Mozzarella Bruschetta Chicken

Mozzarella Bruschetta Chicken is a fresh, quick, and easy chicken recipe that pairs the craveable flavors of fresh bruschetta with mozzarella cheese, and balsamic reduction.

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Keyword gluten free, low carb

Method Stovetop

Servings

Calories 412kcal

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

Instructions

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.

Video

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