Quick Bruschetta Chicken

Skip the bread and make moist, garlicky chicken breast the base in this main-course version of bruschetta. The topping couldn't be easier. Tomatoes are tossed simply with salt, pepper and plenty of chopped herbs.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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4 medium boneless, skinless chicken breasts

1 teaspoon garlic powder

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

2 medium tomatoes, diced

1 tablespoon chopped fresh basil

Shaved Parmesan, for serving


  1. Thoroughly pat the chicken breasts dry then season them with the garlic powder and a pinch each of salt and pepper.
  2. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook, flipping once, until no longer pink and the internal temperature reaches 165 degrees F, 8 to 10 minutes.
  3. While the chicken cooks, combine the tomatoes and basil with a pinch each of salt and pepper in a medium bowl and stir to combine.
  4. Plate the chicken breasts then top them with the tomato mixture. Top with the Parmesan and serve.
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