bruschetta chicken

Bruschetta Chicken is a simple and delicious way to make the most of chicken breast. In the time it takes to cook the chicken, throw together the topping.

Bruschetta Chicken (Whole30, Paleo, Gluten-Free)

chicken breasts (approximately 4 medium-sized breasts))

extra-virgin olive oil (plus 1 tablespoon extra for frying)

garlic (finely chopped)

lemon juice

salt

½ teaspoon smoked paprika

oregano

freshly-cracked black pepper

tomatoes

garlic – finely chopped

basil leaves (approximately ¼ cup loosely packed)

olive oil

In a bowl, combine the chicken, olive oil, garlic, lemon juice, salt, paprika, oregano and black pepper and toss everything to coat. Cover and refrigerate for 1 to 6 hours.

When ready to cook, preheat oven to 375F.

Preheat an oven-safe pan over med-high heat for 5 minutes. Add 1 tablespoon olive oil and heat until shimmering. Carefully lay the chicken in the skillet and cook until a golden brown crust forms, around 6 min. Flip the chicken and immediately transfer the skillet to the preheated oven. Roast the chicken for 12-15 min or until the internal temperature of the thickest part of the breast reads 160F on a digital thermometer.

Transfer the cooked chicken to a platter and spoon the bruschetta topping overtop.

For the Chicken:

In a bowl, combine the tomatoes, garlic, basil, olive oil and salt. Toss to combine, taste for seasoning and adjust with salt as desired. Let sit for 15 minutes, taste for seasoning again and adjust as desired. Serve with pan-roasted chicken. Can be refrigerated for up to 5 days. Serve at room temperature.

For the Bruschetta Topping:

Italian Herb Bruschetta Chicken is a low carb alternative to a traditional Bruschetta! Transform ordinary chicken into a delicious, flavourful meal!

Italian Herb Bruschetta Chicken

chicken breasts (halved horizontally to make 4 fillets)

Italian seasoning*

garlic

olive oil ((for cooking))

Roma tomatoes (finely chopped)

onion

basil

parmesan cheese

balsamic vinegar

brown sugar ((OPTIONAL))

Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.

Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.

Serve immediately with balsamic glaze (optional).

(If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

For The Balsamic Glaze:

This Sheet Pan Bruschetta Chicken and Cheesy Garlic Bread is all the things you want in an Italian chicken dish — juicy and tender chicken breasts topped with sweet, plump tomato bruschetta, and  oooey, gooey garlic cheese bread on the side. 

Sheet Pan Bruschetta Chicken and Cheesy Garlic Bread

chicken breasts

salt and pepper

garlic powder

mozzarella cheese (or 1/2 cup shredded)

cherry tomatoes (quartered)

bread

butter

mozzarella cheese

Preheat oven to 375 degrees.

Rub chicken all over with olive oil. Season generously on all sides with salt and pepper, garlic powder, and dried herbs. Arrange 2 inches apart on a greased sheet pan.

Bake in preheated oven for 5 minutes while you prepare the garlic bread.

Prepare the garlic bread by stirring together butter, dried herbs, minced garlic, and garlic powder. Butter the insides of both halves of the bread loaf. Put the bread loaf back together (open faces together), wrap in a single layer of foil. Place on sheet pan along with the chicken.

Bake 10 minutes longer while you proceed with the next step.

While chicken and garlic bread are in the oven, stir together the tomatoes, basil, lemon juice, and salt and pepper. Set aside.

Remove sheet pan from oven, carefully unwrap the garlic bread and pull the two halves apart. Place side by side, open-face up, on the sheet pan. Sprinkle parmesan and mozzarella cheeses on the open faces.

Top each chicken breast with a slice of mozzarella cheese.

Return sheet pan to oven for 5 minutes or until chicken is fully cooked through and cheeses are melted. You can broil for the last 1-2 minutes to brown the cheese if desired.

Slice garlic bread, spoon the tomato-basil topping onto the chicken, and serve.

Juicy chicken topped with melty mozzarella cheese, topped with homemade Tomato Bruschetta, and drizzled with Balsamic Glaze.  Serve this over pasta, rice, or mashed potatoes. An easy and excellent chicken dinner.

