This easy Bruschetta Chicken tops juicy, golden pan-seared chicken with melty mozzarella and a fresh, garlicky tomato-basil mixture, all in just 25 minutes. To help that pack of chicken go further, I slice two chicken breasts horizontally into four thinner portions. This also helps them cook super quickly in the skillet! The flavors in the bruschetta topping mingle while the chicken cooks, and there’s no chicken marinade to plan ahead for. At just $1.48 per serving, it’s a fresh, summery family dinner that delivers BIG flavor on a small budget. 😋
A Fast Skillet Dinner for Tomato Season
Bruschetta is one of my favorite appetizers, so piling all that fresh tomato goodness onto chicken just made sense! This recipe has some serious chicken Parmesan vibes, but instead of breading and marinara sauce, it gets a fresh topping made with tomatoes, basil, garlic, and balsamic vinegar. I also season the chicken with garlic powder, Italian seasoning, salt, and pepper, so there’s plenty of flavor underneath the melty mozzarella and juicy tomatoes.
I developed this as a stovetop skillet recipe, so it’s especially handy on hot days when the last thing I want to do is turn on the oven. The bruschetta mixture goes on after the chicken is cooked, which keeps the tomatoes fresh and juicy instead of letting them soften in the skillet. This method also works well for meal prep because I can store the chicken and topping separately and combine them when I’m ready to eat. Recipes like this make me thank my past self for buying chicken in bulk and freezing it!
Recipe Success Tips
- Chop the topping ingredients nice and small. Finely dice the red onion so its sharp flavor is spread throughout rather than overpowering one bite. I also like to cut the tomatoes into small, bite-sized pieces that are easy to scoop up with the chicken!
- Cut the chicken into even pieces. Chicken breasts are HUGE nowadays, so I slice each one in half horizontally to create four thinner portions. Try to make the pieces as even in thickness as possible. Evenly sized pieces will cook at roughly the same rate, giving you juicy chicken from edge to edge!
- Dry the chicken and heat the skillet properly. Pat each side of the chicken dry with paper towels before adding the seasonings. Then let the oil heat until it looks loose and glossy with a slight shimmer, but isn’t smoking. The chicken should give you an immediate, steady sizzle when it hits the pan. Wet chicken in a cool skillet will release moisture and steam instead of getting that delicious golden color. No one ordered boiled chicken here!
- Start checking the temperature early. Thin chicken cutlets cook fast, so I start checking my chicken after it’s cooked for about 3 minutes on the second side. Insert an instant-read thermometer into the thickest part of each piece, coming in from the side if needed, and look for an internal temp of 165°F. Don’t rely on color alone because chicken can look done before the center is fully cooked.
- Turn the heat down when melting the cheese. Chicken breast can overcook quickly in a skillet. To avoid this, I finely shred the mozzarella so it melts faster and more predictably (compared to thick slices, pre-shredded, or fresh mozzarella!). I also turn the heat down to low before covering the skillet, then remove it from the heat as soon as the cheese has melted.
Bruschetta Chicken
Equipment
- Medium Bowl
- Large Skillet with Lid
Ingredients
- 4 Roma tomatoes diced, (340g) $0.88
- 3 garlic cloves minced, $0.27
- 2 Tbsp red onion finely diced, (24g) $0.27
- 2 Tbsp fresh basil thinly sliced, (julienned) (4g) $0.45
- 2 Tbsp olive oil divided, (1 oz.) $0.35
- 1 Tbsp balsamic vinegar see notes, $0.23
- ½ tsp granulated sugar $0.01
- 1¼ tsp salt divided, $0.10
- ¾ tsp black pepper divided, (freshly cracked) $0.06
- 1 lb. chicken breasts boneless & skinless, (2 breasts cut in half) $2.57*
- 1 tsp garlic powder $0.03
- ½ tsp Italian seasoning $0.02
- ½ cup mozzarella cheese shredded, (60g) $0.47**
- 1 Tbsp balsamic glaze for serving, (see notes) $0.22
Instructions
- Gather and prep all ingredients.
- In a medium bowl combine diced tomatoes, garlic, red onion and basil. Add 1 Tbsp olive oil, balsamic vinegar, sugar, ¼ tsp salt, and ¼ tsp black pepper. Mix well and set aside.***
- Slice chicken breasts in half horizontally, pat dry and season with remaining 1 tsp of salt, ½ tsp of black pepper, garlic powder and italian seasoning.
- Heat remaining 1 Tbsp olive oil in a large skillet over medium high heat. Add chicken and cook for 3-5 minutes per side until golden and cooked through with an internal temperature of 165°F.
- Reduce heat to low and top each piece of chicken with about 2 Tbsp of shredded mozzarella. Cover with a lid (or foil) and cook for 2-4 minutes or until the cheese is melted.
- Spoon the bruschetta mixture over the chicken and finish with a drizzle of balsamic glaze. Serve immediately and enjoy!
