Tender, juicy chicken, topped with a fresh and bright bruschetta topping - Summer in a pan! As the weather gets nicer, this stovetop bruschetta chicken is an easy weeknight meal that requires no effort, and no heating up the oven. Served with a side of mashed potatoes or a delicious, fresh farro salad, this bruschetta chicken is sure to be a hit.
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Why You'll Love This Recipe
- It's effortless! This bruschetta chicken requires very little effort, or dishes for that matter. There are few steps, and the only cooking required is to sear the chicken.
- The sauce requires no cooking! The bruschetta topping for the chicken is no-cook! All you need are some fresh ingredients, and you have a delicious sauce/topping for the chicken.
- It is fresh! When the weather gets warmer, I find many people crave fresher, brighter flavours. This bruschetta topping is just that!
Recipe Overview
- Flavour: The bruschetta topping for this chicken is full of familiar flavours, packed with bright tomatoes, and a little zippiness from red onions. Fresh basil adds a delicious herby flavour to the topping. The chicken is savoury, and the best part is the melty, gooey mozzarella cheese, of course!
- Ease: This recipe is effortless. In the time it takes to sear the chicken, you can prep and combine the bruschetta topping. That's really it!
- Time: 20 minutes! With 5 minutes of prep, this chicken takes 15 minutes to sear up, and melt up the cheese on top.
Ingredients
- Boneless skinless chicken breasts: Chicken breasts work best for this recipe, in my opinion, as there is not as much fat that comes out of them. If your chicken breasts are too thick, feel free to pound them thinner, or even use chicken cutlets if you prefer a quicker cooking meal!
- Spices and seasonings: You will need garlic and onion powder, salt and pepper.
- Roma tomatoes: You can use whichever tomatoes are in season when you are preparing this dish. I prefer to deseed the tomatoes with a spoon, before dicing them. The seeds will make the topping too liquidy, which you may wish to avoid!
- Red onion: Red onion is a little more palatable when raw, which makes it perfect for this topping. I recommend dicing the onion as finely as possible, because large chunks of onion are not the greatest thing to bite into.
- Garlic: To avoid large chunks of garlic, I highly suggest grating the garlic with a mircoplane or a zester. This will make more of a paste of the garlic, which will mix it into the topping nicely.
- Fresh basil: Fresh basil is preferable, but if you don't have any, you can substitute a tablespoon of basil pesto in the bruschetta topping instead.
- Freshly grated mozzarella cheese: You can use either shredded mozzarella cheese, or slices of fresh mozzarella. Either will melt great.
- Balsamic Glaze: Balsamic glaze is reduced balsamic vinegar that you can find in your grocery store, in a squeeze bottle. This glaze makes for a delicious finishing touch on the chicken. If you don't have any on hand or can't find this, you can substitute regular balsamic vinegar in the bruschetta topping.
- Extra virgin olive oil: I recommend using your favourite olive oil here, because you will not be cooking it.
Instructions
- Prepare the chicken: Season the chicken breasts on both sides with garlic and onion powder, salt and pepper. Sear in a cast iron skillet over medium-high heat, in olive oil. Cook the chicken for 4-5 minutes per side.
- Mix the bruschetta topping: Mix together the ingredients for the bruschetta topping, and set aside.
- Melt the cheese: Top the chicken with the mozzarella cheese, and add a splash of water to the pan and cover to melt the cheese. Alternatively, you can put the skillet under the broiler to brown the cheese, if you prefer
- Top with bruschetta and balsamic glaze: Top the chicken with the bruschetta topping, and drizzle with balsamic glaze.
Expert Tip
Pat the chicken dry! Pat the chicken dry with a paper towel, before searing the chicken breasts. A dry surface will give you a good crust, and will prevent the chicken from steaming / boiling with the extra moisture!
Recipe FAQs
By grating the garlic, it mixes in well with the bruschetta topping. If you still prefer to omit raw garlic, you can use garlic powder for a mellow garlic flavour.
The longer you let the bruschetta mix sit, the better! You can make the topping one day ahead of time, and sear off the chicken the day of.
You can! I have not personally tried this with dairy free cheese, but if you have a favourite dairy free mozzarella substitute, you can certainly try it!
The chicken will keep for 2-3 days, however, the bruschetta topping will only keep well for a day. The tomatoes will let out more moisture after a day, which you won't want.
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Stovetop Bruschetta Chicken
Equipment
Ingredients
- 4 Chicken breasts - boneless, skinless
- 1 teaspoon Onion powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Sea salt
- 1 teaspoon Black pepper
- ½ cup Mozzarella cheese - shredded
For the Bruschetta Topping
- 2 Roma tomatoes - deseeded, diced
- 2 cloves Garlic - minced or grated
- ½ Red onion - diced
- 2 tablespoon Fresh basil - chopped
- 2 tablespoon Extra virgin olive oil
Instructions
- Prepare the chicken: Season the chicken breasts on both sides with garlic and onion powder, salt and pepper. Sear in a cast iron skillet over medium-high heat, in olive oil. Cook the chicken for 4-5 minutes per side.
- Mix the bruschetta topping: Mix together the ingredients for the bruschetta topping, and set aside.
- Melt the cheese: Top the chicken with the mozzarella cheese, and add a splash of water to the pan and cover to melt the cheese. Alternatively, you can put the skillet under the broiler to brown the cheese, if you prefer
- Top with bruschetta and balsamic glaze: Top the chicken with the bruschetta topping, and drizzle with balsamic glaze.
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