Grilled Chicken Bruschetta

Juicy grilled chicken topped with fresh tomato bruschetta makes an easy summer dinner!

One of my summer menu staples is this Grilled Chicken Bruschetta. It’s easy enough to throw together on a busy weeknight, yet still feels fresh and flavorful enough to serve for friends and family. Loaded with fresh garlic, sharp Parmesan cheese, sweet basil, and juicy tomatoes, this is the kind of meal you’ll find yourself craving all season long.

The bruschetta is best served the day it’s made, but you can absolutely prepare it ahead of time and keep it chilled in the fridge until you’re ready to eat. It’s also incredibly versatile — spoon it over crostinis for an appetizer or serve it as a dip with pita crackers for an easy snack.

The bruschetta itself comes together with just a handful of simple ingredients. Roma tomatoes, fresh garlic, basil, Parmesan cheese, balsamic vinegar, olive oil, salt, and pepper are tossed together, creating a fresh, savory topping that pairs perfectly with grilled chicken.

I like to keep the chicken simple and usually use a store-bought lemon garlic marinade to make this recipe even easier. I recommend marinating the chicken for at least three hours, though overnight gives you the best flavor and tenderness. The juicy grilled chicken is the perfect complement to the bright, fresh bruschetta.

Want to see how it’s made? Cook with me:

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Prep time: 20 minutes

Cook time: 12 minutes

Servings: 6

Calories: 378

Protein: 51g

Ingredients:

For the bruschetta:

• 8 Roma tomatoes

• 4 cloves garlic, minced

• 15 basil leaves, sliced into ribbons

• 3/4 cup freshly shredded Parmesan cheese

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• Salt and pepper, to taste

For the chicken:

• 2 lb chicken breast, thinly sliced and tenderized

• Store-bought lemon garlic marinade

For garnish:

• Balsamic glaze

Steps:

1. Marinate the chicken breasts in the lemon garlic marinade for at least 3 hours, though overnight is preferred.

2. Slice the tomatoes into quarters and carefully remove the seeds. Dice the remaining tomato flesh.

3. In a large bowl, combine the tomatoes, garlic, basil, Parmesan cheese, olive oil, balsamic vinegar, salt, and pepper. Toss until evenly combined.

4. Preheat the grill to 500–600 degrees.

5. Grill the chicken for 4–6 minutes per side, or until the internal temperature reaches 165 degrees.

6. Serve the chicken topped with a heaping spoonful of bruschetta and a drizzle of balsamic glaze.