Cheesy Chicken Bruschetta Bread

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These Cheesy Chicken Bruschetta Bread Boats combine fresh bruschetta with toasted garlic bread, melty mozzarella cheese, and hunks of chicken. This summery dinner is packed with flavor and ready in just 30 minutes.

Cheesy Chicken Bruschetta Garlic Bread

Two open face bruschetta chicken sandwiches on a wooden cutting board with a bowl of balsamic.

Tomatoes have entered the chat, and we couldn’t be happier about it. We are roasting tomatoes with goat cheese, making all the caprese paninis for lunch, and adding tomato bacon jam to everything we can think of.

Of course, we’re also making copious amounts of bruschetta, the quintessential summer appetizer. Bruschetta is a dish made for enjoying summer’s bounty–juicy ripe tomatoes, sweet and fragrant basil, and sharp garlic.

It’s sort of like the Italian version of pico de gallo, using basil and balsamic vinegar instead of cilantro and lime. And while pico will instantly elevate Grilled Flank Steak Tacos, bruschetta feels more at home stacked on garlicky, toasted bread and shoveled directly into my mouth.

Every time we make bruschetta we find ourselves wishing it were the main dish and not just an appetizer. So, we decided to make it official. With the addition of melty mozzarella cheese and juicy chicken, this classic appetizer turned into a satisfying summer dinner the whole family enjoyed.

This Chicken Bruschetta Bread is a mash up of caprese, bruschetta, and French bread pizzas. Served like an open face sandwich, we couldn’t get enough of this cheesy, fresh, garlicky meal that delivered all the flavors we were craving in less than 30 minutes. We think you’ll love it too!

Key Ingredients

Chicken breasts, basil, tomato, mozzarella, balsamic, olive oil, and French bread on a wood background.
  • Tomatoes– Bruschetta typically uses roma tomatoes, but this is also excellent with cherry and grape tomatoes. Choose firm, ripe, in-season tomatoes. If you’re using tomatoes that have a lot of seeds, you might want to remove and discard the watery/seedy parts.
  • Garlic– I like my bruschetta to be quite garlicky, but note that because the garlic is not cooked, the flavor will be strong. Use between 2-3 cloves, based on your tastes (and your tolerance for garlic breath).
  • Basil– There’s unfortunately no substitute for fresh basil in this recipe. It gives this bruschetta it’s signature fresh, sweet, and slightly peppery taste. I recommend cutting basil using the chiffonade method, which involves stacking the leaves, rolling them into a tight cigar, then slicing into thin strips on the diagonal. This video is a great chiffonade demonstration.
  • Balsamic vinegar– If you’ve got a high quality aged balsamic vinegar, you’ll want to use that here. Otherwise, you can bring out the sweetness and complexity of cheaper balsamics by making a balsamic reduction.
  • Olive oil– Break out the good olive oil for this recipe! You’ll only need a small amount, but it’s uncooked, so the flavor will really shine!
  • Chicken– I’m using boneless skinless chicken breast for this recipe, but you could also use chicken tenders or chicken thighs, if you prefer.
  • Fresh mozzarella– Look for mozzarella that comes in a ball or log shape. It’s usually in the specialty cheese section of most grocery stores.
  • French bread– I like to use shallow French bread loaves, that can be cut in half to use as the bread boat. Think of French bread pizzas and look for an Italian or French loaf that’s a similar size. You can also use sub buns in a pinch.

How to Make Chicken Bruschetta Bread

Chopped roma tomatoes, garlic, basil, and balsamic in a white bowl.

Step 1: Prep the bruschetta. In a bowl, combine the tomatoes, garlic, basil, 1 Tablespoon balsamic vinegar, and 1 Tablespoon olive oil. Season to taste with salt and pepper. Rest at room temperature while you prepare the rest of the ingredients.

Chopped chicken breast browned in a large stainless steel skillet.

Step 2: Brown the chicken. Heat olive oil in a large skillet over medium heat. Season the chicken breast with salt and pepper, then add it to the skillet, spreading it out in a single layer. Cook for a few minutes, or until browned on the bottom, then flip and cook an additional few minutes, until browned on all sides. Remove to a bowl or plate and cover with foil to keep warm.

Halved French bread loaf brushed with olive oil.

