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Bruschetta Chicken

S Caron Recipe by

Bruschetta Chicken

This easy, fast chicken recipe is topped with a delicious homemade bruschetta. Serve it with a green salad and good Italian bread. 4 servings

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  • Prep Time 5 min
  • Total Time 15 min
  • Servings 0

Easy Bruschetta Chicken  

As prepared by S Caron

The best dinner is the one that takes only a little time to make but tastes so good that everyone is gazing around for seconds. And I am not talking about tasting good for a quick-cook dish. I am talking about honestly, really truly, undeniably good. Good because it is good. I mean really, whether you have 15 minutes to cook or  3 hours, flavor is always king.

Meet Bruschetta Chicken. It’s that dish, and it’s good. This is my little ace in a hole – a super fast, super flavorful, super crave-worthy dish that everyone loves.

Easy Bruschetta Chicken Recipe

The recipe is simple. Season thin chicken breasts with salt and pepper and then brown them in a little olive oil. While they’re cooking, whip up the simplest, fastest bruschetta using Muir Glen No Salted Added Diced Tomatoes, garlic, parsley and balsamic vinegar.

Once the chicken is cooked, let it go a little longer with the bruschetta on top. It warms the bruschetta, and also infuses the chicken with great flavor.

When all is said and done, this takes maybe 15 minutes to make and has a rich, bright, fresh tomato-y flavor to it.

Be sure to add some sides to this dish, such as rice pilaf, a salad and bread. That makes it a meal (and a fabulous one at that).



Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

What’s your favorite quick-cook dinner?

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Bruschetta Chicken

Ingredients

2
tbsp extra virgin olive oil
1
lb thin-sliced chicken breasts
kosher
salt and pepper
1
14.5 oz can Muir Glen No Salt Added Diced Tomatoes
1/4
cup chopped fresh parsley
4
cloves garlic, crushed and chopped
1
tbsp balsamic vinegar

Directions

  • 1 Heat the olive oil in a large skillet over medium heat.
  • 2 Rinse the chicken under cold water and pat dry. Sprinkle liberally with salt and pepper.
  • 3 Add the chicken to the pan in one single layer. Cook for 3-4 minutes per side, flipping once, until lightly browned and cooked through.
  • 4 Meanwhile, while the chicken is cooking, combine the diced tomatoes (with juices from the can), parsley, garlic, balsamic vinegar and a little salt. Stir well.
  • 5 Once the chicken is just about done, pour the tomato mixture over the chicken, covering each breast. Cover the pan with a lid and cooked for two minutes.
  • 6 Serve immediately.
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