Bruschetta Chicken Recipe
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
300 kcal
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Course
Main Course
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Cuisine
Italian
Bruschetta Chicken Recipe
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This flavorful Bruschetta Chicken is a heavenly combination of juicy chicken breasts, melty mozzarella cheese, and fresh tomato, basil, and balsamic vinegar topping.
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Ingredients
For the Chicken:
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 boneless, skinless chicken breasts cut in half lengthwise (about 12 ounces/375g per breast)
- 4 slices fresh mozzarella cheese (see Notes)
- ¼ cup balsamic glaze
For the Topping:
- 1 pound tomatoes diced (450g)
- 1 garlic clove minced
- 2 tablespoons balsamic vinegar
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh basil chopped
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Instructions
For the Chicken:
- Whisk together 2 tablespoons of olive oil, garlic, Italian seasoning, salt, and ground black pepper in a medium bowl. Add the chicken breasts and mix gently to coat. Cover and refrigerate for 30 minutes.
For the Topping:
- Combine the tomatoes, garlic, balsamic vinegar, salt, and black pepper in a medium bowl. Set aside to marinate as you cook the chicken.
For Assembly:
- Heat a large skillet over medium heat. Add the remaining tablespoon of olive oil. Place the marinated chicken in a single layer and cook for 5 to 7 minutes or until golden brown on the bottom.
- Flip the chicken breasts and continue to cook for an additional 5 minutes or until golden brown and the internal temperature of the chicken reaches 155°F. Top each piece of chicken with a slice of fresh mozzarella, cover, and reduce the heat to medium-low. Cook until the cheese is melted and the internal temperature of the chicken has reached 165°F, about 3 more minutes.
- Stir the basil into the topping. Serve each piece of chicken topped with the tomato mixture and an extra drizzle of balsamic glaze.
Notes
- Use large mozzarella slices. Buy an 8-ounce fresh mozzarella log and slice it into 4 pieces lengthwise. This will give you larger slices to cover each piece of chicken. If using a pre-sliced log, you may need 2 slices per chicken breast.
- Use fresh tomatoes. If you make this dish when tomatoes are out of season, use one pound of quartered cherry or grape tomatoes.
- Ensure even chicken thickness. If the chicken breast cutlets are uneven in thickness, use a meat mallet to create an even thickness of about ½ inch. This ensures even cooking and prevents some parts from drying out.
- Allow time to marinate. For maximum flavor, marinate the chicken for at least 30 minutes or up to 24 hours in the refrigerator before cooking.
- Double the topping. There is enough bruschetta topping in this recipe to adequately top each chicken breast with some extra leftovers. I recommend making a larger batch of bruschetta to enjoy with toasted bread for a delightful side dish or to eat throughout the week!
Nutrition Information
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Calories
300kcal
(15%)
Carbohydrates
15g
(5%)
Protein
20g
(40%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
59mg
(20%)
Sodium
1269mg
(53%)
Potassium
530mg
(15%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1190IU
(24%)
Vitamin C
17mg
(19%)
Calcium
175mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 59mg | 20% |
| Sodium | 1269mg | 53% |
| Potassium | 530mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1190IU | 24% |
| Vitamin C | 17mg | 19% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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