Easy Bruschetta Chicken Recipe - This dish features succulent marinated chicken, pan-seared to perfection, and topped with mozzarella cheese and a homemade bruschetta bursting with the flavors of ripe tomatoes, fresh basil, zesty garlic, and more. It's a quick and easy weeknight dinner that's as impressive as it is delicious. It's a taste of Italy right in your own kitchen!
In a large bowl, combine diced tomatoes with basil and oregano, olive oil, balsamic vinegar, minced garlic cloves, fresh basil, and grated parmesan cheese. Season with salt and black pepper. Set aside.
Marinate chicken in Lawry's Herb and Garlic Marinade for 30 minutes up to overnight.
Remove chicken from the marinade and pat dry with paper towels. Heat olive oil in a large cast iron skillet over medium high heat. Add chicken breast and cook for 3 minutes on each side. Place skillet in the oven and bake until chicken reaches an internal temperature of 165ºF. Top chicken with mozzarella cheese slices. Bake until the cheese melts. Remove the skillet from the oven. Top the chicken with the tomato mixture.
Notes:
I use boneless skinless chicken breasts in this dish. You can substitute any chicken that you enjoy.
Chicken thighs or chicken tenderloins work great.
I use canned Italian diced tomatoes with garlic, basil and oregano.
Feel free to substitute fresh chopped roma tomatoes or cherry tomatoes.
Add chopped red onion to the bruschetta mixture if you enjoy fresh onion.
I marinate the chicken in a bottle of Lawry's Herb and GarlicMariande.
You can substitute Italian dressing or skip the marinade altogether.
You can make the bruschetta ahead of time and store it in the refrigerator for up to 4 days.
Store leftover chicken in an airtight container in the refrigerator.