Servings 4 servings
Ingredients
- 4 medium boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 2 Tablespoons olive oil
- 2 medium tomatoes, diced
- 1 Tablespoon chopped fresh basil
- Shaved parmesan cheese, for serving
- Balsamic syrup, for serving
Instructions
- Thoroughly dry the chicken breasts then season them with the garlic powder and a pinch of salt and pepper.
- Add the olive oil to a large sauté pan set over medium heat. Once the oil is warm, add the chicken breasts and cook them for 8 to 10 minutes, then flip them once and continue cooking until they are no longer pink and reach an internal temperature of 165°F.
- While the chicken cooks, combine the diced tomatoes and basil with a pinch of salt and pepper in a medium bowl and stir to combine.
- Plate the chicken breasts then top them with the tomato mixture.
- Top the tomato mixture with the Parmesan cheese and drizzle with balsamic syrup then serve.
Notes
- Boneless, skinless chicken thighs are a great swap for breasts; they’ll be extra juicy and flavorful. Just note that they may take a minute or two longer to cook depending on thickness.
- Balsamic syrup: You can grab a bottle from the store or simmer balsamic vinegar until thick and syrupy (check out my bruschetta pizza recipe for easy instructions on how to make it at home).
- To make ahead: You can cook the chicken up to 2 days in advance—just reheat gently in a skillet or microwave before serving. The bruschetta topping can be prepped a few hours ahead, but I recommend adding the salt right before serving to avoid it getting too watery.<
- To store: Store leftover chicken and bruschetta topping separately in airtight containers in the fridge. The chicken will keep for up to 4 days, and the tomato topping is best used within 2–3 days.
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