Ingredients
- Chicken: While chicken breasts are ideal, feel free to use any cut of meat you have on hand.
- Asparagus: Choose spears that are thick or thin according to your preference; cooking time may vary.
- Tomatoes: Vine-ripened or Campari tomatoes yield the best results, but any type will suffice.
- Basil: Fresh basil is vital for flavor! Don’t swap it for dried herbs.
- Onion: While we use red onions, sweet or white varieties can also work.
- Garlic: Fresh garlic cloves provide an intense flavor, so try to avoid garlic powder.
- Italian Seasoning: This seasoning mix adds zesty flavor. Use store-bought or create your own mixture of fresh herbs.
- Balsamic Glaze: Whipping up homemade balsamic glaze is the tastiest option, but store-bought is a great alternative too.
Instructions
- Pound chicken breasts to about 1 inch thick and cut into 4 to 5 ounce portions. Season with Italian seasoning.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Cook chicken for 7 to 8 minutes on each side. Ensure internal temperature reaches 165°F.
- Mix diced tomatoes, onion, and basil in a bowl for the bruschetta topping.
- Sauté asparagus in another tablespoon of olive oil for about 4 to 5 minutes until bright green. Warm chicken in the skillet.
- Plate chicken and asparagus, top with bruschetta, and drizzle with balsamic glaze.
Notes
Pounding the chicken ensures even cooking and maximum tenderness.
Fresh basil is key; avoid substituting it with dried herbs for the best flavor.
You can grill the chicken instead of cooking it in a skillet if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 600
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 36
- Cholesterol: 90