Bruschetta Stuffed Chicken

Short Description

Bruschetta Stuffed Chicken features tender chicken breasts filled with a vibrant mixture of diced tomatoes, fresh basil, garlic and mozzarella cheese, all finished with a sweet-tangy balsamic glaze. This elegant yet approachable dish brings the bright flavours of classic Italian bruschetta into a satisfying, protein-rich entrée ideal for both weeknight dinners and entertaining guests.

Why You’ll Love This Recipe

• Fresh, Mediterranean-inspired flavours from ripe tomatoes, fragrant basil and garlic

• A gooey mozzarella centre that keeps the chicken moist

• One-pan preparation: sear on the stovetop, bake in the oven and serve from the same skillet

• Versatile presentation—slice into medallions for a dinner party or serve whole for a family meal

• Ready in about 40 minutes from start to finish

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 2 medium ripe tomatoes, finely diced

• ⅓ cup fresh basil, cut into ribbons (chiffonade)

• ¾ cup shredded part-skim mozzarella cheese, divided

• 2 tablespoons extra-virgin olive oil, plus extra for searing

• ¼ cup balsamic vinegar

• ⅓ cup low-sodium chicken broth

• 3 garlic cloves, minced

• 1 teaspoon Italian seasoning

• Kosher salt and freshly ground black pepper, to taste

directions

1. Preheat the oven to 200 °C (400 °F).

2. Make the bruschetta filling: In a bowl, combine the diced tomatoes, half of the mozzarella and half of the basil. Season lightly with salt and pepper.

3. Prepare the chicken: Slice each breast horizontally to create a pocket, taking care not to cut fully through. Pat dry and season inside and out with salt, pepper and Italian seasoning.

4. Stuff the pockets: Spoon the tomato mixture evenly into each chicken pocket and fold closed; secure with toothpicks if needed.

5. Sear the chicken: Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed breasts for 3–4 minutes per side until golden brown.

6. Deglaze the pan: Whisk together the balsamic vinegar, chicken broth and minced garlic, then pour around (not over) the chicken in the skillet.

7. Bake: Transfer the skillet to the oven and bake for 18–20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 74 °C (165 °F).

8. Finish with cheese: Remove the skillet, sprinkle the remaining mozzarella over the chicken, and return to the oven for 2–3 minutes to melt. Let rest for 5 minutes, then garnish with the remaining basil and an optional drizzle of extra balsamic glaze.

Servings and timing

• Yield: 4 servings

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Feta cheese: Substitute crumbled feta for mozzarella to introduce a saltier, tangier note.

• Add greens: Layer a handful of fresh spinach inside each breast for extra colour and nutrients.

• Grill finish: After searing, transfer to a preheated grill over indirect medium heat; cover and cook 18–22 minutes.

• Low-carb option: Use a sugar-free balsamic reduction or omit the glaze entirely to reduce carbohydrates.

storage/reheating

• Refrigerate: Allow to cool, then store in an airtight container for up to 3 days.

• Freeze: Wrap each breast tightly and place in a freezer bag; freeze up to 2 months. Thaw overnight in the refrigerator.

• Reheat: Warm covered in a 175 °C (350 °F) oven for 12–15 minutes, or microwave at 60 % power in 1-minute increments until heated through.

FAQs

What is the best way to butterfly a chicken breast?

Place the breast on a cutting board and, holding a sharp knife almost parallel to the board, slice horizontally through the thickest part, stopping about 1 cm from the opposite edge so the breast opens like a book.

Can I prepare the chicken ahead of time?

Yes. After stuffing, cover and refrigerate for up to 8 hours. Bring to room temperature for about 20 minutes before searing to ensure even cooking.

What can I use instead of fresh basil?

Dried basil may be used in a pinch (about 1 teaspoon), but fresh basil provides the brightest flavour.

How do I prevent the filling from leaking out?

Avoid overfilling the pockets and secure the edges with toothpicks or kitchen twine to keep the filling contained during cooking.

Are chicken thighs a suitable substitute?

Boneless, skinless thighs can be used; roll them around the filling and increase the baking time to approximately 25–30 minutes.

Can I skip the searing step?

Searing adds flavour and colour, but you may bake directly. The chicken will be paler and less caramelized but will still cook through.

How should I store any leftover glaze?

Keep leftover balsamic glaze in a sealed container in the refrigerator for up to 2 weeks; warm gently before using.

What sides pair well with this dish?

Serve alongside garlic-roasted asparagus, a light arugula salad or lemon-herb quinoa to complement the bruschetta flavours.

How can I make this dish lower in sodium?

Use low-sodium broth, reduce added salt when seasoning, and choose a balsamic vinegar with no added sodium.

What is a reliable way to check doneness?

Use an instant-read thermometer inserted into the thickest part of the breast; it should register 74 °C (165 °F).

Conclusion

Bruschetta Stuffed Chicken elevates simple ingredients into a sophisticated entrée that marries juicy chicken with the fresh, herbaceous flavours of classic bruschetta. With minimal hands-on time and straightforward techniques, it is an excellent choice for both weeknight family dinners and special-occasion menus. Store leftovers properly for easy reheating, and feel free to explore the suggested variations to suit your taste preferences.