Bruschetta Chicken with Pasta

Quick & Easy Grilled Bruschetta Chicken

From my popular melt-in-your-mouth chicken to crack chicken, we’re huge fans of chicken dinners in my house. And I’m ready to grill my way through the summer season with recipes like honey mustard chicken and this easy bruschetta chicken! The chicken is prepared with a flavorful balsamic marinade, grilled in 15 minutes, and then topped with melted cheese and fresh, seasoned tomato bruschetta. Afterward, I pile the bruschetta chicken over a bed of tender spaghetti. It would be just as delicious with any pasta, rice, or a side of veggies.

Grilling is my favorite way to cook the chicken, but you can absolutely make this bruschetta chicken year-round in the oven. I like to make it ahead when we’re entertaining!

Recipe Ingredients

Here’s everything you’ll need for the chicken component of this bruschetta chicken recipe. Scroll to the recipe card for the printable recipe with exact amounts.

• Chicken Breasts – I like to use boneless, skinless chicken breasts or thighs. If you’re using bone-in chicken, it will take longer to cook.
• Oil & Vinegar – Olive oil helps to bind the marinade ingredients while balsamic vinegar brightens the flavors.
• Seasonings – I use both Italian seasoning and Montreal chicken seasoning. Both of these blends are available in many major grocery chains. Or, you can make your own Italian seasoning by combining one teaspoon each dried oregano, basil, and rosemary. 
• Mozzarella Cheese – Thin slices, for laying on top of the grilled chicken. The cheese gets all creamy and melty and tastes delicious next to the tomatoes. Thinly sliced provolone or cheddar also works nicely.

5-Ingredient Bruschetta

In true Italian style, bruschetta is very simple to make, and it’s all about the quality of the ingredients. I use my classic tomato bruschetta recipe. To make it, you’ll combine the following ingredients, and then refrigerate the bruschetta until it’s time to use it.

• Tomatoes – Chopped and seeded.
• Garlic – Minced fresh garlic cloves.
• Olive Oil – My favorite oil in terms of flavor. Avocado oil or another mild cooking oil is fine to use, too.
• Balsamic Vinegar – The classic choice for bruschetta recipes. Substitute red or white wine vinegar in a pinch.
• Basil – Chopped fresh basil is a must! You’ll also need salt and pepper to season the tomatoes to taste.

The Best Tomatoes for Bruschetta

While just about any kind will work, the best tomatoes for making bruschetta are ripe and juicy, but not watery. Varieties like Roma, Sungold, and even cherry tomatoes are preferred. If fresh tomatoes are out of season, you can use canned tomatoes. Make sure to drain them well.

How to Make Bruschetta Chicken

This is high on the list of my favorite grilled chicken recipes! Disclaimer: When I say grill, I mean the propane kind that requires pushing a button or turning a knob to turn it on. I leave the specialty smokers, charcoal, and open fire grilling to my husband, who is a much more patient person than I am. 

In any case, no matter which way you grill it, this bruschetta chicken is AMAZING. Here’s how you make it:

• Marinate the chicken. To begin, whisk together the marinade ingredients. Pour this over the chicken. I usually do this in a zip-top bag, and then massage the marinade into the chicken to really get things nice and coated. Leave the chicken breasts to marinate for at least 4 hours.

• Grill the chicken. When you’re ready to cook, preheat the grill and oil the grates. Cook the chicken over medium heat for about 6 minutes per side. The grilling time will vary a bit depending on your grill and the size and thickness of the chicken. Grill it until the juices run clear, and it’s cooked evenly throughout. Chicken is done when the internal temperature reaches 165ºF.

• Melt the cheese. When the chicken is finished cooking, switch off the grill and place a slice of mozzarella on top of each piece. Close the lid and rest the chicken while the cheese melts.
• Serve. When serving, top each chicken breast with a scoop of bruschetta. Serve the chicken over a big bowl of pasta tossed with marinara sauce and any leftover bruschetta (and the juices at the bottom of the bowl!).

Make-Ahead Options

• Chicken: I like to give the chicken ample time to marinate, so I’ll often prepare it the night before and let it sit in the fridge until it’s time to grill.
• Bruschetta: You can also make the bruschetta in advance and keep it covered in the fridge. Note that the tomatoes release more juice the longer they sit, so I’d drain off the excess liquid before adding the bruschetta to the chicken. Save the juices and combine them with the pasta for more flavor!

Tips for Perfect Bruschetta Chicken

• Use firm tomatoes. The tomatoes you use for the bruschetta should be ripe, but still firm. Softer tomatoes can make the bruschetta mushy.
• Remove the seeds. Seeds tend to make the bruschetta more grainy. While you don’t need to remove every single seed, you’re really after the “meat” of the tomato. A quick way to seed tomatoes is to cut them in half from top to bottom, and then gently squeeze out the seeds. Use a spoon or butter knife to help scrape out any stragglers.
• Save the leftover juices. Drained bruschetta juices (that haven’t come into contact with raw chicken) are great to save for basting or as an add-in for the pasta sauce. The leftover juice has tons of flavor and really ties the dish together.
• Don’t overcook the chicken. Remove the chicken breasts from the grill when the internal temperature reaches 160°F (a little earlier than in traditional cooking, where you’re after a temperature of 165°F). Leave your chicken under foil for a few minutes, and it will finish cooking as it rests. This helps redistribute the juices for moist, flavorful chicken.
• More add-ins. Adapt your bruschetta topping to include other ingredients like chopped avocado, olives, crumbled feta cheese, and cured meats like diced pancetta, salami, or prosciutto.

What to Serve With Bruschetta Chicken

• Pasta: My favorite way to serve this cheesy grilled bruschetta chicken. Toss cooked spaghetti (or fresh zoodles) with marinara or your favorite pasta sauce, and serve the chicken on top.
• Salad and veggies: Serve with a fresh garden salad or Mediterranean couscous salad, grilled vegetables like zucchini and bell peppers, or corn on the cob.
• Bread sides: Serve your chicken and pasta with slices of grilled homemade brioche bread or a bakery-style baguette.

Storing and Reheating Leftovers

• Refrigerate. It’s best to store leftover chicken and bruschetta separately when possible. Grilled chicken breasts and the bruschetta will keep for up to 2 days in the fridge when stored airtight.
• Reheat. Simply reheat the chicken in a 325°F oven until it’s heated through, and then top with the bruschetta to serve.
• Freeze. I wouldn’t recommend freezing leftover tomato bruschetta. However, the grilled chicken can be frozen without the topping. Simple store it airtight for up to 4 months. Thaw the chicken in the fridge and reheat as usual.

More Flavorful Chicken Dinner Ideas

• Butter Chicken
• Chicken Pineapple Skewers
• Pesto Chicken
• Chicken in a Skillet
• Grilled Tequila Lime Chicken