Bruschetta Chicken is a packed with flavor, simple to make and can be prepped in advance! This is my perfect warm-weather dinner.
With Easter and Mother’s Day in our rearview mirror, I am officially ready to grill my way through the summer months. In my house we have a few grills: a Weber Propane, which is mine…and 2 other charcoal/smoker things that are fully my husbands. I am super into grilling as long as I can push a button to turn my grill on. If there is fire, or kindling involved I step aside. I have never claimed to be a patient person.
This dish, happens to be one of my all-time favorite dinner meals. And it screams summer to me…with the fresh tomato bruschetta and grilled chicken…BUT you can ABSOLUTELY make this all year long. Bake or pan-fry the chicken and you can even make the bruschetta with canned tomatoes when they aren’t in season!
You can serve this over pasta if carbs aren’t your enemy…or over a zucchini noodles or a salad for a lighter option. I am telling you, there is so much flavor packed in here I can NOT wait for you to make this!!
Like I said before, you can really prep this entire dish in advance which not only saves time, but makes it a great meal to serve to guests.
Marinate your chicken the night before…
You can even do this a few hours in advance if you forget. Trust me, I get it.
And you can make the bruschetta ahead of time too!! The longer the bruschetta sits, the more liquid the tomatoes release, which is totally fine…but when I scoop the bruschetta onto the chicken you mostly want tomatoes and not a lot of juice.
BUTTTT if you’re serving it over pasta, the juice will come in handy as a quick sauce!
If you are making this in a time of year when the tomatoes at the supermarket aren’t looking so great, you can absolutely use canned tomatoes, just make sure to drain them!
Try your best when you chop the tomatoes to remove as many seeds as you can. You don’t have to get them all, you’re just really after the “meat” of the tomato.
Like I said before, you can make this in advance…the longer it sits, the more flavorful it becomes, but also the more juice the tomatoes release, so when you scoop out the bruschetta to top the chicken, drain it a bit.
I love this recipe when I make the chicken on the grill, but if it’s raining or cold…or you just don’t feel like grilling, you can cook your chicken in a skillet or in the oven!
Of course I add cheese to my chicken at the very end. Totally optional…or not.
When I do serve this over pasta, I usually toss my spaghetti with a little marinara sauce, as well as some of the bruschetta liquid.
And maybe even top it with a little more cheese.
I hope you guys are loving my savory dishes as much as the sweet treats! I have a lot of fun sharing my favorite dinner ideas with you!Print
This easy dinner can be completely prepped the day before. It’s packed with flavor and might be your new favorite chicken dish!
- 1 pound tomatoes, chopped and seeded
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- 1 tablespoon balsamic vinegar
- 1/4 cup chopped fresh basil
- 2 pounds boneless chicken breasts (about 6)
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Montreal Chicken Seasoning
- 1 tablespoon Italian seasoning (OR 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried rosemary)
- 6 thin slices mozzarella cheese
- In a medium bowl combined the all of the bruschetta ingredients. Stir to combine. Cover and refrigerate until ready to use.
- Place the chicken breasts in a zip-top bag. Set aside.
- In a bowl, whisk together the olive oil, vinegar, Montreal seasoning and Italian seasoning. Pour this marinade over the chicken. Close the bag, massage the chicken to coat it all with the marinade and allow it to marinate for at least 4 hours, or overnight.
- Preheat the grill to medium heat and cook chicken approximately 6 minutes on each side, or until chicken is cooked through. Turn the grill off, place a slice of cheese on each piece of chicken. Close the grill and allow the cheese to melt for 2-3 minutes.
- Transfer to a serving tray and spoon the prepared bruschetta equally onto each piece of chicken.
- Serve over pasta, or a salad.