Bruschetta Chicken Whole30 Paleo Gluten-Free Grilled Recipe

Bruschetta Chicken (Whole30, Paleo, Gluten-Free)

Bruschetta Chicken is a simple and delicious way to make the most of chicken breast. In the time it takes to cook the chicken, throw together the topping.

Course Dinner, Lunch
Cuisine Italian
Keyword Bruschetta Chicken, Pan-Roasted Chicken, Whole30 Bruschetta Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people


For the Chicken

  • 1 pound boneless skinless chicken breasts (approximately 4 medium-sized breasts)
  • 2 tablespoons extra-virgin olive oil plus 1 tablespoon extra for frying
  • 2 cloves garlic finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly-cracked black pepper

For the Bruschetta Topping:

  • 1 pound fresh ripe tomatoes – diced and drained of excess liquid
  • 2 cloves garlic – finely chopped
  • 1 tablespoon thinly sliced fresh basil leaves approximately ¼ cup loosely packed
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon kosher salt


For the Chicken:

  1. In a bowl, combine the chicken, olive oil, garlic, lemon juice, salt, paprika, oregano and black pepper and toss everything to coat. Cover and refrigerate for 1 to 6 hours.

  2. When ready to cook, preheat oven to 375F.
  3. Preheat an oven-safe pan over med-high heat for 5 minutes. Add 1 tablespoon olive oil and heat until shimmering. Carefully lay the chicken in the skillet and cook until a golden brown crust forms, around 6 min. Flip the chicken and immediately transfer the skillet to the preheated oven. Roast the chicken for 12-15 min or until the internal temperature of the thickest part of the breast reads 160F on a digital thermometer.

  4. Transfer the cooked chicken to a platter and spoon the bruschetta topping overtop.

For the Bruschetta Topping:

  1. In a bowl, combine the tomatoes, garlic, basil, olive oil and salt. Toss to combine, taste for seasoning and adjust with salt as desired. Let sit for 15 minutes, taste for seasoning again and adjust as desired. Serve with pan-roasted chicken. Can be refrigerated for up to 5 days. Serve at room temperature.