Bruschetta Chicken

5 from 2 votes

This easy bruschetta chicken recipe features tender chicken breasts topped with a fresh tomato and basil mixture, drizzled with tangy balsamic glaze. Quick to prepare and full of vibrant flavors, it’s a perfect choice for busy nights or casual dinners.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: Baked Bruschetta Chicken Recipe, Bruschetta Chicken Recipe

Servings:

Calories: 425kcal

Ingredients

4 boneless skinless chicken breast cutlets, about ¾ inch thickness (approximately 1 ½ to 2 pounds)
3 tablespoons olive oil, divided into 2 tablespoons for chicken and 1 tablespoon for the fresh tomato bruschetta mixture
3 teaspoons finely minced garlic, divided into 2 teaspoons for the chicken and 1 teaspoon for the tomato bruschetta mixture
1 teaspoon Italian herb seasoning blend
¾ teaspoon salt, divided into ½ teaspoon for the chicken and ¼ teaspoon for the tomato bruschetta mixture
¼ teaspoon black pepper
2 cups Roma tomatoes, diced into ¼ to ½ inch sized pieces (approximately 4 large tomatoes)
3 tablespoons minced shallot
1 tablespoon chopped fresh basil
8 ounces fresh mozzarella, cut into ¼ inch thick slices

Garnish

Balsamic glaze
Fresh basil, thinly sliced

Instructions

To a large shallow dish, add the boneless skinless chicken breast cutlets, 2 tablespoons olive oil, 2 teaspoons minced garlic, Italian herb seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to evenly coat the chicken cutlets with the oil and seasonings. Set aside.
To a large bowl, add the diced Roma tomatoes, minced shallot, chopped fresh basil, remaining 1 tablespoon olive oil, remaining 1 teaspoon minced garlic, and remaining ¼ teaspoon salt. Stir to combine the homemade bruschetta and set aside while the chicken cooks.
Heat a large (12-inch) skillet over medium-high heat. Once hot, add the chicken cutlets and all the seasoned olive oil to the skillet.
Cook the chicken for 5-6 minutes on each side or until the chicken cutlets are golden brown and have an internal temperature of 165°F.
Turn the heat to the skillet down to low, top each of the browned chicken cutlets with 2 slices of fresh mozzarella (or enough slices to cover the majority of the chicken cutlet), then cover the skillet with the lid for 2-3 minutes until the mozzarella cheese has melted.
Once the cheese has melted, remove the lid and turn off the heat to the skillet.
Top each of the chicken cutlets with approximately ⅓ cup of the tomato bruschetta mixture.
Transfer the bruschetta chicken to a serving platter and garnish with a drizzle of balsamic glaze, and additional, thinly sliced fresh basil if desired.

Notes

Preheat Your Skillet: Make sure the skillet is well-heated before adding the chicken. This helps in getting a nice sear, so your chicken is juicier.
Don’t Overcrowd the Pan: Cook the chicken in batches if needed to avoid overcrowding the skillet. This ensures each cutlet gets a proper sear and cooks evenly.
Rest the Chicken: After cooking, let the chicken rest for a few minutes before serving. This helps the juices redistribute and keeps the meat moist.
Adjust Heat as Needed: If the chicken is browning too quickly, reduce the heat to medium. You want the chicken to cook through without burning the outside.
Cover the Skillet: When melting the mozzarella, covering the skillet helps the cheese melt evenly and faster without overcooking the chicken.

Nutrition