Skillet Bruschetta Chicken
Your family will go crazy over this easy Bruschetta Chicken Recipe! It's simple and so delicious.Try this Bruschetta Chicken Pasta Recipe. You will love it.
For The Chicken:
- 3 Boneless Skinless Chicken Breasts (cut horizontally in to make 6 filets)
- 2 tsp Italian Seasoning
- 2 tsp minced garlic
- 1/2 tsp salt
- 1 Tbsp Olive Oil
For the Topping:
- 4 Roma Tomatoes (diced into small pieces and deseeded)
- 1/4 Red Onion (diced into small pieces)
- 4 Tbsp Fresh Basil (chopped)
- 2 Tbsp Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Garlic Powder
- 1/2 cup Fresh Parmesan Cheese (shredded)
- 1/2 cup Balsamic Vinegar
- 2 Tbsp Brown Sugar
Heat the olive oil in a large pan over medium high heat. Add in the chicken breasts and season them with the Italian seasoning, garlic and salt.
Brown the chicken in the pan on medium high heat and until the cook is cooked through (approximately 5-6 minutes per side).
Remove the chicken to a pan and let it sit for 5 minutes.
While the chicken is resting, combine the brown sugar and balsamic vinegar together in a small sauce pan. Bring to a boil. Then reduce the heat to low and allow to simmer for 5-8 minutes or until the mixture has thickened and the amount of balsamic has been reduce to approximately 1/2 of the original amount.
In a separate bowl combine the tomatoes, red onion, basil, olive oil, garlic powder and salt.
Then top each chicken breast with the tomato mixture and drizzle with the balsamic glaze.
Serve immediately and enjoy!
Tip: Make sure your chicken gets nice and brown before you flip it. It keeps your chicken juicy and ads tons of flavor to your sauce.
Refrigerate the leftovers in an air tight container for up to 5-7 days.
Calories: 206kcal | Carbohydrates: 11g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 499mg | Potassium: 368mg | Fiber: 1g | Sugar: 8g | Vitamin A: 508IU | Vitamin C: 7mg | Calcium: 131mg | Iron: 1mg