Bruschetta Chicken
User Reviews
5
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Prep Time
7 mins
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Cook Time
15 mins
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Total Time
22 mins
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Servings
4 servings
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Calories
128 kcal
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Course
Main Course
Bruschetta Chicken
Description
In Bruschetta Chicken, boneless, skinless chicken breasts are sliced horizontally to create cutlets that cook evenly. After seasoning with salt, pepper, and Italian seasoning, they are seared in a hot skillet until browned and cooked through to 165°F. Meanwhile, a fresh topping of grape tomatoes, finely chopped red onion, and shredded basil is tossed with olive oil and a pinch of salt.
The skillet is then used to make a balsamic glaze by combining balsamic vinegar and brown sugar, simmered until thick and syrupy. The cooked chicken is returned to the pan and coated with this glaze, providing a glossy, flavorful finish. Each chicken piece is topped with the tomato mixture, adding fresh brightness and texture. The dish offers a contrast of juicy chicken, tangy glaze, and herbaceous topping.
This entrée suits a flavorful main course served alongside simple sides that complement its bright, savory notes. Variations in tomato or onion types can slightly alter the freshness and crunch.
Reducing the balsamic vinegar carefully controls the glaze consistency and sweetness. For even cooking, chicken breasts can be pounded to uniform thickness. Adjust brown sugar to balance the sharpness of the vinegar to personal taste.
Ingredients
Topping
- 8 ounces grape tomato quartered
- 2 tablespoons red onion finely chopped
- 2 tablespoons basil shredded, fresh leaves
- 1 teaspoon olive oil
- Pinch salt
Chicken
- 2 chicken breast about 2 pounds, boneless skinless
- 2 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 tablespoon brown sugar
Instructions
- Toss tomatoes, red onion, basil, olive oil together in a bowl.
- Season with salt.
- Set aside.
- Slice each chicken breast in half horizontally to form two chicken breast cutlets.
- Season chicken with salt, pepper, and Italian seasoning.
- Heat a large skillet over medium-high heat.
- Once hot, add oil and then chicken breast cutlets.
- Cook chicken until browned.
- Flip and continue cooking until chicken reaches 165F.
- Remove to a plate and tent with foil to keep warm.
- Carefully wipe the skillet to remove any larger browned bits. The skillet doesn't need to be cleaned.
- Add the balsamic vinegar and brown sugar, and stir to combine.
- Bring to a boil over medium heat, stirring as needed.
- Once at a boil, reduce heat and continue to cook for about 5 minutes, or until the mixture has thickened and reduced, stirring as needed.
- Remove from heat.
- Return the cooked chicken to the skillet and flip the breasts in the skillet to coat in the glaze.
- Top each chicken breast with the tomato mixture and serve.
Notes
- Pound uneven chicken breasts to ensure uniform cooking throughout the cutlets.
- Roma tomatoes can substitute grape tomatoes for a different texture in the topping.
- Scallions may replace red onions, or minced garlic can be added for extra flavor.
- Adjust brown sugar in the balsamic glaze to balance acidity as preferred or omit it if desired.
- Use a meat thermometer to confirm chicken reaches 165°F for safe consumption.
- Nutrition values provided are estimates and may vary by ingredient brands and sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 128kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 77mg | 3% |
| Potassium | 406mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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