Bruschetta Chicken Skillet
My easy bruschetta chicken recipe has juicy pan-seared chicken cutlets, melty mozzarella cheese, and a fresh, garlicky tomato basil topping. It’s a quick weeknight dinner that I know you’re going to love.
Fresh bruschetta topping meets skillet chicken
This dish combines one of our favorite appetizers, fresh tomato bruschetta, with seasoned chicken breasts for an easy skillet dinner. The topping is bright, full of fresh tomatoes, comes together in about 15 minutes, and tastes even better after it sits for a while.
The seasoned chicken cooks up golden brown and tender. And the mozzarella? It melts into a gooey, stretchy, creamy blanket of cheese on top. Every bite is juicy, cheesy, and full of basil in the best way possible.
I like to use ripe Roma tomatoes because they’re less watery than other varieties. If your tomato mixture looks juicy after chilling, just use a slotted spoon to scoop it over the chicken. That way the topping stays chunky and spoonable instead of runny.
Don’t miss my other easy chicken recipes, like chicken alfredo, Instant Pot chicken spaghetti, and southwest chicken salad.
How to keep the bruschetta topping from getting watery
Don’t forget to seed your tomatoes. Removing the seeds keeps the bruschetta from getting watery and runny. Take the extra 4-5 minutes to scoop out all the seeds before dicing!
How to make bruschetta chicken
Make the bruschetta topping: Mix the chopped and seeded tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper in a medium bowl. You want it fresh, garlicky, and chunky. Cover and chill for at least 30 minutes (up to 8 hours) so the flavors come together.
Prep the chicken: Slice each chicken breast in half lengthwise (horizontally) to make 4 thin cutlets. If they’re uneven, put them between two sheets of plastic wrap and pound them to about ½ inch thick. This helps them cook evenly. Season both sides with Italian seasoning, salt, garlic powder, and pepper.
Pan-sear the chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 4 to 5 minutes per side. You want golden brown, lightly crisped edges and a moist center with no pink remaining. The cutlets should reach 165°F at the thickest part.
Melt the mozzarella: Turn the heat to low. Top each piece of chicken with mozzarella. Cover the skillet for 1 to 2 minutes, just until the cheese gets melty, gooey, and stretchy.
Serve: Spoon the fresh, spoonable bruschetta topping over the chicken. Serve with garlic butter sauce pasta, white rice, roasted potatoes, or a garlic knots.
Ingredients
For the bruschetta topping:
- 2 cups Roma tomatoes, seeded and diced
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the chicken:
- 2 large boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 4 slices mozzarella cheese, or 1 cup shredded mozzarella
💌 Don't forget to save this recipe!
Instructions
To make the topping:
- In a medium bowl, combine the tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 8 hours to let the flavors come together.2 cups Roma tomatoes2 tablespoons finely chopped fresh basil1 tablespoon olive oil1 tablespoon balsamic vinegar1 garlic clove½ teaspoon salt¼ teaspoon black pepper
To make the chicken:
- Slice each chicken breast in half horizontally to create 4 thin cutlets. If needed, place them between two sheets of plastic wrap and pound lightly to an even thickness, about ¼ to ½ inch thick.2 large boneless skinless chicken breasts
- Season both sides of the chicken with Italian seasoning, salt, garlic powder, and black pepper.1 teaspoon Italian seasoning1 teaspoon salt½ teaspoon garlic powder¼ teaspoon black pepper
- Heat the olive oil in a large skillet over medium heat.2 tablespoons olive oil
- Add the chicken and cook for 4 to 5 minutes per side, or until the chicken is golden and reaches 165°F in the thickest part. Since the cutlets are thin, they should cook through without needing the oven.
- Reduce the heat to low. Top each piece of chicken with mozzarella cheese. Cover the skillet for 1 to 2 minutes, just until the cheese melts.4 slices mozzarella cheese
- Spoon the bruschetta topping over the chicken just before serving. Drizzle with balsamic glaze and garnish with extra basil if desired.
