Mozzarella Bruschetta Chicken is an easy chicken dinner recipe that pairs the craveable flavors of fresh bruschetta with mozzarella cheese.
We had our first 90 degree day of the summer this week (woof/hooray!) That said, it’s been gloriously hot and humid which has me craving all things fresh and flavorful – which is exactly what I’d call Mozzarella Bruschetta Chicken.
Meet your new go-to summer dinner!
Watch How to Make It
Easy Summery Chicken Dinner
This recipe is sunshine on a plate and SO, so good. It’s all about the homemade bruschetta which is a mouthwatering mixture of fresh basil, chopped tomatoes, balsamic vinegar, extra virgin olive oil, raw garlic, and my (not so) secret ingredient – freshly shredded parmesan cheese – layered between sauted chicken and melty mozzarella cheese.
Add a drizzle of thick and syrupy balsamic reduction on top? OH MAN!
It’s a given that nobody wants to be hovering over the stovetop in the summer. Mozzarella Bruschetta Chicken takes no time at all and nearly all the components can be prepped ahead of time. That means, when it’s time to eat, all you’ve got to do is saute chicken, spoon on some bruschetta, sprinkle on some cheese, then broil until melted.
Couldn’t be simpler. Let’s do this!
How to Make This Recipe
Start by making the balsamic reduction which is code for simmer balsamic vinegar. You’ve got it!
Add 1 cup balsamic vinegar to a small saucepan and bring it to a boil, then turn the heat down and simmer until you can see the bottom of the pot for a second or two when you scrape a spatula across (it will continue to thicken as it cools, FYI,) about 20 minutes.
Voila – you’ve made balsamic reduction! Set it aside to cool.
Next make the bruschetta topping. I know there are store-bought varieties available but homemade is super fast and easy, and SO much more delicious. You’ll never go back!
To a mixing bowl add:
- Chopped tomatoes — any kind and no need to seed first
- Chopped fresh basil
- Extra virgin olive oil
- Balsamic vinegar,
- Freshly grated parmesan cheese
- Sugar — just a pinch
- Fresh garlic clove
- Salt
- Pepper
Time to cook. Heat a large skillet over medium-high heat then season 4 chicken cutlets OR chicken breasts that have been pounded thin with homemade seasoned salt and pepper and add them to the skillet.
Saute until golden brown on the bottom then turn the heat down slightly, flip the chicken, and continue to saute until cooked through.
I love using chicken cutlets for this dish, and in many of my other chicken skillet recipes, because they’re quick-cooking and stretch your chicken. I can use two big chicken breasts to easily feed 4 people.
Once the chicken is cooked through, add 2-3 Tablespoons of the bruschetta mixture to the top of each piece of chicken followed by 2oz sliced or shredded mozzarella cheese.
Pop the skillet under your broiler to melt the cheese then scoop onto plates and drizzle with balsamic reduction. YUM.
Mozzarella Bruschetta Chicken is fab served next to steamed or roasted vegetables, or over a bed of gluten free angel hair pasta. Drizzled with extra bruschetta mixture?! TO DIE FOR! However you serve it, I hope you love this easy, tasty dish – enjoy!
More Chicken Breast Recipes You’ll Love
- Pizza Chicken
- Air Fryer Chicken Breast
- Low Carb Greek Chicken Bowl
- One Pot Chicken and Rice
- Gnocchi Chicken Pot Pie
Ingredients
- 1 cup balsamic vinegar, see notes
- 4 chicken breasts or cutlets, see notes
- homemade seasoned salt and pepper
- 4 oz mozzarella cheese, sliced or shredded
For the bruschetta topping:
- 2 cups diced tomato, see notes
- 1/4 cup packed fresh basil, chopped
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons balsamic vinegar
- 3 Tablespoons freshly grated parmesan cheese
- 1/2 teaspoon sugar
- 1 medium-sized garlic clove, pressed or finely minced
- salt and pepper
Directions
- Add balsamic vinegar to a small saucepan then turn heat to medium-high and bring to a boil, stirring occasionally. Turn heat down to medium then simmer and reduce until you can see the bottom of the pot for a second or two after scraping a spatula across it (see photo in post), about 20 minutes. Vinegar will continue to thicken as it cools, FYI. Set aside to cool – can be done a day ahead of time.
- Meanwhile, add ingredients for bruschetta topping in a medium-sized bowl then stir to combine and set aside. Can be done a day ahead of time.
- Place an oven rack directly underneath the broiler then preheat to high.
- Place a large skillet over medium-high heat then spray with nonstick spray. Season chicken on both sides with homemade seasoned salt and pepper then add to the skillet and saute until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken cutlets/breasts. Turn heat down to medium then flip chicken and saute until nearly cooked through, 4-6 additional minutes, flipping chicken again if necessary. Sometimes I place a lid on top of the skillet if it feels like the chicken is browning too quickly on the outside but still raw on the outside.
