Bruschetta Chicken

5 from 2 votes

Bruschetta Chicken Bake is a healthy Italy-inspired dish is made of chicken breast that’s topped off with flavorful bruschetta, melted mozzarella cheese, balsamic glaze and fresh basil.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Servings:

Calories: 424kcal

Author: Jennifer Fishkind

Ingredients

4 boneless skinless chicken breast cutlets (approximately 1 ½ - 2 pounds, ¾ inch thickness)
3 tablespoons olive oil divided (2 tablespoons for chicken and 1 tablespoon for tomato bruschetta mixture)
3 teaspoons finely minced garlic divided (2 teaspoons for the chicken and 1 teaspoon for the tomato bruschetta mixture)
1 teaspoon italian herb seasoning blend
¾ teaspoon salt divided (½ teaspoon for the chicken and ¼ teaspoon for the tomato bruschetta mixture)
¼ teaspoon black pepper
2 cups roma tomatoes (approximately 4 large tomatoes, diced into ¼-½ inch sized pieces)
3 tablespoons minced shallot
1 tablespoon chopped fresh basil
8 ounces ball fresh mozzarella cut into ¼ inch thick slices

Garnish

Balsamic glaze (Bertolli brand used)
Fresh basil thinly sliced

Instructions

To a large shallow dish add the boneless skinless chicken breast cutlets, 2 tablespoons olive oil, 2 teaspoons minced garlic, italian herb seasoning, ½ teaspoon salt and ¼ teaspoon black pepper. Toss to evenly coat the chicken cutlets with the oil and seasonings. Set aside.
To a medium bowl add the diced roma tomatoes, minced shallot, chopped fresh basil, remaining 1 tablespoon olive oil, remaining 1 teaspoon minced garlic and remaining ¼ teaspoon salt. Stir to combine and set aside while the chicken cooks.
Heat a large (12 inch) skillet over medium-high heat. Once hot, add the chicken cutlets and all the seasoned olive oil to the skillet.
Cook the chicken for 5-6 minutes on each side or until the chicken cutlets are golden brown and an internal temperature of 165* F.
Turn the heat to the skillet down to low, top each of the browned chicken cutlets with 2 slices of fresh mozzarella (or enough slices to cover the majority of the chicken cutlet), then cover the skillet with the lid for 2-3 minutes or until the mozzarella cheese has melted on each of the chicken cutlets.
Once the cheese has melted, remove the lid and turn off the heat to the skillet.
Top each of the chicken cutlets with approximately ⅓ cup of the tomato bruschetta mixture.
Transfer the bruschetta chicken to a serving platter and garnish with a drizzle of balsamic glaze and additional thinly sliced fresh basil if desired.

Notes

Storage:

This bruschetta chicken is best served immediately once cooked. I do not recommend storing the leftovers for more than 24 hours covered in an airtight container in the refrigerator. Otherwise, the tomatoes in the bruschetta will cause the chicken and cheese to get too soggy the longer they sit.

You can make the tomato bruschetta mixture up to 24 hours ahead of time and store the bowl in the refrigerator, covered with plastic wrap. This way, you'll save preparation time when you cook the chicken.

Tips:

Choose a good quality brand of Balsamic glaze (found in the vinegar section of the grocery store). This is not the same as a standard balsamic vinegar. Balsamic glaze (also known as balsamic reduction) is thick like a syrup and slightly sweet. There are lots of great quality brands available at your local grocery store.
I find that fresh mozzarella melts wonderfully for this bruschetta chicken. Some brands will now package ‘pre-sliced’ fresh mozzarella. The slices are roughly ¼ inch in thickness and an 8 ounce package will be plenty for this recipe. You should get at least 2 slices per chicken cutlet.
Roma tomatoes (also known as plum tomatoes) are a great choice for this bruschetta recipe as they are typically not as full of seeds and liquids. A great alternative would be campari tomatoes.
Oftentimes you will find a package of 2 large boneless skinless chicken breasts (total weight between 1 ½ -2 pounds). These are a great option if you can not find the thinner cutlets as you can cut these in half, lengthwise, to yield the 4 - ¾ inch thick cutlets called for in this recipe.

Nutrition