This skillet bruschetta chicken recipe is a 30-minute (or less) skillet recipe with only 10 ingredients, so it's perfect for busy weeknights! This chicken recipe topped with fresh tomato and basil bruschetta is utterly delicious from stovetop to oven in one pan. A huge hit in our house!
The Best Bruschetta Chicken Recipe!
"I absolutely love tomato basil bruschetta! This version makes a delicious dinner that everyone loves, and I get my favorite bruschetta flavor without adding all of the carbs. " -Kori
- 30 Minutes (or Less) 10 Ingredients. This recipe will take 30 minutes or less and uses less than 10 ingredients. Start by marinating chicken. While the chicken is marinating, make the tomato basil bruschetta topping. Total cooking time is approximately 15 to 20 minutes.
- It's Delicious! I find this chicken bruschetta recipe so tasty. You will love the unexpected freshness of the tomato basil bruschetta mixture as a topping for the chicken. P.S. the topping can be used on many things - pork, steak, fish, toasted garlic bread, etc.
- A High Protein, Gluten Free, Low Carb, Keto-Friendly Recipe. Only 4.8 grams of net carbs! With such low carbs, 29.7 grams of fat, and 46 grams of protein, this chicken recipe should fit your daily fat, carb, and protein requirements nicely.
Ingredients You'll Need
Tomato Basil Bruschetta
- Roma Tomatoes
- Yellow Bell Pepper
- Fresh Basil
- Garlic Clove
- Extra Virgin Olive Oil
- Kosher Salt and Ground Black Pepper
Balsamic Chicken
- Boneless Skinless Chicken Breasts
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Italian Seasoning
- Kosher Salt
- Ground Black Pepper
- Provolone Cheese
- Optional Garnish: Parmesan Cheese
Substitutions and Variations
- Use halved cherry tomatoes instead of diced aroma.
- Substitute 1 teaspoon dried basil for every tablespoon in any recipe. If using in this recipe, I would allow the bruschetta mixture to sit for a while to allow the flavors to blend. In fact, make it the day before, and it will be extra yummy.
- For more tang, add a little balsamic vinegar or white wine vinegar.
- Grill your chicken instead of cooking in a skillet then oven - I do this a lot!
- Use precooked chicken breasts for a quick meal. I keep a bag of frozen grilled chicken breasts in the freezer for quick and simple meals!
- Substitute chicken thighs for the breasts.
- Serve tomato basil bruschetta over pork or beef. If serving over beef, add a little balsamic vinegar to the tomato topping.
- Experiment with different herbs, or use a mix of herbs in the marinade. It's fun to experiment! Rosemary, marjoram, basil, Italian seasoning, herbs de Provence, etc.
- Substitute a different diced vegetable if you don't like bell peppers!
- Add more diced vegetables (keeping the same overall quantity, so you have the right proportion of other ingredients). Avocado, cucumber, zucchini, baby yellow squash all work great.
How To Make Chicken Bruschetta
For full details and a printable recipe, see the recipe card below.
Marinate The Chicken
Place chicken in a plastic bag and add Italian seasoning, ⅛ cup of olive oil, balsamic vinegar, salt, and pepper. Let marinate for 10 to 15 minutes.
Make The Tomato Basil Bruschetta
Preheat your oven to 450 degrees Fahrenheit. Mix tomato, bell peppers, basil, garlic, ½ teaspoon olive oil, sea salt, and pepper in a small bowl. Stir and set aside.
Sear The Chicken
Add ⅛ cup olive oil to an ovenproof skillet and preheat over medium-high heat. Place the chicken in the pan and cook for 4 minutes. Turn over and cook for 3 more minutes.
Bake Chicken
Top each slice with provolone cheese. Bake in the oven for 7 - 9 minutes or until done.
Top with Bruschetta
Remove chicken from oven, cover with foil and allow it to rest for 5 to 7 minutes. Serve and top with the tomato-basil mixture, then garnish with parmesan cheese.
How To Serve It
Here are a few ideas of what goes with bruschetta chicken!
- Overnight Layered Salad
- Zucchini Carpaccio
- Fresh green salad with a favorite dressing
- Steamed broccoli or cauliflower - or any favorite steamed vegetable.
- If you're not following a low carb or keto diet, you could serve with a side of rice or favorite pasta tossed with some pesto sauce.
Kori's Tips
- Make sure to dice the tomatoes and bell pepper as opposed to chopping. Dicing the vegetables into smaller bits works better when used for a topping such as this.
- Pound your chicken breast into a uniform thickness of ½ inch.
- Use 6-ounce breasts. If the breasts you purchased from the store are too large, cut them into 6-ounce portions. This will all help you to achieve even cooking and moist chicken.
- Chicken is done when it is no longer pink inside. If you are unsure or want to be really accurate, use an instant-read thermometer to check. The USDA recommends cooking chicken at 165 degrees F. I remove the chicken at 160 to 162 degrees, then cover it with foil and allow it to rest. It will continue to cook and heat to 165 while resting.
FAQs
Yes! Definitely. You can premake the tomato basil bruschetta ahead of time (1 day) and store it in an airtight container. The flavors will blend nicely!
The chicken can be marinated for up to 2 days. Make sure to remove the chicken from the refrigerator 15 to 30 minutes before cooking. From there, proceed with the recipe
Bruschetta chicken is a unique and tasty alternative to the traditional bruschetta served over bread. This chicken bruschetta recipe uses chicken breasts marinated in a balsamic vinaigrette. The chicken is then seared and baked, topped with cheese, and the tomato basil bruschetta topping. So good!
