Mozzarella Bruschetta Chicken is a quick, fresh, and easy chicken recipe that pairs the craveable flavors of fresh bruschetta with mozzarella cheese. This restaurant-quality recipe is summer on a plate!
“This dish is a must have weeknight meal! Not only was it fresh and light, it was also a huge hit with our 3 kids! Easy to make and great on time! So delicious- this will be a regular for sure!”
It’s been exceptionally hot and humid, which has us craving fresh, flavorful meals. Mozzarella Bruschetta Chicken definitely fits the bill!
Meet your new go-to summer dinner recipe, which is as easy as it is gorgeous.
Watch How to Make It
Easy Summer Chicken Dinner
Mozzarella Bruschetta Chicken tastes like something you’d get at a restaurant, but is a cinch to whip up at home.
Top sauteed chicken with garden-fresh bruschetta, then sprinkle with shredded mozzarella cheese. Broil until melted then drizzle the top with syrupy-sweet balsamic reduction.
Pair with Air Fryer Green Beans or Corn on the Cob for a fresh and craveable summer dinner!
Why You’re Going to Love It
- Quick. We’re talking 30 minutes from fridge to table.
- Seasonal. Fresh summer tomatoes and basil shine in the bruschetta topping.
- Makes chicken go farther. Slice chicken breasts in half widthwise to create cutlets (i.e., thin pieces of chicken). Cutlets not only feed more people but also cook in half the time.
How to Make This Recipe
Step 1: Make the balsamic reduction.
Balsamic reduction is simply balsamic vinegar simmered until thickened into a sweet and tangy syrup.
Buy It Instead
You can buy balsamic reduction at the store instead of making it at home. I like Alessi brand!
Add balsamic vinegar to a small saucepan and bring it to a boil over medium-high heat. Turn the heat down to low then simmer until you can see the bottom of the pan for a second or two when you drag a spatula across, about 20 minutes.
Voila – you’ve made balsamic reduction! Set it aside to cool.
Step 2: Make the bruschetta topping.
Homemade bruschetta is super fast and easy, and SO much more delicious than store-bought. You’ll never go back! To a mixing bowl add:
- Chopped tomatoes
- Chopped fresh basil
- Extra virgin olive oil
- Balsamic vinegar
- Freshly grated parmesan cheese
- Pinch of sugar
- Fresh garlic
- Salt and pepper
Mix the ingredients then stash in the fridge until serving time.
Step 3: Cook the chicken.
Heat a large skillet over medium-high heat then season chicken cutlets with homemade seasoned salt and pepper.
Spray the skillet with nonstick spray, or mist with extra virgin olive oil, then place the cutlets inside and saute until the bottoms are golden brown.
Flip, turn the heat down slightly, then continue to saute until the cutlets are cooked through, 1-2 more minutes.
Spoon 2-3 Tablespoons of the bruschetta mixture to the top of each piece of chicken, then place or sprinkle sliced or shredded mozzarella cheese on top.
Pop the skillet under the broiler to melt the cheese then scoop the chicken onto plates and drizzle with balsamic reduction. YUM!
How to Serve this Dish
Mozzarella Bruschetta Chicken is fabulous served next to the summer veggie of your choice – Air Fryer Green Beans, Air Fryer Asparagus, or Air Fryer Corn on the Cob are all great – or over a bed of angel hair pasta drizzled with extra bruschetta mixture.
However you serve it, I hope you love this easy yet stunning summer dish. Enjoy!
More Easy Chicken Recipes You’ll Love
- Crispy Gluten-Free Chicken Cutlets
- Air Fryer Chicken Breast
- One Pot Gnocchi Chicken Pot Pie
- One Pot Chicken and Rice
- Gnocchi Chicken Pot Pie
- Easy Chicken Fried Rice
- Chicken and Broccoli Stir Fry
Equipment
Ingredients
- 1 cup balsamic vinegar, or store-bought balsamic reduction
- 4 chicken cutlets, made from 2 large chicken breasts, see notes
- homemade seasoned salt and pepper
- 4 oz mozzarella cheese, sliced or shredded
For the Bruschetta Topping:
- 2 cups chopped tomatoes, 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
For the Balsamic Reduction:
- Add the balsamic vinegar to a small pot then turn the heat to medium-high and bring the vinegar to a boil, stirring occasionally. Turn the heat down to medium-low then simmer and reduce until you can see the bottom of the pot for a second or two after scraping a spatula across (see photo in post), ~20 minutes. Note: the vinegar will continue to thicken as it cools. Set the reduction aside to cool. Can be made a day ahead of time.
For the Bruschetta Topping:
- Add ingredients to a medium-sized bowl then stir to combine and refrigerate until ready to use. Can be made a day ahead of time.
For the Chicken:
- Place an oven rack underneath the broiler then preheat the broiler to high.
- Heat a large, oven-safe skillet over medium-high heat then spray with nonstick spray or mist with extra virgin olive oil. Season the chicken cutlets 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 the chicken.
- Turn the heat down to medium then flip the chicken and saute until nearly cooked through, 2-4 more minutes. Tip: 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 inside.
- Spoon 2-3 Tablespoons of bruschetta on top of each piece of chicken then sprinkle with mozzarella cheese. Transfer the skillet under the broiler then broil until the cheese has melted. Transfer chicken onto plates then drizzle with balsamic reduction. Serve extra bruschetta topping on the side if desired.
Notes
- Feel free to use store-bought balsamic reduction instead of making your own. I like Alessi Balsamic Reduction.
- 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 will need to tack on several minutes of cooking time to each side in addition to the time listed in the directions.
- Use any kind of tomato you like for the bruschetta topping – no need to seed them either! I prefer 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?