Grilled Chicken with Tomato Basil Bruschetta

This Grilled Bruschetta Chicken is simple to prepare and is marinated in a bright lemon-balsamic dressing, finished with melted mozzarella and fresh tomato bruschetta for an ideal summer dinner.

Perfect for grilling season, this bruschetta chicken is a must-try. Juicy boneless, skinless chicken breasts soak up a homemade lemon-balsamic marinade, then are topped with melted mozzarella, bright tomato-bruschetta and an optional drizzle of balsamic glaze. The combination of tart lemon, rich balsamic and fresh basil creates a summery, well-balanced dish that works for weeknights or casual weekend meals.

This recipe originally appeared on the site in 2013 and was updated to intensify the flavors and refresh the photos. The lemon in the marinade gives a clean, fresh lift while balsamic vinegar adds depth and sweetness. Add garlic, fresh basil, tomato bruschetta and cheese for a satisfying, healthy plate that’s full of flavor.

Ingredients You’ll Need

• Chicken breasts – 4 boneless, skinless chicken breasts (chicken thighs may be substituted)
• Olive oil – 1/4 cup extra virgin olive oil (cold-pressed recommended)
• Garlic – 6 cloves minced (or 1/2 tsp dried minced garlic if needed)
• Balsamic vinegar – 3 Tbsp good-quality balsamic vinegar
• Lemon juice – 2 Tbsp fresh lemon juice (about half a lemon)
• Fresh basil – for the marinade and bruschetta
• Seasonings – 1 tsp dried oregano, 1/2 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper
• Mozzarella – 4 slices of mozzarella cheese (or shredded if you prefer)
• Bruschetta – see ingredients below to make fresh tomato bruschetta
• Balsamic glaze – optional; homemade glaze is easy to make (see notes)

How to Make Bruschetta Chicken

1. Make the marinade. Whisk together olive oil, balsamic vinegar, minced garlic, lemon juice, oregano, dried basil, salt and pepper until well combined.
2. Marinate the chicken. Season chicken breasts with additional salt and pepper. Place them in a shallow dish or a resealable plastic bag and pour the marinade over the chicken, ensuring each piece is coated. Marinate in the refrigerator for at least 1 hour and up to 12 hours.
3. Prepare the bruschetta. For the tomato topping, slice 1 cup cherry or grape tomatoes, add 1 clove minced garlic, 1/2 tablespoon olive oil, 1/4 cup chopped fresh basil and salt and pepper to taste. Toss and let the mixture sit while the chicken cooks so the flavors meld.
4. Grill the chicken. Heat a grill or grill pan to medium-high. Lightly oil the grill so the chicken doesn’t stick. Remove chicken from the marinade (discard any used marinade), then grill for about 5–6 minutes per side or until the internal temperature reaches 165°F (74°C).
5. Add the cheese and finish. During the last minute of cooking, top each chicken breast with a slice of mozzarella and allow it to melt. Remove the chicken from the heat.
6. Top and serve. Spoon the fresh tomato bruschetta over each chicken breast and, if desired, drizzle a small amount of balsamic glaze over the top. Serve immediately.

Helpful Tips and Tricks

• Marinate the chicken up to 12 hours for the best flavor. Do not exceed 12 hours to avoid texture changes caused by the acid in the lemon.
• Preheat and oil your grill or grill pan well to prevent sticking and promote even searing.
• If you prefer not to grill, bake the chicken at 400°F (204°C) for 22–28 minutes, or until the internal temperature reaches 165°F.
• Use a digital thermometer to check doneness without overcooking: 165°F is the safe, recommended internal temperature for chicken.
• Reserve a small portion of the marinade (before the raw chicken goes in) if you’d like to brush it on while the chicken grills for extra flavor.
• This marinade also works great on chicken wings or thighs.

How to Make Your Own Balsamic Glaze

If you don’t have a store-bought balsamic glaze, make your own with just two ingredients. Note: this glaze contains honey (sugar), so omit it if you are following a keto or very low-carb plan.

Combine 1 cup balsamic vinegar and 1 tablespoon honey in a small saucepan. Bring to a boil, then reduce heat and simmer gently for about 15 minutes, stirring occasionally. The glaze will thicken as it cools; drizzle sparingly over the chicken.

Prepping and Storing

Store leftovers in a sealed airtight container in the refrigerator for 3 to 4 days. Keep the chicken and the bruschetta separate to prevent the tomato mixture from making the chicken soggy. Cooked chicken can be frozen for up to 4 months, but fresh bruschetta is best made and served fresh.

More Fresh Tomato Recipes You’ll Love

• Marinated Summer Caprese Salad
• Tomato, Cucumber and Chickpea Salad
• Loaded Veggie Tomato Sauce
• Summer Zucchini and Tomato Gratin
• Homemade Pico De Gallo

Enjoy this Grilled Bruschetta Chicken! If you make it, consider rating the recipe and sharing a photo on social media with the hashtag #eatyourselfskinny so others can see your version.