Bruschetta Chicken Recipe

Overhead view of four bruschetta chicken cutlets topped with diced tomatoes, fresh basil, mozzarella pearls, and balsamic glaze on a white platter.

Juicy garlic herb chicken cutlets are topped with fresh tomato bruschetta, creamy mozzarella pearls, and a drizzle of balsamic glaze. This colorful sheet-pan dinner is fresh, flavorful, and easy enough for a weeknight.

Prep Time20

Cook Time12

Brine Time30

Total Time1 2

Servings: servings

Calories: 351kcal

Author: Sandra

Ingredients

Garlic Herb Dry Brine (Makes about 3 tablespoons)

1 tablespoon Morton kosher salt
1 ½ teaspoons garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon brown sugar optional
¼ teaspoon cayenne pepper optional

Chicken

1 ½ pounds chicken breast cutlets
1 tablespoon Garlic Herb Dry Brine (Note 1)

Bruschetta Topping

2 cups diced Roma tomatoes about 2 large or 4 medium tomatoes (Note 2)
¼ cup chopped fresh basil
2 cloves garlic minced
1 tablespoon olive oil
¼ teaspoon kosher salt
⅛ teaspoon black pepper

For Serving

1 ½ cups mozzarella pearls (Note 3)
balsamic glaze for drizzling
additional chopped or torn fresh basil optional

Instructions

In a small bowl, stir together the 1 tablespoon Morton kosher salt, 1 ½ teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme, ½ teaspoon black pepper, and the ½ teaspoon brown sugar and ¼ teaspoon cayenne pepper, if using.
Pat the 1 ½ pounds chicken breast cutlets dry with paper towels. Sprinkle 1 tablespoon Garlic Herb Dry Brine mixture evenly over both sides of the chicken, gently rubbing it into the surface.
Arrange the chicken uncovered on a plate or baking sheet and refrigerate for 2 to 8 hours. If you are short on time, brine it for at least 30 minutes.
Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper.
Arrange the chicken cutlets in a single layer on the prepared baking sheet.
Bake for 10 to 14 minutes, or until the thickest part of each cutlet reaches 165°F (74°C). Because cutlets can vary in thickness, begin checking them at 10 minutes and remove individual pieces as they finish cooking.
Transfer the chicken to a clean plate and let it rest for 5 minutes.
While the chicken bakes, combine the 2 cups diced Roma tomatoes, ¼ cup chopped fresh basil, 2 cloves minced garlic, 1 tablespoon olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper in a medium bowl. Stir gently and set aside while the chicken finishes cooking.
Divide the chicken among serving plates. Using a slotted spoon, generously spoon the tomato bruschetta over each cutlet, leaving behind any excess liquid.
Scatter the 1 ½ cups mozzarella pearls over the bruschetta. Drizzle with balsamic glaze and garnish with additional chopped or torn fresh basil, if desired. Serve immediately.

Notes

This recipe makes more dry brine than you will need. Store the remainder in an airtight container in a cool, dry place for up to 6 months.
Roma tomatoes have firm flesh and release less liquid than many other tomato varieties, helping prevent the bruschetta topping from becoming watery.
The mozzarella will soften slightly from the warmth of the chicken without fully melting. Add it after baking to preserve its creamy texture.

Storage

For the freshest results, refrigerate the cooked chicken, bruschetta topping, and mozzarella in separate airtight containers. Store for up to 3 days.

Reheating

Reheat the chicken gently in a 350 F (177 C) oven or in the microwave until warmed through. Top the reheated chicken with the bruschetta mixture, mozzarella pearls, balsamic glaze, and fresh basil just before serving.

Nutrition