Bruschetta Chicken Grilled Tomato (Print-Friendly Version)
Juicy grilled chicken topped with tomatoes, basil, and mozzarella for a fresh, summery main dish.
# What You'll Need:
→ Chicken and Marinade
01 -
4 boneless, skinless chicken breasts, pounded to even thickness
02 -
4 tablespoons extra-virgin olive oil
03 -
Juice of 1 lemon, divided
04 -
1 teaspoon kosher salt, plus more to taste
05 -
1/4 teaspoon freshly ground black pepper, plus more to taste
06 -
1 teaspoon dried oregano or Italian seasoning
→ Bruschetta Topping & Garnishes
07 -
3 slicing tomatoes, chopped
08 -
2 cloves garlic, minced
09 -
1 tablespoon freshly chopped basil
10 -
4 slices mozzarella cheese
11 -
Freshly grated Parmesan cheese, for serving
# How to Make It:
01 -
In a small bowl, whisk together extra-virgin olive oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and dried oregano until well combined. Add the chicken breasts to a large resealable bag or bowl, pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes.
02 -
Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill chicken until well charred and cooked to an internal temperature of 68°C, approximately 5–7 minutes per side.
03 -
In a medium bowl, combine chopped tomatoes, minced garlic, freshly chopped basil, and the remaining lemon juice. Season with additional salt and freshly ground black pepper to taste.
04 -
While the chicken is still on the grill, top each breast with a slice of mozzarella. Cover the grill until the cheese is fully melted, about 2–3 minutes.
05 -
Transfer the grilled chicken to serving plates. Spoon the tomato mixture evenly over each piece and garnish generously with freshly grated Parmesan before serving.
# Additional Tips:
01 -
Allowing the chicken to marinate in olive oil and lemon juice promotes a tender texture and enhances flavor.
02 -
For even grilling and to prevent sticking, wait until chicken naturally releases from the grill grids before flipping.
03 -
This dish can be prepared on a grill pan. For extra thick breasts, finish in an oven at 200°C until fully cooked.
04 -
Best enjoyed immediately, but leftovers may be stored refrigerated in an airtight container for up to 2 days.