Mozzarella Bruschetta Chicken is an easy dinner recipe that pairs the craveable flavors of fresh bruschetta with chicken and mozzarella cheese.
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We had our first 90 degree day of the summer this week (woof/hooray!) That said, it’s been gloriously hot and humid which has me craving all things fresh and flavorful – which is exactly what I’d call Mozzarella Bruschetta Chicken. Meet your new go-to summer dinner!
Watch How to Make It!
This recipe is sunshine on a plate and SO, so good. It’s all about the homemade bruschetta which is a mouthwatering mixture of herby, tangy, and saucy, ie fresh basil, chopped tomatoes, balsamic vinegar, extra virgin olive oil, raw garlic, and my (not so) secret ingredient – freshly shredded parmesan cheese – layered between sauteed chicken and melty mozzarella cheese. Add a drizzle of thick and syrupy balsamic reduction on top? OH MAN!
It’s a given that nobody wants to be hovering over the stovetop in the summer. There’s walks to be had, sprinklers to be run through, and mules to be sipped on the patio. Mozzarella Bruschetta Chicken takes no time at all and nearly all the components can be prepped ahead of time. That means, when it’s time to eat, all you’ve got to do is saute chicken, spoon on some bruschetta, slap some cheese on top, then broil until melted. Couldn’t be simpler. Let’s do this!
How to Make This Recipe
Start by making the balsamic reduction which is code for: simmer balsamic vinegar. You’ve got it! Add 1 cup balsamic vinegar to a small saucepan and bring it to a boil, then turn the heat down and simmer until you can see the bottom of the pot for a second or two when you scrape a spatula across (it will continue to thicken as it cools, FYI,) about 20 minutes.
Voila – you’ve made balsamic reduction! Set it aside to cool.
Next make the bruschetta topping. I know there are store-bought varieties available but promise me you’ll try making your own just once. You’ll never go back!
To a bowl add 2 cups chopped tomatoes (any kind and no need to seed first), 1/4 cup packed fresh basil that’s been chopped, 3 Tablespoons EACH extra virgin olive oil, balsamic vinegar, and freshly grated parmesan cheese, 1/2 teaspoon sugar (optional but definitely add if you’re not using very ripe, in-season tomatoes,) 1 medium-sized garlic clove that’s been pressed or finely minced, salt, and pepper. Set aside.
Time to cook. Heat a large skillet over medium-high heat then season 4 chicken cutlets OR chicken breasts that have been pounded thin with homemade seasoned salt and pepperand add them to the skillet. Saute until golden brown on the bottom then turn the heat down slightly, flip, and continue to saute until cooked through.
I love using chicken cutlets for this dish, and in many of my other chicken skillet recipes, because they’re quick-cooking and stretch your chicken. I can use two big chicken breasts to feed my family of 5!
Once the chicken is cooked through, add 2-3 Tablespoons of the bruschetta mixture to the top of each piece of chicken followed by 2oz sliced or shredded mozzarella cheese.
Pop the skillet under your broiler to melt the cheese then scoop onto plates and drizzle with balsamic reduction. YUM. Mozzarella Bruschetta Chicken is fab served next to steamed or roasted vegetables, or over a bed of gluten free angel hair pasta. Drizzled with extra bruschetta mixture?! TO DIE FOR! However you serve it, I hope you love this easy, tasty dish – enjoy!
More Chicken Breast Recipes You’ll Love:
- Pizza Chicken
- Air Fryer Chicken Breast
- Low Carb Greek Chicken Bowl
- One Pot Chicken and Rice
- Gnocchi Chicken Pot Pie
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Mozzarella Bruschetta Chicken
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gluten freelow carb30 minute meal
5/5 (12 REVIEWS)
Description
Mozzarella Bruschetta Chicken is an easy, gluten free dinner recipe that pairs the craveable flavors of fresh bruschetta with chicken and mozzarella cheese.
