Bruschetta Chicken
This easy Bruschetta Chicken recipe tops juicy pan-seared chicken with melty mozzarella, fresh tomatoes, basil, and balsamic glaze in just 25 minutes.
Servings: 4 servings
Calories: 266kcal
Equipment
- Medium Bowl
- Large Skillet with Lid
Ingredients
- 4 Roma tomatoes diced, (340g) $0.88
- 3 garlic cloves minced, $0.27
- 2 Tbsp red onion finely diced, (24g) $0.27
- 2 Tbsp fresh basil thinly sliced, (julienned) (4g) $0.45
- 2 Tbsp olive oil divided, (1 oz.) $0.35
- 1 Tbsp balsamic vinegar see notes, $0.23
- ½ tsp granulated sugar $0.01
- 1¼ tsp salt divided, $0.10
- ¾ tsp black pepper divided, (freshly cracked) $0.06
- 1 lb. chicken breasts boneless & skinless, (2 breasts cut in half) $2.57*
- 1 tsp garlic powder $0.03
- ½ tsp Italian seasoning $0.02
- ½ cup mozzarella cheese shredded, (60g) $0.47**
- 1 Tbsp balsamic glaze for serving, (see notes) $0.22
Instructions
- Gather and prep all ingredients.
- In a medium bowl combine diced tomatoes, garlic, red onion and basil. Add 1 Tbsp olive oil, balsamic vinegar, sugar, ¼ tsp salt, and ¼ tsp black pepper. Mix well and set aside.***
- Slice chicken breasts in half horizontally, pat dry and season with remaining 1 tsp of salt, ½ tsp of black pepper, garlic powder and italian seasoning.
- Heat remaining 1 Tbsp olive oil in a large skillet over medium high heat. Add chicken and cook for 3-5 minutes per side until golden and cooked through with an internal temperature of 165°F.
- Reduce heat to low and top each piece of chicken with about 2 Tbsp of shredded mozzarella. Cover with a lid (or foil) and cook for 2-4 minutes or until the cheese is melted.
- Spoon the bruschetta mixture over the chicken and finish with a drizzle of balsamic glaze. Serve immediately and enjoy!
See how we calculate recipe costs here.
Notes
*Cutting the chicken breasts in half horizontally creates thinner pieces that cook quickly and evenly. I always buy value packs of chicken and freeze the breasts individually to make weeknight cooking easier and more budget-friendly. Cook the chicken to an internal temperature of 165°F (the center should look opaque and juicy with no pink meat).
**If you can, use freshly-shredded mozzarella for the smoothest melt! Pre-shredded cheese contains anti-caking agents that can affect the melt.
***Let the bruschetta mixture sit while the chicken cooks so the flavors develop and the tomatoes release their juices. Some of the juice will pool at the bottom of the bowl. You can spoon as much or as little of the liquid over each serving as you like. I’m team extra juice when there’s rice or pasta underneath to soak it up!
Use balsamic vinegar and balsamic glaze (they're not the same thing!): Balsamic vinegar is a thin, dark vinegar made from grapes with a tangy slightly sweet flavor. Balsamic glaze is a thicker, sweeter reduction made with balsamic vinegar and sugar. They’re two different ingredients, and each serves a different purpose in this bruschetta chicken recipe. The vinegar flavors the tomato topping, and the glaze adds a sweet and tangy finishing drizzle. Use store-bought glaze or make our homemade balsamic glaze!
Nutrition
Serving: 1serving (1 piece of chicken) | Calories: 266kcal | Carbohydrates: 8g | Protein: 28g | Fat: 13g | Sodium: 951mg | Fiber: 1g