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Bruschetta Chicken

A quick, flavorful weeknight dinner featuring juicy chicken with mozzarella and a fresh tomato-basil topping, finished with balsamic glaze.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1 to 1 1/4 lb total) Pound to even thickness for even cooking.
  • 1 cup mozzarella cheese, shredded Fresh mozzarella sliced can be used for a creamier texture.
  • 1 teaspoon Italian seasoning Or use 1/2 tsp each dried oregano and basil.
  • to taste Salt and pepper
  • olive oil for cooking Or avocado oil.
Bruschetta Topping
  • 2 cups sun-ripened tomatoes, chopped Roma or vine-ripe; cherry tomatoes halved work well.
  • 1/4 cup fresh basil, chopped For best flavor use fresh basil.
  • 2 cloves garlic, minced
  • 1/4 cup balsamic glaze Store-bought or reduction of balsamic vinegar and a little sugar.

Method
 

Preparation
  1. Pat chicken dry and pound to an even 3/4-inch thickness for even cooking.
  2. Season both sides with salt, pepper, and Italian seasoning.
  3. Mix chopped tomatoes, basil, and minced garlic in a bowl. Add a pinch of salt and set aside.
Cooking
  1. Heat a tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
  2. Add chicken and sear for 5–6 minutes without moving, until golden. Flip and cook another 4–5 minutes until nearly cooked through (internal temp around 155–160°F).
  3. Reduce heat to low, scatter shredded mozzarella over each breast, or transfer to a preheated 400°F oven for 4–6 minutes or use the broiler for 1–2 minutes until cheese is bubbly and lightly browned.
Assembly
  1. Spoon the tomato-basil mixture over the melted mozzarella.
  2. Drizzle with 1–2 tablespoons balsamic glaze per piece or serve glaze on the side. Let chicken rest for 3 minutes before serving.

Notes

For best flavor, allow the tomato topping to sit before serving. Pair with pasta, salad, or roasted vegetables. Refrigerate leftovers for 3–4 days.