Main Dishescarlsbadcravings5.0
Chicken Bruschetta Recipe
This Bruschetta Chicken elevates bruschetta to a whole new level. Bright, herb infused pesto chicken is grilled or cooked in a skillet to juicy perfection, blanketed in hot, gooey mozzarella cheese, piled with fresh tomatoes laced with basil and garlic then drizzled with sweet and tangy balsamic glaze. It’s a hypnotic dance of juicy, fresh, cheesy, savory, earthy, sweet and tangy. This bruschetta chicken is easy to make with a sensational marinade, a simple tomato bruschetta and either homemade or store-bought balsamic glaze – all of which can be made ahead of time for a quick, low-carb, delicious dinner that’s perfect for busy weeknights. You can keep the low-carb vibe and serve this chicken bruschetta recipe with zucchini noodles or spaghetti squash and a side salad or splurge with pasta or mashed potatoes and garlic bread. Any way you serve this bruschetta chicken will be a fresh, vibrant win!
👥 4 Servings⏱️ Prep & Cook: 49 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- stove
- skillet
- saucepan
📝 Preparation Steps
1
MARINADE
2
Whisk the pesto marinade ingredients together in a freezer bag or glass bowl. Add chicken and turn to coat. Marinate at room temperature while you make the bruschetta or refrigerate up to ⏱️ 12 hours (the longer the better).
3
TO GRILL CHICKEN:
4
When ready to grill, remove chicken from the refrigerator and let rest ⏱️ 15-30 minutes. Meanwhile, make bruschetta and balsamic glaze (recipes below) and preheat grill to 400 degrees, clean and grease grates.
5
Grill chicken undisturbed for ⏱️ 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
6
Top each chicken breast with a slice of mozzarella the last minute of cooking. Cover the grill until cheese is melted.
7
Remove to a serving plate and top each chicken breast with spoonfuls of bruschetta and drizzle with balsamic glaze. Serve immediately.
8
TO COOK CHICKEN ON THE STOVE
9
When ready to cook, remove chicken from the refrigerator and let rest ⏱️ 15-30 minutes. Meanwhile, make bruschetta and balsamic glaze (recipes below).
10
Heat 1 tablespoon olive oil in a large non-stick skillet or cast-iron skillet over medium-high heat. Once very hot, add chicken and cook for ⏱️ 3-4 minutes, or until deeply golden on one side. Flip chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked to 165 degrees F.
11
Top each chicken breast with a slice of mozzarella the last minute of cooking. Cover until cheese is melted.
12
Remove chicken to a serving plate and top each chicken breast with spoonfuls of bruschetta and drizzle with balsamic glaze. Serve immediately.
13
BRUSCHETTA
14
Add all of the bruschetta ingredients to a large bowl; stir to combine. Can be made several hours ahead of time and stored at room temperature.
15
BALSAMIC GLAZE
16
Whisk vinegar and sugar together in a small nonreactive saucepan. Bring the mixture to a boil over high heat then reduce to a simmer just until the consistency of syrup, approximately ⏱️ 8-10 minutes, stirring occasionally. Don’t reduce too much because it will thicken slightly off heat. If it becomes too thick, stir in a little water over low heat.
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