Name: Bruschetta Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 large boneless skinless chicken breasts; Salt and pepper, to taste; ½ cup Italian salad dressing; 1-2 tablespoons olive oil; ½ cup dry white wine (or substitute chicken broth); 3 cloves garlic, minced; 2 tablespoons butter; ½ cup balsamic vinegar; ¼ cup honey; 1 teaspoon mustard powder; 1 teaspoon Worcestershire sauce; 1 teaspoon dried basil; 2/3 cup chicken broth; 2 tablespoons cornstarch; 2 tablespoons cold water; ¾ cup shredded mozzarella cheese; ½ cup shredded parmesan cheese; 1 ½ cups cherry tomatoes, halved or quartered; Fresh basil leaves; 1/3 cup panko breadcrumbs; 1 tablespoon butter

Introduction

Bruschetta Chicken is a flavorful and elegant dish inspired by the classic Italian appetizer. Tender chicken breasts are marinated, seared to perfection, and topped with a rich tomato, basil, and cheese mixture that’s both fresh and comforting. It’s a simple yet impressive meal perfect for weeknight dinners or entertaining guests.

The image shows a white round pan filled with four cooked chicken breasts, each topped with a melted layer of creamy white cheese. Around and on top of the chicken are many small red cherry tomato halves, adding a bright pop of color. The chicken sits in a dark, rich sauce that covers the bottom of the pan. Fresh green basil leaves are scattered over the top, adding contrast and freshness. The white marbled surface is visible around the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts

Salt and pepper, to taste

½ cup Italian salad dressing (see notes)

1-2 tablespoons olive oil

½ cup dry white wine (can substitute chicken broth; see notes)

3 cloves garlic, minced

2 tablespoons butter

¾ cup shredded mozzarella cheese

½ cup shredded parmesan cheese

1 ½ cups cherry tomatoes, halved or quartered

Fresh basil leaves

⅔ cup chicken broth

½ cup balsamic vinegar

¼ cup honey

1 teaspoon mustard powder

1 teaspoon Worcestershire sauce

1 teaspoon dried basil

2 tablespoons cornstarch + 2 tablespoons cold water

⅓ cup panko breadcrumbs

1 tablespoon butter

Instructions

Step 1: Slice the chicken breasts in half lengthwise to create 2-3 thinner pieces. Place them in a gallon freezer bag or between sheets of plastic wrap and pound with the textured side of a meat mallet to about ½ inch thickness. Pat the chicken dry with paper towels.

Step 2: Season the chicken lightly with salt and pepper. Pour the Italian salad dressing into a gallon freezer bag, add the chicken pieces, remove excess air, seal, and let marinate at room temperature for 20 minutes.

Step 3: While the chicken marinates, combine the chicken broth, balsamic vinegar, honey, mustard powder, Worcestershire sauce, and dried basil in a bowl and set aside. Also prepare the cornstarch and water mixture in a small jar by shaking to combine.

Step 4: Preheat your oven to 400°F (200°C).

Step 5: Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and sear in batches for 3-4 minutes per side until each piece has a golden crust. Transfer chicken to a plate and set aside.

Step 6: Without cleaning the skillet, add the white wine over medium heat. Use a spatula to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.

Step 7: Add butter to the skillet and melt it, then stir in minced garlic. Cook garlic for about 1 minute, until fragrant.

Step 8: Pour in the sauce mixture prepared earlier and bring to a simmer. Cook for 5 minutes, allowing flavors to meld.

Step 9: Stir in the cornstarch and cold water mixture, continuing to cook and stir until the sauce thickens. Remove the skillet from heat once thickened.

Step 10: In a separate pan, melt 1 tablespoon butter and toast the panko breadcrumbs until golden brown. Remove from heat and mix with cherry tomatoes, shredded mozzarella, shredded parmesan, and fresh basil leaves.

Step 11: Place the seared chicken in a baking dish. Spoon the tomato and cheese mixture evenly over each piece.

Step 12: Pour the prepared sauce over the chicken and bake in the preheated oven for 12-15 minutes, until the cheese melts and the chicken is cooked through.

Step 13: Serve hot, garnished with extra fresh basil if desired.

Tips & Variations

For a non-alcoholic version, substitute the dry white wine with extra chicken broth.

You can add finely chopped red onion or shallots to the tomato mixture for extra flavor and crunch.

Use fresh mozzarella instead of shredded for a creamier texture.

Marinate the chicken overnight in the refrigerator for even deeper flavor.

Serve with crusty bread or over pasta to soak up the delicious sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and remain juicy. Adjust cooking time slightly as thighs may take a bit longer to cook through.

What can I do if I don’t have Italian salad dressing?

If you don’t have Italian salad dressing, you can make a quick marinade by mixing olive oil, vinegar, garlic, dried herbs (like oregano and basil), salt, and pepper.