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 have any nutritional info on this that I can add to my food log?
I love this recipe & the family does too.
Thanks,
Grace
I’m so glad you all love this recipe, Grace!! I recommend MyFitnessPal if you need nutritional information!
Ok what is the 4ingredients in seasoned salt and pepper I’ve clicked on it and it doesn’t come up
Here you go, Heidi! https://iowagirleats.com/homemade-gluten-free-seasoned-salt-10-ways-to-use-it/ It’s salt, paprika, onion and garlic powders
This dish is a must have weeknight meal! Not only was it 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! Thank you!
Thrilled to hear it, Colleen – thank you so much for the amazing review! I’m so glad the dish was a hit with everyone!
This was so yummy and fresh! I love bruschetta and order it every time we’re at a restaurant that has it. This was a great way to turn it into a meal that the whole family loved. I had some extra topping leftover and put it on toast for lunch the next day and it was awesome. I will definitely put this in the dinner rotation!
Fabulous!! Glad it was a recipe that went further than just 1 meal for you. Thank you so much for your feedback and recipe rating, Maggie!
Hi there! I am looking at recipes to meal prep. This one looks great and I can’t wait to make it. I was planning on making it as prepared with some baked zucchini. Do you think this would do okay if frozen? Thank you!
Hi Tedi! I think you could freeze the chicken, then added the cheese and fresh topping after thawing.
I followed the recipe to a tee- it was DELICIOUS! My extremely picky husband enjoyed it, too!
I plated this wonderful dish with angel hair pasta- yum! Thank you for sharing!
Love when we can get a picky eater on board! Thanks for the great feedback, Joan!
WOW! This mean was just amazing. We served it over pasta and it was PERFECT.
Made this for dinner tonight- SPECTACULAR !!!!!!!!!!!
I’m using store-bought balsamic glaze. How much should I use?
You can use however much you like – totally a personal preference!
Very good. Possibly will cut back on the water content from the tomatoes, but great contrast in flavor.
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
Can I bake this?
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