Bruschetta Chicken Recipe

A close up view of bruschetta chicken topped with fresh basil and tomatoes with mixed greens beside it.

This flavorful Bruschetta Chicken is a heavenly combination of juicy chicken breasts, melty mozzarella cheese, and fresh tomato, basil, and balsamic vinegar topping.

Course Main Course

Cuisine Italian

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 300kcal

Author John Kanell

Equipment

Large (12”) stainless steel skillet with lid

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

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!

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