This Cheesy Lemon Chicken with Bruschetta Topping is the perfect introduction into spring! Tender marinated chicken breasts are seared in a cast-iron skillet, stuffed with gooey mozzarella cheese, and finished off in the oven. They’re served with an easy white wine and lemon pan sauce, a fresh tomato topping and plenty of chopped basil.
Use a sharp pairing knife to cut a pocket lengthwise into the chicken.
Add 1/4 cup lemon juice, 3 garlic cloves, and 1/4 cup olive oil to a large ziplock bag. Add chicken and massage into flesh. Marinated for at least one hour, but no longer than 8 hours.
Preheat oven to 375 degrees. Once the chicken has marinated, pat dry with paper towels. Season liberally with salt. Sprinkle evenly with dried basil. Heat a large cast-iron skillet to a medium heat. Add 2 tablespoons oil. Once the oil is hot, add chicken. Sear until golden brown, about 3-4 minutes on each side.
Once the chicken is seared, remove from the pan and onto a plate. Gently put a few slices of mozzarella into the pocket. Add white wine to the pan and use a wooden spoon to scrape up all the brown bits. Add remaining 2 tablespoons lemon juice. Remove the pan from the heat and add chicken back. Place in the oven and bake until chicken is cooked through and cheese is gooey and melted, another 7-8 minutes.
While the chicken bakes, add tomato, shallot, vinegar, fresh basil, 1/4 tsp salt, remaining 2 teaspoons olive oil, and 1 garlic clove to a bowl. Toss to combine. Season with salt and pepper.
To serve: Plate chicken and spoon sauce on top. Top with bruschetta topping. I also like to sprinkle a little bit of flaked sea salt and black pepper on top.