Bruschetta Chicken
User Reviews
5.0
42 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 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
Report
This Bruschetta Chicken is an easy and healthy dinner recipe with juicy chicken breasts baked in a balsamic sauce with mozzarella, parmesan, tomatoes, and basil.
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Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- ½ cup Italian salad dressing see notes
- 1-2 tablespoons olive oil
- ½ cup dry white wine can sub chicken broth. See notes.
- 3 cloves garlic minced
- 2 tablespoons butter
- ¾ cup mozzarella cheese shredded
- ½ cup Parmesan Cheese shredded
- 1 ½ cups cherry tomatoes halved or quartered
- fresh basil leaves
Sauce
- 2/3 cup chicken broth
- ½ cup balsamic vinegar
- ¼ cup honey
- 1 teaspoon mustard powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried basil
- 2 tablespoons cornstarch + 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
- Pro Tips
- Storage
- The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe, the optional Panko breadcrumb topping is not included.
- Wine: Pinot Grigio is the best wine to use in this recipe, followed by Chardonnay or Sauvignon Blanc. Chicken broth can be used if you don’t cook with wine.
- Whole milk/low moisture mozzarella melts best in this recipe.
- Shred the cheese from a block, it will melt and taste much better than pre-shredded. I use Dragone mozzarella and Belgioioso parmesan.
- The mustard powder and Worcestershire sauce are flavor enhancers that you can't taste outright.
- I use Olive Garden Italian Salad Dressing for the chicken marinade. (I have a homemade version of this dressing as well!)
- I use Pompeian Gourmet Balsamic Vinegar for the sauce.
- Finely diced red onions make a great addition to the baking dish as well.
- Pairing Suggestions: A variety of roasted vegetables and potato dishes go well with this recipe. Check out all of my side dish recipes!
- 📘 Find this recipe on page 106 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover chicken can be frozen with the sauce. The tomatoes can be included but don't hold up quite as well upon reheating.
Nutrition Information
Show Details
Calories
498kcal
(25%)
Carbohydrates
30g
(10%)
Protein
39g
(78%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
130mg
(43%)
Sodium
821mg
(34%)
Potassium
769mg
(22%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
746IU
(15%)
Vitamin C
15mg
(17%)
Calcium
258mg
(26%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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