Bruschetta Chicken

Bruschetta Chicken is an easy, healthy, one-skillet chicken dinner recipe that's ready in less than 30 minutes.

Course Main Course

Cuisine American, Italian

Prep Time 7

Cook Time 15

Total Time 22

Servings servings

Calories 128kcal

Toss tomatoes, red onion, basil, olive oil together in a bowl.
8 ounces grape tomatoes¹, 2 tablespoons finely chopped red onion², 2 tablespoons fresh basil leaves, 1 teaspoon olive oil
Season with salt.
Pinch salt
Set aside.
Slice each chicken breast in half horizontally to form two chicken breast cutlets.
2 PERDUE HARVESTLAND boneless skinless chicken breasts³
Season chicken with salt, pepper, and Italian seasoning.
2 teaspoon Italian seasoning, Salt and pepper to taste
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.
½ cup balsamic vinegar, 1 tablespoon brown sugar⁴
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.