This balsamic bruschetta chicken is light, fresh and perfect for any warm weather occasion.
If you know anything about me, you know I’d do just about anything to not go outside during the summers in South Carolina. It’s sad, but for the most part, I stay indoors in the air conditioning for most of the day if I can help it. The brutal humidity we get thrust upon us for 5+ months of the year makes one large tick against living in this beautiful state for me, unfortunately. I realize how strange this sounds coming from someone born and raised on the Jersey Shore, who lived in Hawaii for the past 5 years, and now lives on the southeast coast once again.
Still, I enjoy the FLAVORS of summer even if I am consuming them indoors, and this balsamic bruschetta chicken makes me feel like I am out on the deck watching the dragonflies when I am really inside by the window praying for the alligator that likes to taunt our back yard to go away.
Balsamic bruschetta chicken is a really easy dish because there are minimal ingredients with a big fresh flavor punch that requires little skill to make!
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📖 Balsamic Bruschetta Chicken
Balsamic Bruschetta Chicken
- 4 Chicken Breast Cutlets about 1lb total
- 1 Tbsp Olive Oil
- Salt/Pepper to taste
- 1 ½ cups tomatoes diced
- 1 teaspoon garlic minced
- 1 tablespoon olive oil
- 1 tbsp balsamic vinegar
- ¼ cup chopped fresh basil leaves
- salt and pepper to taste
- Preheat a pan to medium high and add olive oil. Salt and pepper chicken on both sides. Cook for 4-5 minutes on each side or until done.
- While chicken is cooking, prepare your bruschetta in a bowl by tossing together, olive oil, salt, pepper, tomatoes, balsamic vinegar, garlic and basil and let sit for 10 minutes.
- Serve bruschetta over cooked chicken breast.
- Add freshly grated parmesan cheese if not whole30 or paleo
- Can be served over zucchini noodles for low carb option