Bruschetta Chicken with Tomato Basil (Print version)
Tender chicken topped with fresh tomato bruschetta and balsamic glaze
# Ingredient List:
→ 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 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 - In a mixing bowl, combine diced tomatoes, red onion, chopped basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper. Mix gently to combine.
06 - Remove chicken from oven. Top each breast generously with the bruschetta mixture. Sprinkle with shredded 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 immediately before serving.
# Expert Advice:
01 -
- The contrast between warm seasoned chicken and cool fresh tomatoes creates this incredible texture and temperature play that keeps every bite interesting
- It looks restaurant impressive but secretly takes about 10 minutes of active work and uses basic pantry staples you probably already have
02 -
- Let the chicken rest for at least 5 minutes before topping because cutting into it immediately will release all those juices and leave you with dry meat
- The bruschetta can be made up to 2 hours ahead but dont add the basil until the last minute or it will turn dark and get slimy
03 -
- If your tomatoes seem really watery sprinkle them with salt and let them drain in a colander for 15 minutes before mixing into the bruschetta
- A cast iron skillet creates the best sear but any oven safe pan will work as long as it can go from stovetop to oven