20-Minute Skillet Bruschetta Chicken
Servings: 4 servings
Calories: 348kcal
This 20-Minute Weeknight Skillet Bruschetta Chicken could not be more simple, easy and delicious! It's everything you could want from a weeknight meal and you won't believe how much flavor is packed into such a simple recipe. Pair it with buttery noodles, potatoes, veggies - seriously it goes great with anything!
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Ingredients
For the Chicken:
- 1.5 lb. chicken breasts about 2 large breasts
- 1.5 Tbsp Italian seasoning
- 1 tsp salt + 1/2 tsp black pepper
- 2 cloves garlic minced
- 1 Tbsp olive oil (15g) 15g
For the Bruschetta:
- 4 roma tomatoes (282g) finely chopped
- 1/3 cup red onion (50g) finely diced
- 1/4 cup fresh basil julienned
- 1 Tbsp olive oil (15g)
- 1/2 Tbsp balsamic vinegar
- 1/4 tsp salt + 1/8 tsp black pepper
- 1/2 cup freshly shaved parmesan cheese (45g)
- 4 Tbsp balsamic glaze for serving
Instructions
For the Chicken:
- Pat chicken dry cut horizontally down the middle to make 4 breasts. Season both sides with Italian seasoning, salt and pepper.
- Heat olive over medium-high heat in a cast iron skillet (or a good quality skillet). Add the garlic and stir around until fragrant, then add the chicken breasts and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until chicken is cooked through (internal temperature 155F*). Remove from heat and set aside on a plate.
For the Bruschetta:
- Combine the tomatoes, red onion, fresh basil, olive oil, balsamic vinegar, salt and pepper in a bowl. Taste and add more salt or pepper to taste. Spoon bruschetta evenly over the cooked chicken and then sprinkle with the parmesan cheese. Drizzle with balsamic glaze right before serving.
- *Carryover cooking will ensure chicken reaches 165F.
Nutrition
Serving: 1/4 of skillet (145g chicken + 88g bruschetta) | Calories: 348kcal | Carbohydrates: 10g | Protein: 40g | Fat: 15g | Saturated Fat: 3g | Fiber: 2g | Sugar: 5g