[This bruschetta chicken is sponsored by DeLallo Foods!]
Finally — bruschetta chicken that deserves all the praise.
This bruschetta chicken pasta is the recipe I keep coming back to.
It’s the dinner I’ve been making over and over — the bruschetta chicken I serve on salads, over pasta, or simply on its own for lunch. It’s become a staple in our house.
This is the chicken that’s rekindled my excitement for a simple chicken dinner.
Today I’m partnering with DeLallo Foods to share exactly how I make this. It’s a dish I just can’t stop making.
What makes this bruschetta chicken so great is its versatility. You can serve the chicken as a main, slice it over pasta, use it cold in salads, or pack leftovers for lunch. The bright summer flavors — sweet cherry tomatoes and fresh basil — really shine.
Here’s the idea: make a generous bruschetta topping with tomatoes, a bit of onion, plenty of garlic, fresh basil, olive oil, salt and pepper. Make a lot — you’ll want leftovers to toss into pasta.
I’m currently obsessed with garlic, so I use several cloves in both the topping and the chicken marinade. The garlic adds a punch that complements the tomatoes and basil.
The recipe uses chicken breasts — marinated, seared, topped with a slice of mozzarella, baked briefly and finished with the bruschetta and a drizzle of balsamic glaze. The result is juicy, perfectly cooked chicken with an irresistible topping.
It’s delicious and simple: marinate, sear, top with cheese and bruschetta, bake, and slice over pasta.
After baking, I toss cooked pasta with the remaining bruschetta, add a handful of fresh basil and top it with sliced chicken. Shaved parmesan is optional if you want to go all out.
This dish works beautifully hot or cold: serve it warm as a satisfying dinner or chill it for a fresh picnic or party side.
Bruschetta Chicken Pasta
2
people
2 hrs
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Ingredients
- 1 pound boneless skinless chicken breasts
- 1/4 cup DeLallo extra virgin olive oil + 1 tablespoon
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
Topping
- 2 cups cherry tomatoes, halved or quartered
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh basil
- 2 tablespoons diced sweet onion
- 2 teaspoons olive oil
- 3 to 4 ounces mozzarella (slices or freshly grated)
- DeLallo Balsamic Glaze, for drizzling
- 1/2 pound DeLallo Penne Pasta, cooked
- A few handfuls fresh basil, for sprinkling
- Shaved parmesan, if desired
Instructions
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Pound the chicken a few times to even thickness. Place in a zip-top bag or baking dish. Whisk together 1/4 cup olive oil, garlic, dried basil, salt, pepper, oregano and crushed red pepper. Pour over the chicken and marinate at least 2 hours or overnight.
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Preheat the oven to 375°F.
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In a bowl, combine the tomatoes, garlic, basil, onion and 2 teaspoons olive oil with a pinch of salt and pepper. Toss to combine.
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Heat an oven-safe skillet over medium heat and add the remaining tablespoon of olive oil. Remove chicken from the marinade and brown 2–3 minutes per side. Top each breast with mozzarella, then add a generous spoonful of the bruschetta mixture to each piece (reserve most for the pasta). Drizzle balsamic glaze over the chicken. Bake 15 minutes, until cooked through.
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While the chicken bakes, cook the pasta. Drain and immediately toss the pasta with the remaining bruschetta and a tablespoon of olive oil if needed. Slice the chicken and place it over the pasta. Add fresh basil, toss gently, and serve right away.
Main Course
Italian
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There’s no going back after this one.