Easy Bruschetta Chicken

This easy Bruschetta Chicken has tender, juicy chicken is topped with tomato basil-packed bruschetta and melty mozzarella cheese for an easy and impressive dinner recipe!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Main Dish

Cuisine: American, Italian

Servings: servings

Author: Demeter Trieu

Ingredients

¾ cup Roma tomatoes drained & deseeded, then finely cubed
1 clove garlic minced
1 teaspoon balsamic vinegar
4 leaves basil finely chopped, plus more for garnish
1 tablespoon and 1 teaspoon olive oil divided
½ teaspoon salt or to taste, divided
3/8 teaspoon black pepper or to taste, divided
2 boneless skinless chicken breasts 8 oz each
4-8 slices mozzarella cheese enough to cover cooked chicken breasts (I did 2 small slices each)
3 tablespoons balsamic glaze or more to taste

Instructions

In a medium bowl, stir together: tomatoes, garlic, balsamic vinegar, basil, 1 teaspoon oil, ¼ teaspoon salt and 1/8 teaspoon black pepper. Add seasoning if needed. Set aside to allow flavors to deepen.
Trim excess fat off chicken breasts, cut in half, length-wise, pat dry and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Add 1 tablespoon oil to a large skillet and bring it to medium heat. Swirl pan to coat completely in oil. Add chicken in a single, uncrowded layer. Cook on each side for about 3-5 minutes, until the internal temperature reaches 165°F.* Reduce heat to low.
Top each piece of chicken with 1-2 slices of mozzarella. Cover with a lid and cook until the cheese melts.
Top with bruschetta and drizzle with homemade balsamic glaze. Garnish with chopped and whole basil. Enjoy!
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Notes

You can also make my bruschetta recipe, which includes helpful tips.
*According to the USDA, chicken should be cooked until it reaches an internal temperature of 165°F. But since chicken will continue to cook even off the heat (carryover cooking), you can cook it until it reaches about 150-155°F for juicier chicken. Do what makes you comfortable!

Nutrition