Chicken Bruschetta Melts look and taste fancy, but take less than 20 minutes to make on the stove-top. This family-friendly dinner is low-carb and gluten-free because there's no bread!
I'm pushing the envelope by using the term "bruschetta" since it's technically grilled bread that is smeared with olive oil and garlic. The Italian inspired appetizer is optionally topped with a tomato mixture.
This recipe is so named because, you probably know exactly what I'm aiming for and are hoping that it's delicious (it is!) You won't miss the bread at all if you're obsessed with the flavor profile of tomatoes, fresh basil, olive oil, and balsamic vinegar!
This is yet another healthy 30-minute meal!
If you stock your pantry right, you'll only need a few fresh ingredients to make Bruschetta Chicken:
In a pinch, you can find a bruschetta topping in many grocery stores. But, it does not take long to make it...maybe 10 minutes. For a fresh homemade version, you'll need the following.
- Roma tomatoes - seeded and diced. Plum tomatoes are my go-to variety because they're so easy to work with. Canned diced tomatoes will work too (regular or petite.) But, you'll miss out on the fresh flavor if you go this route!
- Fresh basil - stack, roll and cut it into thin strips with kitchen shears. Fresh is best. But, dried basil can be used instead. As a general rule, 1 Tablespoon of fresh equals 3 teaspoons of dried spice.
- Garlic - pressed or minced.
- Balsamic vinegar - or a more concentrated glaze if you have some on hand.
- Olive oil
- Salt and pepper
- Thin-sliced chicken - buy chicken cutlets or fillets. Otherwise, pound chicken to approximately 1/4 inch thickness.
- Butter and olive oil - use a little of each to brown and cook the chicken. Or, just use olive oil!
- Sweet paprika - adds color and a bit of kick.
We used shredded mozzarella cheese to turn this into a "melt." Parmesan cheese or even feta cheese can be stirred into the tomato topping instead. Or, cheese can be left off altogether to keep this recipe dairy-free.
The recipe can be broken down into these steps:
- Make the bruschetta topping. Mix all of the ingredients together and set aside. The tomato topping can be made a day or two ahead of time. I usually wait to stir in the basil. But, you don't have to.
- Cook chicken in a skillet. Start by patting the chicken dry with a paper towel and seasoning it with salt, pepper, and paprika. Melt butter and heat olive oil in a large skillet. Place chicken cutlets in a single layer and allow them to cook for several minutes without moving them. The side against the pan will start to brown. Flip them over and cook for 3-4 minutes or until the internal temperature reaches 165 °F.
- Layer bruschetta and melt cheese. Turn the heat down to low and top each piece of chicken with some tomato topping. Sprinkle cheese over the top. Cover the pan with a lid until the cheese begins to melt which takes 2 or 3 minutes!
What to serve with Chicken Bruschetta
One of the many great things about this recipe is that it's low-carb or not depending upon what you serve with it!
- Zucchini - Remove chicken from the pan and sautee chopped or spiralized zucchini in the same pan.
- Sauteed spinach - use the same pan for this too!
- Green beans. If you have extra tomatoes, make Italian Green Beans.
- Rice - traditional or cauliflower rice!
- Salad with Italian Dressing (like this one from Sally's Baking Addiction.)
More skillet chicken recipes
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Chicken Bruschetta Melts
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 pound chicken cutlets
- Salt and pepper to taste
- 1 teaspoon paprika
- Bruschetta see recipe below
- 1 cup Mozzarella cheese shredded
- 2 Roma tomatoes seeded and diced
- 1 garlic clove pressed or minced
- 2 Tablespoons basil leaves stacked, rolled and cut into thin slices
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon salt
- 1/8 pepper
- Add olive oil and butter to a large skillet and heat over medium-high heat until butter is melted and begins to froth.
- Season chicken cutlets with salt and pepper and sprinkle with paprika.
- Place cutlets in a single layer in the skillet, working in batches if necessary.
- Cook chicken cutlets for about 3-4 minutes without disturbing. Flip to the other side and cook for 3-4 minutes more or cooked through and internal temperature reaches 165°F. Cooking time will vary depending upon the thickness of the chicken.
- If preparing fresh bruschetta, mix all of the ingredients together in a small bowl.
- When chicken is cooked through, turn heat off or to low. Top each piece of chicken with a portion of the bruschetta and sprinkle cheese over the top. Cover skillet with a lid until the cheese melts, about 2-3 minutes. Enjoy immediately.