It’s still hot in Arizona; we are back to school, and I am sharing a favorite skillet dish of ours, Bruschetta Chicken with Mozzarella, for an easy weeknight meal. It has juicy chicken, creamy melted fresh mozzarella, and a fresh tomato-basil bruschetta topping. I brine the chicken while I make the tomato topping, and it makes the most flavorful, tender chicken with all the fresh flavors of bruschetta. It’s a big family favorite.
What we love about this Bruschetta Chicken
Everyone loves this chicken at my house. The chicken is flavorful, creamy, cheesy, and served with a delicious tomato topping. I love that it comes together quickly and is a great meal for busy nights, and hot nights if you don’t want your oven on for an hour. Serve with a slice of crusty bread and a salad, and you have a full meal ready in no time.
We love using a simple brine with the chicken while we make the tomato topping. It makes the most flavorful chicken in just 20-30 minutes. It is so easy and makes such a difference in the flavor. The brine is just water, sugar, and salt. You can skip this step and season with just salt and pepper if desired, but I highly recommend the brine.
Looking for other chicken dishes? Try our Grilled Chicken Gyros, Yogurt Marinated Chicken, Southwest Chicken Bowls, Barbecue Ranch Chicken Salad, Croissant Chicken Salad, Creamy Chicken Enchiladas with Sour Cream, Cilantro Lime Marinade for Chicken, or Cilantro Lime Chicken with Rice
What you need to make this Easy Bruschetta Chicken
You will need the following ingredients:
- Thinly sliced boneless, skinless chicken breasts
- Table salt or fine sea salt
- Granulated sugar
- Coarsely ground black pepper
- Olive oil
- Roma tomatoes
- Garlic
- Balsamic vinegar
- Fresh basil
- Fresh mozzarella
Skillet Bruschetta Chicken Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You can grill the chicken over medium-high heat for the same length of time or until the chicken reaches 165 degrees Fahrenheit, then transfer the chicken to a foil-lined sheet pan to broil in the oven to melt the cheese, or you can place the cheese over the chicken on the grill if desired.
- You could substitute different types of tomatoes for the Roma tomatoes.
- You can substitute the fresh mozzarella for block or shredded mozzarella cheese, but fresh mozzarella has a creaminess that pairs so well with the tomato mixture
Step-by-step Instructions
Step 1. In a large bowl, whisk together the ice water, salt, and sugar. Place the thinly sliced chicken breasts in the water and completely submerge. Cover and refrigerate for 20-30 minutes or up to an hour.
Step 2. While the chicken marinates, prepare the tomato mixture. In a small bowl, whisk together the vinegar, garlic, salt, and pepper. Whisk in 2 tablespoons of olive oil until emulsified. Add the chopped tomatoes and basil. Set the tomato mixture aside and let the tomatoes marinate while you make the chicken.
Step 3. Drain the water from the bowl and, using a paper towel, dry the chicken. Pour 1 1/2 tablespoons oil over the chicken and sprinkle the chicken with pepper; stir to coat.
In a large 12-inch broil-safe skillet (if you don’t have a broil-safe skillet, you can use a sheet pan later), heat the remaining 1 1/2 tablespoons of olive oil over medium heat. Add half the chicken and cook for 4-5 minutes on each side, until 165 degrees Fahrenheit when checked with a meat thermometer. Remove the chicken to a plate and repeat with remaining chicken.
Step 4. Preheat the broiler. Add 2 slices of mozzarella to each chicken breast in the skillet and broil for 3-4 minutes about 5-6 inches from the heat. Be very careful removing the hot pan from the oven, and put a heating pad over the handle to remind you it is hot. Transfer the chicken to a serving platter or individual plates and repeat with remaining chicken.
Spoon the tomato mixture over the cheesy chicken, and serve immediately.
Tips
- You only need to brine the chicken for 20-30 minutes since you are using thinly sliced chicken breasts. If you brine it for more than an hour, it can get too salty, and the texture of the chicken will be mushy.
- While you can use sliced block mozzarella or grated mozzarella cheese, we like this best with sliced fresh mozzarella. It has a softer, creamier texture that pairs really nicely with the fresh tomatoes.
