Bruschetta Chicken (grill and stovetop options)
Bruschetta chicken is flavored with simple seasonings, melty mozzarella cheese, and a fresh tomato and basil topping for the perfect summer meal that's easy enough for busy weeknights yet worthy of company!
Ingredients
For the chicken:
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 1½ tablespoons (22ml) avocado or olive oil
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon each oregano and thyme (may sub 1 teaspoon Italian seasoning)
- ¼ teaspoon freshly ground black pepper
- 4 slices mozzarella cheese (may sub fresh mozzarella)
For the bruschetta topping:
- 2 cups diced plum or vine-ripened tomatoes
- ½ teaspoon kosher salt, plus more to taste
- 1 tablespoon (15ml) balsamic vinegar
- 1 tablespoon (14ml) extra-virgin olive oil
- 2 cloves garlic, minced (may use 1 if it’s a large clove)
- 3 tablespoons chopped fresh basil
- 2 tablespoons (10g) grated Parmesan cheese, optional
- ¼ teaspoon freshly ground black pepper
- Optional for serving: Balsamic glaze, grated Parmesan cheese, fresh basil
Instructions
- For the bruschetta: (Prep ahead tip: May be prepped several hours in advance. Store at room temperature for up to 2 hours; refrigerate up to all day but leave on counter for an hour before cooking chicken.) Dice the tomatoes, discarding any tough or whitish cores. Place them in a sieve or strainer, toss with the ½ teaspoon salt, and let drain for 20-30 minutes. (Longer is fine, and even 10 minutes is useful if in a hurry.) Give the tomatoes a good final shake to drain out as much liquid as possible, and then transfer to a bowl.
- To the tomatoes, add the balsamic vinegar, olive oil, garlic, basil, optional Parmesan, and pepper. Taste and add an extra pinch or two of salt, to taste.
- For the chicken: In a small bowl, mix the garlic powder, salt, oregano, thyme, and black pepper. Place the chicken in a large bowl, sprinkle with the spices, drizzle with the oil, and toss to thoroughly coat. (Prep ahead tip: At this point, the chicken may be covered and refrigerated for up to 2 days. For most even cooking, allow the chicken to sit on the counter for 20-30 minutes before cooking.)
- To grill: Preheat the grill to medium heat and cook the chicken, covered, for 6-8 minutes per side, or until the chicken is just cooked through. (Tip: Check smaller breasts a little early and allow extra time for thicker pieces. Internal temperature should read 160℉ when taken with a quick read thermometer; carryover cooking will take it to the recommended 165℉). Immediately turn off the grill, top each chicken breast with a slice of mozzarella cheese, and close the lid for 30-60 seconds or until melted. Remove to a plate.
- Stovetop option: Place a 12-inch skillet over medium to medium-high heat. Cook the chicken for 5 minutes per side, or until the meat is no longer pink in the center (see internal temps noted above). When nearly done, place a slice of cheese on top of each piece of chicken, and cover with a lid for a minute or so to allow the cheese to melt. (Tip: If your skillet doesn't have a lid, you can crimp a piece of foil over the top carefully with potholders.) Remove from the heat.
- To serve: Spoon the bruschetta topping over the chicken, and then drizzle with balsamic glaze. Finish with a sprinkle of Parmesan cheese and chopped fresh basil, if desired, and enjoy.
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