If you're in the mood for something healthy, satiating and fabulous, this super easy Pan-Seared Chicken Bruschetta is calling your name! Serve it with some crusty bread to sop up the delicious juices and you'll be hearing rave reviews from family, friends and guests!
I've been making this Easy Pan-Seared Chicken Bruschetta for several weeks now, whenever we're in the mood for something light, healthy and super delish. Every time I serve it, Scott tells me at least three times during the meal how wonderful it is and how much he enjoys it. It's a winner dinner that's not only delicious but also a beautiful sight to behold! See what I mean:
Any time of year!
Although bruschetta is usually best when tomatoes are in their summer prime, this recipe is fabulous year round as it utilizes our Any Time of Year Bruschetta (pictured below) that's made with sweet cherry (or grape) tomatoes. This bruschetta recipe makes a fabulous appetizer but it's also delightful in this Pan-Seared Chicken Bruschetta.
I love that this chicken bruschetta can be prepped ahead then put together quickly before serving. Here's how to make things super easy:
- Prepare the rub and season the chicken breasts early in the day. Cover with plastic wrap and refrigerate on a plate or tray.
- Prepare the bruschetta early in the day and refrigerate. Pull it out about an hour before serving time to bring it back to room temperature.
- When ready to put it all together, it will take just a few minutes of hands-on time!
What to serve with this Pan-Seared Chicken Bruschetta
I love to serve some type of crusty bread with this chicken bruschetta to sop up the fabulous juice. This Ridiculously Easy Focaccia or these Artisan Rolls are both delicious. Both of these recipes can be made ahead, frozen and then warmed before serving.
If you don't have time to make bread yourself, a good French baguette is also great. I like to slice it and pan-toast each piece with a bit of olive oil till it's crisp and golden.
A simple, fresh green salad like this French Bistro Salad (picture below), either as a first course or with the chicken is wonderful.
I like to serve small bowls of balsamic reduction and toasted pine nuts at the table for guests to serve themselves as desired.
A repeat recipe!
Be sure to PIN this recipe, so when you're in the mood for something light, healthy and super delish, it will be at your fingertips. I know I'll be making this one again and again... I think you will too!
Cafe Tips for making this Easy Pan-Seared Chicken Bruschetta
- Although I don't routinely buy organic meat, I do like organic chicken breasts as they are generally smaller and more tender than non-organic. I usually look for the smallest portions I can find so a serving size is one individual breast.
- If you can only find large chicken breasts, you can cut them in half horizontally to create smaller portions.
- Chicken are often dry because they are overcooked. No one wants undercooked chicken but dry tough meat is just as bad. That's why, after the chicken breasts are seared in this recipe, we use very low and residual heat to finish them off.
- That being said, because chicken breasts vary so much in size, cooking times can vary. Use a little extra time for large portions. If you want to make sure the chicken is cooked through, use an instant thermometer which should read 160˚F when perfectly cooked.
- Cherry or grape tomatoes will work for this recipe. I like to quarter the tomatoes for bruschetta served with crostini but leave them in halves for this Pan-Seared Chicken Bruschetta for a pretty presentation.
- This recipe calls for fresh mozzarella. I like to use the small balls of fresh mozzarella called Perline (or "Pearls"). The Perline variety is available at Whole Foods but other grocery stores also carry it. Fresh mozzarella balls come in a variety of sizes. Use whichever size you prefer or purchase a larger portion and cut it into small bite-size pieces.
- I like to serve this chicken bruschetta with balsamic reduction. You can find balsamic reduction at most grocery stores or online. You can also make your own by simmering balsamic vinegar until thick and syrupy.
- I love using my Staub Braiser Pan to make this chicken. I love that it comes with a glass lid so you can see what's happening even with the cover on. I've had mine for several years and use it all the time. It's been a wonderful little kitchen workhorse for me and still looks like new!
Thought for the day:
Lord, You have been our dwelling place
throughout all generations.
Before the mountains were born
or You brought forth the whole world,
from everlasting to everlasting,
You are God.
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 1 ½ teaspoon garlic salt
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 4 medium boneless skinless chicken breasts 1½-2 pounds (680-900g)
- extra virgin olive oil
- 1 batch Any Time of Year Bruschetta I like to halve the cherry tomatoes for this recipe but you can also quarter them.
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- ½ cup low-sodium chicken broth
- 4-6 ounces fresh mozzarella balls or one larger piece, cut into ½ -inch pieces
- fresh basil leaves
- balsamic reduction
- toasted pine nuts
If your chicken breasts are very uneven in thickness, place them between two sheets of plastic wrap or parchment paper and pound the thicker part with a meat pounder or small sauté pan. If your chicken breasts are really large and thick all over, slice them in half horizontally to create 2 thinner portions.
Combine all rub ingredients in a small bowl and stir to combine.
Pat the chicken breasts dry on both sides with a paper towel then drizzle each one lightly with the olive oil and rub with your hand to coat. Sprinkle the chicken with the rub on both sides, using all of the rub mixture.
Cover and refrigerate the chicken breasts while you prepare the bruschetta.
Prepare 1 recipe of the tomato bruschetta mixture (not the crostini) from this recipe.
Heat a large cast iron or stainless steel saute pan over medium heat for a few minutes. Add the butter and olive oil and swirl the pan until the butter is melted and lightly sizzling across the surface of the pan.
Add the chicken breasts, smooth side down in a single layer. Cook for 3-5 minutes (5 if using larger chicken breasts) or until the bottom surface is a beautiful golden brown. (Regulate the heat while the chicken is cooking, at a level where the oil/butter mixture is lightly sizzling but not spattering all over the stovetop.)
Flip the breasts to the other side, reduce the heat to medium-low and cook for another 3 minutes. Remove the chicken from the pan to a clean plate (it won’t be completely cooked but will finish cooking later).
Drain the bruschetta and add the tomato juices into the pan along with ½ cup chicken broth. Bring the mixture to a boil over high heat and cook for 2-3 minutes until reduced and syrupy.
Add any juice that has accumulated on the plate with the chicken breasts and stir to combine. Add the chicken breasts back to the pan and cover the pan tightly. Lower the heat to very low and cook for 3 minutes. (If your chicken portions are really large, cook for 5 additional minutes instead of 3.)
Uncover and add the tomato bruschetta mixture along with the fresh mozzarella scattered over the top. Cover again immediately and allow the mixture to sit for 7 more minutes. (This will allow the chicken to finish cooking without overcooking and the tomato/mozzarella mixture to warm.)The mozzarella should be soft and just starting to melt a bit.
Garnish with fresh basil leaves and freshly ground black pepper. Serve balsamic reduction and toasted pine nuts at the table, if desired.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.