Ingredients
serves 4
- 1 cup balsamic vinegar
- 4 chicken breasts or cutlets (see notes)
- homemade seasoned salt and pepper
- 4oz mozzarella cheese, sliced or shredded
- For the bruschetta topping:
- 2 cups diced tomato (see notes)
- 1/4 cup packed fresh basil, chopped
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons balsamic vinegar
- 3 Tablespoons freshly grated parmesan cheese
- 1/2 teaspoon sugar
- 1 medium-sized garlic clove, pressed or finely minced
- salt and pepper
Directions
- Add balsamic vinegar to a small saucepan then turn heat to medium-high and bring to a boil, stirring occasionally. Turn heat down to medium then simmer and reduce until you can see the bottom of the pot for a second or two after scraping a spatula across it (see photo in post), about 20 minutes. Vinegar will continue to thicken as it cools, FYI. Set aside to cool - can be done a day ahead of time.
- Meanwhile, add ingredients for bruschetta topping in a medium-sized bowl then stir to combine and set aside. Can be done a day ahead of time.
- Place an oven rack directly underneath the broiler then preheat to high.
- Place a large skillet over medium-high heat then spray with nonstick spray. Season chicken on both sides with homemade seasoned salt and pepper then add to the skillet and saute until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken cutlets/breasts. Turn heat down to medium then flip chicken and saute until nearly cooked through, 4-6 additional minutes, flipping chicken again if necessary. Sometimes I place a lid on top of the skillet if it feels like the chicken is browning too quickly on the outside but still raw on the outside.
- Spoon 2-3 Tablespoons bruschetta topping on top of each piece of chicken followed by 1/4 of the cheese. Transfer skillet under the broiler then broil until cheese is melted. Scoop chicken onto plates then drizzle with balsamic reduction. Serve extra bruschetta topping on the side.
Notes
- You can use chicken cutlets (large chicken breasts cut in half widthwise) or chicken breasts depending on how hungry you are. If you use chicken breasts be sure they have been pounded to an even thickness to ensure even cooking.
- Click here for my 4-ingredient homemade seasoned salt recipe >
- You can use any kind of tomato you like for the bruschetta topping - no need to seed them either! I prefer using Roma tomatoes.
- I like serving this chicken on a bed of sauteed garlic spinach, or cooked gluten free angel hair pasta (often labeled capellini at the store.)
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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53 Comments
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Ashley Mitchell 01.24.2024 I had this saved as: skillet chicken Parmesan—is that recipe still available?
Thank you!!
See AlsoHot Honey Chicken Biscuits – The Comfort of Cooking29 Cheap Healthy Meals For College StudentsMarry Me Shrimp Pasta - Serving DumplingsGrilled Chicken and Asparagus Pesto PastaReply
- Kristin 01.24.2024
Here you go, Ashley!
Skillet Chicken Parmesan
Serves 4
Ingredients:
2 large chicken breasts, cut in half
extra virgin olive oil
salt & pepper
16oz marinara sauce
1/4 cup grated parmesan cheese
1/2 teaspoon dried basil
4oz fresh mozzarella slices
8oz ziti (or your favorite pasta)Directions:
1. Brush chicken breasts with oil then season on both sides with salt & pepper. Heat a large, oven-safe skillet over medium-high heat, then spray with nonstick spray. Add chicken and cook for 2-3 minutes a side, or until golden brown (do not cook all the way through.) Remove to a plate.
2. Turn heat down to medium, then remove skillet from burner and let cool for 1 minute. Add marinara sauce (use caution, as sauce may splatter a bit,) parmesan cheese, and dried basil to skillet then stir to combine. Nestle chicken halves into sauce mixture then return skillet to heat, place a lid on top, and cook for 10 minutes, or until chicken is cooked all the way through.
3. Heat a large pot of water then season with salt and add pasta. Cook until al dente then drain and set aside.
4. Remove skillet from heat then top chicken with sliced mozzarella and broil until golden brown and bubbly.Reply
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- Julie 11.15.2023
Hi,
Where is the Skinny Creamy Italian skillet recipe? The link changed to this recipe and I can’t find the other which my children loved! ???????? Help as I didn’t have it completely remembered! Thanks!Reply
- Kristin 11.20.2023
Here you go, Julie!
