How to make Bruschetta Chicken?
First, combine the balsamic vinegar and brown sugar in a saucepan. Bring it to a boil and then reduce it to a simmer. Simmer until it is reduced by half, about 10-15 minutes. It should be thick enough to coat the back of a spoon.
In a medium bowl, gently stir the diced tomatoes, minced garlic, kosher salt, fresh ground black pepper, red wine vinegar, olive oil, and chopped basil.
Combine 2 tablespoons olive oil, Italian seasoning, kosher salt, and black pepper in a small bowl. Brush it over both sides of the chicken breasts. Heat 1 1/2-2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown on both sides and cooked through. Chicken is done when the internal temperature reaches 165 degrees. Reduce the heat to medium-low and top each chicken breast with about 1/3 cup shredded mozzarella. Cover the skillet with aluminum foil and let the cheese melt. Finally, top with the tomato mixture and drizzle with the balsamic glaze. For best results, serve promptly. Serve over rice, pasta, or zucchini noodles with a sprinkle of Parmesan Cheese.
Recipe tips
- Slice 2 large chicken breasts in half lengthwise, creating four thinner cutlets. You can also pound the chicken thinner with a meat mallet.
- For optimal flavor, use the best fresh sun-ripened tomatoes you can find. They are one of the primary ingredients in this dish.
- Don’t add the basil to the bruschetta mixture until you are about ready to serve.
- I like shredded fresh mozzarella because it melts so well, but you can also use sliced mozzarella.
- Quality matters when it comes to balsamic vinegar. This article on how to choose balsamic vinegar gives some helpful insight.
- If you don’t have Italian seasoning in your spice cabinet, you may still have the spices to make the blend, like basil, oregano, rosemary, red pepper flakes, and thyme.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at reduced power in the microwave to keep from overcooking the tomatoes. Or in a skillet over low heat.
Easy Bruschetta Chicken Recipe
Ingredients
Balsamic Glaze
- 1 cup balsamic vinegar
- ⅓ cup brown sugar
Bruschetta Topping
- 2 cups diced tomatoes
- 3 garlic cloves minced
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1 tablespoon olive oil
- ⅓ cup chopped fresh basil leaves
Chicken
- 4 boneless skinless chicken breasts see notes
- 4 tablespoons olive oil divided in half
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ fresh ground black pepper
- 1 ⅓ cup shredded mozzarella cheese
Instructions
-
-
Combine the balsamic vinegar and brown sugar in a saucepan. Bring it to a low boil and then reduce it to a simmer. Simmer until it is reduced by half; about 10-15 minutes stirring several times. It should be thick enough to coat the back of a spoon.
-
-
In a medium bowl gently stir together the diced tomatoes, minced garlic, kosher salt, fresh ground black pepper, red wine vinegar, olive oil, and chopped basil. Taste, and if desired, add more salt and black pepper.
-
Combine 2 tablespoons olive oil, Italian seasoning, kosher salt, and black pepper in a small bowl. Brush it over both sides of the chicken breasts.
-
Heat 1 1/2-2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown on both sides and cooked through. Reduce the heat to medium-low and top each chicken breast with about 1/3 cup shredded mozzarella. Cover the skillet with aluminum foil and let the cheese melt.
-
Top with the tomato mixture and drizzle with the balsamic glaze. For best results, serve promptly.
Notes
- Slice 2 large chicken breasts in half lengthwise, creating 4 thinner chicken cutlets. Or pound the chicken thinner with a meat mallet.
- For optimal flavor, use the best fresh sun-ripened tomatoes that you can get. They really are one of the primary ingredients in this dish.
- Don’t add the basil to the bruschetta mixture until you are ready to serve.
- I like to use shredded fresh mozzarella because it melts so well, but you can also use sliced mozzarella.
- Store leftovers in an airtight container in the fridge. Reheat at reduced power in the microwave to keep from overcooking the tomatoes.