Easy Bruschetta Chicken Recipe

chicken breasts (2 lbs)

Italian seasoning

tsp black pepper

olive oil (for sautéing)

oz Roma tomatoes (3/4 lb, diced)

Tbsps basil leaves (chopped)

Tbsp balsamic vinegar

Tbsp extra virgin olive oil

tsp salt

Tbsp balsamic glaze

In a bowl, add the diced tomatoes, chopped basil leaves, minced garlic, balsamic vinegar, oil, salt, and pepper and mix until well combined, set aside.

Prepare Bruschetta:

Beat the chicken until it&#39;s even in thickness. In a large bowl add the 2 Tbsp oil, salt, Italian seasoning, black pepper and minced garlic. Add chicken and stir to coat then cover and marinate for 30 minutes.

In a large skillet, over medium heat, heat 1 Tbsp olive oil. Once hot, add the chicken to the skillet and saute for 3-5 minutes per side, or until the internal temperature of the chicken reaches 165ºF on a food thermometer.

Once the chicken is cooked, reduce the heat to low and top each chicken with a slice of cheese. Cover the skillet with a lid and cook until cheese melts.

Remove the chicken from heat. Top each chicken breast with the Bruschetta and drizzle with balsamic glaze before serving.

Prepare Chicken:

Juicy and tender seared chicken topped with a flavorful homemade bruschetta made with fresh tomatoes, basil, garlic, olive oil and balsamic vinegar. This bruschetta chicken is an easy and delicious dinner recipe that has the perfect combination of flavors.

Bruschetta Chicken

chicken breasts (, cut in half horizontally)

Kosher salt

black pepper

bruschetta

balsamic glaze

Season

Season the chicken with the Italian seasoning, salt, and pepper. 

Cook

In a large skillet over medium-high heat, add the olive oil. Place the chicken into the pan. Cook 5 to 6 minutes per side, or until the center is cooked through. 

Top with bruschetta and parmesan cheese. Drizzle the glaze over the top. 

Bruschetta Chicken with tomatoes, basil, balsamic, and parmesan cheese has always been one of my favorite recipes, and now it&#x27;s even easier to make! This Instant Pot Chicken Bruschetta recipe is a fresh, light, quick, and EASY Instant Pot Chicken Recipe! Instant Pot Bruschetta Chicken is one of our go-to easy weeknight meals.

Instant Pot Bruschetta Chicken Recipe

4-5 medium boneless skinless chicken breasts (about 2 pounds)

salt & black pepper (for seasoning)

olive oil (divided)

garlic (minced)

dry white wine

chicken broth

French baguette (diagonally sliced, buttered & toasted)

red grape or cherry tomatoes (quartered)

basil leaves

Chopped Fresh Basil Leaves

Parmesan Cheese

Balsamic Vinegar or Balsamic Reduction

Season the chicken breasts with salt &amp; pepper.  Set the Instant Pot to “Sauté”.  When hot, add the olive oil and allow the oil to heat 30 seconds.  Place half the chicken breasts in the bottom of the pot and cook 3 minutes per side.  Transfer the seared chicken to a plate.  Pour 1-tablespoon oil in the pot and sear the remaining breasts.

Add the garlic to the pot and sauté 30 seconds.  Pour in the chicken broth and white wine while scraping the bottom of the pot with a wooden spatula.  Place the seared chicken in the pot, and sprinkle it with Italian seasoning.  Turn off the Instant Pot, and cover it with the lid.  Set the valve on the lid to the LOCK position.

Select the “Manual” button, HIGH pressure and set the timer for 6 minutes.  When the cook time ends, turn off the Instant Pot.  Let the pressure release naturally 5 minutes, cover the pot with a dishcloth and open the release valve.  The lid is safe to remove when the red valve drops.

While the chicken cooks, prepare the Tomato Bruschetta topping:

In a large bowl, toss together the tomatoes, olive oil, fresh basil, garlic, salt and pepper.  Cover and refrigerate until ready to serve.

Transfer the chicken to a serving plate, top with Bruschetta tomato topping and freshly shredded Parmesan.  Drizzle with balsamic vinegar and a couple of slices of toasted baguette.

Enjoy!

To Serve:

Grilled Chicken Bruschetta is a summer staple in my house! Basically a caprese made with juicy tomatoes, mozzarella, basil, red onion, garlic and balsamic, a delicious weeknight meal!

Grilled Bruschetta Chicken

red onion

basil leaves (chopped)

tbsp extra virgin oil

tbsp balsamic vinegar

kosher salt and fresh cracked pepper

oz part skim mozzarella (diced (omit for whole30, paleo))

chicken cutlets

Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.

