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Simple & Delicious Bruschetta Chicken Recipe

Juicy seared chicken breasts topped with melted mozzarella, fresh tomato-basil bruschetta, and a drizzle of balsamic glaze. A low-carb, high-protein dinner ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large chicken breasts about 2 lbs, pounded to even thickness
  • 2 tablespoons olive oil for marinade
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon black pepper
  • 2 garlic cloves minced
  • 4 slices mozzarella cheese
  • 1 tablespoon olive oil for cooking
  • 12 oz Roma tomatoes diced (about ¾ lb)
  • 2 1/2 tablespoons fresh basil chopped
  • 3 garlic cloves minced
  • 1/2 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 tablespoons balsamic glaze for drizzling

Equipment

  • large skillet
  • large bowl
  • Meat mallet
  • Small bowl

Method
 

  1. In a small bowl, combine tomatoes, basil, garlic, balsamic vinegar, olive oil, salt, and pepper. Set aside.
  2. Pound chicken breasts to even thickness. In a large bowl, mix olive oil, salt, Italian seasoning, black pepper, and garlic. Add chicken and marinate 30 minutes.
  3. Heat olive oil in a skillet over medium heat. Cook chicken 3–5 minutes per side until golden and internal temp reaches 165°F.
  4. Reduce heat to low. Top each chicken breast with a slice of mozzarella, cover skillet, and melt cheese.
  5. Remove from heat, spoon bruschetta topping over chicken, and drizzle with balsamic glaze. Serve immediately.

Notes

Use Roma tomatoes for firm texture. Marinate chicken at least 30 minutes for flavor. Don’t overcook—165°F internal temp keeps chicken juicy. Prep bruschetta topping up to 24 hours ahead.