Asparagus Bruschetta Chicken Skillet (Print Version)
# Ingredients:
→ Main
01 -
1 bunch asparagus, trim off the tough ends, then cut into pieces about 2 inches long
02 -
2-3 tablespoons olive oil, split into portions
03 -
1 teaspoon Italian herb blend
04 -
¼ teaspoon black pepper
05 -
¾ teaspoon salt (some to season the chicken, the rest for cooking)
06 -
¼ teaspoon garlic powder
07 -
1 lb chicken breasts, flattened to about 1-inch thickness, then cut into four pieces, each around 4 oz
→ Bruschetta Topping
08 -
2 tablespoons balsamic glaze, optional for drizzling at the end
09 -
1 tablespoon olive oil
10 -
¼ cup red onion, finely chopped
11 -
¼ teaspoon salt
12 -
¼ cup fresh basil leaves, sliced into thin ribbons
13 -
2 cups tomatoes, diced small (about 4 or 5 medium-sized) using ripe tomatoes for the best flavor
# Instructions:
01 -
Mix garlic powder, Italian herbs, pepper, and ½ teaspoon of salt in a small bowl. Rub the blend evenly over the chicken on both sides and gently press it in.
02 -
Drizzle 1-2 tablespoons olive oil into a skillet and warm it over medium heat. Lay the seasoned chicken in the pan and cook for 7–8 minutes on each side until the inside temperature reaches 165°F (74°C).
03 -
While waiting for the chicken to cook, toss together the diced tomatoes, basil, chopped onions, olive oil, and a pinch of salt in a mixing bowl. Stir it thoroughly.
04 -
Take the chicken out of the skillet when it's fully cooked. Pour in 1 tablespoon olive oil along with the asparagus, a bit of water, and ¼ teaspoon salt. Sauté for around 4–5 minutes until the asparagus turns crisp and vibrant.
05 -
Serve the chicken and asparagus together, spoon the fresh bruschetta topping over the chicken, and drizzle some balsamic glaze on top, if you'd like.
# Notes:
01 -
The balsamic glaze is left out of the nutrition estimates.
02 -
Pound the chicken to ensure even cooking and better tenderness.
03 -
Campari tomatoes bring out amazing flavor for the topping.
04 -
Store leftovers in the fridge for 3–4 days in an airtight container, but keep the chicken and asparagus separate from the topping.
05 -
Chicken freezes beautifully for 4–6 months, but the bruschetta mix shouldn't be frozen.