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!
Easy Summery Chicken Dinner
This recipe is sunshine on a plate and SO, so good. It’s all about the homemade bruschetta which is a mouthwatering mixture of fresh basil, chopped tomatoes, balsamic vinegar, extra virgin olive oil, raw garlic, and my (not so) secret ingredient – freshly shredded parmesan cheese – layered between sauted 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. 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, sprinkle on some cheese, 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 homemade is super fast and easy, and SO much more delicious. You’ll never go back! To a mixing bowl add:
Chopped tomatoes — any kind and no need to seed first Chopped fresh basil Extra virgin olive oil Balsamic vinegar, Freshly grated parmesan cheese Sugar — just a pinch Fresh garlic clove Salt Pepper
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 pepper and add them to the skillet. Saute until golden brown on the bottom then turn the heat down slightly, flip the chicken, 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 easily feed 4 people.
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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