Bruschetta is actually an appetizer or starter (called antipasto) in Italy. It is usually made with small, thin slices of bread that have been toasted and rubbed with garlic, olive oil, salt, and pepper. It is then topped with tomatoes, spreads, cheeses, meats, etc.
The most common bruschetta topping is a mixture of diced tomato (or other vegetables), basil, olive oil, salt, and pepper. People often add a little vinegar, such as balsamic or white wine vinegar.
In Italy, it is pronounced like broo-sketta (broo-skeh-tah). The letter c and letter h combined together are pronounced like a k. In the US many people pronounce it as broo-shetta.
Yes! You can use pre-cooked chicken breasts. It will not have the same taste as searing the chicken with the marinade, but it will still be good!
Warm the chicken breasts according to the recipe instructions. Top with a slice of provolone cheese, melt the cheese (microwave for a few seconds is a great way), then top with tomato basil bruschetta.
Here are three ideas for cooked chicken breasts:
Quick cook chicken in a pressure cooker. Cook the chicken on HIGH pressure for 8 to 10 minutes (with 1 cup of water) and quick release the pressure when done. Super simple!
Use frozen pre-cooked grilled chicken breasts.
Use pre-cooked chicken breast from the meat department or deli from your local grocery store.
No problem! You can use a different oven-proof skillet to sear the chicken, or if it's not ovenproof, you can then transfer the chicken (including all juices) to a casserole dish that can withstand 450-degree temp. Proceed with the recipe from there by topping with cheese and baking.
Yes, you can, but only the cooked chicken. You can precook the chicken without topping it with cheese. Cool, then place in a freezer-safe container or freezer bag.
When you're ready to make this dish, thaw in the refrigerator, then warm in the microwave (be careful not to over warm - they get dry easily). Top with cheese and then microwave for 5 more seconds. Top with the tomato basil bruschetta topping, and enjoy!
Can I ask you a favor?
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📖 The recipe.
Chicken Bruschetta Recipe
Ingredients
Tomato Basil Bruschetta
- 1 cup chopped tomato
- 1 small yellow pepper (chopped)
- ½ cup basil (stacked, rolled, and then thinly sliced)
- 1 clove garlic (minced)
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
- ½ teaspoon pepper
Balsamic Chicken
- 4 6 oz chicken breast, boneless and skinless (pounded out to ½-inch thick)
- ¼ cup olive oil (reserve ⅛ cup for the marinade and ⅛ cup for pan)
- ⅛ cup balsamic vinegar
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 4 slices provolone cheese
- Optional: parmesan to garnish
Instructions
- Place chicken in a plastic bag. In a small bowl mix ⅛ cup olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Mix together and pour over the chicken. Let marinate for 10 to 15 minutes. (You can marinate the chicken up to 2 days ahead)
- Preheat oven to 450 degrees. Mix tomato, bell peppers, basil, garlic, olive oil, sea salt, and pepper in a small bowl. Stir and set aside. (Make this mixture up to 1 day head)
- Add remaining olive oil to an ovenproof skillet and preheat over medium-high heat. Place chicken in the pan and cook for 4 minutes. Turn over and cook for 3 more minutes.
- Top each slice with provolone cheese. Bake in the oven for 7 - 9 minutes or until done.
- Remove chicken from oven, cover with foil and allow it to rest for 5 to 7 minutes. Top each chicken breast with tomato basil bruschetta and serve. Delicious garnished with freshly grated parmesan cheese.
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes can be found in our post. Check it out!
- Substitute 1 tsp dried basil for every 1 tablespoon called for (in any recipe)
- Substitute halved or quartered cherry tomatoes instead of roma tomatoes.
- Grill your chicken instead of cooking in a skillet and then oven. Really yummy.
- Make sure to dice the tomatoes and bell pepper rather than chop them. Dicing the vegetables into smaller bits works better when used as a topping such as this.
- Pound your chicken breasts to a uniform thickness of ½ inches. Use 6 ounce breasts. If the breasts you purchased from the store are too large, cut them into 6 oz portions. This will help you achieve even cooking and moist chicken.
- Chicken is done when it is no longer pink inside. If you are unsure or want to be really accurate, use an instant-read thermometer to check. The USDA recommends cooking chicken at 165 degrees F. I remove the chicken at 160 to 162 degrees, cover it with foil, and allow it to rest. It will continue to heat and come to 165 while resting.
Nutrition
© 2025 Seeking Good Eats™
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Michelle
Made this the other day it was delicious. The only disappointment that I had was that Provolone cheese is not listed as an ingredient, so I did not have any readily available for the recipe. I ended up subbing with a different cheese that I luckily had from a different meal and I made it work. I also wish the parmesan cheese was listed in the printed version. I always print the recipes to try them out and if they work, the printed copy gets filed. In looking back, the directions on the site mention parmesan as optional, but at the time of cooking, it too me aback to read that two cheeses were needed and not listed. Very good otherwise and will add to our rotation!!
Kori
Thank you! Super happy you loved the recipe! 🙂 So glad you noticed my typo! Gotta have the cheese. I have the provolone and listed parmesan as an optional garnish. Have a great day!
Carrie
Made this recipe today and the tomato basil topping was amazing and the chicken turned out perfect! I plan on using the bruschetta topping in so many things! Thank you!
Kori
I'm so glad you tried the bruschetta chicken and loved it! Try the topping on fish and pork. I also put it on beef but add a little balsamic vinegar to it. It also goes great on grilled meats! 🙂