Skinny Creamy Italian Chicken Skillet
Serves 4
Ingredients:
For the chicken marinade:
4 small chicken breasts
1/2 bottle Lowry’s Garlic Herb Marinade
2 Tablespoons prepared pestoFor the rest of the dish:
8oz penne pasta
2 teaspoons extra virgin olive oil
1/4 small onion, minced
salt & pepper
2 garlic cloves, minced
1/2 cup chicken broth
8oz tomato sauce
1 cup evaporated skim milk
1 teaspoon flour
4 teaspoons prepared pestoDirections:
1. Combine marinade and pesto in a large Ziplock bag then add chicken breasts and squish to coat. Marinade in the refrigerator for at least 30 minutes, or up to 8 hours.
2. Saute marinated chicken in a large skillet sprayed well with non-stick spray over medium heat for 5-6 minutes a side, or until no longer pink in the center. Remove to a plate then cover loosely with foil to stay warm and set aside. Carefully wipe out skillet with a spatula or wet paper towel. Meanwhile, bring a large pot of water to a boil then season with salt and add penne. Cook until al dente then drain and set aside.
3. Still over medium heat, add oil to the skillet then add onions and season with salt and pepper. Saute for 3-4 minutes, or until tender, then add garlic and saute, stirring constantly, for 30 more seconds. Carefully add chicken broth then let simmer until reduced by half, about 2 minutes. Add tomato sauce and evaporated milk then whisk in flour and pesto. Simmer until thick and bubbly, about 2-3 minutes. Add cooked and drained pasta then toss to combine. Portion out to plates then top with cooked chicken.Reply
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- Jamie 07.31.2023
Can you use dried basil for if you don’t have fresh?
Reply
- Kristin 08.01.2023
Sure!
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- Linda 03.13.2023
Made chicken dish tonight. It was delicious! Thank you!
Ps: Can you add the nutritional values to recipes?Reply
- Grace 06.08.2022
Do you have any nutritional info on this that I can add to my food log?I love this recipe & the family does too.Thanks,Grace
5
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- Kristin 06.10.2022 See AlsoItalian Chopped Salad
I’m so glad you all love this recipe, Grace!! I recommend MyFitnessPal if you need nutritional information!
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- Heidi 02.26.2022
Ok what is the 4ingredients in seasoned salt and pepper I’ve clicked on it and it doesn’t come up
Reply
- Kristin 02.28.2022
Here you go, Heidi! https://iowagirleats.com/homemade-gluten-free-seasoned-salt-10-ways-to-use-it/ It’s salt, paprika, onion and garlic powders
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- Colleen 02.24.2022
This dish is a must have weeknight meal! Not only was it it fresh and light, it was also a huge hit with our 3 kids! Easy to make and great on time! So delicious- this will be a regular for sure! Thank you!
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- Kristin 02.25.2022
Thrilled to hear it, Colleen – thank you so much for the amazing review! I’m so glad the dish was a hit with everyone!
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- Maggie 07.08.2021
This was so yummy and fresh! I love bruschetta and order it every time we’re at a restaurant that has it. This was a great way to turn it into a meal that the whole family loved. I had some extra topping leftover and put it on toast for lunch the next day and it was awesome. I will definitely put this in the dinner rotation!
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- Kristin 07.23.2021
Fabulous!! Glad it was a recipe that went further than just 1 meal for you. Thank you so much for your feedback and recipe rating, Maggie!
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- Tedi 07.02.2021
Hi there! I am looking at recipes to meal prep. This one looks great and I can’t wait to make it. I was planning on making it as prepared with some baked zucchini. Do you think this would do okay if frozen? Thank you!
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- Kristin 07.07.2021
Hi Tedi! I think you could freeze the chicken, then added the cheese and fresh topping after thawing.
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- Joan 02.03.2021
I followed the recipe to a tee- it was DELICIOUS! My extremely picky husband enjoyed it, too! I plated this wonderful dish with angel hair pasta- yum! Thank you for sharing!
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- Kristin 02.04.2021
Love when we can get a picky eater on board! Thanks for the great feedback, Joan!
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- Cecilia 05.24.2020
WOW! This mean was just amazing. We served it over pasta and it was PERFECT.
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- Holley 03.08.2020
Made this for dinner tonight- SPECTACULAR !!!!!!!!!!!
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- Sarah Ekenberg 01.26.2020
I’m using store-bought balsamic glaze. How much should I use?
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- Kristin 01.27.2020
You can use however much you like – totally a personal preference!
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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