleo!)
- Roma Tomatoes
- Cherry Tomatoes
- Fresh Basil Leaves
- Olive oil
- Chicken breasts
- Salt and Pepper
- Extra basil for serving
Can I use Chicken Thighs
Yes! You could definitely use chicken thighs in place of chicken breasts! I have a great tutorial on How to Grill Chicken Thighs here. If you do use chicken thighs you may want to cook a few extra since they are smaller than chicken breasts.
What to Serve With Bruschetta Chicken
Here are a few side dishes you could serve:
OTHER RECIPES YOU MIGHT LIKE:
QUICK CHICKEN RECOMMENDATION:
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Easy Bruschetta Chicken – a light and refreshing late summer meal your whole family will love!
- 1 cup balsamic vinegar
- 3 Roma tomatoes; de-seeded and diced
- Approx. 15 yellow cherry tomatoes; quartered and de-seeded
- 1 Tablespoon garlic, chopped
- 1 cup roughly chopped fresh basil leaves
- 3 Tablespoons high quality olive oil
- 1/2 Teaspoon kosher salt (more to taste)
- 1 1/2 Tablespoon kosher salt
- 1 1/2 Tablespoons ground black pepper
- 4–6 large boneless, skinless chicken breasts
- Extra basil for serving.
- Place balsamic vinegar in small saucepan and bring to a boil.
- Reduce heat to simmer, uncovered.
- Continue simmering for 20-30 minutes while you make the rest of the meal.
- Remove from heat and allow to cool (it will continue to thicken as it cools).
- Combine Roma tomatoes, yellow cherry tomatoes, garlic, basil, olive oil, and salt in large bowl.
- Mix well and taste to determine if you want any additional garlic, basil or salt.
- Combine salt and pepper in small bowl
- Place chicken breasts on plate and sprinkle both sides with a generous amount of the salt and pepper mix.
- Heat grill to medium heat (approximately 400 degrees).
- Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side.
- Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 on your meat thermometer.
- Remove from grill and let rest at least 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees).
- Chicken is safe to eat when it reaches an internal temp of 165 degrees (at thickest part of the breast).
- Plate chicken, drizzle with balsamic glaze, scoop some bruschetta on top and then add some fresh basil.
- Serve immediately.
- Whole30/Paleo Balsamic Vinegar: I love this balsamic vinegar that is Whole30/Paleo!
- Stove Top Chicken: You can also cook the chicken on top of the stove, if you prefer. To do so:
- I would recommend using chicken cutlets (you can cut your own easily – watch this video to see how).
- Season chicken cutlets with salt and pepper both sides.
- Add 1 tablespoon of oil to a large cast iron pan and bring to medium high heat.
- When pan is hot, add chicken cooking approximately 10-12 minutes total, flipping halfway, or until the internal temp is 165 (use an internal meat thermometer).
- You may need to do two batches.
- Dairy-Free: As written this recipe is paleo/Whole30, but if you want to add cheese but keep it dairy-free simply melt some dairy-free mozzarella on top of the grilled chicken before add the bruschetta and glaze!
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