Go Back Email Link
–+ servings
Up close look at some balsamic marinated chicken topped with bruschetta and a drizzle of balsamic glaze.

Balsamic Bruschetta Chicken

Meeta Arora
This gluten-free balsamic chicken marinade makes the juiciest seasoned chicken topped with homemade bruschetta that tastes like summer in every bite!
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 596 kcal

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 basil
    7-8 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

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.
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.

Nutrition

Calories: 596kcalCarbohydrates: 19gProtein: 50gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.03gCholesterol: 146mgSodium: 1203mgPotassium: 1213mgFiber: 1gSugar: 15gVitamin A: 1057IUVitamin C: 19mgCalcium: 57mgIron: 2mg
Keyword gluten free bruschetta, gluten free chicken marinade, tomato bruschetta
Tried this recipe?Let us know how it was!