Are you tired of serving the same plain boring chicken dish every week? Wake up meal time with this easy, but flavor packed Bruschetta Chicken - a mouth-watering combination of tender chicken and flavorful toppings that will elevate your weeknight dinners.
Get ready to add a new favorite to your dinner rotation.
Instead of crispy slices of garlic bread, this bruschetta recipe puts those fabulous toppings on some pan grilled chicken breasts. Finish it off with an easy sweet and tangy balsamic glaze and dinner is done.
Serve it with pasta, polenta or garlic bread. Or go low carb and pile it on some arugula or other greens.
Do you have to use chicken breasts?
Nope. You could use chicken tenders (the thin muscle under the chicken breast), chicken thighs or even pork chops or tofu. You want about a pound total whatever size and shape you use.
For best results, try to keep your protein at an even half inch thickness for fast even cooking. To pound chicken, I slip it into a plastic bag and pound it with my rolling pin. This keeps the juices from getting all over the kitchen requiring more clean up.
Ingredients for Bruschetta Chicken
This recipe is particularly delicious in summer when tomatoes and basil are at their peak.
- boneless skinless chicken breasts
- cherry tomatoes
- red onion
- mozzarella
- fresh basil leaves
- olive oil
- balsamic vinegar
- pure maple syrup
- seasonings: Italian seasoning, garlic powder, salt and pepper
More Weeknight Recipes from #OurFamilyTable
Who wants to spend hours in the kitchen after you've spent hours at work or school? These simple weeknight dinner recipes are here to rescue you.
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Recipe
Ingredients
- 2 boneless skinless chicken breasts (butterflied and pounded to about Β½ inch thin)
- 1 teaspoons Italian seasoning
- Β½ teaspoons garlic powder
- 2 tablespoons olive oil
- salt and black pepper (to taste)
- Β½ cup balsamic vinegar
- 2 teaspoons maple syrup (or other liquid sweetener of choice)
- 1 cup cherry tomatoes (quartered)
- Β½ small red onion (finely diced)
- 8 ounce fresh mozzarella (sliced in large chunks)
- ΒΌ cup fresh basil leaves (thinly sliced)
Instructions
- Season the butterflied chicken breasts with Italian seasoning, garlic powder, salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook through, about 3-4 minutes a side.
- While the chicken is cooking, combine the balsamic vinegar and maple syrup in a small saucepan. Simmer over medium heat until the mixture thickens and is reduced by half, stirring frequently, about 5 minutes.
- In a medium bowl, combine tomato quarters, red onion, fresh mozzarella, and basil. Season with salt and black pepper, to taste, and stir to combine.
- When chicken is done, remove from heat. Top each chicken breast with the tomato and mozzarella mixture and cover for a few minutes to allow the tomatoes to be warmed through.
- To serve, transfer to plates and drizzle glaze over the top.
Sound fabulous? Share it!
Until next time, happy eating!
~Audrey
Christie
This looks so good! The tomato topping is classic and really dresses up simply grilled chicken. Yum!