Bruschetta Chicken

4.28 from 11 votes
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This easy bruschetta chicken recipe makes the juiciest chicken you’ll ever have! Fresh ripe tomatoes, basil, and mozzarella cheese are rolled up in tender chicken breasts that are pan-seared and then baked in a mouthwatering balsamic sauce.

For those who love unique stuffed chicken recipes, also try my Asparagus Stuffed Chicken and this delicious Air Fryer Stuffed Chicken Breast!

Bruschetta chicken breasts cooking in a skillet with balsamic sauce.


Are you ready for a flavor explosion? Let me try to put into words how delicious this chicken bruschetta recipe really is. It’s a combination of fresh, summery, sweet, and tangy flavors rolled up (literally) in the most juicy baked chicken ever. When I close my eyes and ask myself, “Could I live on this chicken, and only this chicken?” The answer is yes. Yes, I could!

This bruschetta chicken bake is so yummy, you guys. It’s tender, stuffed with melty cheese, and topped with the bright flavors of a quick homemade tomato bruschetta and zesty balsamic sauce. The recipe is inspired by my bruschetta pasta, my husband’s favorite meal. He will do all the house chores in the name of bruschetta chicken, like doing the laundry and folding it, too.

A photo of all the ingredients used to make bruschetta chicken.

What You’ll Need

My bruschetta stuffed chicken recipe starts with fresh ingredients, including tomatoes, basil, mozzarella, and chicken breasts. Scroll down to the recipe card for exact measurements and step-by-step directions.

  • Tomatoes – These will be used for the fresh bruschetta! Do yourself a major favor and buy the freshest, ripest tomatoes you can find. 
  • Fresh Basil – Sliced into ribbons (a.k.a. “chiffonade” if you wanna be fancy about it).
  • Mozzarella Cheese – Shredded part-skim mozzarella, divided between the chicken filling and for melting over the top.
  • Chicken – You’ll need skinless, boneless chicken breasts.
  • Salt and Black Pepper – For seasoning to enhance all the flavors of the recipe.
  • Extra Virgin Olive Oil – For searing. You can also use any other cooking oil, like avocado oil or vegetable oil.
  • Balsamic Vinegar – It’s really hard to achieve peak bruschetta flavor without it, but an alternative like red wine vinegar will also do in a pinch.
  • Chicken Broth – I use a low sodium chicken broth in my recipe to keep things light. Go ahead and use whichever stock or broth you prefer. Just keep in mind that you may need to adjust any added salt if your broth already contains sodium.
  • Garlic – This recipe begs for fresh garlic cloves, but garlic powder will also work.
  • Italian Seasoning – Italian seasoning blends are available in the spice aisles of most grocery stores. You can also make your own by mixing a tablespoon of dried basil, oregano, thyme, parsley, and rosemary.

How to Make Bruschetta Chicken

This easy recipe comes together quickly, perfect for busy weeknights. Just mix up the tomatoes, roll up the chicken breasts for a quick sizzle in the pan, and then let the oven take over. Here’s how to make delicious stuffed chicken breasts in an hour or less:

  1. Make the Tomato Mixture: First, in a large bowl, mix the tomatoes, chopped basil, and about half the shredded mozzarella. This will be your bruschetta stuffing mix, and, yes, it will smell like a slice of Italian heaven.
  2. Prep the Chicken: Next, pound the chicken breasts to a thin, even thickness. Toss on some salt and pepper. Finally, spoon a bit of tomato filling onto each chicken piece, then tightly roll up the chicken and secure it with toothpicks. If you have leftover tomato mixture, save it to spoon over the chicken just before it’s baked.
  3. Brown the Chicken: Once they’re rolled and ready, sear the stuffed bruschetta chicken breasts in a large skillet with a bit of olive oil. After about 3 minutes per side, the chicken should be lightly browned and ready for the oven. Whisk together the balsamic sauce ingredients and pour the sauce over top.
  4. Bake: If your skillet is oven-safe, pop the whole thing into the oven to bake. Otherwise, transfer the chicken and the sauce to a baking dish. Bake at 350ºF for about 35 minutes or so, flipping around the 20-minute mark. 
  5. Finish: Lastly, sprinkle the remaining mozza cheese on top of the chicken to melt in the oven for a few minutes. Once the chicken is baked and the cheese is melty, take it out and let it rest for a bit before serving.
Six stuffed chicken rollups, garnished with diced tomatoes and fresh basil leaves, and arranged in a skillet.