Frequently Asked Questions
| How to store Bruschetta Chicken with Mozzarella? |
| a. Store the chicken and tomato mixture in separate covered containers in the fridge for 3-4 days. To keep it food safe, it should not be out at room temperature for more than 2 hours. If you are outside in the heat, it is only safe for one hour if left out and not refrigerated. If it has been left out in the heat for longer than that, I wouldn’t keep it to serve later. b. I wouldn’t freeze the tomato mixture, as the texture and taste after thawing will be less desirable. However, you can freeze the chicken in a sealed container for 3-4 months. |
| Can you make Bruschetta Chicken with Mozzarella ahead of time? |
| a. You can brine the chicken for 30-60 minutes, drain the brine, dry the chicken, and store it in a covered container in the fridge for up to 24 hours before cooking if desired. You can also cook the chicken a day before, adding the mozzarella and tomato mixture before serving if needed. Reheat it gently in the oven at 350° F, or in a skillet, splashing a little water over it to keep it from drying out. You can do the same reheating in the microwave, checking it in 30-second intervals. b. You can make the tomato mixture in advance, but I wouldn’t recommend more than 24 hours before serving for the best presentation and freshness. If you do prepare it in advance, tightly cover it with plastic wrap or place it in a sealed container. The tomatoes will break down a little over time, and the flavors will be slightly more intense. c. If you prepare and chop the ingredients in advance, store the chicken and tomato topping in separate containers. |
Bruschetta Chicken with Mozzarella
It’s still hot in Arizona; we are back to school, and I am sharing a favorite skillet dish of ours, Bruschetta Chicken with Mozzarella, for an easy weeknight meal. It has juicy chicken, creamy melted fresh mozzarella, and a fresh tomato-basil bruschetta topping. I brine the chicken while I make the tomato topping, and it makes the most flavorful, tender chicken with all the fresh flavors of bruschetta. It’s a big family favorite.
6
servings25
minutes25
minutesIngredients
Chicken
1 1/2 pounds thinly sliced boneless, skinless chicken breasts (about 6 thinly sliced chicken breasts or 3 chicken breasts, sliced in half horizontally)
2 quarts ice water
1/4 cup sugar
1/4 cup salt (table salt or fine sea salt)
3 tablespoons olive oil, divided
1/4 teaspoon coarsely ground black pepper
12 slices fresh mozzarella (I like using Bel Gioiso 8 oz. sliced fresh mozzarella)
Tomato Mixture
2 teaspoons balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons olive oil
6 Roma tomatoes, sliced in half, cored, seeded, and diced
2 tablespoons fresh basil chiffonade
Directions
- In a large bowl, whisk together the ice water, salt, and sugar. Place the thinly sliced chicken breasts in the water and completely submerge. Cover and refrigerate for 20-30 minutes or up to an hour.
- While the chicken marinates, prepare the tomato mixture. In a small bowl, whisk together the vinegar, garlic, salt, and pepper. Whisk in 2 tablespoons of olive oil until emulsified. Add the chopped tomatoes and basil. Set the tomato mixture aside and let the tomatoes marinate while you make the chicken.
- Drain the water from the bowl and, using a paper towel, dry the chicken. Pour 1 1/2 tablespoons oil over the chicken and sprinkle the chicken with pepper; stir to coat.
- In a large 12-inch broil-safe skillet (if you don’t have a broil-safe skillet, you can use a sheet pan later), heat the remaining 1 1/2 tablespoons of olive oil over medium heat. Add half the chicken and cook for 4-5 minutes on each side, until 165 degrees Fahrenheit when checked with a meat thermometer. Remove the chicken to a plate and repeat with remaining chicken.
- Preheat the broiler. Add 2 slices of mozzarella to each chicken breast in the skillet and broil for 3-4 minutes about 5-6 inches from the heat. Be very careful removing the hot pan from the oven, and put a heating pad over the handle to remind you it is hot. Transfer the chicken to a serving platter or individual plates and repeat with remaining chicken. (Remember, that handle is hot!) If you don’t have a broil-safe skillet, or if you want to broil the chicken all at once, place the chicken on a foil-lined sheet pan to melt the cheese.
- Spoon the tomato mixture over the cheesy chicken, and serve immediately.
Notes
- I usually buy thinly sliced chicken breasts from the store lately, just for the ease of preparation, but you can buy regular chicken breasts and slice them in half horizontally. You can pound them to thin them more if needed or to make them an equal thickness.
- I highly recommend brining the chicken; it gives the chicken great flavor. Do not brine for more than 60 minutes since you are using thinly sliced chicken breasts, or the chicken will get too salty and the texture too mushy. You just brine it for 20-30 minutes while you make the tomato mixture. If you don’t want to brine the chicken, you can just season with salt and pepper.
- Make sure to use ice water when brining. You don’t want to place the chicken in warm water to brine, as bacteria can multiply. The cold water and refrigeration also help with the texture of the chicken by keeping it firm.
- You can grill the chicken over medium-high heat for the same length of time or until the chicken reaches 165 degrees Fahrenheit, then transfer the chicken to a foil-lined sheet pan to broil in the oven to melt the cheese, or you can place the cheese over the chicken on the grill if desired.
