Best bruschetta chicken recipe! This quick and easy healthy chicken dinner recipe makes a simple one-skillet dinner in just 20 minutes.
One of the great things about chicken is that it can be made a million different ways. I think my favorite are easy, one-skillet chicken recipes!
So, I partnered with Perdue Farms to make this Bruschetta Chicken recipe. I wanted a simple, healthy chicken dinner recipe so I started with my favorite brand of chicken – Perdue Farms!
Since this recipe is so fresh and simple, it’s key to use quality, flavorful ingredients. And you’ll be glad you did!
In just about 20 minutes, you’ll have a delicious, healthy dinner that’s packed with flavor.
How To Make Bruschetta Chicken
Toss the tomatoes, red onion, basil, and olive oil together.
Season with salt. Set aside.
Slice each chicken breast in half horizontally to form 4 thin cutlets. Season the chicken with salt, pepper, and Italian seasoning.
Heat a large skillet. Add the oil and then the chicken cutlets. Cook until chicken has browned.
Flip chicken and continue cooking until the chicken reaches 165F. Remove to a plate and tent with foil to keep warm.
Carefully wipe the skillet to remove any large browned bits. Add the balsamic vinegar and sugar.
Cook, stirring as needed, until the mixture reduces and thickens. Be sure to watch the heat level so that the sugar doesn’t scorch.
Return the cooked chicken to the skillet and flip to coat in the glaze. Top with the tomato mixture just before serving.
- Tomatoes: You can use Roma tomatoes in place of the grape tomatoes if you prefer.
- Red onion: Scallion makes a great substitute for the red onion. You could also use 1 clove of minced garlic in place of or in addition to the onion.
- Brown sugar: The brown sugar helps to add a bit of sweetness to balance out the balsamic vinegar. You can omit it or use a little more or less to taste.
- Balsamic glaze: You can use a store-bought balsamic glaze if you prefer. If using a premade glaze, just use about 1/4 cup for this recipe.
- Heat: Be sure to keep an eye on the heat while making the balsamic glaze. The sugar can cause the glaze to scorch if it gets too hot.
What To Serve With Bruschetta Chicken
I like to serve bruschetta chicken with a simple green salad for a quick, healthy dinner. You can also serve it over spaghetti.
More Easy Chicken Dinner Recipes!
If you’ve tried this bruschetta chicken recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
- Large skillet
- 8 ounces grape tomatoes1 quartered
- 2 tablespoons finely chopped red onion2
- 2 tablespoons fresh basil leaves shredded
- 1 teaspoon olive oil
- Pinch salt
- 2 PERDUE HARVESTLAND boneless skinless chicken breasts3 about 2 pounds
- 2 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup balsamic vinegar
- 1 tablespoon brown sugar4
- Toss tomatoes, red onion, basil, olive oil together in a bowl.
- Season with salt.
- Set aside.
- Slice each chicken breast in half horizontally to form two chicken breast cutlets.
- Season chicken with salt, pepper, and Italian seasoning.
- Heat a large skillet over medium-high heat.
- Once hot, add oil and then chicken breast cutlets.
- Cook chicken until browned.
- Flip and continue cooking until chicken reaches 165F.
- Remove to a plate and tent with foil to keep warm.
- Carefully wipe the skillet to remove any larger browned bits. The skillet doesn't need to be cleaned.
- Add the balsamic vinegar and brown sugar, and stir to combine.
- Bring to a boil over medium heat, stirring as needed.
- Once at a boil, reduce heat and continue to cook for about 5 minutes, or until the mixture has thickened and reduced, stirring as needed.
- Remove from heat.
- Return the cooked chicken to the skillet and flip the breasts in the skillet to coat in the glaze.
- Top each chicken breast with the tomato mixture and serve.
- You can use Roma tomatoes in place of the grape tomatoes if you prefer.
- Scallion makes a great substitute for the red onion. You could also use 1 clove of minced garlic in place of, or in addition to, the onion.
- If your chicken breasts are varying thickness, pound to an even thickness so that they will cook evenly.
- The brown sugar helps to add a bit of sweetness to balance out the balsamic vinegar. You can omit it or use a little more or less to taste.
- Nutrition values are estimates.
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Delicious recipe Kate! I followed it as written except needed to add a little extra brown sugar because, for me, the BV was too dominant. The tomato mixture on top was so refreshing. For sides, I steamed whole green beans and after removing the chicken, I put them on top of what was left of the glaze to lightly get the flavor and served with garlic bread. Will add this to my recipes and will definitely be making again soon! So quick and easy. Thanks for sharing!
Well that sounds delicious! =) Thank you for sharing your serving suggestions!
This chicken made an easy, quick dinner everyone enjoyed. We added French bread and a salad and were set.
Yay!! Those sound like perfect sides. Thanks for commenting!
Just tried this chicken this evening–it was moist and flavorful. Love that it was quick, easy and tasted like it took a lot longer.
Thank you so much! I’m glad you liked it.