Bruschetta Chicken Skillet |Cooking With Amanda

I am most definitely a balsamic lovin' gal. One of the best surprise gifts my hubby gave me last year was a bottle of GOOD balsamic vinegar. There was a local mac n cheese festival and competition last year. I couldn't go, because obviously there would be nothing gluten free.

So my husband went with his sister and stuffed his face with mac n cheese. When he came home he surprised me with a bottle of good aged balsamic vinegar he had bought from a vendor at the festival.

I pulled a loaf of gluten free bread out of the freezer and soaked it in the balsamic and it was amazing! So good that I almost forgot about all of the mac n cheese that I missed out on. (There was a blueberry cheesecake mac n cheese that won 1^st place, I still think about that one.)

The vinegar that my hubby bought me is pretty good, but a few months later I stumbled into a small tea shop that also sells syrupy aged vinegar and flavored olive oils. I used their fig balsamic in this bruschetta chicken skillet recipe and OMG is it good!

You can use a syrupy sweet aged balsamic vinegar or one that is not as thick. That being said, nothing is better than a syrupy aged balsamic. It is definitely worth the extra money for me.

Any who… I am a big fan of balsamic vinegar. Which is one of the reasons why I bug puffy heart this bruschetta chicken skillet. It makes an easy weeknight dinner AND it is naturally gluten and dairy free. I just love any excuse to drizzle balsamic vinegar all over things.

I love cooking in my cast iron skillet. It is perfect for "grilling" the chicken without using a grill. After your chicken is cooked through I sautéed onions and tomatoes in my cast iron skillet and then deglazed the pan with… you got it: balsamic vinegar.

Serve your bruschetta chicken with a salad or over pasta for a complete meal.

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Bruschetta Chicken Skillet Recipe

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Ingredients

2-3 tablespoons olive oil
4 chicken breasts, (use smaller breasts or cut 2 larger breasts in half lengthwise to butterfly them into 4 thinner breasts)
salt and pepper
2 roma tomatoes
1/2 red onion
1/4 cup balsamic vinegar
good aged balsamic vinegar, to drizzle
fresh basil, for garnish (optional)

Directions

Generously salt and pepper both sides of the chicken breasts.
Heat a cast iron skillet over medium-high heat. Drizzle in approximately 2 tablespoons of olive oil and swirl to coat the pan, then place the chicken breasts in the hot pan pretty side down.
Cook until golden brown on the bottom (3-5 minutes) and then flip over and cook until cooked through (another 3-5 minutes) (chicken should reach an internal temperature of 165°F via an instant read thermometer.)
While the chicken is cooking, dice the red onion. Then cut the tomatoes in half, scoop out the seeds, and dice the tomatoes.
When the chicken is cooked removed the breast to a plate to rest. Add the red onion and another tablespoon of olive oil (if the pan is dry.)
Sauté for 2-3 minutes or until the onion is softened and almost translucent. Add the diced tomatoes and sauté for another 1-2 minutes.
Add the balsamic vinegar to the skillet and stir to deglaze the pan and remove from heat.
Add the chicken back to the skillet, scooping the bruschetta topping onto the breasts.
Serve with a drizzle of balsamic vinegar and fresh basil (optional.)