Bruschetta Chicken is a healthy and delicious chicken dinner made on the stovetop in less than 30 minutes! Topped with fresh tomatoes and basil, balsamic glaze, and parmesan cheese, chicken has never been so tasty!
Dinner recipes that I can make in a skillet are among my favorites, particularly when I want to make something quickly with tons of flavor. This Bruschetta Chicken recipe is just one of many amazing chicken recipes that you’ll find here, and it’s going to be a favorite for your family.
If you’ve made my Marry Me Chicken, Honey Garlic Chicken, or Creamy Mushroom Chicken, you’ll know what I’m talking about. If you haven’t made those yet, no worries! Start with this Bruschetta Chicken recipe, and come back to those next time you want to make dinner in under half an hour.
Why You’ll Love This Recipe
- A new and exciting chicken dinner! If your family is getting bored with the same old chicken dishes, they are going to be so excited to see this meal on the table. Need more chicken inspiration? Check out all of my easy chicken recipes! There are over 100 recipes here, so you’ll never be bored with chicken again.
- One Pan: Nobody likes doing tons of dishes after dinner. This recipe is cooked all in one skillet, so cleanup is easy.
- It’s Healthy: This one pan chicken dinner is healthy! It’s a wonderful low-carb combination of lean white meat chicken, fresh tomatoes and herbs, and simple seasonings. You need just a small amount of oil for cooking this recipe so it’s low in fat too. I often make skillet chicken meals with creamy sauces, but this one is so good that it doesn’t even need a sauce.
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Cutlets: Slice boneless, skinless chicken breasts into thin cutlets, or buy them already cut from the store to save time. If needed, trim any fat from the breasts, and pound out the cutlets so that they are even in thickness.
- Seasonings: I’m using Italian Seasoning, salt, and pepper to season the chicken as well as the tomato topping.
- Diced Tomatoes: Roma tomatoes work really well for bruschetta as they are firm and not as watery as other varieties. That said, you can use whatever tomatoes you have. Bruschetta chicken is especially delicious with fresh, summertime garden tomatoes.
- Basil: Use fresh basil leaves please! This gives amazing herb flavor to the bruschetta topping. Wash the basil and chop it up finely.
- Garlic: 3 cloves of fresh garlic, minced, are added to the chicken right before it’s finished cooking. Delicious!
- Butter and Oil: I like to use both types of fat to sear chicken breasts. You can use just olive oil if you prefer.
- Parmesan Cheese: Freshly shaved parmesan tops the chicken.
- Balsamic Glaze: Look for this in the store near the balsamic vinegar. It’s just a thickened balsamic that has had sugar added and been condensed.
Tip!
It’s easy to make your own Balsamic Glaze! Cook 2 cups of balsamic vinegar with or without ½ cup of brown sugar in a saucepan at low heat until it’s thick and syrupy.
How to Make Bruschetta Chicken
- Season: Season the chicken cutlets on both sides with Italian seasoning, ½ teaspoon of salt and ¼ teaspoon of pepper, then set aside.
- Mix Bruschetta Topping: In a small bowl, combine the tomatoes with chopped basil leaves, 1 clove of minced garlic, ½ teaspoon salt and ½ teaspoon ground black pepper. Stir and then set aside while you cook the chicken.
- Cook Chicken: In a skillet over medium-high heat, melt butter and add oil. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. This should take about 4-5 minutes per side.
- Add Garlic: Add the rest of the minced garlic to the center of the pan, sauté for 30 seconds, then stir in all of the chicken cutlets so that they are coated with the sauteed garlic. Remove the pan from the heat.
- Serve: Top the chicken cutlets with the tomato mixture, then top with shaved parmesan and drizzle with balsamic glaze. Serve warm with your favorite sides.
Recipe Tips
- Don’t burn the garlic. You’ll notice that the garlic only needs 30 minutes to cook. This is because garlic can burn very easily, and any longer than 30 seconds is too long.
- Make this dairy-free. Skip the butter and the parmesan cheese to make a dairy-free version of bruschetta chicken.
- Make-Ahead. If you want to make part of this recipe ahead of time, you can cook the chicken breasts and then store them in the fridge for up to 2 days, or freeze them for up to 3 months. When ready to serve, reheat the chicken, then top with freshly made bruschetta mix, cheese, and balsamic.
- Make More. This recipe can easily be doubled to serve up to 6 people. Simply double the amount of ingredients. Follow the recipe as written, being sure to cook the chicken in batches so that you don’t overcrowd the pan.
