Mozzarella Bruschetta Chicken is an easy chicken dinner recipe that pairs the craveable flavors of fresh bruschetta with mozzarella cheese.
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!
Watch How to Make It
Easy Summery Chicken 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 fresh basil, chopped tomatoes, balsamic vinegar, extra virgin olive oil, raw garlic, and my (not so) secret ingredient – freshly shredded parmesan cheese – layered between sauted 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. 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, sprinkle on some cheese, 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 homemade is super fast and easy, and SO much more delicious. You’ll never go back!
To a mixing bowl add:
- Chopped tomatoes — any kind and no need to seed first
- Chopped fresh basil
- Extra virgin olive oil
- Balsamic vinegar,
- Freshly grated parmesan cheese
- Sugar — just a pinch
- Fresh garlic clove
- Salt
- Pepper
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 the chicken, 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 easily feed 4 people.
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 wonderful served next to Air Fryer Green Beans or Air Fryer Asparagus, or over a bed of gluten free angel hair pasta drizzled with extra bruschetta mixture.
However you serve it, I hope you love this easy, tasty dish – enjoy!
More Chicken Breast Recipes You’ll Love
- Crispy Gluten-Free Chicken Cutlets
- Pizza Chicken
- Air Fryer Chicken Breast
- Low Carb Greek Chicken Bowl
- One Pot Chicken and Rice
- Gnocchi Chicken Pot Pie
Ingredients
- 1 cup balsamic vinegar, see notes
- 4 chicken breasts or cutlets, see notes
- homemade seasoned salt and pepper
- 4 oz 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
- Feel free to use store-bought balsamic reduction instead of making your own. I like Alessi.
- 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 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 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