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Bruschetta  Chicken


5 people


1 hour



– 1 1/2 lb 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 of mozzarella cheese – Grated parmesan cheese, for serving

Step 1

 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.

Step 2

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.

Step 3

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.)

Step 4

 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.

Step 5

Top each chicken breast with a slice of mozzarella cheese and continue cooking for 2 to 3 minutes until the cheese is melted.

Step 6

 Dish out. Add a spoonful of the tomato mixture to each chicken breast and top with grated parmesan cheese. Serve immediately.

Bruschetta Chicken topped with a refreshing tomato mixture and served with grated parmesan cheese. This quick and easy chicken recipe is perfect for grilling, baking, or in a skillet.

Thick Brush Stroke



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