Grilled or panko crusted chicken breast covered with bruschetta and fresh parmesan is one of my all time favorite go to dinners. It is quick and easy, but so delicious. Pair it with some buttery pasta or a fresh green salad and you are going to add this to your go to list too.
Let’s get it started….
Start by thinly slicing a boneless skinless chicken breast in half horizontally creating two thin portions. Season both sides of the chicken with garlic powder, onion powder, salt and black pepper (be generous with the seasoning!).
If you want to make the lighter version of this bruschetta chicken, grill the seasoned chicken in a large skillet over medium heat until both sides are golden brown and the chicken is cooked through with an internal temperature of 165 degrees.
Now, if you want to bread your chicken, prepare your breading station by placing 1/3 cup of all purpose flour seasoned with 1/2 teaspoon of garlic, 1/2 teaspoon of onion powder and a pinch of salt and pepper into a shallow dish.
In a second shallow dish, whisk together 2 large eggs with a pinch of black pepper and a pinch of salt.
In a third shallow dish, add 2/3 cup of panko breadcrumbs.
Once all of your breading dishes have been prepared, dip each piece of chicken into the flour. Make sure that the entire surface is lightly coated with flour and then lightly shake the chicken to allow any excess to fall off. Next, dip the chicken in the eggs and then the panko. Press the panko against the chicken to make sure you get a nice thick coating.
Once the chicken is coated, set it on a plate and add 1 tablespoon of butter and 1 tablespoon of olive oil into a large skillet. Place the skillet over medium heat and once the butter has melted, set the coated chicken into the pan and cook for 3-4 minutes on the first side.
When the first side is crispy and golden brown, flip both pieces over and cook the other side for 3-4 minutes.
Once the chicken is golden brown and beautiful, let it hang out on a cooling rack while you make the bruschetta…
Using a very sharp knife, dice 6-7 roma tomatoes and half of a small red onion, chop 8 fresh basil leaves into long ribbons and finely mince 2 cloves of garlic. Combine everything into a bowl and toss until fully combined.
Drizzle a little bit of olive oil over the bruschetta and add a big pinch of salt and black pepper.
Place the crispy chicken onto a parchment or foil lined baking sheet and add a nice healthy pile of bruschetta over each piece and top with finely shredded parmesan…
Bake the chicken in a 425 degree oven for 6-8 minutes or until the parmesan has started to brown a bit and the edges are crispy.
Top with a bit more parmesan (or a lot more) and a good drizzle of balsamic glaze…
This whole meal takes less than 30 minutes to bring together and it is so flavorful and delicious. This is in my husbands top 3 for sure and I wouldn’t be surprised if it ends up in yours too. The salty, crispy chicken pairs perfectly with the fresh flavors in the bruschetta and that browned parmesan and tangy balsamic just push the whole dish over the top.
You will most likely have some extra bruschetta left over and if you have any bread on hand, I would love to suggest these bruschetta crostini. Whether you have the crostini with your chicken or for lunch the next day, it is delicious and the bruschetta chills well in an airtight container overnight.
Bruschetta Chicken
Ingredients
Pan Seared Panko Crusted Chicken
- 1 boneless skinless chicken breast
- 2 eggs
- 2/3 cup of panko breadcrumbs
- 1/3 cup of all purpose flour
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- salt and black pepper
- 1 tablespoon of butter
- 1 tablespoon of extra virgin olive oil
Bruschetta
- 6-7 roma tomatoes, diced
- 8 fresh basil leaves, finely chopped
- 1/2 of a small red onion, diced
- 2 cloves of garlic, finely minced
- extra virgin olive oil
- salt and black pepper
Assembly
- 1/4 cup parmesan, finely shredded
- balsamic glaze (optional, but highly recommended!)
Instructions
- Preheat your oven to 425 degrees
- Slice 1 boneless skinless chicken breast in half horizontally
- Season the chicken with garlic powder, onion powder, salt and pepper
- Gather 3 shallow dishes
- Place 1/3 cup of all purpose flour, 1/2 teaspoon of garlic salt, 1/2 teaspoon of onion powder and a pinch of salt and black pepper into one of the shallow dishes and set it aside
- Whisk 2 large eggs with pinch of black pepper and a pinch of salt in a second shallow dish and set it aside
- Add 2/3 cup of seasoned breadcrumbs into the third shallow dish and set it alongside the other two dishes
- Coat each piece of chicken lightly with flour, then dip into the egg and then coat with breadcrumbs and place the coated chicken onto a plate
- Place 1 tablespoon of butter and 1 tablespoon of olive oil into a large skillet and place it over medium heat
- Once the pan is hot and the butter has melted, arrange chicken in a single layer in the skillet
- Allow the chicken to brown for 3-4 minutes on the first side
- Once the underside is brown and crispy, flip the chicken and cook the other side for 3-4 minutes or until it is also brown and crispy
- Once the chicken is done, transfer it onto a cooling rack to cool
- Make the bruschetta by combining the diced roma tomatoes, red onion, basil and finely minced garlic in a large bowl
- Drizzle 1 tablespoon of olive oil over the mixture and add a pinch of salt and pepper
- Toss everything until fully combined and then taste to see if more salt and/or black pepper is necessary
- Transfer the crispy chicken breasts onto a parchment lined baking sheet
- Top with bruschetta and finely shredded parmesan
- Bake in a 425 degree oven for 6-8 minutes
- Garnish with additional parmesan and a drizzle of balsamic glaze
