Bruschetta Chicken Recipe
Fresh, juicy chicken breasts topped with a vibrant tomato-basil bruschetta and gooey melted mozzarella. A simple and stunning meal ready in under 30 minutes!
Servings: 4 servings
Ingredients
- 2-4 cloves garlic divided (minced and whole)
- ½ cup olive oil divided, plus more for pan
- 2 tablespoons kosher salt divided
- 1½ teaspoons freshly ground black pepper divided
- 4 skinless chicken breasts (2 to 2½ pounds total) medium boneless
- 12 oz Roma tomatoes about ¾ pound, diced (cherry tomaotes also worl)
- ¼ cup fresh basil finely chopped (plus more for garnish)
- 4 teaspoons balsamic glaze divided
- 4-6 slices low-moisture mozzarella cheese sliced or use fresh mozzarella
Instructions
Make the Bruschetta Topping
- In a medium bowl, combine the diced tomatoes, ¼ cup olive oil, chopped basil, 1 minced garlic clove, a pinch of salt and pepper.
- Toss gently and set aside at room temperature. This lets the flavors meld while the chicken cooks!
Prepare the Chicken
- Pound the chicken breasts to an even thickness (about ¾ inch) for even cooking.
- In a small bowl, stir together ¼ cup olive oil, remaining minced garlic, 1 tablespoon kosher salt, and ¾ teaspoon black pepper.
- Rub the seasoned olive oil mixture all over the chicken breasts.
Cook the Chicken in Cast Iron
- Heat a large cast iron skillet over medium heat.
- Add 2 tablespoons olive oil to coat the bottom.
- Add the chicken breasts to the hot skillet.
- Sear for 5–6 minutes without moving, until golden brown.
- Flip and cook another 5–7 minutes, adjusting heat as needed, until the chicken is fully cooked (internal temperature 165°F).
Add the Mozzarella
- When the chicken is almost done, place 1–2 slices of mozzarella over each piece.
- Cover the skillet loosely with a lid or piece of foil and cook 1–2 minutes, until the cheese melts. Follow next steps with warm or cold brushetta topping options.
Finish and Serve
- Warm the Bruschetta for Extra Flavor! After the chicken is fully cooked and the mozzarella is melted, remove the chicken from the skillet. Add the prepared bruschetta topping directly into the warm pan (save a little fresh for garnish) for about 1 minute, just until the tomatoes soften slightly and release their juices.Then, nestle the chicken back into the pan spooning some of the warm brushetta on top of the chicken. Garnish with the reserved fresh bruschetta topping and fresh basil leaves. (This extra step brings out the natural sweetness of the tomatoes and makes the whole dish feel restaurant-quality!)
- Cold Brushetta Topping For Traditional Flavors: Remove pan from heat. Spoon the fresh bruschetta topping generously over each chicken breast.Drizzle about 1 teaspoon balsamic glaze over each serving. Garnish with extra fresh basil before serving.
Notes
- Make Ahead: Prep the tomato topping and chicken marinade up to 4 hours ahead. Store separately in the fridge.
- Storage: Store leftover chicken and bruschetta separately in airtight containers. Reheat chicken gently; add fresh topping before serving.
Nutrition
Serving: 4g | Calories: 497kcal | Carbohydrates: 12g | Protein: 32g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 3825mg | Potassium: 913mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1836IU | Vitamin C: 28mg | Calcium: 229mg | Iron: 1mg