Recipe Tips

  • Use Ripe Tomatoes: The flavor really makes a difference! If you’re out of season or really pressed for fresh ripe tomatoes, opt for canned diced tomatoes and drain them.
  • Roll the Chicken Tightly: Make sure to really roll those chicken breasts tightly around the bruschetta filling! Also check that the ends are properly fixed with toothpicks, otherwise the ingredients are more likely to spill out.
  • Prep Ahead: You can prepare the filling and balsamic sauce and flatten and stuff your chicken a day in advance. Store the uncooked chicken airtight, and then pan-sear and bake per the recipe when you’re ready to make it.

Add-Ins & Variations

This bruschetta chicken recipe has tons of wiggle room for easy change-ups and variations!

  • Tomatoes: You can use any variety of tomatoes for this recipe, so long as they’re flavorful! Roma tomatoes, cherry tomatoes, and grape tomatoes are perfect for adding a bit of extra sweetness.
  • Cheeses: Sub in provolone, cheddar, or another variety of melty cheese like Monterey Jack in place of mozzarella. Sprinkle with parmesan cheese, too!
  • Chicken Options: If you prefer, you can use skinless, boneless chicken thighs. They are delicious, tender, and juicy.
  • Add Pesto: Bring basil pesto into the mix in place of, or in addition to, the fresh basil in this recipe.
  • Add Pine Nuts: Whole toasted pine nuts also make a nice, crunchy addition to the tomato mixture.
  • Glaze: Before serving, drizzle some balsamic glaze over the bruschetta chicken for an extra layer of flavor.
  • More Veggies: A bit of diced red or yellow onion goes great in the bruschetta stuffing. Or, dice up some red bell peppers for a little something extra!
Top view of stuffed chicken breast served over a plate of pasta, garnished with basil leaves.

Serving Suggestions

Bruschetta chicken is a fabulous dinner during the summer months! It’s like an instant ticket to fresh, al fresco Italian hillside vibes, and there are so many ways you can serve it. I love it with ​​my Creamy Lemon One-Pot Pasta, Broccoli and Sun-Dried Tomatoes Pasta, and Olive Pesto Pasta recipes.

Bruschetta stuffed chicken is just as delicious served over fluffy Instant Pot Jasmine Rice. Or, for a little added luxury, go on and dish it up over this Creamy Lemon Parmesan Risotto

Serve this great recipe with fresh summer sides like Grilled Zucchini, Italian Pasta Salad, Chickpea Salad, and Grilled Eggplant. For a simple and tasty dinner, try it with Crispy Air Fryer Potatoes, Green Beans, or Sauteed Broccolini.

A forkful of bruschetta stuffed chicken on a plate with chicken and pasta.

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the fridge for 2-3 days. I love using leftover chicken cold in salads for easy lunches, but these stuffed chicken breasts are also easy to reheat! I don’t recommend freezing bruschetta chicken because once thawed, those tomatoes will be extra mushy.

To reheat, place chicken in an oven-safe dish with a bit of broth for moisture. Cover, and bake at 350ºF until warmed through.

