Bruschetta Chicken Recipe

Prep chicken

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to an even thickness about 1/2" for even cooking. Season both sides with 1 1/2 tsp kosher salt, 1 tsp black pepper and 1 tsp dried Italian seasoning.

Sear chicken

Heat a large ovenproof skillet over medium-high heat. Add 2 tbsp olive oil and heat until shimmering. Add chicken and sear 3-4 minutes per side until golden brown (internal temperature ~150°F / 65°C).

Top and finish

Preheat oven to 375°F (190°C). When chicken is seared, remove skillet from stovetop. Spoon a generous amount of bruschetta topping (prepared in next section) over each breast, then sprinkle evenly with shredded mozzarella (about 1 cup total) and grated Parmesan. Transfer skillet to oven and bake 7-10 minutes, or until chicken reaches 165°F (74°C) and cheese is melted and bubbly. Remove from oven and let rest 5 minutes before serving.

Combine tomatoes, basil, 2 tbsp minced garlic, 2 tbsp olive oil, 1 tbsp balsamic vinegar, finely diced red onion (if using), 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Toss gently to combine. Let sit at room temperature for at least 10 minutes to allow flavors to marry. Taste and adjust salt or vinegar if needed. Use most of this mixture to top the chicken, reserving a small spoonful for garnish.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Cook 12 oz spaghetti or linguine according to package until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta.

Make garlic oil

While pasta cooks, heat 1/4 cup extra-virgin olive oil in a large skillet over medium-low heat. Add 4 thinly sliced garlic cloves and 1/4 tsp crushed red pepper flakes. Cook gently, stirring, until garlic is fragrant and just turning golden (about 2-3 minutes). Do not let garlic burn.

Finish pasta

Add drained pasta to the skillet with garlic oil. Toss to coat, adding up to 1/2 cup reserved pasta water a little at a time to loosen and emulsify into a silky sauce. Stir in 1 tsp lemon zest, 1 tbsp lemon juice and 2 tbsp chopped parsley. Season to taste with additional salt and pepper. If desired, sprinkle 1/4 cup freshly grated Parmesan before serving.

Serve

Plate a portion of garlic pasta and top with a bruschetta chicken breast. Spoon any extra bruschetta topping over the chicken and garnish with extra basil and a drizzle of olive oil.