Grilled Chicken Bruschetta is one of the best things that has come of my grill! Flavorful grilled chicken breasts served on top of a bed of peppery baby arugula, piled with the best tomato bruschetta topping and a drizzle of balsamic glaze. Serve with grilled bread.

white platter with baby arugula, grilled chicken and bruschetta topping

I make dinner a lot.

And I have quite a few favorite go-to’s, but after a while, even those get a little old and tiring. On Sunday, the day I meal plan, I was going through the SS archives and saw the recipe for my grilled chicken bruschetta pizza. I instantly had visions of grilled chicken breasts on top of a bed of peppery (baby) arugula, and a tomato bruschetta topping piled high… and of course a little balsamic glaze action. Oh! And toasted bread. Of course there’s bread.

To describe this meal in one word: phenomenal. It was so SO good. The freshness factor was off the charts, I am in love and am counting down the hours until I can have the leftovers. My dreams will consist of tomatoes and basil.

white plate with arugula, grilled chicken bruschetta and grilled bread

Bruschetta is a lot like pico but more simple and no onions– well, at least not in my bruschetta– and with that said, I can (and have!) eat it by the spoonful. #noshameinmygame

Let’s get on with the show shall we?

Grilled Chicken Bruschetta ingredients

To Make Grilled Chicken Bruschetta You Will Need:

for the chicken:

  • chicken breastsPounded thin will help the chicken cook evenly.
  • garlic olive oilAdds flavor and richness.
  • lemon juiceLends acidity and freshness.
  • italian seasoning For some earthy and herbaceous flavor.
  • kosher saltThis is needed in order to draw out flavor.
  • freshly ground black pepperThis will add some subtle bite and flavor.

the bruschetta:

  • roma tomatoesA staple ingredient for bruschetta. Roma tomatoes are flavorful, have fewer seeds and tend to be less acidic.
  • garlicThis adds distinct and punchy flavor to this dish.
  • fresh basil and parsleyAdds a pop of green and fresh herb flavor.
  • olive oilAdds richness and flavor to the bruschetta.
  • balsamic vinegar Lends delicious tang and acidity.

for serving:

  • baby arugulaA fresh leafy green that is slightly bitter and peppery.
  • grilled italian breadA simple side and great way to enjoy extra bruschetta.
  • balsamic glaze – Reduced balsamic vinegar is sweet and syrupy.

thinly pounded chicken on white plate with italian seasoning, lemon juice, olive oil, s & p

Place 4 chicken breasts that have been pounded thin into a shallow-ish bowl or plate. Drizzle with about 1 tablespoon of garlic olive oil, squeeze the juice from 1/2 a lemon over top and season with 1 tablespoon italian seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper.

How To Pound Chicken Breasts:

I like to place 1 to 2 chicken breasts into a gallon size re-sealable bag at a time, and using the flat side of a meat mallet, pound the thickest part of the chicken breast to match the thinest part of the breast. Repeat with the remaining chicken breasts.

Why is pounding chicken breasts thin important?

Doing this will create an even thickness so the chicken breast cooks evenly.

thinly pounded chicken breasts tossed in ingredients

Toss around until coated and set the bowl off to the side to start making the most amazing bruschetta topping ever!

seeded diced tomatoes, garlic, basil, parsley and s & p in glass bowl.

In a mixing bowl add 6 seeded and diced tomatoes, 1/4 cup thinly sliced fresh basil, 1 tablespoon of chopped fresh parsley, 2 cloves of minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

drizzling in olive oil

Pour in 1 tablespoons olive oil.

pouring balsamic vinegar

And lastly, pour in 2 teaspoons of balsamic vinegar.

Glass bowl with bruschetta topping

Toss well to combine.

perfectly grilled chicken breast on grill grates.

Next, preheat your grill to medium to medium to medium-high (about 500°) and grill the chicken for 3 to 4 minutes a side or until cooked through.

platter of grilled chicken

Remove and let rest while you grill up slices of italian bread.

white platter with baby arugula, grilled chicken and bruschetta topping

Now just pile baby arugula (baby spinach would be great too!) on to a plate, top it with a tender chicken breast and spoon the bruschetta over the top.

white plate with arugula, grilled chicken bruschetta and grilled bread

You could even be a little extra and melt some mozzarella on top, right before they come off the grill.  

wooden bowl of tomato bruschetta topping

Use the juice that accumulates in the bottom of the bowl to spoon over the arugula, sort of like a vinaigrette. SO. GOOD.

grilled bread with bruschetta ontop

Serve the remaining tomato bruschetta topping in a bowl with extra grilled bread on the side.

bite of grilled chicken bruschetta

Got dinner plans? Well you do now. Life doesn’t get much better than this. 

For more grilling recipes click here.

white platter with arugula topped with grilled chicken bruschetta

Enjoy! And if you give this Grilled Chicken Bruschetta recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

top down shot of grilled chicken bruschetta with grilled bread

white plate with arugula, grilled chicken bruschetta and grilled bread
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Yield: 4 servings

Grilled Chicken Bruschetta

Grilled Chicken Bruschetta is one of the best things that has come of my grill! Flavorful grilled chicken breasts served on top of a bed of peppery baby arugula, piled with the best tomato bruschetta topping and a drizzle of balsamic glaze. Serve with grilled bread.

Ingredients

FOR THE CHICKEN:

  • 4 boneless skinless chicken breasts, pounded thin (see notes)
  • 1 tablespoon garlic infused olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoons italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground black pepper

FOR THE BRUSCHETTA:

  • 6 small roma tomatoes, seeded and diced small
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse freshly ground black pepper
  • 1 tablespoons olive oil, not garlic infused
  • 2 teaspoons balsamic vinegar

SERVE WITH:

Equipment

  • Staub Pure Grill

Instructions 

MAKE THE CHICKEN:

  • Toss the thinly pounded chicken breast in garlic olive oil, lemon juice, italian seasoning, salt and pepper and set off to the side.
  • Preheat your grill to medium/medium-high or about 500°.
  • Once preheated, grill the chicken breasts for 4 to 6 minutes a side or until cooked through and no longer pink. Set a side and let rest.
    Meanwhile grill bread until grill marks appear.

MAKE THE BRUSCHETTA

  • In a medium bowl combined the tomatoes, basil, parsley, garlic, salt, pepper, olive oil and balsamic vinegar.
    This can be done in advance so the flavors have a chance to mingle.

SERVING:

  • Divide baby arugula among plates. Place grilled chicken breast on top the arugula and spoon the bruschetta (and any juices) on top of the chicken. Drizzle chicken with balsamic glaze and serve with grilled bread.

Notes

How To Pound Chicken Breasts:
I like to place 1 to 2 chicken breasts into a gallon size re-sealable bag at a time, and using the flat side of a meat mallet, pound the thickest part of the chicken breast to match the thinest part of the breast. Repeat with the remaining chicken breasts.
For the Grill Bread:
Spray both sides of sliced of italian bread with olive oil and grill just until grill marks appear. I like using a grill pan for this.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1g, Calories: 364kcal, Carbohydrates: 25g, Protein: 28g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 803mg, Potassium: 858mg, Fiber: 3g, Sugar: 13g, Vitamin A: 1836IU, Vitamin C: 24mg, Calcium: 101mg, Iron: 2mg