One-Pan Chicken Bruschetta

Enjoy the convenience of One-Pan Chicken Bruschetta - juicy chicken, fresh tomatoes, and a sweet balsamic glaze cooked to perfection.

Course Main Course

Cuisine Italian

Keyword chicken, dinner, one-pan

Prep Time 10

Cook Time 20

Servings people

Calories 397kcal

Season the chicken breasts with salt and pepper on both sides
In a large pan, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-8 minutes on each side, or until browned and cooked through
Remove the chicken breasts from the pan and set them aside on a plate
In the same pan, add the minced garlic and cook for 30 seconds, stirring constantly
Add the diced tomatoes and chopped basil to the pan. Cook for 2-3 minutes, or until the tomatoes start to soften and release their juices
In a small bowl, whisk together the balsamic vinegar and honey. Pour the mixture over the tomato mixture in the pan
Continue cooking the tomato mixture for an additional 2-3 minutes, stirring occasionally, until the balsamic glaze thickens
Return the chicken breasts to the pan and spoon the tomato mixture over the chicken. Cook for 1-2 minutes, or until the chicken is heated through and coated in the glaze
Remove the pan from the heat and serve the chicken bruschetta hot, garnished with additional fresh basil leaves if desired

Pound the chicken breasts to an even thickness before cooking. This will help them cook more evenly and prevent overcooking.
Use a large skillet or pan to ensure that the chicken and tomatoes cook evenly and don't overcrowd the pan.
Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, resulting in tender and juicy meat.
If you don't have balsamic glaze on hand, you can make your own by simmering balsamic vinegar with a bit of sugar until it thickens and becomes syrupy.
Serve the chicken with a side of crusty bread or over a bed of rice or pasta to soak up the delicious sauce.