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Easy Bruschetta Chicken Recipe

Juicy pan-seared chicken topped with fresh tomato-basil bruschetta for a quick, flavorful weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts
  • 10 ounce grape tomatoes or 1 medium tomato, diced
  • 1/4 cup red onion diced
  • 6-8 large fresh basil leaves sliced
  • 1 teaspoon Stone House Seasoning
  • balsamic glaze optional
  • Parmesan cheese optional, for topping

Instructions

  • Heat a large skillet over medium heat and add 1 tablespoon olive oil.
  • Season the 4 chicken breasts lightly with salt if desired and place them in the hot skillet.
  • Cook the chicken until browned and cooked through, about 10 minutes per side, until internal temperature reaches 165°F (74°C).
  • Meanwhile, in a mixing bowl combine the 10-ounce grape tomatoes (or 1 medium diced tomato), 1/4 cup diced red onion, and 6–8 sliced large fresh basil leaves; stir to combine.
  • When the chicken is done, spoon the tomato mixture over each breast.
  • Sprinkle each portion with 1 teaspoon Stone House Seasoning, then drizzle with balsamic glaze and grate or sprinkle Parmesan cheese on top if using.

Equipment

  • Large Skillet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spatula or tongs

Notes

  • Prepare the chicken and bruschetta topping ahead and refrigerate separately for up to 3 days.
  • Store the bruschetta mixture without basil for best freshness.
  • Use leftover baked or grilled chicken as a shortcut.
  • You can freeze cooked chicken, thaw overnight in the fridge, reheat, and top with fresh bruschetta.