Do you love garlic like I do? Make my Creamy Garlic Chicken next!
What to Serve with Bruschetta Chicken
Wondering what goes well with chicken bruschetta? Good news, I have lots of great ideas! This healthy chicken meal will be tasty with so many of your favorite side dishes, or maybe you’ll find a new idea here.
Start with a Salad: Add more fresh veggies to the meal by serving a simple salad. This copycat Olive Garden Salad is perfect, or may you’d prefer to make a homemade Caesar Salad instead. To keep with the basil and tomatoes theme, try a Caprese Salad or an extra special Burrata cheese topped caprese.
Add a Starch: You have lots of options here, whether you’re in the mood for potatoes, rice, or pasta you’ll find the perfect side dish recipe here. I like Buttered Noodles, Air Fryer Roasted Potatoes, or Mushroom Rice with this recipe. A simple side of polenta or Garlic Bread is yummy too!
Watching Carbs? Skip the pasta and potatoes and opt for low carb sides like Crispy Air Fryer Cauliflower, Roasted Broccolini, zucchini noodles, or Sauteed Mushrooms instead.
For Dessert, I suggest an Italian style favorite like Cannoli Dip or Tiramisu!
Recommended Tools
- I love this stainless steel pan. I use it all the time, and it’s particularly great for skillet meals like this one. It has plenty of surface area, cooks and browns the chicken very evenly, and I love the helper handle.
- Kitchen tongs, I use them for browning chicken, flipping food, etc. Tongs are a kitchen essential for sure.
- A silicone spatula, I use this spatula for cooking almost every day! It doesn’t damage my pots and pans, and it’s heat resistant so you can safely use it for cooking any recipe.
Recipe FAQs
You can use thighs to make this recipe! I prefer to use breast cutlets because they have less fat. If you want to use thighs, be sure to buy boneless, skinless thighs, and remove any large pieces of fat before you cook them. If needed, pound them out so that they are under 1 inch and even in thickness throughout.
I don’t recommend using bone-in chicken breasts for this recipe, as they won’t cook nearly as quickly, and maybe not at all using the stovetop method here. Boneless, skinless chicken is the right choice for bruschetta chicken.
You can use the flavor left in the skillet to create a pan sauce with your bruschetta chicken. Try this: After removing the chicken, deglaze the pan with ½ cup of chicken stock and a splash of balsamic vinegar or wine. Allow the sauce to cook for a bit until it reduces. If you want to, add a small amount of heavy cream. Easy pan sauce!
More Chicken Skillet Dinners To Try
All Chicken Recipes ➜
Add Bruschetta Chicken to your list of easy weeknight dinners now! Everyone loves this healthy recipe and it’s super simple to make.
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Bruschetta Chicken
Ingredients
- 3 chicken breasts sliced into thin cutlets
- ½ teaspoon Italian seasoning
- 1 teaspoon salt divided
- ½ teaspoon ground black pepper divided
- 1 cup fresh diced tomatoes
- 2 teaspoons fresh basil leaves chopped
- 3 cloves garlic minced, divided
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- ¼ cup shaved parmesan
- 1-2 tablespoons balsamic glaze
Instructions
- Season the chicken cutlets with Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper on both sides.
- In a small bowl, combine the tomatoes with basil leaves, 1 clove minced garlic, ½ teaspoon salt and ¼ teaspoon ground black pepper. Stir and set aside.
- In a skillet over medium high heat, melt butter and add oil. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. Takes about 4-5 minutes per side.
- Add garlic to the center of the pan, sauté for 30 seconds, then stir it with all of the chicken cutlets so they’re coated with garlic. Remove from heat.
- Top the chicken tomato mixture, parmesan, and balsamic glaze.
- Serve warm with mashed potatoes, rice, or polenta.
Notes:
- Make-Ahead. If you want to make part of this recipe ahead of time, you can cook the chicken breasts and then store them in the fridge for up to 2 days, or freeze them for up to 3 months. When ready to serve, reheat the chicken, then top with freshly made bruschetta mix, cheese, and balsamic.
- Make More. This recipe can easily be doubled to serve up to 6 people. Simply double the amount of ingredients. Follow the recipe as written, being sure to cook the chicken in batches so that you don’t overcrowd the pan.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Teresa says
This was so fresh and delicious!!! Will be a regular on our menu.