Step 3: Broil the bread. Split the Italian loaves in half and brush lightly with olive oil. Broil on the middle rack for 2-3 minutes, or until just turning golden brown. As soon as the bread is removed from the oven, rub the toasted side with the halved garlic.

Broiled mozzarella cheese on top of French bread halves.

Step 4: Add mozzarella. Cover each piece of bread with slices of mozzarella cheese. Place the cheesy bread under the broiler for an additional 1-2 minutes or until the cheese is melted and bubbly.

French bread toasted and topped with mozzarella, chicken, and fresh bruschetta.

Step 5: Assemble. Top the cheesy bread with the cooked chicken followed by the bruschetta. Serve with additional balsamic drizzled over top.

French bread topped with mozzarella cheese, chicken, and bruschetta.

Storage and Make Ahead Instructions

  • These chicken bruschetta sandwiches are best served right away.
  • Store leftovers in the fridge. Toast leftover bread in the oven or air fryer to re-crisp the bread and melt the cheese.
  • Bruschetta will keep in the fridge for about 2 days, but it loses some of it’s texture after being refrigerated.

More Recipes Where Tomatoes are the Star

French bread topped with mozzarella cheese, chicken, and bruschetta.

Cheesy Chicken Bruschetta Bread Boats

Bruschetta meet caprese. Youโ€™re about to be dinner. These Cheesy Chicken Bruschetta Bread Boats are packed with flavor and ready in 30 minutes.
5 from 3 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 478kcal

Ingredients
 

  • 4 roma tomatoes (chopped)
  • 3 cloves garlic (minced)
  • ยผ cup packed basil leaves (chiffonade (finely cut))
  • ยผ cup balsamic reduction or high quality aged balsamic vinegar (divided)
  • 4 Tablespoons olive oil (divided)
  • Kosher Salt and Pepper (to taste)
  • 2 large chicken breasts (cut into 1 inch cubes)
  • 2 small Italian or French bread loaves (halved lengthwise)
  • 1 clove garlic (halved)
  • 6 ounces fresh mozzarella (sliced)

Instructions

  • In a bowl, combine the tomatoes, garlic, basil, 1 Tablespoon balsamic, and 1 Tablespoon olive oil. Season to taste with salt and pepper. Leave at room temperature to marinate while you prepare the rest of the ingredients.
  • Heat 2 Tablespoons olive oil in a large skillet over medium heat. Season the chicken breast with salt and pepper, then add it to the skillet, spreading it out in a single layer. Cook for a few minutes, or until browned on the bottom, then flip and cook an additional few minutes. Remove to a bowl or plate and cover with foil to keep warm.
  • Meanwhile, preheat the broiler. Brush the cut side of the bread lightly with the final tablespoon of olive oil. Place them oil side up on a baking sheet, then broil on the middle rack for 2-3 minutes, or until just turning brown. As soon as the bread is removed from the oven, rub the toasted side with the halved garlic.
  • Top with bread with slices of mozzarella cheese and place it back under the broiler for an additional 1-2 minutes or until the cheese is melted and browned in spots.
  • To serve, top the cheesy bread with the chicken and the bruschetta. Serve with an additional drizzle of balsamic reduction, if desired.

Notes

  • You can use cherry tomatoes or slicer tomatoes if you prefer, but if your tomatoes are very seedy or watery, you’ll want to remove the seedy centers before proceeding with the bruschetta.
  • If you have leftover chicken from, say, our Italian Dressing Chicken, it works beautifully here and cuts the prep time in half!
  • Sub buns can work in place of the Italian bread in a pinch.
  • Look for balsamic that is thicker and a little sweeter than cheap store bought vinegar. If you don’t have an aged balsamic, you can make a balsamic reduction or buy balsamic glaze.
Course Main Dish
Cuisine Italian
Keyword bruschetta bread boat, chicken bruschette

Nutrition

Calories: 478kcal | Carbohydrates: 34g | Protein: 35g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 476mg | Potassium: 815mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1356IU | Vitamin C: 19mg | Calcium: 188mg | Iron: 7mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!

50 Comments

  1. Oh my…. I just made this for the second time. The tomatoes are the star of the meal. The recipe is so flavorful and aromatic. The boats looks beautiful plated. Very easy to make and would definitely impress dinner guests. Yum Yum Yum Yum Yum

  2. I can’t believe someone stole one of your tomato plants!!! Could it have been deer? I’ve had them eat things literally into the dirt. That’s so wild. But your bruschetta looks so, so good!!

