Easy Bruschetta Chicken Recipe

Bruschetta chicken in a skillet with fresh basil leaves near a garlic bulb and small bowl of topping.

5 from 1 vote

Easy Bruschetta Chicken Recipe delivers fresh flavors, a simple skillet method, and weeknight-friendly timing all in one dish. This chicken bruschetta recipe features golden seared chicken breasts finished in the oven and topped with a bright tomato mixture made with olive oil, garlic, fresh basil, and Parmesan for a vibrant Italian-inspired meal.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Italian

Servings:

Calories: 384kcal

Author: Jami Powell

Equipment

12-inch oven-safe skillet (cast iron or stainless steel)
Mixing Bowl
Sharp Knife
Cutting board
Tongs
Instant-read thermometer

Ingredients

Chicken

4 boneless skinless chicken breasts (6–8 ounces each)
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon unsalted butter

Tomato Basil Topping

5 medium Roma tomatoes 2 to 2 ½ cups, seeded and finely diced
2 cloves garlic finely minced
3 tablespoons extra virgin olive oil
1½ tablespoons balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon dried oregano
½ cup shredded Parmesan
¼ cup fresh basil thinly sliced
optional pinch red pepper flakes

Instructions

Preheat the oven to 375°F. In a bowl, stir together the diced tomatoes, garlic, olive oil, balsamic vinegar, salt, pepper, and oregano. Let the mixture rest at room temperature for 15 to 20 minutes to develop flavor. Just before serving, fold in the Parmesan and basil.
Pat the chicken dry and pound to an even ¾-inch thickness if needed. Season both sides evenly with salt, pepper, Italian seasoning, and garlic powder. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear the chicken undisturbed for 4 to 5 minutes until golden, then flip, add the butter, and spoon the melted butter over the tops for 1 to 2 minutes.
Transfer the skillet to the oven and roast for 5 to 8 minutes, or until the internal temperature reaches 160–162°F in the thickest part. Remove from the oven and let the chicken rest in the skillet for 5 minutes, allowing the temperature to rise to 165°F. Spoon the Parmesan tomato mixture over each breast and serve immediately.

Video

Notes

Cooking Notes:

Searing the chicken first builds flavor and helps lock in juices before finishing in the oven. Pull the chicken from the oven around 160–162°F since it will continue cooking while it rests. Letting the tomato topping sit for about 15 minutes before serving helps the garlic, olive oil, and tomatoes blend into a brighter, more balanced flavor.

Tips for Best Results:

Let the chicken cook undisturbed in the skillet for several minutes so a golden crust forms.
Allow the tomato mixture to rest before serving so the flavors develop fully.
Use seeded Roma tomatoes so the topping stays fresh and not watery.
Let the chicken rest for about 5 minutes after baking so the juices settle and the meat stays tender.

How to Know It’s Ready:

The chicken should be golden on the outside and reach 165°F internally after resting. When sliced, the juices should run clear, and the meat should look white and juicy, not pink.

Nutrition