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.
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.
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.
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!
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.
Made this tonight and it was so delish! Everyone loved it even the kids!
Hi Mel,
This is a delicious way to prepare chicken, thank you for sharing it with the world.
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!
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 tonight. So tasty. A definite keeper!!
That’s awesome, Anne! So glad you loved it!
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 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!
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. ;)
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!