Bruschetta Chicken Recipe with Tomato And Basil Topping

If you’re in the mood for a meal that’s quick yet flavorful, Bruschetta Chicken offers a classic Italian experience with juicy tomatoes and melty cheese.

Bruschetta Chicken Recipe

Bruschetta Chicken weaves together perfectly cooked chicken and a lively Italian-inspired topping of fresh tomatoes, balsamic vinegar, and herbs. This entrée is topped off with gooey mozzarella and sharp Parmesan, making for a savory dish that complements any dining occasion.

Ingredients

Chicken

2 large boneless skinless chicken breasts
Salt/Pepper
½ cup Italian salad dressing, see notes
1-2 tablespoons olive oil
½ cup dry white wine, can sub chicken broth. See notes.
3 cloves garlic, minced
2 tablespoons butter
¾ cup mozzarella cheese, shredded
½ cup parmesan cheese, shredded
1 ½ cups cherry tomatoes, halved or quartered
Fresh basil leaves

Sauce

2/3 cup chicken broth
½ cup balsamic vinegar
¼ cup honey
1 teaspoon mustard powder
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
2 tablespoons cornstarch + 2 tablespoons cold water

Optional Topping

1/3 cup panko breadcrumbs
1 tablespoon butter

Instructions

Prep Work

Slice the chicken in half lengthwise to create 2-3 thinner slices.
Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.
Sprinkle lightly with salt/pepper. Place the Italian dressing in a gallon freezer bag and add the chicken. Remove excess air from the bag and seal.
Let it marinade at room temperature for 20 minutes.
While the chicken marinates, combine all sauce ingredients EXCEPT for the cornstarch/water and set aside. Measure out the remaining ingredients.
Preheat oven to 400°F.

Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and sear it in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

Clean any black spots from the skillet but leave the brown “fond” as this adds flavor to the sauce.
Add the wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, 3-4 minutes.
Melt the butter, then add the garlic and cook for 1 minute.
Add the combined sauce ingredients. Let it simmer over medium heat for 5 minutes.
Meanwhile, combine the cornstarch + cold water in a small container with a lid and shake to combine.
Bring the sauce to a boil and stir in the cornstarch mixture until thickened and combined, then remove from heat. (If it thickens more than you’d like, stir in a little chicken broth. You also don’t have to add all of the cornstarch mixture)

Assemble and Bake

Transfer the sauce to a 9 x 13-inch baking dish if your skillet isn’t oven-safe.
Add the chicken to the sauce along with any juices from the plate. Spoon a little sauce over the chicken and top each piece with the mozzarella and Parmesan, then sprinkle with diced tomatoes.
Bake for 10 minutes, or until the cheese is melted.
Garnish with fresh basil. Additional garnish options include chopped parsley, finely shredded
Parmesan cheese, and freshly cracked pepper.
Optional: Melt butter in a skillet over medium heat and add panko breadcrumbs. Stir continuously until toasted, 2-3 minutes. Remove from hot skillet and sprinkle over serving plates for added flair!

Serving Suggestions:

Greens and Beans
Roasted Asparagus
Green Beans or Broccoli
Vegetable Casserole
Roasted or Grilled Potatoes
Buttered Noodles

Tips and Tricks

For extra flavor, marinate the chicken in Italian salad dressing, using Olive Garden Italian
Salad Dressing for an authentic taste.
Pinot Grigio is preferred for the sauce; however, Chardonnay or Sauvignon Blanc are good alternatives. Use chicken broth if you prefer not to cook with wine.
Whole milk/low-moisture mozzarella is recommended for optimal melting.
Shred the cheese yourself for better texture and flavor, using brands like Dragone for mozzarella and Belgioioso for parmesan.