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This gluten-free balsamic chicken marinade makes the juiciest seasoned chicken topped with homemade bruschetta that tastes like summer in every bite!
If you want an easy gluten-free chicken dinner that is anything but boring, then you need to make this balsamic bruschetta chicken. Let your chicken rest in a delicious gluten-free balsamic marinade, and then cook it the way you want. Then top it all off with an easy balsamic tomato bruschetta for the ultimate freshness and flavor!
Love bruschetta but don't want it just as an appetizer? Then this bruschetta chicken is the perfect way to enjoy it by making it a full meal! This gluten-free bruschetta chicken is a winner of a chicken dinner, no matter who you serve it to!
Ingredients.
- Extra Virgin Olive Oil.
- Garlic. - You can use fresh minced garlic or garlic powder.
- Tomatoes. - I prefer roma tomatoes for the tomato bruschetta that tops this chicken, but you can use whatever tomatoes you prefer.
- Balsamic Vinegar. - Balsamic vinegar should be gluten-free, but it's always best to check your packaging to ensure it is not mixed with something like malt vinegar which would make it not gluten-free.
- Fresh Basil. - Fresh basil brings a lot of fresh flavors. If you don't have it, you can also use dried basil.
- Salt & Pepper.
- Chicken Breasts. - I prefer to use boneless, skinless chicken breasts when making a chicken marinade like this.
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Steps.
Step 1. Make the gluten-free chicken marinade and let it rest.
Step 2. Make the bruschetta. See all my tips and tricks for the best gluten-free bruschetta.
Step 3. Make the balsamic glaze - This step is totally optional, but it brings this dish up with so much extra flavor!
Step 4. Cook the chicken. - Cook the marinated chicken however you prefer. I like to cook it in a skillet, but you can also cook it in the oven. When the weather is nice, I love grilling it to make a grilled bruschetta chicken.
Step 5. Top the chicken. - Once your chicken is fully cooked, top it with the fresh tomato bruschetta and a drizzle of the balsamic glaze, and enjoy!
Tips and Tricks
- Cut the chicken for even cooking. - If you find your chicken breasts have varying thicknesses, you can cut or pound your chicken breasts between some pieces of parchment paper, so they are an even thickness. This is will the chicken cook without having some parts dry out before it's fully cooked.
- Do not overcook the chicken - Cook it until it reads 165 degrees. You do not want a piece of dry chicken.
Add more.
This balsamic bruschetta chicken is delicious on its own, but sometimes my kids love it when I melt some mozzarella or burrata cheese over it before topping it with the fresh tomato bruschetta.
Storing and reheating.
- If you have leftovers store the chicken and bruschetta separately. Because the bruschetta will leak juice from the tomatoes, it can make the chicken soggy if stored together.
- Reheat any chicken before adding the bruschetta will help ensure the leftovers are just as good as when it was fresh.
Serving suggestions.
I love pairing this marinated chicken with some simple jasmine rice and vegetables. Of course not I'm not going to forget to tell you that it also pairs really well with a fresh batch of my gluten-free french bread.
More gluten-free chicken dinners.
Balsamic Bruschetta Chicken
Ingredients
Balsamic Chicken Marinade
- 4 Chicken Breasts
- ¼ Cup Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 1 Teaspoon Basil Dried
- ½ Teaspoon Oregano
- 1-2 Cloves Garlic ½ Teaspoon garlic powder.
- 1 Teaspoon Salt and Pepper
Tomato Bruschetta
- ¼ Cup Olive Oil
- 3 Tablespoons Balsamic Vinegar
- 7-8 Roma Tomatoes
- 2-3 Cloves Garlic Minced.
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- ¼ Cup Fresh Basil Thinly sliced.
Balsamic Glaze
- 1 Cup Balsamic Vinegar
Instructions
For the Chicken
- Combine the balsamic chicken marinade ingredients into a shallow dish or ziplock bag.4 Chicken Breasts, ¼ Cup Olive Oil, 2 Tablespoons Balsamic Vinegar, 1 Teaspoon Basil, ½ Teaspoon Oregano, 1-2 Cloves Garlic, 1 Teaspoon Salt and Pepper
- Add the chicken and let it marinate about 30 minutes or overnight.
Gluten-free tomato bruschetta topping.
- In a small bowl combine the olive oil, balsamic vinegar, minced garlic, and spices.¼ Cup Olive Oil, 3 Tablespoons Balsamic Vinegar, 2-3 Cloves Garlic, ½ Teaspoon Salt, ½ Teaspoon Pepper
- Dice the tomatoes and thinly slice the fresh basil7-8 Roma Tomatoes, ¼ Cup Fresh Basil
- Add the tomatoes and basil to the bowl with the olive oil and vinegar.
- Let it rest while you cook the chicken.
For the Balsamic Glaze
- Add the one cup of balsamic vinegar into a small saucepan.1 Cup Balsamic Vinegar
- Bring the liquid to a boil over medium-high heat.
- Once it has reached a boil, reduce the heat slightly and let it simmer for about ten minutes, or until the balsamic vinegar has reduced enough, it will coat the back of a spoon.
- Let it cool.
Cook the marinated chicken.
- Grill the chicken, or you can saute the chicken in a skillet or bake it in the oven until it's cooked.
Assemble.
- Once the chicken is cooked, top it with the tomato bruschetta, drizzle the balsamic glaze and enjoy!
Notes
- Cut the chicken for even cooking. - If you find your chicken breasts have varying thicknesses, you can cut or pound your chicken breasts between some pieces of parchment paper, so they are an even thickness. This is will the chicken cook without having some parts dry out before it's fully cooked.
- Do not overcook the chicken - Cook it until it reads 165 degrees. You do not want a piece of dry chicken.
- If you have leftovers store the chicken and bruschetta separately. Because the bruschetta will leak juice from the tomatoes, it can make the chicken soggy if stored together.
- Reheat any chicken before adding the bruschetta will help ensure the leftovers are just as good as when it was fresh.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
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