Kitchen notes · a little help before you start
Grilled Bruschetta Chicken
Juicy tomato and basil topping makes grilled chicken especially inviting under its layer of melted mozzarella. Lemon adds a bright edge to the topping, while the warm, seasoned chicken gives every forkful a savory base.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Italian
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Pound the chicken first
Even thickness really matters here because the chicken goes straight onto a hot grill. Aim for 1 inch or less so the pieces cook through without the thinner ends drying out.
2. Keep the topping cool and fresh
Stir the tomatoes, lemon juice, basil, salt and pepper together while the chicken cooks. It only needs mixing, and the fresh topping is meant to go on after the cheese melts.
3. Add the cheese after the chicken is done
Wait until the chicken is cooked through before adding the mozzarella. It only needs about a minute on the grill to soften and melt over the hot chicken.
Get to know the ingredients
Chicken breasts
Use boneless, skinless breasts pounded evenly to one inch thick or less to match the stated grill time.
Italian seasoning
A teaspoon of Italian seasoning seasons the chicken with the oil, garlic powder and pepper. If you don't have the blend, use the listed dried basil, oregano and thyme amounts instead.
Roma tomatoes
Dice the roma tomatoes for the topping, then season them with salt, pepper, lemon juice and basil. The topping is spooned over at the end, so the tomato pieces should be ready before serving.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Grilled Bruschetta Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once the mozzarella is melty, spoon the tomato-basil topping over each piece and serve right away. That keeps the cheese warm and the tomatoes bright instead of letting everything sit together too long.
A little more help as you go
Make the topping ahead if it helps
The bruschetta topping can be mixed in advance and kept in the fridge until you're ready to serve. Give it a stir before spooning it over the hot, cheesy chicken.
Season the chicken evenly
Toss the chicken with the oil and dry seasonings until the pieces are well coated. That quick mix is doing the seasoning work before the chicken hits the grill.
A few questions you might have
Can I make the tomato topping before the chicken goes on the grill?
Yes. The topping can be made in advance and stored in the fridge until you're ready to serve. It's added at the very end over the cooked chicken.
Do I put the mozzarella on for the whole grilling time?
No. Grill the chicken until it's cooked through first, then add one slice of mozzarella to each breast and cook about 1 minute longer, just until melty.
Why does the chicken need to be pounded evenly?
The grill time is written for chicken breasts that are an even thickness, 1 inch or less. That helps the pieces cook through more evenly from side to side.
What can I use if I don't have Italian seasoning?
Use the recipe's built-in swap: dried basil, dried oregano and dried thyme in the listed amounts. They go onto the chicken with the oil, garlic powder and pepper.
Should the tomato topping cook on the grill?
No. Mix the tomatoes, lemon juice, basil, salt and pepper in a bowl, then spoon the topping onto the chicken after the mozzarella has melted.
Any more cooking tips?
Bruschetta topping can be made in advance and stored in fridge until ready to serve.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.