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+ servings
White platter filled with bruschetta chicken, ready to serve.
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5 from 7 votes

Bruschetta Chicken

Tender chicken topped with juicy tomato-basil bruschetta and drizzled with a sweet balsamic glaze; ready in less than half an hour!

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts thin-sliced, see note
  • 1/2 teaspoon kosher salt
  • 10-12 cranks fresh-ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1-2 tablespoons olive oil

Bruschetta

  • 4 Roma or on-the-vine tomatoes chopped
  • 1/4 cup fresh basil leaves slivered
  • 2-3 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 4-6 cranks fresh-ground black pepper
  • balsamic glaze see note

Instructions

  • Sprinkle each side of the chicken breasts lightly with salt, pepper, garlic powder, and oregano.
  • Warm oil in a large skillet over medium-high heat. When hot, add chicken and cook for 2-3 minutes on each side, just until cooked through.
  • While the chicken cooks, make the bruschetta by combining tomatoes, basil, garlic, olive oil, balsamic vinegar, oregano, salt, and pepper in a small bowl. Taste and adjust seasoning as desired.
  • When chicken is cooked through, remove from the heat and top each piece with generous spoonfuls of bruschetta. Drizzle lightly with balsamic glaze, serve, and enjoy.

Notes

  • Chicken. If your chicken breasts are sliced thinly, it really helps them to cook quickly and evenly without drying out. You can buy “thin-sliced” breasts at most grocery stores, but it’s also easy to just cut thicker breasts in half through the middle so each piece becomes two. Pro tip for chicken: Remove chicken breasts from the fridge about 15 minutes before you start cooking, if possible, to bring them a bit closer to room temperature. This helps them cook evenly without drying out.
  • Balsamic Glaze. You can purchase balsamic glaze at most grocery stores, or make your own by simmering 1/2 cup balsamic vinegar in a small saucepan over medium heat for 10-15 minutes. It will reduce to a thick, syrupy liquid. You can also try adding a pinch of brown sugar to the vinegar while it simmers to enhance the sweetness.

Nutrition Estimate

Calories: 338kcal, Carbohydrates: 4g, Protein: 49g, Fat: 13g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 703mg, Potassium: 1010mg, Fiber: 1g, Sugar: 2g, Vitamin A: 672IU, Vitamin C: 12mg, Calcium: 32mg, Iron: 1mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!