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: 338 kcal, Carbohydrates: 4 g, Protein: 49 g, Fat: 13 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 145 mg, Sodium: 703 mg, Potassium: 1010 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 672 IU, Vitamin C: 12 mg, Calcium: 32 mg, Iron: 1 mg
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