Mozzarella Bruschetta Chicken

Mozzarella Bruschetta Chicken is an easy chicken dinner recipe that pairs the craveable flavors of fresh bruschetta with mozzarella cheese.

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Keyword gluten free, low carb

Method Stovetop

Servings

Calories 412kcal

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.

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.)