Chicken and Bruschetta Recipe This 1-pan bruschetta chicken with zucchini noodles is healthy, delicious, and so easy to make—it’s sure to earn a spot in your weeknight dinner rotation, especially in the summertime. Combining a fresh basil, tomato, and garlic bruschetta mixture, zucchini noodles, and chicken marinated in Italian dressing, this dish is positively packed with flavor. Leftovers reheat easily! I originally published this recipe in 2016 and have since added new photos and a few more helpful success tips. Chicken and Bruschetta Recipe I’ve also made some improvements to the recipe, which you can read about in the post below.

Why You’ll Love This Bruschetta Chicken

This all-in-one meal is light and healthy, yet satisfying.

Cook everything in 1 skillet.

Prep ahead of time and cook later.

It’s naturally gluten-free, and can be made dairy-free if you use a dairy-free Italian dressing.

The recipe uses simple, fresh, and healthy ingredients.

I make this bruschetta chicken dinner year-round, but it’s pretty much on my weekly rotation in the summer. Zucchini noodles—zoodles!—make this dish extra nutritious, and it’s a great way to use summer’s bounteous green vegetable. And we’re taking advantage of in-season tomatoes, too!

In some countries, zucchini is called “courgette,” and zucchini noodles are referred to as “courgetti.”

Also Read: Chinese Chicken Recipe Air Fryer: Crispy, Sweet & Savory

9 Simple Ingredients for Bruschetta Chicken

Here’s all you need for this healthy all-in-one dinner:

Chicken: You need 4 medium-sized (about 6 ounces or 170g each) boneless skinless chicken breasts, about 1.5 pounds (680g) total.

Italian Dressing: You can use store-bought or homemade Italian dressing, whatever kind you like best. If I’m making it at home, I really love this homemade Italian dressing.

Italian Seasoning: Italian seasoning is a store-bought herb blend, but you can make your own homemade Italian seasoning. It’s optional, but I like adding it to the Italian dressing marinade to amp up the flavor.

Tomatoes: We’re going for about 3 cups of chopped tomatoes; any variety, color, and size of tomato will do.

Fresh Garlic: 2 cloves, which is about 1/2 teaspoon minced.

Fresh Basil: The recipe calls for 3 Tablespoons of chopped basil leaves, but feel free to add more fresh basil on top to serve.

Olive Oil, Salt, & Pepper: Cooking basics you likely already have.

Do These 2 Steps in Advance

Start by (1) marinating the chicken and (2) making the tomato bruschetta topping. Both need to marinate in the refrigerator for a while to get the best flavor—at least 2 hours, or up to 24 hours. You can do these 2 steps the night before, and cooking dinner the next day will be a breeze.

I usually use these glass containers for marinating, and they work just as well for storing leftovers and freezing meals/baked goods. (See 8 Freezer Meals for some inspiration!)

Grab These 2 Kitchen Tools

Skillet: Make the bruschetta chicken entirely on the stovetop in a big skillet. The skillet won’t go into the oven, so it doesn’t necessarily have to be oven-safe. This is the cast-iron skillet I own and love. I use it for skillet turkey pot pie, my frittata recipe, Dutch baby pancake recipe, sea salt and herb rolls, honey skillet cornbread, cornmeal cake, biscuits, and more

Spiralizer: When I prepare this dinner, as well as this peanut chicken zucchini noodles dish, I usually spiralize zucchini myself at home. But if you don’t have a spiralizer, zucchini noodles are pretty easy to find these days in most grocery stores in the produce department, or you can use frozen. You can also simply slice the fresh zucchini into thin strips—see recipe Notes.

Now Let’s Get Cooking!

Make this dinner entirely in 1 pan, just like this lemon thyme chicken and cornbread chili casserole. (Have more zucchini than you can fit in one pan? Try zucchini bread, these zucchini muffins, or hide it in this chocolate zucchini cake.)

After the marinated chicken and bruschetta mixture has chilled for at least 2 hours, and you’re ready to cook, you have 3 steps:

Cook the marinated chicken: Heat your skillet with olive oil over medium heat. Add the marinated chicken, cover, and cook for 10–15 minutes, turning a few times, until it’s cooked through. Carefully remove the chicken to a cutting board, but don’t clean out the skillet. Slice the chicken.

Cook the zucchini noodles: Add another Tablespoon of olive oil to the skillet, followed by the zucchini noodles and 1 cup of the bruschetta topping. Cook for 5 minutes, stirring occasionally. The noodles will cook down, absorbing the flavors. Remove from heat and carefully drain off most of the liquid. (A reader suggested draining some liquid, and it definitely improves the dish.)

Combine all ingredients: Return the skillet to the stovetop, and add the sliced cooked chicken and the remaining bruschetta mixture. Cook, stirring, for about a minute, until warmed through.

Also Read: Chicken Katsu Sauce Recipe: Sweet, Savory & Easy to Make

Conclusion

This chicken with bruschetta flavor was the best example of how fresh and quality ingredients can be combined to create a meal, which is, at the same time, fresh, tasteful and satisfying.  Chicken and Bruschetta Recipe Juicy marinated chicken, bright tomato-basil bruschetta, and zucchini noodles loaded with vitamins make it a healthy one-pan dinner that is easy to prepare for hectic weeknights and tasty enough for year-round consumption.  

FAQ’s