Bruschetta Chicken with Tomato Topping (Print)
Golden chicken topped with fresh tomatoes, basil, and balsamic glaze
# What You 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:
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, coating evenly 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.
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 diced tomatoes, red onion, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper in a bowl. Mix gently to combine.
06 - Remove chicken from oven. Top each breast with the bruschetta mixture. Sprinkle with cheese if using.
07 - Return skillet to oven for 2-3 minutes, just until cheese melts and topping is warmed through.
08 - Drizzle with balsamic glaze before serving.
# Expert Advice:
01 -
- The bruschetta topping turns ordinary chicken into something restaurant worthy while keeping everything light and fresh
- You get all those Italian flavors without standing over a stove for hours or needing any fancy techniques
02 -
- Dry your chicken thoroughly before seasoning or it will steam instead of sear and you will miss out on that crucial crispy exterior
- Let the bruschetta mixture sit while the chicken cooks so the flavors have time to marry and the tomatoes release some of their juices
03 -
- Use room temperature chicken for more even cooking and take it out of the fridge about 20 minutes before you start cooking
- Let the chicken rest for 5 minutes after baking so all those juices redistribute instead of running out onto your cutting board