Bruschetta Chicken

by Sabrina Snyder

Published on Last updated

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4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Bruschetta Chicken is an easy flavorful summer dinner. Juicy chicken breasts with fresh mozzarella and a tomato basil bruschetta topping.

Topping tender, juicy Chicken with Tomato Bruschetta is an easy way to make a simple dish instantly more flavorful. It’s like a lighter, fresher version of Chicken Parm.

Sabrina’s Bruschetta Chicken Recipe

Bruschetta Chicken combines juicy chicken breasts with a tasty tomato basil bruschetta topping, and thick soft mozzarella slices. It is perfect for summer nights when you want a quick and easy dinner with minimal prep or cooking time. The cool, refreshing topping and quick cooking chicken are perfect for those hotter nights when you don’t want to turn the oven on, or spend too much time at the stove.

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Dinner, then Dessert

Bruschetta Chicken

Bruschetta Chicken is an easy flavorful summer dinner. Juicy chicken breasts with fresh mozzarella and a tomato basil bruschetta topping.
Yield 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Chicken breast on pasta, topped with mozzarella and tomato.
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Ingredients
 

Bruschetta:

  • 6 roma tomatoes , deseeded and diced
  • 1/3 cup fresh basil , chiffonaded (thin ribbons)
  • 1/4 cup red onion , minced
  • 2 cloves garlic , minced
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

Chicken:

  • 4 chicken breasts , boneless and skinless
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3 tablespoons olive oil
  • 8 ounces fresh mozzarella , sliced

Instructions

Bruschetta:

  • In a bowl, toss together the tomatoes, basil, red onion, and garlic.
  • Mix in the balsamic vinegar, olive oil, kosher salt, and pepper and set aside.

Chicken:

  • Pound the chicken to an even thickness with a kitchen mallet.
  • Season chicken with salt and black pepper.
  • Add olive oil to a large heavy skillet on high heat.
  • Sear the chicken on each side, for 7-8 minutes until cooked through.
  • Add two slices of fresh mozzarella on top of each chicken breast.
  • Cover the pan with the lid and let cook 1 minute until cheese starts to melt.
  • Turn off heat, remove chicken to plate and top with bruschetta topping.
  • Serve with pasta and green salad.

Nutrition

Calories: 564kcal | Carbohydrates: 9g | Protein: 62g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 189mg | Sodium: 1353mg | Potassium: 1145mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1334IU | Vitamin C: 17mg | Calcium: 321mg | Iron: 2mg

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Cooked chicken topped with bruschetta and fresh mozzarella

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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