20-Minute Skillet Bruschetta Chicken

Cuisine: Italian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 348kcal

Author: Lauren

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

For the Bruschetta:

4 roma tomatoes finely chopped (282g)
1/3 cup red onion finely diced (50g)
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.

Notes

MFP Entry: LFF Skillet Bruschetta Chicken

Nutrition