This bruschetta chicken recipe is fresh and flavorful for summer, loaded with fresh tomatoes, basil, and garlic. Whole30, paleo, low carb, and keto, it's a quick and easy dinner recipe that's delicious enough for company.
Stir together all bruschetta ingredients in a medium bowl and set aside. If desired, gently pour out excess liquid after a few minutes, if tomatoes are very watery.
Heat 2 teaspoons oil over medium heat. Season both sides of chicken breasts with plenty of salt and pepper. Gently add chicken breasts to skillet without overcrowding. Cook the first side for 8 minutes without moving. Flip chicken breasts and cook second sides 2-4 minutes or until cooked through, about 161-162º F internal temperature. Transfer to a plate and let rest 5 minutes.
After resting chicken breasts for 5 minutes, transfer chicken to serving plates and top generously with bruschetta.
Recipe Notes
If breasts are large you may need to add a little chicken broth to the pan during cooking to keep the pan from getting too dry or crusty.