  3. How rotten of whatever little critter stole your plant! The neighborhood cats keep chewing on my kale – can’t imagine how upset I’d be about tomato plants!

  4. Oh, my can you say delicious?! And who on earth stole your tomato plant without any trace…

  5. Sorry your plant is gone… but I am so glad you shared this amazing recipe… I am loving the fresh tomato over the warm gooey cheese!

  6. GASP! Tomato crime is a terrible, terrible thing. Who would have thought you’d need a burglar alarm on a plant??

  7. Holy f*zz, this looks good. Beyond good. Like, wetting the front of my shirt from drool good. There’s nothing I love more than crispy carbs ‘n melted cheese and of course, the fresh tomatoes and basil will make me feel like I’m eating healthy. I really gotta start making my own balsamic reduction! I’m sorry to hear your tomato plant disappeared. Who they hell took it?! You’d figure if it were an animal, there’d be traces of it, so I suspect it may be a two legged animal. My little sister’s best friend’s mom had a rockin’ vegetable garden a few years ago but because it wasn’t fenced in, all the people in the neighborhood would help themselves to fresh produce. The nerve, right?! She put up a fence with barb wire (I’m kidding on the last part but that would be a total boss move) to keep all the freeloaders out. I hope you have a new plant soon and that it doesn’t vanish!

    1. I know. We have a rather mischievous neighbor kid who keeps wandering into our yard (by knocking over the gate). My bets are on him. I don’t think they make kid traps though, so I’m just going to keep my eyes peeled for him next time.

  8. Courtney, I just happened to have all of these ingredients in the house soooooo….yep I made them last night and my husband said they were the best “pizza’s” he’s ever had! Shhhh we don’t have to tell him they aren’t pizza’s right??!!

    1. That’s awesome Tammi! They can be pizzas if you want them to be pizzas! ๐Ÿ™‚ So glad you guys loved them. Thanks for coming back to let me know!

  9. I can’t believe your tomato plant disappeared! That’s nuts! You need to nanny cam your garden ๐Ÿ˜‰ And my family would be all over these bruschetta boats!

  10. Love meals like this in the summertime. My husband made a cover that we place over our garden at the end of the day because of the sneaky little varmints. So far so good.

  11. Oh my gosh, that is CRAZY!! I hope you catch the perpetrator. Red handed. literally. In the meantime, I will totally mourn their loss with these bread boats. YUM.

  12. There is nothing like garden fresh tomatoes. I can’t wait until they’re ready for picking here. So odd that one of your plants went MIA! Boo. Hiss. Once we can pick our own tomatoes, I am SO making this recipe!!! It looks incredible! Pinning ๐Ÿ™‚
    Renee – Kudos Kitchen

  13. Uh yeah, I just figured out what I’m having for dinner tonight. This! Also think a neighbor stole the tomatoes? That so weird.

    1. So weird. We have a very mischievous neighbor kid who may have been the culprit. Otherwise, I’m betting it was a rodent.

  14. I bet you it was a groundhog! My mom gets tons of them. They leave no prints but sure did eat every last piece of broccoli she had! Either way, these look fantastic!

    1. Isn’t it the best? Mine are ready yet either, but I’ll be eating TONS of this meal in July!

  15. Let us know if you ever find out about the missing tomato plant! This looks so wonderful, and summery. And I love how easy it is to throw together – perfect for a weeknight meal! Pinning now!

    1. Thanks Julie! For now, the missing tomato plant is being filed under unsolved mysteries.

  16. This looks so good, I can just taste it. I love all the bruschetta on top of the cheesy bread, yummy!

  17. What an absolutely perfect way to use garden fresh tomatoes! Mine are loaded with green ones right now and I can’t wait until they start to ripen. I’ll definitely use a few to enjoy in this recipe.

  18. K- this just made my mouth water! I love it! as far as you missing plant goes – someone had a yummy snack lol! Last summer I stood at my kitchen window almost in a daze watching 1 groundhog devour my pepper plants – I was fascinated at the speed of it. By the time I came to my senses he had devoured a full long hot plant and a jalapeno plant. As long as they leave some for me, I am ok – he never did come back to eat more – maybe they were too spicy!

5 from 3 votes (3 ratings without comment)

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