Bruschetta Chicken (gf)

6/16/2025

Bruschetta Chicken (gf)

Scrolling through instagram has me craving all things Italy, but without any travel plans, the next best thing is bringing the flavors of Italy into my kitchen with this quick and easy Bruschetta Chicken (and serving it on the plates that we bought in Ravello on our 10-year anniversary trip!). This recipe can be made in 30 minutes and is bursting with flavor and summer's juicy tomatoes. Serve it over veggies or gluten-free pasta for a delicious Italian-inspired dinner. To see the step-by-step of this recipe, check out this reel!

Ingredients - serves 2
For the chicken:
4 thin-sliced chicken breasts
2 tsp Italian seasoning
1 tsp garlic powder
1 tbsp extra virgin olive oil
Salt & pepper
4 slices buffalo mozzarella
Flaky sea salt + balsamic glaze for garnish

For the bruschetta:
3 roma tomatoes, diced
2 garlic cloves, minced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
3 tbsp fresh chopped basil + extra for garnish
Salt & pepper

For the pasta:
2 servings of your favorite gf pasta, cooked to package instructions
1 tbsp butter
1 tbsp extra virgin olive oil
Freshly grated parmesan cheese

1. First make the bruschetta. In a bowl, combine the diced tomatoes, minced garlic, olive oil, balsamic, and salt and pepper. Set aside while you make the chicken.
2. Combine the italian seasoning, garlic powder, salt, and pepper, and season both sides of the chicken. 
3. Warm olive oil or avocado oil on the stove in a medium pan over medium heat. Add the chicken and cook for about 4-5 minutes per side, or until nearly cooked through. When you have about a minute left, add the sliced buffalo mozzarella on each breast and cover the pan until the cheese is melted and the chicken is cooked through (165°F on an internal meat thermometer).
4. While the chicken cooks, make the pasta. I like to toss the cooked pasta in butter, olive oil, and top with freshly grated parmesan.
5. Serve the pasta into bowls, then top with the chicken, and generously scoop the bruschetta sauce on top. Finish with a garnish of fresh basil, a pinch of flaky sea salt, and a drizzle of balsamic glaze. Enjoy!