Easy Bruschetta Chicken (Print Version)
# Ingredients:
→ For the Chicken Marinade
01 -
2 fresh garlic cloves, finely minced
02 -
3 tablespoons extra virgin olive oil
03 -
3 tablespoons red wine vinegar
04 -
2 tablespoons dried Italian herb blend
05 -
1½ teaspoons coarse kosher salt
06 -
1 teaspoon freshly cracked black pepper
07 -
4 medium chicken breasts, boneless and skinless (about 2-2½ pounds)
→ For the Fresh Bruschetta Topping
08 -
2 garlic cloves, finely grated
09 -
12 ounces ripe cherry tomatoes, quartered
10 -
¼ cup fresh basil leaves, roughly chopped
11 -
2 tablespoons premium olive oil
12 -
2 teaspoons quality balsamic glaze
13 -
½ teaspoon kosher salt
14 -
½ teaspoon ground black pepper
→ For Assembly
15 -
6 ounces fresh mozzarella cheese, sliced thin
16 -
2 teaspoons balsamic glaze for drizzling
17 -
Extra fresh basil leaves for garnish
# Instructions:
01 -
In a spacious mixing bowl, combine the finely grated garlic with olive oil, red wine vinegar, Italian seasoning, salt, and pepper. Whisk everything together until you have a fragrant, well-blended marinade that will infuse your chicken with incredible flavor.
02 -
Place each chicken breast in a large zip-top bag and gently pound them to an even half-inch thickness - this ensures they cook evenly and stay tender. Add the chicken to your marinade, making sure every piece gets completely coated. Let it marinate at room temperature for 30 minutes, or for even better flavor, refrigerate for up to 2 hours.
03 -
While your chicken is soaking up all those wonderful flavors, prepare the star of the show - the bruschetta topping. Grate the remaining garlic into a medium bowl, then whisk in the balsamic glaze, olive oil, salt, and pepper. Fold in your quartered cherry tomatoes and chopped fresh basil. This mixture gets better as it sits, so feel free to let it chill in the fridge if you're marinating the chicken longer.
04 -
Heat a large 12-inch skillet over medium-high heat until it's nice and hot. Remove the chicken from the marinade, letting any excess drip back into the bowl, then place the pieces in a single layer in the pan. Let them sear undisturbed for 5-7 minutes until they develop a beautiful golden-brown crust, then flip and cook for another 5-7 minutes until they reach an internal temperature of 165°F.
05 -
Once your chicken is perfectly cooked, top each piece with slices of fresh mozzarella, overlapping them slightly for complete coverage. Cover the pan and let the cheese melt for 1-2 minutes until it's beautifully melted and bubbly. Then spoon that gorgeous tomato-basil mixture over the chicken, letting some of the juicy goodness fall into the pan. Finish with a drizzle of balsamic glaze and garnish with extra fresh basil leaves for a restaurant-quality presentation.
# Notes:
01 -
For the best results, let your chicken come to room temperature before cooking - this helps it cook more evenly throughout.
02 -
The longer you marinate the chicken, the more flavorful it becomes, but don't go beyond 2 hours or the acid in the vinegar might start to break down the meat too much.
03 -
Use low-moisture mozzarella to prevent the dish from becoming watery - fresh mozzarella works beautifully here.