Juicy chicken bruschetta for a weeknight-friendly dinner

If you’re like me, by summer, you’re on a mission to enjoy tomatoes in as many ways as possible. Easy Chicken Bruschetta might be your go-to option for a tasty treat. And while I adore this Italian dish, it’s often seen as more of a snack than a main course.

I was inspired to bring the deliciousness of bruschetta to the dinner table, making it a weeknight-friendly option. Introducing: bruschetta chicken! Here, we use seared marinated chicken breasts instead of bread.

You’ll layer melted mozzarella cheese on top, then generously spread bruschetta on everything. To top it off, drizzle balsamic glaze and garnish with fresh basil. It’s a flavorful, cheesy, and zesty dish, perfect for summer celebrations.

Here’s what you’ll need for Chicken Bruschetta:

• Boneless chicken breasts: Choose medium-sized breasts to ensure they cook evenly.
• Tomatoes: Cherry tomatoes are a great choice for their intense flavor.
• Italian seasoning: Marinate the chicken in a mixture of olive oil, vinegar, and Italian seasoning for that authentic taste.
• Balsamic glaze: This syrup-like glaze is sweeter and more syrupy than regular vinegar, adding a unique flavor to the dish.
• Mozzarella cheese: Opt for low-moisture mozzarella for a smooth melting effect.

Here’s how to whip up Chicken Bruschetta:

• Pound and marinate the chicken. Place the chicken in a bag and pound until it’s about 1/2 inch thick. Marinate the chicken with a mixture of olive oil, vinegar, Italian seasoning, garlic, salt, and pepper.
• Prepare the bruschetta topping. Mix chopped tomatoes with olive oil, balsamic glaze, garlic, basil, salt, and pepper.
• Sear the chicken. Cook or Fry the chicken in a skillet until it’s a rich golden color on each side and has an internal temperature of 165ºF.
• Add the cheese. Place sliced mozzarella on the chicken and cover the pan.
• Serve with bruschetta. Spoon the bruschetta over the chicken and serve straight from the pan.
• For some variations, you can use boneless, skinless chicken thighs instead of breasts, and any type of tomatoes as long as you stick to 12 ounces.
• For storing leftovers, refrigerate them in an airtight container for up to 3 days.

Bruschetta Chicken Recipe

• PREP TIME
  15 to 20 minutes
• COOK TIME
  15 minutes
• SERVES
  4

INGREDIENTS

• 4 cloves garlic, cut into pieces
• 5 tablespoons olive oil, split into two
• 3 tablespoons red wine vinegar
• 2 tablespoons Italian seasoning
• 2 tablespoons kosher salt, split
• 1 1/2 teaspoons freshly ground black pepper, split
• 4 medium boneless, skinless chicken breasts (ranging from 2 to 2 1/2 pounds)
• 12 ounces of cherry tomatoes (approximately 2 1/2 cups)
• 4 fresh basil leaves, plus extra for garnish
• 4 teaspoons balsamic glaze, divided
• 4 slices of low-moisture mozzarella cheese (around 8 slices)

INSTRUCTIONS

1. In a large bowl, finely chop 2 of the garlic cloves. Mix in 3 tablespoons of olive oil, 3 tablespoons of red wine vinegar, 2 tablespoons of Italian seasoning, 1 1/2 teaspoon of kosher salt, and 1 teaspoon of black pepper. Stir well.
2. Place 4 boneless, skinless chicken breasts in a large, resealable bag and pound them to a thickness of about 1/2 inch. Add the chicken to the marinade and turn it over to evenly distribute the coating..
3. Cover and let it marinate at room temperature for 30 minutes, or chill it in the fridge for up to 2 hours.
4. While the chicken is marinating, finely grate the other 2 garlic cloves into a medium bowl. Stir in 2 teaspoons of the balsamic glaze and the remaining 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Whisk everything together.
5. Cut the leaves from 4 fresh basil sprigs until you have about 1/4 cup, then chop them coarsely. Add this to the dressing and mix well.
6. If you’re marinating the chicken for more than 30 minutes, put it in the fridge.
7. Heat a 12-inch skillet or frying pan over medium-high heat until it’s hot.
8. Add the chicken in a single layer, shaking off any extra marinade back into the bowl. Sear until the chicken is browned on the bottom, which should take about 5 to 7 minutes.
9. Flip the chicken and continue cooking until it’s fully cooked, with an internal temperature of at least 165ºF, which should take another 5 to 7 minutes.
10. Spread 6 ounces of sliced low-moisture mozzarella cheese over the chicken, making sure to overlap the slices as needed. Cover and cook until the cheese is melted, which should take about 1 to 2 minutes. Pour the tomato mixture, including the juices, over the chicken, letting some of the tomatoes fall to the bottom of the pan. Drizzle the remaining 2 teaspoons of balsamic glaze over the top and remove the pan from the heat. Sprinkle more chopped basil leaves on top if you like.