Stovetop Chicken Bruschetta

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Stovetop Chicken Bruschetta looks fancy but takes less than 20 minutes to make in a skillet. This family-friendly dinner is healthy, low-carb, and delicious!

It's yet another healthy 30-minute meal with simple ingredients that's quick and easy to make. Can you ever have too many easy dinner recipes? I didn't think so!

Chicken topped with bruschetta is also a great way to use fresh tomatoes when they're in season.

By the way, I'm using creative liberties to name the recipe. Technically, "bruschetta" means grilled bread smeared with olive oil and garlic (and sometimes a tomato mixture.) However, chicken stands in for bread in this recipe.

Hopefully, the name implies the flavor profile of tomatoes, fresh basil, garlic, olive oil, and balsamic vinegar!

This classic ingredient combination shines on roasted zucchini, Caprese grape tomato salad, AND when it's piled high on chicken and topped with melted mozzarella cheese.

Jump to:

• Ingredients 
• Instructions
• What to serve with Chicken Bruschetta
• More Stovetop Chicken Recipes
• 📋 Recipe

Ingredients 

If you stock your pantry right, you'll only need a few fresh ingredients to make Bruschetta Chicken:

Tomato topping

In a pinch, you can find a bruschetta topping in many grocery stores. But, it only takes about 10 minutes to make. 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

Chicken

• Thin-sliced chicken - buy chicken cutlets or fillets. Otherwise, pound chicken to approximately ¼ 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.

Cheese

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. 

Instructions

The recipe can be broken down into these steps:

1. 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. 
2. 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.
3. 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 - Use the air fryer to roast green beans until they're crispy!
• Rice - traditional or cauliflower rice!
• Salad with Italian dressing
• Pasta!

More Stovetop Chicken Recipes

📋 Recipe