Bruschetta Chicken with Tomato (Printable)
Golden chicken topped with fresh tomato bruschetta and balsamic glaze.
# What You'll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ For the Bruschetta Topping
07 - 4 medium ripe tomatoes, diced
08 - 1/4 cup red onion, finely chopped
09 - 2 tablespoons fresh basil, chopped
10 - 2 cloves garlic, minced
11 - 2 tablespoons balsamic vinegar
12 - 1 tablespoon olive oil
13 - Salt and pepper, to taste
→ To Finish
14 - 1/2 cup shredded mozzarella or parmesan cheese (optional)
15 - 2 tablespoons balsamic glaze
# How To Make It:
01 - Preheat oven to 400°F.
02 - Pat chicken breasts dry with paper towels. Rub with olive oil, Italian herbs, garlic powder, salt, and black pepper, ensuring even coverage on all sides.
03 - Heat a large ovenproof skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown and a crust forms.
04 - Transfer skillet to the oven and bake for 12-15 minutes, or until chicken reaches an internal temperature of 165°F.
05 - While chicken bakes, combine tomatoes, red onion, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper in a bowl. Mix gently to avoid crushing tomatoes.
06 - Remove chicken from oven. Top each breast generously with the bruschetta mixture. Sprinkle with cheese if using.
07 - Return skillet to oven for 2-3 minutes, just until cheese is melted and bubbly.
08 - Drizzle with balsamic glaze immediately before serving. Serve warm with crusty bread or alongside a light green salad.
# Expert Tips:
01 -
- The bruschetta topping tastes like summer on a spoon, even in deepest January
- Everything cooks in one skillet so you spend less time washing dishes and more time eating
02 -
- Cold chicken goes into a hot pan or the meat will steam instead of sear and you will miss that golden crust entirely
- Let the bruschetta sit at room temperature while the chicken cooks because those flavors need time to become friends
03 -
- Pound the thicker end of your chicken breasts so they cook evenly without drying out
- Let the chicken rest 5 minutes before topping to keep all those juices inside where they belong