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Bruschetta Chicken Recipe
This amazing bruschetta chicken is one of the best low-carb chicken recipes that can be grilled outdoors, baked in an oven, or cooked in a pan or skillet. The cheesy, tender chicken breast is jazzed up with a refreshing, citrusy tomato mixture and topped with grated parmesan cheese.
It’s perfect for summer and goes well with a side salad or a variety of grilled vegetables.
Why This Recipe Works?
It’s an easy chicken recipe that takes less than 30 minutes to cook. You can always marinate the chicken breast ahead of time and refrigerate them until dinner time. It’s a perfect recipe for busy weeknights.
Marinate the chicken breast with only a few simple ingredients, which you can easily find in local groceries. You may also add your favorite seasoning to it if desired.
Last but not least, it’s absolutely healthy and is low in calories.
Bruschetta Chicken Ingredients
The mouthwatering quick marinade calls for five ingredients:
- Olive oil
- Lemon juice
- Salt
- Ground black pepper
- Italian seasoning
The easy topping needs the following ingredients:
- Vine tomatoes
- Garlic
- Lemon juice
- Basil
- Salt
- Ground black pepper
You may choose any tomato to make this light, refreshing tomato mixture, such as cherry tomatoes or grape tomatoes.
How To Make Bruschetta Chicken?
Preparing this easy chicken recipe is quick and doesn’t require much time in the kitchen.
First, combine all marinade ingredients in a bowl and whisk to mix. Pour that over the chicken breast, and marinate for 30 minutes in the refrigerator.
Next, heat a cast-iron skillet on high heat with olive oil. Cook each chicken breast for 8 to 10 minutes per side until fully cooked and charred. Then, top each piece of meat with a slice of mozzarella cheese and continue to cook until the cheese is melted.
Meanwhile, make the tomato mixture by tossing the diced tomatoes with garlic, lemon juice, basil, salt, and ground black pepper.
To serve, add a spoonful of the tomato mixture to the chicken breast and sprinkle with more grated parmesan cheese.
Cooking Tips
For the best result, please follow my tips:
- Choose a cast-iron skillet to cook the chicken breast for the best result.
- To avoid the meat sticking to the skillet when flipping over, add one tablespoon of olive oil to the cast-iron skillet before placing the chicken breast on it.
- To ensure the chicken breast is fully cooked, use a probe thermometer to measure the internal temperature if it reaches 155°. Make sure the entire piece is cooked through; you may brown the edges by holding upright with tongs.
Frequently Asked Questions
How to grill and bake Bruschetta chicken?
You may follow the same instructions to marinate chicken breast and make the topping. Place chicken breast on a preheated outdoor grill, and grill until charred and fully cooked. It should take 8 to 10 minutes per side. Next, top with mozzarella cheese and cover until the cheese is melted. The chicken is ready to serve.
If baking in the oven, preheat the oven to 425°F (218°C) and bake for 25 to 30 minutes until the chicken breast is fully cooked. Then, top with mozzarella cheese and cook 5 minutes longer until the cheese is melted. Serve immediately with tomato mixture and parmesan cheese.
How to store the leftover Bruschetta chicken?
Store the cooked chicken breast and tomato mixture in two separate airtight containers. To reheat, microwave the chicken breast alone for 1 to 2 minutes until the cheese is melted. Then, serve with tomato mixture on top.
How Many Calories Per Serving?
This recipe has only 353 calories per serving.
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Bruschetta Chicken
Ingredients
- 1 1/2 lb (750 grams) boneless skinless chicken breast
- 5 tablespoons olive oil (divided)
- Juice of 1 lemon (divided)
- Salt (to taste)
- Ground black pepper (to taste)
- 1 teaspoon Italian seasoning
- 3 vine-ripened tomatoes (diced)
- 2 cloves garlic (minced)
- 1 tablespoon freshly chopped basil
- 4 slices mozzarella cheese
- Grated parmesan cheese (for serving)
Instructions
- Rinse and pat dry chicken breast with kitchen paper towels. Cut chicken breast into four to five equal parts. Transfer to a large bowl and set aside.
- Add 4 tablespoons of olive oil, 1/2 lemon juice, salt, ground black pepper and Italian seasoning in a small bowl, whisk to combine. Then, pour into the large bowl and marinate the chicken breast for 30 minutes in the refrigerator.
- Heat a cast-iron skillet on high heat and add 1 tablespoon of olive oil. Place the marinated chicken breast on the skillet and cook for 8 to 10 minutes on each side until charred. (You may cook 2 to 3 minutes longer if the meat is large and thick.)
- Meanwhile, prepare the tomato mixture in a small bowl. Add diced tomatoes, minced garlic, chopped basil, and the remaining lemon juice to the bowl. Add salt and ground black pepper and toss well.
- Top each chicken breast with a slice of mozzarella cheese and continue cooking for 2 to 3 minutes until the cheese is melted.
- Dish out. Add a spoonful of the tomato mixture to each chicken breast and top with grated parmesan cheese. Serve immediately.
Notes
- Choose a cast-iron skillet to cook the chicken breast for the best result.
- To avoid the meat sticking to the skillet when flipping over, add one tablespoon of olive oil to the cast-iron skillet before placing the chicken breast on it.
- To ensure the chicken breast is fully cooked, use a probe thermometer to measure the internal temperature if it reaches 155°. Make sure the entire piece is cooked through; you may cook the edges holding the chicken upright with tongs.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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