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!
This recipe is sunshine 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 – layered between sauteed 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. 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!
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 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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Mozzarella Bruschetta Chicken
Mozzarella Bruschetta Chicken is an easy, gluten free dinner recipe that pairs the craveable flavors of fresh bruschetta with chicken and mozzarella cheese.
- 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
- 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.
- 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.