Chicken Bruschetta

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This easy, one pan chicken bruschetta recipe comes together in just 30 minutes with minimal prep. It's fresh, cheesy, and with sweet and savory flavors from the balsamic.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 334kcal

Author: Tania

Equipment

12-inch skillet

Ingredients

4 roma tomatoes seeds removed and diced
1 medium clove garlic very finely minced or grated
1 tablespoon balsamic vinegar plus more to taste
Olive oil
2 teaspoons honey to taste
6 leaves fresh basil julienned or chopped
Salt and pepper
4 chicken breast cutlets pounded thin evenly ⅓ inch
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
4 slices mozzarella cheese I use smoked mozzarella, fresh mozzarella works too
Balsamic glaze (the thick glaze) for serving

Instructions

Make the bruschetta topping: In a medium bowl, combine the diced tomatoes, minced garlic, balsamic vinegar, 3 tablespoons of olive oil, honey, and fresh basil. Season with salt and pepper to taste. Stir to combine and set aside.
Season the chicken: Pat the chicken cutlets dry, and season salt (about ½ teaspoon per cutlet), ground black pepper, Italian seasoning, and garlic powder. Lightly drizzle with olive oil and rub the seasonings in.
Cook the chicken: Heat a generous drizzle of olive oil in a large oven-safe skillet over medium heat. Cook the chicken for about 4 minutes per side, or until golden brown and fully cooked through (165°F in the center).
Melt the cheese: Top each chicken breast with a slice of mozzarella. Transfer the skillet to the oven and broil for 1-2 minutes until melted. Tip: Watch closely because broiling happens quite fast.
Add the tomato bruschetta topping: Spoon the prepared tomato bruschetta topping over the cheesy chicken. Drizzle with balsamic glaze to taste and garnish with more fresh basil. Enjoy!

Video

Notes

Chicken: I usually split a chicken breast in half lengthwise to make 2 thinner chicken cutlets. But you can also buy already sliced chicken cutlets from the store.
Roma tomatoes work best in this recipe, but feel free to use whatever you can find.
Use fresh basil only! Dried basil won’t work well in this recipe.
Balsamic vinegar vs. balsamic glaze: Balsamic vinegar is used to mix in with the tomatoes. Balsamic glaze (I use store-bought) is a thick, syrupy glaze that gets drizzled on at the end.
To melt the cheese, either place it under the oven broiler for 1-2 minutes, or cover with a lid on the stovetop until melted.
Storage: Refrigerate chicken and tomato topping in separate containers for up to 3 days.
Reheating: Reheat chicken in the microwave oven first, then spoon the topping on top.

Substitutions and Variations

Cheese: Fresh mozzarella ball (sliced), sliced deli-style mozzarella, provolone.
You can use boneless chicken thighs as well, adjust the cooking time as needed.
Grill option: Grill chicken 5 mins per side, top with cheese, and melt with the lid closed.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition