This one pan chicken bruschetta is fresh, flavorful, healthy, and ready in less than 25 minutes!
A few years ago, I shared a super tasty Tomato Basil Bruschetta recipe with you guys.
And, while I’m a super big fan of bruschetta as an appetizer <– I mean c’mon, we’re talking about fresh tomato, basil, mozzarella, and balsamic vinegar on a thick slice of baguette.
It’s really not even a competition.
But.
There’s this whole clean eating thang we’ve been doing ’round here that doesn’t really jive with the whole baguette thing.
Maybe on a cheat day, but not all day every day, like I like my bruschetta.
So, I looked at my fave bruschetta recipe and considered how I could make it a cleaner, higher protein option that I could enjoy more often, feel great about, and — essentially — make it possible for me to enjoy bruschetta more often.
Big shocker: Boneless skinless chicken breast was the answer. It’s lean. It’s high protein. It’s clean. It’s perfect.
But wait. Let’s make this EVEN better.
Let’s make this a one pan meal.
Yes, let’s do that.
One pan chicken bruschetta FOR THE WIN, people.
This meal is ALL of the following…
- easy
- healthy
- clean eating
- gluten-free
- high protein
- fresh
- flavorful
- ready in 25 minutes
- amazeballs
As one could’ve probably predicted, this meal has become one of our absolute faves.
What Cheese To Put On Chicken Bruschetta?
What about the CHEESE, you ask?
I’m right there with you. Cheese is amazing, but the wrong cheese can mess up the flavor.
While you can easily leave the cheese out of this chicken bruschetta recipe to keep it dairy-free, I love to add a slice of fresh mozzarella. The creaminess and tender texture balances the flavors perfectly. You could also add a little parmesan cheese grated over the top, if you’d like.
Hello: deliciousness.
Can You Freeze Chicken Bruschetta?
This chicken bruschetta also makes great left-overs, which is always a winner for us during the week as part of our meal prep. Just add it to a meal prep container and place in the fridge for up to 4-5 days. If you want to freeze the chicken bruschetta, it will work, but the tomatoes wont retain quite the same consistency once frozen. They’ll still be tasty and will be edible, just not as perfect as fresh.
To freeze the fresh mozzarella, you can choose to freeze it separately, wrapped in it’s own packaging or tightly wrap with plastic wrap.
To reheat, just allow to thaw in the refrigerator the night before and then reheat in the microwave for about 2 minutes or in a pan until heated through.
One Pan Chicken Bruschetta
If you’re looking for a great, fresh dinner and you love bruschetta like it’s going out of style, I know you’re gonna love this one pan chicken bruschetta.
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 4 boneless/skinless chicken breasts
- 2 cloves garlic minced
- 1/3 cup balsamic vinegar
- 1 cup grape tomatoes halved
- 6 oz fresh mozzarella thinly sliced
- 10 leaves basil for garnish
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Heat olive oil over medium-high heat in a large skillet.
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Season the boneless, skinless chicken breast with sea salt and ground black pepper.
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Add the chicken to the hot skillet and cook until well-browned and cooked through, about 4-6 minutes per side.
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Add minced garlic and balsamic vinegar into the pan and cook until the garlic becomes fragrant, about 1-2 minutes.
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Add thinly sliced fresh mozzarella over the chicken breast, and cover for 1-2 minutes to melt.
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Scoop up the balsamic sauce from the pan and drizzle over the chicken and melted cheese, then add the grape tomatoes into the pan.
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To serve, garnish with freshly sliced basil.
Recipe Video
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Can you bake this in the oven instead?
My whole family loved this dinner!! I have a family of very picky eaters and everyone wanted seconds. Highly recommend!!
Delicious dinner!