Fast forward to today, and I’ve swapped the bread for grilled chicken (even better!). And then I adapted my chicken bruschetta, so now you can bake it in the oven any time of year. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my bruschetta chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
Chicken:
Chicken – I usually use boneless skinless chicken breasts, but you can opt for boneless chicken thighs. Steer clear of bone-in, skin-on cuts, because the topping will soften crispy skin. Olive Oil – I like this one. Avocado oil is great, too. Sea Salt & Black Pepper – I season the chicken simply, as the topping adds enough flavor. Feel free to add other spices, like garlic powder or paprika. Fresh Mozzarella Cheese – It gets nice and melty! Shredded also works if that’s what you’ve got.
Bruschetta Topping:
Tomatoes – My signature bruschetta topping has a mix of fresh cherry tomatoes and sun-dried tomatoes. You can use chop Roma tomatoes instead of cherry ones, but I highly recommend including the sun-dried ones! Fresh Basil – Brightens everything up. A little fresh oregano, some Italian seasoning, or even arugula can add a similar boost. Garlic – Mince it fresh, or use a teaspoon of the jarred stuff for a shortcut. Olive & Vinegar – Olive oil (either regular or extra virgin olive oil) and balsamic bring it all together. You can use lemon juice in place of balsamic in a pinch, but it’s just not the same. Sea Salt & Black Pepper
How To Make Bruschetta Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage & Meal Prep
Store: Keep leftovers in the refrigerator for up to 3-4 days. I recommend storing the topping and chicken in separate airtight containers. If you just have extra topping, toss it with fresh mozzarella and basil for a chopped Caprese salad! Meal prep: You can mix the topping up to 2 days in advance. I prefer to cook the chicken right before serving, but you could also make the entire recipe ahead. Reheat: Warm bruschetta chicken in the oven (without the topping) at 350 degrees F for best results. The microwave works, but can dry it out. Top with the bruschetta mixture after reheating. Freeze: You can freeze the chicken in a zip lock bag for up to 3 months. Avoid freezing the topping.
Serving Ideas
My bruschetta chicken recipe goes with many different sides! Try these:
Make the bruschetta topping first. It will marinate while you cook the chicken, bringing out its flavors. Adjust salt and pepper in the topping to taste. The amount of salt you need will depend on how salty your sun-dried tomatoes are. Black pepper is a matter of preference — mine was not spicy, but you can add more. Use a meat thermometer. I prefer my probe thermometer so I don’t have to babysit the chicken, but also like this instant-read thermometer. You’re shooting for 165 degrees F, but I like to pull it at 162-163 degrees F and let the temp rise to 165 while resting. It’s extra juicy that way! If using boneless chicken thighs, I recommend 170 degrees F, because that’s when the collagen in dark meat breaks down and gets extra juicy. Add the cheese only toward the end. I’ve tried topping the chicken near the beginning, and most of the cheese slides off by the end. Adding it in the last few minutes ensures that it stays on!
See my baked chicken breast and grilled chicken breast recipes for more of my tips on these cooking methods! You can also pan sear the chicken breast in a skillet or grill pan, or even make air fryer chicken if you prefer.
Simple salads – Toss together my quick antipasto salad, marinated artichoke salad, or colorful roasted vegetable salad. Or just serve the chicken bruschetta right on top of my arugula salad. Starches – I love this summery dish over zucchini noodles in particular, but your favorite pasta works, too. Make a double batch of the topping to mix into the noodles! You can also opt for rice, cauliflower rice, my hands-off air fryer baked potatoes, or creamy mashed cauliflower. Veggies – My baked asparagus, roasted artichokes, or roasted zucchini pair well with the Italian flavors here. If you’re grilling, try grilled broccoli. Soups – Kick things off with a cozy bowl of my zucchini soup or Zuppa Toscana. More toppings – If you want to get fancy, drizzle your bruschetta chicken with balsamic glaze for a glossy finish, pesto sauce for extra herby flavor, or sprinkle with parmesan cheese.
More Italian Chicken Recipes
Craving more summery Italian-inspired chicken dishes? Here are more of my favorites: Please enter your first name for your account. Your saved recipe will also be sent to your email. We sure had fun, though, and I’m grateful for these memories. These hikes were my favorite part. And back then, I never could have imagined that I’d be sharing that bruschetta topping over chicken on the internet years later.
