Bruschetta Chicken
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
4 people
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Calories
498 kcal
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Course
Main Course
Bruschetta Chicken
Description
Bruschetta Chicken combines tender chicken breasts marinated briefly in Italian dressing for subtle seasoning and then seared until golden. A fresh topping of halved cherry tomatoes and basil offers light acidity and herbaceous notes. The sauce, made with chicken broth, balsamic vinegar, honey, mustard powder, and Worcestershire sauce, cooks down and thickens with cornstarch to coat the chicken with a sweet, tangy glaze. Adding mozzarella and Parmesan cheeses over the top during baking creates a creamy, melted finish that contrasts with the bright tomato topping.
This dish works well served alongside roasted vegetables or potatoes, the richness of the cheese balancing the freshness of the tomatoes and basil. It is suitable for dinner or a hearty lunch.
The recipe suggests using dry white wine like Pinot Grigio or Chardonnay in the sauce, but chicken broth can be substituted. Freshly shredded mozzarella from a block improves melting and flavor. Leftovers keep well refrigerated for up to three days or can be frozen with sauce for longer storage, though tomatoes may soften when reheated.
Ingredients
Chicken
- 2 chicken breast large, boneless, skinless
- salt
- black pepper
- ½ cup Italian salad dressing see notes
- 1-2 tablespoons olive oil
- ½ cup white wine can sub chicken broth. See notes, dry
- 3 cloves garlic minced
- 2 tablespoons butter
- ¾ cup mozzarella cheese shredded
- ½ cup Parmesan Cheese shredded
- 1 ½ cups cherry tomato halved or quartered
- basil fresh leaves
Sauce
- 2/3 cup chicken broth
- ½ cup balsamic vinegar
- ¼ cup honey
- 1 teaspoon mustard powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon basil dried
- 2 tablespoons cornstarch plus 2 tablespoons cold water
Optional Topping
- 1/3 cup panko breadcrumbs
- 1 tablespoon butter
Instructions
Prep Work
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.
- Sprinkle lightly with salt/pepper. Place the Italian dressing in a gallon freezer bag and add the chicken. Remove excess air from the bag and seal. Let it marinade at room temperature for 20 minutes.
- While the chicken marinates, combine all sauce ingredients EXCEPT for the cornstarch/water and set aside. Measure out remaining ingredients.
- Preheat oven to 400°F.
Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and sear it in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.
Make the Sauce
- Clean any black spots from the skillet but leave the brown “fond” as this adds flavor to the sauce. Add the wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, 3-4 minutes.
- Melt the butter, then add the garlic and cook for 1 minute.
- Add the combined sauce ingredients. Let it simmer over medium heat for 5 minutes. Meanwhile, combine the cornstarch + cold water in a small container with a lid and shake to combine.
- Bring the sauce to a boil and stir in the cornstarch mixture until thickened and combined, then remove from heat. (If it thickens more than you’d like, stir in a little chicken broth. You also don’t have to add all of the cornstarch mixture)
Assemble and Bake
- Transfer the sauce to a 9 x 13-inch baking dish if your skillet isn’t oven safe.
- Add the chicken to the sauce along with any juices from the plate. Spoon a little sauce over the chicken and top each piece with the mozzarella and Parmesan, then sprinkle with diced tomatoes.
- Bake for 10 minutes, or until the cheese is melted.
- Garnish with fresh basil. Additional garnish options include chopped parsley, finely shredded Parmesan cheese, and freshly cracked pepper.
- Optional: Melt butter in a skillet over medium heat and add panko breadcrumbs. Stir continuously until toasted, 2-3 minutes. Remove from hot skillet and sprinkle over serving plates for added flair!
Notes
- Use Pinot Grigio or Chardonnay for the wine in the sauce, or substitute with dry chicken broth.
- Shred fresh mozzarella from a block for best melting and taste instead of pre-shredded cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months; sauce and chicken freeze well but tomatoes may lose texture on reheating.
- Optional panko breadcrumb topping can add extra texture if used.
- Pair with a variety of roasted vegetables or potatoes to complement the rich and tangy flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 30g | 10% |
| Protein | 39g | 78% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 130mg | 43% |
| Sodium | 821mg | 34% |
| Potassium | 769mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 746IU | 15% |
| Vitamin C | 15mg | 17% |
| Calcium | 258mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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