More Stuffed Chicken Recipes

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4.28 from 11 votes

Bruschetta Chicken

This easy bruschetta chicken recipe features juicy stuffed chicken breasts rolled up with a tomato bruschetta salad and mozzarella cheese, all baked in a delicious balsamic sauce.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6


  • 2 tomatoes, diced (about 2 cups)
  • cup packed fresh basil ribbons
  • 1 cup shredded part skim mozzarella cheese, divided
  • 6 (4 ounces each) skinless, boneless chicken breasts
  • salt and freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • ¼ cup balsamic vinegar
  • cup low sodium chicken broth
  • 3 cloves garlic, minced
  • 1 teaspoon Italian Seasoning

For garnish (optional)

  • basil ribbons
  • balsamic glaze
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  • Preheat the oven to 350˚F.
  • In a mixing bowl, combine the tomatoes, 1/2 cup cheese, and the basil; stir just until combined and set aside.
  • Pound each chicken breast to 1/4-inch thickness, being careful not to tear or rip through. Season the chicken with salt and pepper.
  • Spoon the prepared tomato mixture over each chicken breast. You don't have to use all the stuffing—any leftovers can be spooned over the chicken right before baking.
  • Roll up the chicken breasts, wrapping them tightly, and secure ends with toothpicks.
  • Heat the olive oil in a large oven-safe skillet.
  • Add the rolled up chicken breasts to the hot oil and cook over medium-high heat for about 3 minutes per side, or until lightly browned on all sides.
  • In the meantime, prepare the balsamic sauce. In a medium bowl, combine balsamic vinegar, chicken broth, garlic, and Italian seasoning; whisk until thoroughly combined.
  • Remove the chicken from the heat. If you have some extra tomato mixture, spoon it over the chicken. Pour the prepared balsamic sauce over the chicken.
  • Transfer to the oven and bake for 20 minutes; remove from the oven, flip the chicken over, and bake for 15 more minutes. Sprinkle with remaining mozzarella cheese and continue to bake for 5 more minutes.
  • Remove from heat and let it rest for 5 to 8 minutes.
  • Optionally, garnish with basil ribbons and a drizzle of balsamic glaze, and serve.


Serving: 1Chicken Rollup | Calories: 239kcal | Carbohydrates: 4g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 255mg | Potassium: 561mg | Fiber: 0g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 7.4mg | Calcium: 167mg | Iron: 0.8mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating:


  1. Terry Ann says:

    I just checked out your website. Lots of great dinner recipes. I printed this one out to make in the near future. I’m sure it will taste amazing and healthy too!

  2. Tara Brandt says:

    I made this and it is GONE! Lol

    1. Katerina Petrovska says:

      Happy to hear that! I’m glad you enjoyed it! Thank YOU! 🙂

  3. Jenny says:

    So so so good! My husband requests this all the time. I use storemade Bruchetta topping to save some time and double the sauce because my husband drowns his plate in it.

  4. Sharon says:

    I tried this dish tonight. It was good.

  5. Slavi says:


    I love how the chicken looks…amazeballs!!!!

    However you should rethink about the name…here in Italy bruschetta is the BREAD with toppings…so I know that this way gives it Italian sound, but actually it is not. 🙂 I hope my remark doesn’t offend you as I love your recipe and pics are FANTASTIC! You have a great eye for details. 🙂 Keep it up!

  6. Jocelyn (Grandbaby Cakes) says:

    Looks amazing!!!

  7. Megan @ MegUnprocessed says:

    I’m all about bruschetta!

  8. Sabrina Modelle says:

    Wow, this looks fantastic. I love anything with the holy trinity of basil, tomato, and cheese <3

  9. Jesstine says:

    Do you think this would cook easily in the grill? Would love to try this for our upcoming cookout

    1. Katerina Petrovska says:

      Hi! Yes, I think it should turn out great! I may try that myself! 😀

  10. Scott Groth says:

    Hi Katerina:
    I love your recipe for Bruschetta Stuffed Balsamic Chicken! I’m putting together a recipe roundup and would like to feature your recipe link with the image. We will not repost the recipe and will also link the image to your site as well. Please let me know if this is ok- thanks! Scott

    1. Katerina Petrovska says:

      Hi Scott!! Sure, I’d love to be featured. Thank you!! :))