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.

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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.

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