Mozzarella Bruschetta Chicken is an easy, gluten free dinner recipe that pairs the craveable flavors of fresh bruschetta with chicken and mozzarella cheese.
We had our first 90 degree day this week (woof/hooray!) It was gloriously hot and humid and ugh, I am just so excited for summer. The kids and I had a little preview earlier this week when we spent the morning at a nearby natural playscape (L had the day off from school.) It was all fun and games until Cam causally attempted to jump off a 4-1/2″ high tree stump like his big brother. Thank goodness I was right there and caught him literally in mid air. I’m not sure who will end up in the ER first – Cam or me from a heart attack!
(lololololol to Lincoln’s unprompted senior picture pose.) ;)
The gorgeous weather has me craving all things fresh, grilled, and flavorful – you know, summer food! And while a family of mice decided to make our grill their home this past winter (gross >> no >> why >> help,) I’m still achieving fresh and flavorful with Mozzarella Bruschetta Chicken – no grill required. I apologize if this plate of food is somewhat unrecognizable – I get a little crazy around reduced balsamic vinegar!
This recipe is summer on a plate and so, SO good. It’s all about the homemade bruschetta which is a mouthwatering mixture of herby, tangy, and saucy, ie fresh basil, chopped tomatoes, balsamic vinegar, extra virgin olive oil, raw garlic, and my (not so) secret ingredient – freshly shredded parmesan cheese. Oh, and that aforementioned balsamic reduction which is thick, sweet, and spoon-drink worthy. Hence my slightly massacred plate, ha!
It’s a given that nobody wants to be hovering over the stovetop in the summer. There’s walks to be had, sprinklers to be run through, and mules to be sipped on the patio. 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, slap some cheese on top, then broil until melted. Couldn’t be simpler. Let’s do this!
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 scrap 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 promise me you’ll try making your own just once. You’ll never go back!
To a bowl add 2 cups chopped tomatoes (any kind and no need to seed first), 1/4 cup packed fresh basil that’s been chopped, 3 Tablespoons EACH extra virgin olive oil, balsamic vinegar, and freshly grated parmesan cheese, 1/2 teaspoon sugar (optional but definitely add if you’re not using very ripe, in-season tomatoes,) 1 medium-sized garlic clove that’s been pressed or finely minced, salt, and pepper. Set aside.
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, 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 feed my family of 5!
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!
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Description
Mozzarella Bruschetta Chicken is an easy, gluten free dinner recipe that pairs the craveable flavors of fresh bruschetta with chicken and mozzarella cheese.
Ingredients
- 1 cup balsamic vinegar
- 4 chicken breasts or cutlets (see notes)
- homemade seasoned salt and pepper
- 4oz 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
- You can use chicken cutlets (large chicken breasts cut in half widthwise) or chicken breasts depending on how hungry you are. If you use chicken breasts be sure they have been pounded to an even thickness to ensure even cooking.
- Click here for my 4-ingredient homemade seasoned salt recipe >
- 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 sauteed garlic spinach, or cooked gluten free angel hair pasta (often labeled capellini at the store.)
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This looks ah-mazing! And it’s another idea for how to use up some of the stuff from the garden, so double win!
Yes, yes! Exactly! Hope you enjoy, Cassie!
I thought that was a dessert at first lol. Looks so good either way!
Right? 😂 Balsamic reduction is a dead ringer for hot fudge sauce. ;)
Made this last night…..totally delicious and not that hard. I felt all fancy too :)
Thrilled to hear it, Jennifer! Definitely a pretty dish that’s not hard to make!
This Tennessee girl loved this chicken as did my family!
Ahh, so glad to hear it, Deborah! Thanks so much for your feedback and recipe rating! :D
Made this tonight. So tasty. A definite keeper!!
That’s awesome, Anne! So glad you loved it!
I made this last night. The bruschetta topping mix is just delicious! However, the finished dish was disappointing in that the mozzarella hardened under the broiler. I set the broiler on low and it looked beautiful when it came out, but the cheese had a tough, rubbery texture. Any ideas about what went wrong?
Hi Anne! I’m so glad you liked the bruschetta topping mixture! I’m not sure what could have gone wrong on the cheese end, unfortunately! Maybe the low broil temperature vs high dried out the cheese?
Hmmm… interesting theory. I have a bit of the same mozz left and tonight I’m making your cheesy veggie italian sausage rice casserole (one of our IGE faves!) which will give me a chance to drop a piece of the mozz on top under the broiler set on high. I’ll let you know!
Made this into a super easy meal by picking up already made bruschetta from Trader Joe’s. Dinner was a huge hit! Definitely a keeper!
Hi Mel,
This is a delicious way to prepare chicken, thank you for sharing it with the world.
Made this tonight and it was so delish! Everyone loved it even the kids!
New recipe for the beach for the family. Great recipe and the only deviation I made was to do all the cooking on the grill including melting the cheese.
I left out the sugar, the reduced balsamic was sweet enough…I used chicken thighs, served on wilted garlic spinach…This was a quick recipe to make and made me look like a wizard in the kitchen… Thanks
Yummmm. :) Thanks for your feedback and recipe review, Gerald!
This was just to DIE FOR! It was absolutely spectacular. I make extra brushchetta topping and serve aside the spinach or pasta and chicken. Thank you, this is an outstanding meal.
Do you use buffalo mozzarella or regular block type? Thanks!
Hi Susan! I use fresh mozzarella made with cow’s milk (BelGioioso brand) but buffalo mozzarella would definitely work in its place.
Thanks! I made the recipe last night and it was delish, except I burned the balsamic vinegar (I mean, alarms went off, really LOUD ones!), so had to skip the pretty finish! I did buy the right cheese and just melted it by putting a lid on my pan. One less oven to heat up!
Shoot! Been there done that, but I’m glad it turned out nonetheless!! :D
Can I bake this?
I made the topping and used it for regular bruschetta and it was amazing! I used Roma tomatoes and everyone was blown away by how good they were, it’s safe to say that there were no leftovers! Definitely reccomend and will be making again