Pioneer Woman Bruschetta Chicken

Pioneer Woman bruschetta chicken is a quick weeknight dinner made with grilled chicken breasts, grape tomatoes and fresh basil, ready in 30 minutes. Try this easy summer chicken dinner for family night or entertaining guests, since it's light, grilled and uses up leftover bruschetta topping.

Let the tomato mixture sit for an hour or two, because that rest lets the garlic, basil and balsamic soak into the tomatoes. Skip it and the topping tastes flat and watery on the chicken.

Ree makes this from leftover bruschetta topping, so the tomatoes are already marinated and the garlic is already golden in olive oil. Slicing the chicken breasts in half also gives you thin cutlets that cook fast and evenly on the grill.

Pioneer Woman Bruschetta Chicken

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

280

kcal

Thin grilled chicken cutlets get piled with cool, garlicky tomato and basil topping, so each bite is warm and juicy under a fresh, tangy finish. A crisp green salad and a chunk of bread round out the plate.

Ingredients

• 2 tbsp. Olive Oil
  

• 5 cloves Garlic, Finely Minced
  

• 1 pt. Red Grape Tomatoes, Halved Lengthwise
  

• 1 pt. Yellow Grape Tomatoes, Halved Lengthwise
  

• 1 tbsp. Balsamic Vinegar
  

• 16 whole Basil Leaves (chiffonade)
  

• Salt And Pepper To Taste (don't Oversalt!)
  

• 1 whole Baguette
  

• 8 tbsp. Butter
  

Directions

• Fry the garlic: Heat 2 tablespoons olive oil in a small skillet over medium-high heat, then add 5 finely minced garlic cloves. Stir for about a minute until golden, pulling it off before it browns too much.
• Cool the garlic: Pour the garlic and oil into a mixing bowl. Let it cool slightly so it doesn't cook the tomatoes.
• Mix the topping: Add 1 pint red grape tomatoes and 1 pint yellow grape tomatoes, both halved lengthwise, to the bowl. Then stir in 1 tablespoon balsamic vinegar, 16 basil leaves cut into thin strips, and salt and pepper to taste.
• Taste and adjust: Toss everything together and taste it, adding more basil or salt if it needs it. Go easy on the salt, though, since it's easy to overdo.
• Let it rest: Cover the bowl and refrigerate for an hour or two if you have the time. The flavors blend while it sits, so the topping tastes much better.
• Grill the chicken: Cut boneless, skinless chicken breasts in half to make two thinner pieces, then season with salt and pepper. Grill them until cooked through, or saute them if that's easier.
• Prep the bread: Cut 1 baguette into diagonal slices for the most surface area. Melt half of the 8 tablespoons butter in a large skillet and brown half the bread on both sides until golden.
• Finish the bread: Repeat with the remaining butter and the rest of the bread. Make sure each slice gets nice and buttery.
• Plate and serve: Stir the tomato mixture once more, then spoon it generously over the chicken. Serve with a green salad, a few slices of the buttery bread and a sprinkle of fresh Parmesan.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the bruschetta topping ahead of time?

Yes, it's actually better after an hour or two in the fridge. Ree even made hers a day ahead and it was still great, though the tomatoes soften the longer it sits.

Can I bake or pan-fry the chicken instead of grilling?

Sauteing in a skillet works just as well, and Ree says so herself. Because the breasts are cut thin, they cook through in a few minutes per side either way.

How do I store leftovers?

Keep the chicken and the tomato topping in separate airtight containers in the fridge, and eat them within a couple of days. The topping gets watery over time, so drain off extra liquid before serving.

What can I use instead of grape tomatoes?

Halved cherry tomatoes are the closest swap. Diced Roma tomatoes work too, but scoop out the seeds first so the topping doesn't turn soupy.

What's the most common mistake with bruschetta chicken?

Over-salting the topping is the big one, since the tomatoes release liquid and the salt tastes stronger as it sits. Start light, taste, and add more only if it needs it.