- Spoon 2-3 Tablespoons bruschetta topping on top of each piece of chicken followed by 1/4 of the cheese. Transfer skillet under the broiler then broil until cheese is melted. Scoop chicken onto plates then drizzle with balsamic reduction. Serve extra bruschetta topping on the side.
Notes
- Feel free to use store-bought balsamic reduction instead of making your own. I like Alessi.
- To make chicken cutlets from chicken breasts: Use a sharp knife to slice large chicken breasts in half widthwise.
- If using chicken breasts instead of cutlets for larger portions: Place chicken breasts on a cutting board then cover with saran wrap and pound to an even thickness using a meat mallet. The thinner you pound them the faster they will cook.
- You can use any kind of tomato you like for the bruschetta topping – no need to seed them either! I prefer using Roma tomatoes.
- I like serving this chicken on a bed of sauted garlic spinach, or cooked gluten free angel hair pasta (often labeled capellini at the store.)
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This recipe lifted me out of a several-month-long cooking slump. Food hasn’t been enjoyable lately… but one bit of this one and my slump broke! LOVED IT! and it gave the the inspiration and motivation I needed to get back to enjoying cooking and flavours again. Thank you so much for all that you do for the Celiac community.
Oh my gosh, I am so so happy to hear this, Hannah — truly happy for you! And, my pleasure!!
This recipe is outstanding–my whole family loved it and declared it a ‘keeper.’ We grilled the chicken but otherwise followed the recipe. We shredded mozzarella to melt on top but next time will use fresh mozz. 5-stars!!
LOVE the grilled chicken spin, Rebecca! Sounds absolutely delicious — thank you so much for your feedback and recipe rating!
I had this saved as: skillet chicken Parmesan—is that recipe still available?
Thank you!!
Here you go, Ashley!
Skillet Chicken Parmesan
Serves 4
Ingredients:
2 large chicken breasts, cut in half
extra virgin olive oil
salt & pepper
16oz marinara sauce
1/4 cup grated parmesan cheese
1/2 teaspoon dried basil
4oz fresh mozzarella slices
8oz ziti (or your favorite pasta)
Directions:
1. Brush chicken breasts with oil then season on both sides with salt & pepper. Heat a large, oven-safe skillet over medium-high heat, then spray with nonstick spray. Add chicken and cook for 2-3 minutes a side, or until golden brown (do not cook all the way through.) Remove to a plate.
2. Turn heat down to medium, then remove skillet from burner and let cool for 1 minute. Add marinara sauce (use caution, as sauce may splatter a bit,) parmesan cheese, and dried basil to skillet then stir to combine. Nestle chicken halves into sauce mixture then return skillet to heat, place a lid on top, and cook for 10 minutes, or until chicken is cooked all the way through.
3. Heat a large pot of water then season with salt and add pasta. Cook until al dente then drain and set aside.
4. Remove skillet from heat then top chicken with sliced mozzarella and broil until golden brown and bubbly.
Hi,
Where is the Skinny Creamy Italian skillet recipe? The link changed to this recipe and I can’t find the other which my children loved! ???????? Help as I didn’t have it completely remembered! Thanks!
Here you go, Julie!
Skinny Creamy Italian Chicken Skillet
Serves 4
Ingredients:
For the chicken marinade:
4 small chicken breasts
1/2 bottle Lowry’s Garlic Herb Marinade
2 Tablespoons prepared pesto
For the rest of the dish:
8oz penne pasta
2 teaspoons extra virgin olive oil
1/4 small onion, minced
salt & pepper
2 garlic cloves, minced
1/2 cup chicken broth
8oz tomato sauce
1 cup evaporated skim milk
1 teaspoon flour
4 teaspoons prepared pesto
Directions:
1. Combine marinade and pesto in a large Ziplock bag then add chicken breasts and squish to coat. Marinade in the refrigerator for at least 30 minutes, or up to 8 hours.
2. Saute marinated chicken in a large skillet sprayed well with non-stick spray over medium heat for 5-6 minutes a side, or until no longer pink in the center. Remove to a plate then cover loosely with foil to stay warm and set aside. Carefully wipe out skillet with a spatula or wet paper towel. Meanwhile, bring a large pot of water to a boil then season with salt and add penne. Cook until al dente then drain and set aside.
3. Still over medium heat, add oil to the skillet then add onions and season with salt and pepper. Saute for 3-4 minutes, or until tender, then add garlic and saute, stirring constantly, for 30 more seconds. Carefully add chicken broth then let simmer until reduced by half, about 2 minutes. Add tomato sauce and evaporated milk then whisk in flour and pesto. Simmer until thick and bubbly, about 2-3 minutes. Add cooked and drained pasta then toss to combine. Portion out to plates then top with cooked chicken.
Can you use dried basil for if you don’t have fresh?
Sure!
Made chicken dish tonight. It was delicious! Thank you!
Ps: Can you add the nutritional values to recipes?