Ingredients
4 boneless skinless chicken breasts (about 6 oz each)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Bruschetta Topping:
2 cups cherry tomatoes, diced
3 cloves garlic, minced
¼ cup fresh basil, chopped
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon cracked black pepper
Balsamic Glaze:
¾ cup balsamic vinegar
1 tablespoon honey
Optional:
½ cup fresh mozzarella pearls
2 tablespoons grated Parmesan cheese
Instructions
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Preheat oven to 400°F (200°C).
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Season chicken breasts evenly with salt, pepper, garlic powder, and Italian seasoning.
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Heat olive oil in a large oven-safe skillet over medium-high heat.
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Sear chicken for 4–5 minutes per side until golden brown.
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Transfer skillet to oven and bake for 8–10 minutes until internal temperature reaches 165°F.
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In a bowl, combine diced cherry tomatoes, garlic, basil, olive oil, salt, and pepper. Let sit 10 minutes.
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In a small saucepan, simmer balsamic vinegar and honey over medium-low heat for 8–10 minutes until thick and syrupy.
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Remove chicken from oven and let rest 5 minutes.
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Spoon bruschetta mixture over each chicken breast.
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Drizzle with balsamic glaze.
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Add mozzarella pearls if using and return to oven for 2–3 minutes to melt slightly.
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Finish with Parmesan and extra basil before serving.
Notes
For best results, pound chicken breasts to even thickness before cooking.
Do not over-reduce balsamic glaze or it may become bitter.
Use fresh basil for authentic bruschetta flavor.
Store glaze separately if meal prepping.
Always cook chicken to 165°F internal temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Seared + Oven Baked
- Cuisine: Italian-American
- Diet: Gluten Free