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  • Writer's pictureTricia

Bruschetta Chicken

That's my Dad. He's a pretty cool dude. I totally forgot to mention Father's Day yesterday, but happy late Father's Day to all you human dads, granddads, dog dads, other pet dads, etc!! I hope your kids celebrated you over the weekend and tried not to annoy the shit out of you for once. Shawn and I visited my Dad in Gainesville on Sunday afternoon. We grilled steaks, enjoyed some good conversation, and then dug into this deliciousness:

Dad said he wanted cheesecake for dessert, and I didn't have time to make one, so I picked this one up at Whole Foods. It was incredible. The fresh berries on top made the cake. Excellent choice, daddio.

Anyways, I've got to talk about this Bruschetta Chicken I made last week. I'm absolutely remaking it again this week, because it was SO DAMN TASTY. Just look:

Holy heart eyes. I know that chicken breasts can be boring. You're talking to a girl who basically ate chicken and broccoli for months straight back when I was trying to lose weight. Not fun. This ain't your average chicken breast though. Oh no.

The fresh chopped herbs, seasoned tomatoes, and balsamic glaze liven up these boring ass chicken breasts and take them to a new level. You definitely want to give this recipe a try ASAP.

I used a cast iron skillet to prepare these, but you could really use any skillet you have on hand. Don't skimp on the fresh herbs. I'm lazy sometimes too when a recipe calls for fresh. I'll be like, "yea, but I have the dried basil already in my pantry so I'm gonna go hard no on that fresh shit." Don't do it! The freshly chopped basil and oregano are so much more fragrant and bring out stronger flavorings. Plus it literally takes 3 extra minutes to chop those up, and it makes you feel like a damn chef. Be that chef.

Here's your lazy man way out on this one: buy pre-diced tomatoes. I bought those in the produce section, and that saved me some extra time.

Bruschetta Chicken



1-1.5 pounds chicken breasts pounded flat(ish)

1 TBSP olive oil

salt and pepper

dried basil

1 TBSP minced garlic


3/4 cup diced fresh tomatoes

7 basil leaves (chopped)

1 sprig oregano (chopped)

1 TBSP minced garlic

2 tsp olive oil

1 TBSP balsamic vinegar

dash of salt and pepper

Balsamic Glaze:

1 cup balsamic vinegar


1. Add olive oil to skillet and heat over medium-high heat.

2. Add chicken breasts to the skillet and sprinkle with salt, pepper, and dried basil.

3. Cook until browned, about 5 minutes. Then flip, season the other side, and add the garlic to the pan. Cook another 5 minutes on this side.

4. While chicken is cooking, mix the bruschetta ingredients together in a small bowl.

5. When chicken is cooked through, add the bruschetta to the tops of each chicken breast, and reduce heat to low.

6. As the chicken absorbs the flavor of the bruschetta, add 1 cup of balsamic vinegar to a small saucepan. Bring to a boil over medium high heat. When the vinegar begins to boil, immediately reduce the heat to medium and allow to simmer for 10 minutes, stirring occasionally. Remove from heat, and allow to cool and thicken for a couple of minutes.

7. Pour glaze over the tops of each chicken breast.

8. Serve and enjoy.

This one is easy peezy, and it's a meal that everyone will enjoy. Serve over some whole wheat or gluten free pasta or with a side of rice, and of course, some extra veggies! Give it a try this week, and let me know how it goes! Have an awesome day, guys!

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