Bruschetta Chicken turns the classic appetizer into dinner—grilled balsamic chicken loaded with garlicky bruschetta and creamy avocado.
Featured Comment
By far one of the best dinners I’ve made!! It was a huge family hit 🙂
– Joanna
Author’s note
Bruschetta Chicken Is the Dinner That’ll Steal the Show
I’m honestly not even sure where to start—this dish is that good! When we traveled through Italy, I couldn’t get enough of the bruschetta. We even learned the real way to make it in an Italian cooking class (honestly the highlight of the trip!).
I brought those same flavors into this chicken dinner, and it’s become one of the best dishes to come out of my kitchen. The whole family is obsessed! I can’t wait to hear what you think of it!
Key Ingredients In Bruschetta Chicken
The full recipe is below, but here are a few quick notes:
- Chicken breasts: Slice in half and pound to even thickness so they cook evenly.
- Chicken marinade: Works three ways—as the marinade, for basting, and to finish.
- Parmesan: Use a block and shred it fresh for the best rich, salty flavor.
- Cherry tomatoes: Fresh and ripe tomatoes for the most flavor—dice them up small.
- Fresh basil: Slice just before using so it stays fresh, or tear by hand like they do in Italy.
How To Make Bruschetta Chicken (Tips)
- Let bruschetta sit: Give it 10–15 minutes to rest so the flavors can meld.
- Don’t over-marinate: Too long in the acid can make the chicken tough.
- Use a meat thermometer: Chicken is done at 165°F—no guessing needed.
- Rest before slicing: Let the chicken sit a bit so it stays juicy and tender.
What To Serve With Bruschetta Chicken
- Garlic bread or baguette slices: Great for scooping up extra bruschetta.
- Grilled or roasted veggies: Zucchini, bell peppers, or asparagus make perfect sides.
- Simple Italian salad: Light and fresh with an herby dressing.
- Caprese salad: A fun match for the tomato-basil flavors.
Storage
- Keep components separate: Store chicken, bruschetta, quinoa, and avocado in their own containers.
- Chicken & quinoa: Fridge up to 5 days.
- Bruschetta: Fridge up to 2 days. Stir and drain if watery.
- To reheat: Warm chicken and quinoa. Keep bruschetta and avocado cold.
Recipes From Our Italian Cooking Class:
Bruschetta Chicken
Bruschetta Chicken brings big flavor with balsamic-marinated chicken, garlicky tomato topping, and creamy avocado in every bite.
Equipment
Ingredients
Chicken
- 1 pound (2 small) chicken breasts cut in half
- 2 tablespoons Dijon-style mustard
- 2 tablespoons balsamic vinegar
- 1 large lemon
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1-1/2 teaspoons Italian seasoning
- 1 tablespoon olive oil
- Salt and pepper
Quinoa/Plates
- 1 batch quinoa
- 1 large avocado
- Parmesan cheese see note 1
“Bruschetta” Topping
- 1-1/4 cups cherry tomatoes diced very fine (almost like a paste)
- 1 clove garlic minced
- 2 tablespoons red onion minced
- 2 tablespoons basil finely diced
- 1-1/2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Instructions
Chicken Marinade
- Slice chicken in half lengthwise to make 4 thin pieces. Pound to even thickness. In a bowl, whisk together mustard, balsamic, lemon juice, garlic, paprika, Italian seasoning, olive oil, ½ tsp salt, and ¼ tsp pepper. Set aside ⅓ cup of marinade. Pour the rest over chicken in a resealable bag, seal, and refrigerate 30 mins to 4 hours.
- Clean and oil grill grates. Preheat to medium heat (375–450°F). Grill chicken 4–6 mins per side, or until internal temp reaches 160°F. Brush with 2 tablespoons of reserved marinade while grilling. Save remaining marinade for serving. (For stovetop instructions, see note 2.)
Toppings
- In a bowl, combine tomatoes, garlic, onion, basil, vinegar, and oil. Season to taste. Let sit 10–15 mins at room temp to marinate, tossing occasionally.
- Cook quinoa per directions. Let rest, fluff with a fork, and slightly cool. Drain extra liquid from the bruschetta over the quinoa and toss to coat.
Assemble
- Divide quinoa among 4 plates. Add chicken, brush with remaining marinade, and top with bruschetta. Add avocado and finish with grated Parmesan and extra basil, if desired.
Video
Recipe Notes
Note 1: Finely grate a block of Parmesan right over plates with a microplane for the best texture.
Note 2: For stovetop: Heat 1 tbsp oil in a large nonstick skillet over high heat. Let excess marinade drip off, then cook chicken 2–4 mins per side until done. Remove from skillet and brush with reserved marinade.
Storage: Store leftovers in airtight containers in the fridge for 3-5 days. Keep the chicken, bruschetta, and quinoa separate. Add avocado just before serving.
Nutrition
Serving: 1serving | Calories: 522kcal | Carbohydrates: 47.7g | Protein: 46.9g | Fat: 15.8g | Cholesterol: 124.1mg | Sodium: 277.7mg | Fiber: 4.5g | Sugar: 4.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this recipe many times already and it’s always a hit! A perfectly delicious balanced meal with amazing flavor in every bite!!
I am so happy to hear this! Thanks so much for your comment! 🙂
Hi Chelsea!
Do you make your own broth or buy store bought? Can you recommend ?
Thanks so much !
I typically do store-bought! Swanson is a favorite brand of mine 🙂
By far one of the best dinners I’ve made!! It was a huge family hit 🙂
Made this tonight and the family loved it!!
So happy to hear that! Thank you so much for the comment and review! 🙂
thank you for this recipe, have been eating a lot of chicken-avocado and legumes lately and love each of them, but have fallen into a bit of a recipe rut, like the balsamic, dijon and other flavors here that are a nice change for me!
I’m so glad to hear this! I hope you continue to enjoy! 🙂