Bruschetta Chicken

This Bruschetta Chicken recipe is a fast, fresh, and flavorful twist on traditional Italian bruschetta. My easy dish layers juicy chicken with a bright tomato-basil topping and a drizzle of tangy balsamic glaze — all the flavor of bruschetta without the bread! It’s a keeper because it’s foolproof, flexible, and packed with flavor.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 4 minutes

Cook Time: 26 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 450 kcal per serving

Ingredients

4 - Skinless, boneless chicken breast
1 ¼ teaspoons - All Purpose Seasoning Blend
2 tablespoons - Mazola Corn Oil
1 cup - tomatoes
1 - Shallot
1 tsp - garlic
3 tablespoons - fresh basil
½ tbsp - Balsamic vinegar
¼ cup - Part-skim mozzarella cheese
2 cups - Balsamic vinegar

Instructions

Preheat oven to 350℉.
Season chicken on both sides with 1 teaspoon of All Purpose Seasoning Blend.
Heat 1 tablespoon of Mazola Corn Oil in a large, oven safe skillet over medium high heat.
Sear chicken on each side – about 2-3 minutes per side.
Transfer skillet to oven and bake for 20 minutes or until internal temperature of chicken is 160℉.
While chicken is baking, make the bruschetta topping.
In a bowl, combine the chopped tomatoes, shallots, garlic and basil.
Stir in ¼ teaspoon of All Purpose Seasoning Blend, remaining tablespoon of Mazola Corn Oil and balsamic vinegar. Stir to combine.
When chicken is done, remove the pan from the oven and top each chicken breast with ¼ cup of bruschetta mixture.
Sprinkle the mozzarella cheese on top of the tomato mixture and return the chicken to the oven for 5 minutes.
Remove chicken from the oven and drizzle with balsamic glaze before serving.
Bring balsamic vinegar to boil in a small saucepan.
Reduce heat and simmer for 25 minutes or until reduced by at least half.

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