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Cheesy Bruschetta Chicken

May 17, 2023 by Chris Collins

Cheesy chicken with the most irresistible bruschetta topping!

I of course use the term ‘bruschetta’ here fairly loosely, but its inspiration is flowing through this recipe nevertheless. Follow me…

close up overhead shot of bruschetta chicken on wooden board

Bruschetta Topping

You could eat this type of thing straight out of the bowl. Better still, you only need a handful of ingredients:

Bruschetta Topping Ingredients

  • Tomatoes – As good quality and as fresh as possible! They are the star of the show after all.
  • Basil – Must be fresh, don’t use dried basil.
  • Red Onion – Not the most traditional addition, but it adds a gorgeous pop of flavour and colour.
  • Extra Virgin Olive Oil – If you’ve only got regular olive oil you can use that, but extra virgin is definitely preferable.
  • Red Wine Vinegar – Adds a lovely tangy flavour. Could sub balsamic vinegar if you’d prefer.
  • Salt & Pepper – Bring out the best in these simple ingredients with a generous seasoning of salt & pepper.

What kind of tomatoes should I use?

If you’ve got the time and patience, I recommend using baby plum tomatoes. They don’t turn as watery as larger varieties of tomatoes. In reality though you can use any type of fresh/ripe tomatoes.

Process shots: gather ingredients (photo 1), add to bowl (photo 2), mix (photo 3).

3 step by step photos showing how to make bruschetta topping

Cheesy Chicken

Now, whilst you could plonk the bruschetta topping right on top of a chicken breast and be done with it, it seems like the perfect opportunity to add cheese, doesn’t it? 😋

To prep the chicken, we’re going to slice each breast right through the centre to create 4 even-sized breasts. This way the chicken will cook through quicker and more evenly. From there, give them a simple seasoning of salt, pepper & garlic powder.

What kind of cheese should I use?

I like a combination of mozzarella and parmesan. The mozzarella gives you that glorious cheese pull and the parmesan adds a punch of salty flavour.

To melt the cheese, you could pop a lid on the pan, but I prefer to place the chicken under the grill. I find it melts the parmesan much more efficiently. Just ensure the chicken is just about cooked before adding under the grill, as it’ll carry on cooking slightly.

Process shots: lay chicken on chopping board (photo 1), slice and season (photo 2), add to pan (photo 3), fry (photo 4), add cheese (photo 5), grill (photo 6).

6 step by step photos showing how to make cheesy chicken

Bruschetta Chicken FAQ

Do I have to add the cheese?

I do highly recommend adding the cheese, especially the mozzarella. I haven’t tried this recipe without cheese, although I’m sure it’ll still taste delicious.

Can I make this ahead of time?

You could make the bruschetta topping ahead of time and tightly store in the fridge until needed. I recommend leaving out the salt and seasoning just before serving, just because the longer the tomatoes sit in salt, the more moisture will be drawn out. I also recommend bringing the topping to room temp, just so you’re not plonking fridge-cold topping on hot chicken.

What can I do with the leftover juices?

Depending on how long the topping sits there, you might find a pool of juice gathering in the bottom of the bowl. I recommend spooning some of this over the chicken and/or using bread to mop up all those lovely flavours!

close up shot of chicken bruschetta on wooden board with fresh basil as garnish

Serving Bruschetta Chicken

Once you’ve topped the chicken, you’ll want to finish with a drizzle of balsamic glaze, just to bring everything together. Here I’ve served it with a side salad and Garlic Bread. I highly recommend some form of bread, just to mop up all those lovely juices from the topping!

For more bruschetta recipes check out my Bruschetta Pasta and Feta Bruschetta!

Alrighty, let’s tuck into the full recipe for this bruschetta chicken shall we?!

cheesy bruschetta chicken on a small white plate with salad and garlic bread

How to make Bruschetta Chicken (Full Recipe & Video)

close up shot of chicken bruschetta on wooden board with fresh basil as garnish

Cheesy Bruschetta Chicken

Cheesy chicken with the most irresistible bruschetta topping!
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Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories per serving: 360kcal
Cost per serving: £2.50 / $3

Equipment:

  • Large Oven-Safe Pan & Tongs
  • Medium Sized Mixing Bowl & Spatula
  • Sharp Knife & Chopping Board
  • Fine Cheese Grater (for parmesan)

Ingredients (check list):

Chicken

  • 2x 250g / 9oz Chicken Breasts, brought close to room temp
  • 125g / 4oz Fresh Mozzarella, thinly sliced (see notes)
  • 30g / 1/3 cup freshly grated Parmesan
  • 1 tbsp Olive Oil
  • 1/2 tsp EACH: Salt, Garlic Powder
  • 1/4 tsp Black Pepper

Topping

  • 300g / 10.5oz Tomatoes, finely diced (see notes)
  • 1/2 small bunch of Fresh Basil, finely diced (15g/0.5oz)
  • 1/2 small Red Onion, finely diced
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tsp Red Wine Vinegar
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
  • Balsamic Glaze, to preference

Instructions:

  • Add all of the 'Topping' ingredients (besides the balsamic glaze) to a medium-sized mixing bowl. Stir until well combined then place to one side.
  • Preheat the grill to HIGH.
  • Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. Season both sides with salt, black pepper and garlic powder.
  • Add olive oil to a large oven-safe pan over medium-high heat. Add the chicken and fry for a few minutes until light golden, then flip them over. Top with mozzarella & parmesan and continue frying for another few minutes until golden on the other side and the chicken is just about cooked through the centre.
  • Place the pan under the grill to finish melting the cheese, then remove and rest the chicken for a few minutes.
  • Spoon over the topping, then drizzle over your preferred amount of balsamic glaze. Serve up and enjoy!

Quick 1 min demo!

Notes:

a) Mozzarella - I highly recommend using fresh mozzarella and preferably low moisture too. If you've only got mozzarella stored in a brine just use kitchen paper to remove as much moisture from the mozzarella as possible.
b) Tomatoes - If you've got the time and patience, I recommend using baby plum tomatoes. They don't turn as watery as larger varieties of tomatoes. In reality though you can use any type of fresh/ripe tomatoes. 
c) Topping - The longer the topping sits, the more the salt draws out moisture from the tomatoes. You could make it ahead of time, but I recommend leaving out the salt until just before serving. Just tightly store in the fridge overnight then bring to room temp before serving (just so you don't have fridge-cold tomatoes on hot chicken).
d) Serving - Here I've served with a side salad and Garlic Bread. I highly recommend some form of bread, just to mop up all those lovely juices from the topping!
e) Calories - Whole recipe divided by 4 with no sides assuming 4 tsp balsamic glaze total.

Your Private Notes:

Nutrition:

Nutrition Facts
Cheesy Bruschetta Chicken
Amount Per Serving
Calories 360 Calories from Fat 174
% Daily Value*
Fat 19.29g30%
Saturated Fat 6.93g35%
Trans Fat 0.078g
Polyunsaturated Fat 1.664g
Monounsaturated Fat 8.405g
Cholesterol 122mg41%
Sodium 830mg35%
Potassium 671mg19%
Carbohydrates 6.93g2%
Fiber 1.2g5%
Sugar 3.49g4%
Protein 38.17g76%
Vitamin A 1129IU23%
Vitamin C 11.6mg14%
Calcium 247mg25%
Iron 1.11mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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