Bruschetta Chicken is my new favorite summer recipe. Light, refreshing, and full of flavor, this dish would be a hit with even the pickiest of eaters.
Bruschetta Chicken is the perfect weeknight meal
I am always exhausted when I get home from work during the week, so the last thing I want to do is spend hours in the kitchen slaving over dinner, and then have to do all the dishes afterward. This meal is perfect for week nights because it is super quick in both prep and cook time and there is minimal clean up. Gotta love that!
Bruschetta is AMAZING
So one of my favorite parts about this recipe is the leftover bruschetta. It tastes SO GOOD on toasted french bread or even just a slice of toasted sourdough bread. It also goes great with eggs in the morning. I tried it on top of an egg and potato skillet and oh em gee it was delicious. When you’re in a junk food moon, the bruschetta is also amazing with some mozzarella cheese sticks. (Trader Joe’s also has some amazing mozzarella cheese sticks in the freezer section)
How I Made It:
This started as a purely experimental meal after I impulsively purchased the bruschetta dip and needed a yummy use for it. My original plan was to grill the chicken and then just spoon the dip on top. Not only was it way too hot to grill outside (108 to be exact, thank you Fresno), but I wanted more flavor in the dish.
So, I cooked it in a skillet. First, I tenderized and thinned out the chicken just a bit with a meat mallet (I honestly don’t know if that’s the official name for it but that is what I call it). Doing this helps the chicken to cook faster.
I then placed a tablespoon of grass-fed butter in the skillet and cooked the chicken in it for a few minutes on each side. At first, I was just going to cook the chicken in the butter alone but I love chicken cooked with white wine. That is when, I decided to simmer the chicken in the wine until it was fully cooked.
Spicing Things Up
Finally it was time to season the chicken a bit more. Of course Himalayan pink salt and pepper were sprinkled on each side of the chicken during the cooking process, but once the chicken was cooked through, I added thyme, oregano, and dried red chili pepper flakes to spice things up. That spice combo really kicked the chicken up a notch!
Then, I sprinkled some shredded mozzarella cheese on top and covered the skillet until the cheese was melted. Finally, I plated the chicken and spooned on the bruschetta as I pleased. I served it with some home made garlic bread and a side salad. Delicious!! It is hard writing this post because it is making me crave this meal all over again. SO GOOD.
Bruschetta Wine Chicken
By July 13, 2017Published:
- Yield: 4 Servings
- Prep: 5 mins
- Cook: 18 mins
- Ready In: 23 mins
A delicious, light Italian meal that even the pickiest of eater will love! It pairs perfectly with a nice side salad and garlic bread or would be amazing with pasta!
- 2 Chicken Breasts Pounded with the flat side of a meat mallet? Is that what its called?
- 1 Tbs Grass Fed Butter
- 1/2 C White wine Dry
- 1/2 Tsp Thyme Dried
- 1/2 Tsp Oregano Dried
- 1 Tsp Red Chili Pepper Flakes Dried
- To Taste Pink Himalayan Salt
- To Taste Black Ground Pepper
- 1/4 C Shredded Mozzarella Cheese
- Spoon on as Desired Trader Joe's Bruschetta Dip in a Jar or Fresh (The fresh is in the refigerated section but is sometimes hard to find at the store, so I usually go with jarred).
- Sear the tenderized/pounded chicken breasts in the melted grass-fed butter on high (3 min each side).
- Salt and pepper the chicken as desired on each side.
- Add 1/2 C Dry White Wine to the skillet, cover and for seven minutes. Then flip, recover, and cook for another five minutes.
*Thicker Chicken Breasts make take longer to cook.
- Remove cover and season the chicken on one side with the thyme, oregano, and red chili pepper flakes. Cook uncovered until the wine is evaporated (or mostly evaporated).
- Sprinkle cheese on top of the chicken. Cover until melted.
- Remove from heat. Spoon on the bruschetta dip as desired. Serve and enjoy!