Description
Mozzarella Bruschetta Chicken is a flavorful and elegant dish featuring tender chicken breasts topped with a fresh tomato basil bruschetta and melted mozzarella. Finished with a rich balsamic reduction, this recipe delivers a perfect balance of savory, tangy, and cheesy flavors ideal for a satisfying dinner.
Ingredients
Scale
Chicken and Cheese
- 4 chicken breasts or chicken cutlets
- Seasoned salt and black pepper, to taste
- 4 oz mozzarella cheese, sliced or shredded
Balsamic Reduction
- 1 cup balsamic vinegar
Bruschetta Topping
- 2 cups diced tomatoes
- ¼ cup fresh basil, finely chopped
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons freshly grated Parmesan cheese
- ½ teaspoon sugar
- 1 medium garlic clove, finely minced or pressed
- Salt and black pepper, to taste
Instructions
- Make the Balsamic Reduction: Pour the balsamic vinegar into a small saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and simmer until thickened and reduced by about half, roughly 20 minutes. The reduction should coat the back of a spoon. Remove from heat and let cool.
- Prepare the Bruschetta Topping: In a medium bowl, combine diced tomatoes, chopped basil, extra-virgin olive oil, balsamic vinegar, Parmesan cheese, sugar, minced garlic, salt, and black pepper. Stir well, cover, and set aside to marinate.
- Preheat the Broiler: Position an oven rack directly under the broiler and preheat it to high.
- Cook the Chicken: Heat a large skillet over medium-high heat and lightly coat with nonstick spray or oil. Season both sides of the chicken breasts with seasoned salt and pepper. Add the chicken to the skillet and cook until golden on one side, about 2–4 minutes depending on thickness. Lower the heat to medium, flip the chicken, and cook for 4–6 minutes more until nearly cooked through. Cover briefly if needed to prevent over-browning.
- Add Toppings: Spoon 2–3 tablespoons of bruschetta topping evenly over each piece of chicken. Then top each with sliced or shredded mozzarella cheese.
- Melt the Cheese Under the Broiler: Transfer the skillet to the preheated broiler and cook just until the mozzarella cheese is melted and bubbly, about 2–3 minutes. Watch carefully to avoid burning.
- Serve: Plate the chicken breasts and drizzle generously with the cooled balsamic reduction. Serve with extra bruschetta topping on the side for added freshness and flavor.
Notes
- Use chicken cutlets for quicker cooking or butterfly chicken breasts if preferred.
- The balsamic reduction can be made ahead and stored in the refrigerator for up to one week.
- For a lighter version, use part-skim mozzarella cheese.
- Keep a close eye under the broiler, as cheese can burn quickly.
- Fresh basil is essential for authentic bruschetta flavor; avoid dried basil substitutes.