Toss in the cheese when ready to serve. 

Season chicken with salt and fresh pepper.

Preheat the grill to medium-high, clean and oil the grates to prevent sticking.

Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.

https://www.youtube.com/watch?v=4j9-zi9D4fU

Grilled Chicken Bruschetta is a summer staple in my house! Made with juicy tomatoes, mozzarella, basil, red onion, garlic and balsamic, it turns plain grilled chicken into a delicious weeknight meal in minutes!

6 Smart Points 237 calories per serving
Full recipe here: http://www.skinnytaste.com/grilled-chicken-bruschetta/

Grilled Chicken Bruschetta

Skillet bruschetta chicken with spiralized parmesan zucchini noodles is a healthier version of classic Italian comfort food. Fresh and simple with a burst of flavor!

Bruschetta Chicken with Zucchini Noodles

basil (thinly sliced)

olive oil (plus 1 teaspoon)

zucchini (cut into noodles, about 4 large)

parmesan cheese (grated)

parsley

In a small bowl combine diced tomatoes, 1 teaspoon minced garlic, 1 teaspoon olive oil, sliced basil, salt, and pepper to taste. Set aside.

Cut each zucchini into noodles using a spiralizer or into ⅛-inch thick long strips.

Heat 1 tablespoon of olive oil in a large saute pan over medium heat.

Once the oil is hot, add 1 teaspoon garlic and saute for 30 seconds.

Add the zucchini noodles and saute for 5 minutes, until just tender.

Add in 1 tablespoon parmesan cheese, 1 teaspoon parsley and toss to combine.

Taste the noodles and season with salt and pepper as needed.

Turn off the heat and set aside, keeping warm until ready to serve.

Slice each chicken breast in half to create two thinner pieces. Season each side lightly with salt and pepper.

Heat 1 tablespoon of olive oil over medium-high heat.

Once hot, add the chicken to the pan and cook for 3 minutes. Reduce heat to medium and cook the other side for 3 minutes or until no longer pink in the center.

Reduce heat to low, top each piece with a slice of mozzarella and cover for 1 minute to allow the cheese to melt.

To serve, divide the noodles evenly among 4 bowls. Add chicken and top with bruschetta.

This grilled bruschetta chicken recipe is a healthy, fresh main dish perfect for summertime. Marinated chicken is topped with homemade bruschetta and fresh mozzarella or parmesan cheese.

Bruschetta Chicken Recipe

lbs chicken breasts (sliced thin (4 pieces))

Tablespoons balsamic vinegar

Tablespoon minced garlic

sea salt

pepper

Salt and Pepper

tomatoes ((about 3 medium tomatoes))

basil (minced)

Tablespoon balsamic vinegar

fine sea salt (to taste)

black pepper (or

Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).

In a medium bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, minced garlic, salt and pepper.

Pour the marinade over the chicken turn to coat the chicken.

Marinate in the refrigerator for 1-6 hours, or at room temperature for 30-60 minutes.

Marinate chicken

While the chicken is marinating, make the bruschetta.

Finely chop the basil and dice the tomatoes.

In a medium-sized bowl, combine olive oil, balsamic vinegar, and minced garlic and stir to combine.

Add the diced tomatoes and basil to the oil mixture and stir to combine.

Season with salt and pepper to taste.

Set aside at room temperature.

Make the Bruschetta

Remove the chicken breasts from the marinade and shake off excess marinade. Lightly sprinkle one side with salt and pepper.

Grill over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F.

Grill

Place the cooked chicken breasts on a serving plate.

Top with prepared bruschetta.

Add parmesan cheese or mozzarella if desired.

Serve warm with toasted bread.

Assemble

thats wonderful . i ll try it too for my wife

I tried these recipe this evening, my husband, my son both love it, simply delicious.  Thank you.

Another recipe we can keep.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1682778370/zopfbial0m4h3o7mfjcn.mp4

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Top 9 bruschetta chicken recipes from across the web

The most viewed bruschetta chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bruschetta Chicken (Whole30, Paleo,...

Italian Herb Bruschetta Chicken

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Easy Bruschetta Chicken Recipe

Bruschetta Chicken

Instant Pot Bruschetta Chicken Reci...

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The most viewed bruschetta chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine