Bruschetta Chicken with Fresh Tomatoes and Mozzarella (Print version)
Juicy skillet chicken topped with fresh tomato basil bruschetta, melted mozzarella, and a glossy balsamic drizzle.
# Ingredients:
For the chicken
01 -
4 thin chicken cutlets, about 1 1/2 lb (680 g) total
02 -
1 teaspoon Italian seasoning
03 -
3/4 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
2 tablespoons olive oil
06 -
6 oz (170 g) fresh mozzarella, sliced
For the tomato topping
07 -
2 cups (300 g) diced Roma or cherry tomatoes
08 -
1/4 cup packed fresh basil, chopped or torn
09 -
1 small garlic clove, finely minced
10 -
1 tablespoon extra virgin olive oil
11 -
1 tablespoon balsamic vinegar
12 -
1/4 teaspoon kosher salt, plus more to taste
13 -
Black pepper, to taste
14 -
2 tablespoons balsamic glaze, for finishing
# Instructions:
01 -
Stir the tomatoes, basil, garlic, extra virgin olive oil, balsamic vinegar, salt, and pepper in a bowl. Let it sit for 10-15 minutes while you cook the chicken.
02 -
Pat the chicken cutlets dry. Season both sides with Italian seasoning, kosher salt, and black pepper.
03 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden and the thickest part reaches 165°F.
04 -
Reduce the heat to low. Place mozzarella slices over the chicken, cover the skillet, and cook for 1-2 minutes until the cheese softens and melts. If using an oven-safe skillet, you can broil briefly instead.
05 -
Transfer the chicken to plates or keep it in the skillet. Spoon the tomato topping over the mozzarella, leaving excess liquid in the bowl if needed.
06 -
Drizzle lightly with balsamic glaze and serve right away with salad, vegetables, pasta, or bread.
# Good to know:
01 -
Letting the tomato topping stand improves the flavor.
02 -
Use thin cutlets for faster, more even cooking.
03 -
Best served right after the mozzarella melts.