30-Minute Bruschetta Chicken
A quick and delicious Mediterranean-inspired chicken dish topped with fresh bruschetta, perfect for a weeknight dinner.
Ingredients
Chicken
- 4 pieces 6-oz boneless skinless chicken breasts
- 1-2 tbsp olive oil
Seasoning
- 2 tsp italian seasoning
- 1 tsp kosher salt for chicken
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground pepper to taste
Bruschetta Topping
- 3-4 medium ripe tomatoes (about 1 lb, cored, seeded, and chopped to a ½” dice)
- 1 tsp kosher salt for bruschetta
- 2 cloves garlic (minced)
- 1 tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 2 tbsp thinly sliced basil leaves
- ground pepper to taste
- balsamic glaze (to taste, optional)
Instructions
Prepare Bruschetta
- Combine the chopped tomatoes with salt and garlic in a mixing bowl; mix until well combined, then let sit while the chicken cooks.
Prepare Chicken
- Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken and pound it with a rolling pin to an even thickness of a little less than 1 inch. Set aside and repeat with the remaining chicken breasts.
- Combine the Italian seasoning, salt, garlic powder, onion powder, and pepper in a small bowl and stir to combine.
- Brush the chicken with olive oil, then sprinkle with the seasoning blend. Flip the chicken over and season the other side.
Cook Chicken
- To Grill: Heat a grill or grill pan over high heat. Place the chicken breasts on the grill and cook for 5-6 minutes per side, until the internal temperature reads 165°F. Remove from the grill and let rest for 5 minutes.
- To Bake: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Roast the chicken for 10-12 minutes, until the internal temperature reads 165°F. Remove from the oven and let rest for 5 minutes.
Finish Bruschetta Topping
- Stir in the olive oil, balsamic vinegar, fresh basil, and ground pepper to taste. Taste and adjust seasoning as needed.
Serve
- Top the grilled chicken with the bruschetta and serve immediately.
Notes
Serve the chicken with a side salad, garlic bread, rice, or pasta. Drizzle balsamic glaze before serving for extra flair. Store leftovers in an airtight container; refrigerate for 3-4 days.