When I am having a busy day, I don’t want to have to come home and have to make a complicated meal. I want to make something quick and easy that my family enjoys with minimal clean up. Skillet Chicken With Bruschetta & Balsamic Glaze is perfect for these nights.
I can have this meal prepped and ready within 30 minutes. All it takes is a little preparation. One thing that I always have on hand is my spice rub. It’s just four ingredients. I use it for chicken vegetables and salad dressings.
Spice Rub
Ingredients:
- 2 Tablespoons salt
- 2 Tablespoons ground pepper
- 2 Tablespoon garlic powder
- 2 Tablespoons onion powder
Instructions:
- Place all ingredients in an air tight container and mix well to combine.
Sometimes I even double this recipe so that I will have plenty on hand. If its kept in an air tight container it could last up to six months.
For my Bruschetta I slice grape tomatoes into small pieces, I add minced garlic and a small diced red onion and toss to combine, then set aside.
I place my cleaned chicken cutlets in a medium bowl and drizzle with olive oil. I sprinkle 2 to 3 teaspoons of spice rub on them and toss to coat. In the mean time I add 1 to 2 teaspoons of olive oil to a large skillet and place on the stove at medium heat. Once the skillet is very hot I add my chicken cutlets. I cook my chicken in several batches as to not overcrowd them. Once my last batch of chicken is done, I remove them from the skillet and deglaze the pan with white wine. I add all the chicken back to the skillet, smother with tomatoes and cook for two minutes just to bring up to temperature.
Remove skillet from stove, drizzle with balsamic glaze and sprinkle with chopped basil and Parmesan cheese and serve.
Skillet Chicken With Bruschetta and Balsamic Glaze
Ingredients:
- 5 To 6 thin sliced chicken cutlets
- Spice rub ( recipe above )
- 1 lb. Grape tomatoes cut into small pieces
- 1 Small red onion diced
- 1 Clove garlic minced
- 1/2 Cup dry white wine
- Fresh basil chopped
- Balsamic glaze
- Parmesan cheese for serving
Instructions:
- To a medium bowl add chopped tomatoes, diced onion and minced garlic. Toss to coat and set aside.
- To a separate bowl add chicken cutlets and season with 1 to 2 teaspoons of spice rub and 1 to 2 tablespoons of olive oil and toss to coat.
- Add 1 to 2 teaspoons of olive oil to a large skillet and place on the stove on medium heat. Once the skillet is very hot, add chicken cutlets. Cook cutlets I n batches as to not overcrowd them. Place cooked cutlets on plate and cover with foil. Once the last batch is done, remove them from the skillet and place with other cutlets. Pour white wine in skillet to deglaze it, then return chicken to skillet and smother with tomato mixture. Continue cooking for two minutes to heat through.
- Remove skillet from stove, drizzle with balsamic glaze and sprinkle with chopped basil and Parmesan cheese. Serve immediately.
- Enjoy.
