Bruschetta Chicken Skillet
Seared chicken breasts topped with a quick tomato-basil bruschetta mix and melted mozzarella. Fresh, tangy, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 each (about 6 oz each) chicken breasts, boneless and skinless
- 2 medium Roma tomatoes
- ¼ cup, roughly chopped fresh basil
- ½ cup fresh mozzarella or part-skim mozzarella, shredded
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 2 tbsp olive oil
Instructions
- 1
Pat chicken breasts dry and season both sides generously with salt and black pepper.
- 2
Heat olive oil in a 10-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chicken 6-7 minutes per side without moving. Edges should look golden; center stays opaque.
- 4
Dice tomatoes and toss with basil, minced garlic, balsamic vinegar, and a pinch of salt.
- 5
Spoon tomato mixture over each chicken breast and top with mozzarella.
- 6
Cover skillet with foil and cook 2-3 minutes until cheese melts and tomatoes soften.
Tools you’ll need
- 10-inch skillet
- cutting board
- chef's knife
- aluminum foil
- measuring spoons
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