Bruschetta Chicken Recipe

A zoomed in image of chicken recipe with bruschetta.

5 from 5 votes

Pan seared, perfectly seasoned tender chicken topped with the classic Italian appetizer and finished off with a drizzle of balsamic glaze makes this chicken an unforgettable, elegant dinner.

Prep Time15

Cook Time10

Total Time25

Course: dinner, Main Course

Cuisine: Italian

Diet: Halal

Servings: servings

Calories: 389kcal

Author: Amira

Equipment

1 large skillet
2 mixing bowls

Ingredients

4 chicken breasts or tenders
3 Tablespoons olive oil divided
3 Garlic cloves minced
2 teaspoons oregano
Salt and pepper to taste
4 Sliced Mozzarella cheese cut in half

For the Bruschetta:

4 Roma tomatoes seeded and diced
¼ cup fresh basil thinly sliced
1 garlic clove minced
½ Tablespoon olive oil
½ Tablespoon Balsamic vinegar
⅛ teaspoon black pepper
Salt to taste

Optional:

Balsamic glaze

Instructions

Sliced chicken breasts in half lengthwise and pound to an even thickness.
In a big bowl, combine chicken, 2 tablespoon olive oil, garlic, oregano, salt and pepper and mix well. Let it marinate until we make the Bruschetta.

Make the Bruschetta:

Core and dice the tomatoes, thinly chop the basil and place both in a medium bowl.
Add garlic, olive oil, balsamic vinegar and season with salt and black pepper.
Mix everything together and set aside.

Cook the chicken:

In a large skillet over medium heat add the remaining 1 tablespoon olive oil.
Add chicken and cook for 2-4 minutes each side or until thoroughly cooked.
Reduce heat to low and add a piece of cheese on top of each chicken, cover so the cheese melts.
Serve chicken topped with homemade bruschetta with drizzles of tangy balsamic glaze.

Notes

You can use chicken thighs or use 8 tenders and butterfly them. But in my opinion breasts and tenders are better than thighs for this recipe.
Double the cheese for an extra cheesy dish.

Nutrition