See how we calculate recipe costs here.
Notes
Nutrition
how to make Bruschetta Chicken Step-by-Step Photos
Gather all of your ingredients.
Mix the bruschetta topping: Add 4 diced Roma tomatoes, 3 minced garlic cloves, 2 Tbsp finely diced red onion, and 2 Tbsp thinly sliced fresh basil to a medium bowl. Pour in 1 Tbsp olive oil and 1 Tbsp balsamic vinegar, then add ½ tsp granulated sugar, ¼ tsp salt, and ¼ tsp freshly cracked black pepper. Gently stir until everything is well distributed. Set the mixture aside while you cook the chicken so the flavors have time to develop and the tomatoes can release some of their juices.
Slice and season the chicken: Place 1 lb. boneless, skinless chicken breasts (2 breasts) on a cutting board and slice each breast in half horizontally to create four thinner pieces. Try to keep them as even in thickness as possible so they cook at the same rate. Pat the chicken thoroughly dry with paper towels, then season with the remaining 1 tsp salt, remaining ½ tsp black pepper, 1 tsp garlic powder, and ½ tsp Italian seasoning.
Cook the chicken until golden: Add the remaining 1 Tbsp olive oil to a large skillet and heat it over medium-high. Now add the chicken pieces to the hot skillet in a single layer. You should hear a steady sizzle as soon as they touch the pan. Cook for 3-5 minutes without moving them, or until the bottoms develop golden-brown patches and release easily from the skillet.
Flip and cook for another 3-5 minutes. If the outside is browning too quickly, lower the heat slightly. Check the thickest part of each piece with an instant-read thermometer and cook until it reaches 165°F. The center should look opaque and juicy.
Add the cheese: Reduce the heat to low and divide ½ cup freshly shredded mozzarella over the four pieces of chicken, using about 2 Tbsp per piece.
Melt the cheese: Cover the skillet with a lid or foil and cook for 2-4 minutes, just until the cheese fully melts. Remove the skillet from the heat as soon as the mozzarella melts so the chicken doesn’t continue cooking and dry out.
Add the bruschetta topping: Give the tomato mixture another gentle stir, then spoon it over each piece of chicken. Add as much or as little of the flavorful juice from the bottom of the bowl as you like.
Finish with 1 Tbsp balsamic glaze drizzled over the top, then serve immediately while the chicken is hot, the cheese is melty, and the tomatoes are still fresh and juicy. Enjoy!
Serving Suggestions
This bruschetta chicken is basically begging for something to soak up all those garlicky tomato juices! It’s pictured above with our angel hair pasta pomodoro, and the delicate pasta and fresh tomato sauce keep the whole meal light and summery. For an even easier option, serve the chicken over cooked rice, quinoa, or plain pasta. A few slices of garlic bread are also never a bad idea for swiping the plate clean.
For a summery side, try my ditalini pasta salad. I load it with pesto, roasted summer vegetables, and feta, so it brings plenty of Italian-inspired flavor without piling on even more tomatoes. Our watermelon and feta salad is another fresh option with sweet watermelon, crisp cucumber, salty feta, fresh herbs, and balsamic glaze. For a lighter plate, serve the chicken over zucchini noodles, spaghetti squash, or cauliflower rice. However you build your plate, this chicken is a seriously delicious way to put summer produce to work!
Meal Prep it!
For meal prep, I like to store the chicken and bruschetta topping separately in airtight containers in the fridge so the tomatoes don’t make everything soggy. The topping will get juicier as it sits, which I personally don’t mind! But if you want to keep the liquid to a minimum, scoop out some of the tomato seeds before mixing the topping. Add the balsamic glaze just before serving so it stays glossy instead of disappearing into the container.
Storage & Reheating
Store leftover chicken and bruschetta topping separately in airtight containers in the fridge for 3-4 days. Keeping them apart prevents the juicy tomatoes from making the chicken soft and lets you reheat only what needs warming.
Reheating
Reheat the chicken gently in a skillet over low heat or in the microwave in short intervals until warmed through. Add the cold bruschetta topping and balsamic glaze just before serving to keep everything tasting fresh.
Freezing
You can freeze the seasoned, uncooked chicken in a freezer-safe container for up to 3 months, then thaw it overnight in the fridge before cooking. Cooked chicken can also be frozen, but leave off the bruschetta topping and make a fresh batch after thawing.
Try These Skillet Chicken Recipes Next:
- Our Chicken Marsala turns tender chicken, browned mushrooms, and a glossy pan sauce into a restaurant-style dinner at home.
- Give me Chipotle Honey Chicken, fluffy rice, and a spoonful of that sweet-spicy glaze, and dinner is done!
- A handful of simple ingredients transforms this Chicken Piccata into a rich, tangy dinner packed with flavor.
More Delicious Tomato Recipes
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