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Skillet Bruschetta Chicken


  • 1 cup cherry tomatoes, quartered

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 tablespoon finely chopped shallot

  • 1 tablespoon chopped fresh basil, plus leaves for garnish (optional)

  • 2 teaspoons red-wine vinegar

  • 1 medium clove garlic, finely chopped

  • 3/4 teaspoon ground pepper, divided

  • 1/4 teaspoon salt, divided

  • 4 (4-ounce) chicken cutlets

  • 4 (1-ounce) slices part-skim low-moisture mozzarella cheese 

  • 4 teaspoons balsamic glaze


Step 1: Grab select ingredients and add to bowl

Place tomatoes in a small bowl; add 1 tablespoon oil, shallot, basil, vinegar, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss to combine; set aside.

Step 2: Season Chicken

Pat chicken dry using paper towels; sprinkle with the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt.

Step 3: Time to cook

Heat the remaining 3 tablespoons oil in a large skillet over high heat. Add the chicken; cook, undisturbed, until golden brown on the bottom, about 3 minutes. Flip the cutlets and top each with a cheese slice. Cover the pan with a lid or baking sheet; cook until the cheese is melted, and a thermometer inserted into the thickest part of the chicken registers 165°F, about 1 minute, 30 seconds.

Step 4: Add final ingredients and serve

Transfer the chicken to individual plates or a platter, top with the tomato mixture and drizzle with balsamic glaze. Garnish with basil leaves, if desired.

Nutritional Facts

Calories: 365

Fat: 23g

Carbs: 6g

Protein: 32g

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