Easy Bruschetta Chicken

easy grilled bruschetta chicken

For a quick and healthy dinner, you can't beat bruschetta grilled chicken! Fresh tomatoes, basil, and mozzarella cheese on tender balsamic marinated grilled chicken makes the perfect summer weeknight meal. (gluten-free)


  • 4 small boneless, skinless chicken breasts
  • 3 tbsp balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp olive oil
  • Sea salt
  • Black pepper
  • Garlic powder
  • 1 cup cherry tomatoes, halved, or 1 large tomato, diced
  • 4 oz fresh mozzarella cheese
  • about 10 fresh basil leaves, thinly sliced


  1. Pound chicken breasts to even thickness. Place in a shallow dish and sprinkle with salt, pepper, and garlic powder. Add balsamic vinegar, Worcestershire sauce and olive oil. Turn to coat chicken evenly and let marinate in the refrigerator while you prepare the bruschetta topping.
  2. In a small bowl, stir together tomatoes, mozzarella, and basil.
  3. Preheat grill to high heat then turn down to medium-low heat.
  4. Place chicken over direct heat on the grill for about 5 minutes per side, then lower grill to low heat or place chicken breasts on indirect heat, and continue cooking until chicken is done and a thermometer inserted into the center reads 165° F, about 15-20 minutes, depending on thickness of chicken.
  5. Just before chicken is cooked through, top with bruschetta mixture. Continue cooking just until the cheese is melted. Remove from heat and serve immediately.


  • To prepare indoors, heat a skillet or grill pan on the stove over medium-high heat, sear the chicken on both sides, and then place in the oven at 350°F until cooked through. Then add the bruschetta topping and place under the broiler until the cheese is melted.
  • When grilling, make sure to preheat the grill on high, brush any debris off of the grill grates, and turn the grill down to medium-low before putting the chicken on.
  • I like using the mozzarella pearls because I don't have to cut them, but my husband (the griller) hates them because they roll around. For grilling purposes, it's easier to buy one big ball of fresh mozzarella and cut it into cubes.
  • You can use cherry tomatoes or large tomatoes diced up. Both work!
  • You can also use two large chicken breasts instead of 4 small ones, just cut them crosswise so you end up with 4 cutlets. The grilling time will be less with thinner cuts.
  • I always recommend a meat thermometer when grilling chicken so that you get perfectly cooked (and safe) chicken without drying it out. Chicken is done when the internal temperature reaches 165°F.

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