Cheesy Bruschetta Chicken Cutlets Recipe

Cheesy Bruschetta Chicken Cutlets Recipe | Juicy & Flavorful

Oh my goodness, the first time I made these Cheesy Bruschetta Chicken Cutlets Recipe, I couldn’t believe how quickly they came together. I wanted something flavorful and homey, but without spending hours in the kitchen and this hit the spot! The juicy chicken, the bright tomato topping, and the gooey cheese on top made me smile with every bite.

It’s honestly one of my favorite weeknight meals now, especially when I’m craving Italian‑inspired comfort food. I just love how simple ingredients turn into something so special. You can also enjoy a refreshing dessert afterward, like a Strawberry Lemonade Cake or sip a Pink Lemonade Punch to complete the meal.

Ingredients

For the Bruschetta Topping

• 1 (14.5‑ounce) can diced tomatoes, drained – gives juicy freshness without too much prep
• 1 clove garlic, minced – fresh garlic packs so much more flavor than jarred
• 1 tablespoon olive oil – choose extra‑virgin for richer flavor
• 1/2 teaspoon Italian seasoning (or 1/4 teaspoon basil + oregano) – classic Italian herb blend for brightness
• 1/4 teaspoon ground black pepper – freshly ground is best

For the Chicken Cutlets

• 1.5 pounds (4 cutlets) chicken breast cutlets, or thinly sliced chicken breasts, about 1/4‑inch thick – thinner pieces cook fast and stay juicy
• 1/2 teaspoon salt – balances flavor
• 1/4 teaspoon ground black pepper – fresh ground tastes better here too
• 2 tablespoons olive oil – for searing the chicken perfectly
• 3/4 cup (about 3 ounces) shredded mozzarella cheese – grate fresh for best melt
• 1/4 cup (about 1 ounce) shredded Parmesan cheese – fresh grate adds sharpness
• 1/4 cup chopped fresh parsley – adds color and brightness

Note: serves 4 as a main dish

Variations

Here are some fun ideas to customize this recipe to your taste:
• Dairy‑free: Use dairy‑free mozzarella and Parmesan alternatives so everyone can enjoy the cheesy top.
• Low‑carb/keto: This recipe is already low in carbs, but you can serve it over zucchini noodles for extra veggies.
• Extra bold herbs: Add a pinch of red pepper flakes or fresh basil with the parsley.
• Fresh tomato version: If you have ripe tomatoes, chop 2 cups and use them instead of canned for extra freshness.

Cooking Time

Here’s how long you’ll spend in the kitchen:
• Prep Time: 5 minutes
• Cook Time: 10 minutes (sear + broil)
• Total Time: 15 minutes

Equipment You Need

• Large oven‑safe skillet – to sear chicken and then broil with cheese.
• Mixing bowl – for tossing the bruschetta ingredients.
• Measuring spoons – to keep your seasoning balanced.
• Garlic press or sharp knife – to mince garlic finely.
• Broiler or oven – for melting the cheese to bubbly perfection.

How to Make Cheesy Bruschetta Chicken Cutlets Recipe

Make the Bruschetta Topping

Mix the drained tomatoes with garlic, olive oil, Italian seasoning, and pepper in a bowl. This flavorful mix brings classic bruschetta taste to your chicken. The herbs and oil make a rich, bright topping.

Sear the Chicken

Season both sides of the chicken cutlets with salt and pepper. Heat olive oil in your oven‑safe skillet over medium‑high heat and sear the chicken for about 3 minutes. You want a bit of color on the outside.

Add Topping and Cheese

Flip the chicken, then spoon the bruschetta topping on each piece. Sprinkle the mozzarella and Parmesan evenly. Let it warm for a couple of minutes so the cheese starts to soften.

Broil to Finish

Slide the skillet under the hot broiler until the cheese is bubbly and lightly browned and the chicken is cooked through. This only takes about 3 minutes. Keep an eye on it so it doesn’t burn.

Additional Tips for Making this Recipe Better

From my own kitchen experiments:
• Let the chicken come to room temperature for a few minutes before cooking — I find it cooks more evenly.
• If you want extra crispy edges, sear a bit longer before topping.
• Swap dried Italian seasoning for fresh basil in the topping when tomatoes are fresh — so vibrant!
• Use a cast iron skillet if you have one — it gets beautifully hot under the broiler.

How to Serve Cheesy Bruschetta Chicken Cutlets Recipe

This dish is lovely on its own, but for a complete feast:
• Place over zucchini noodles or pasta and spoon extra tomato juices on top for a simple Italian meal.
• Serve with steamed green beans or sautéed spinach for colorful sides.
• Garnish with extra parsley and a drizzle of olive oil for a restaurant‑style finish.

Nutritional Information

A quick look at key nutrition per serving:
• Calories: 437
• Protein: 53g
• Carbohydrates: 6g
• Fat: 22g

Make Ahead and Storage

Freezing

You can freeze leftover chicken cutlets (without cheese) for up to 2 months. Thaw in the fridge overnight before reheating.

Refrigerating

Keep leftovers in an airtight container for up to 5 days. Because the chicken is thin, it can dry out if left too long.

Reheating

Reheat gently in the oven or skillet to avoid overcooking — microwave makes it chewy. I always reheat in a skillet so it stays juicy.

Why You’ll Love This Recipe

Here’s why this one’s a keeper:
• Super fast – Ready in only 15 minutes for those busy weeknights.
• Flavorful and fresh – The tomato topping brightens the whole dish.
• Customizable – Easy to adapt for dietary needs or different flavor profiles.
• One‑pan meal – Minimal cleanup but maximum flavor.
• Cheesy comfort – Gooey cheese makes it irresistible every time.

Ben Carraoli

Cheesy Bruschetta Chicken Cutlets Recipe

Oh my goodness, the first time I made these Cheesy Bruschetta Chicken Cutlets Recipe, I couldn’t believe how quickly they came together. I wanted something flavorful and homey, but without spending hours in the kitchen and this hit the spot!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 14.5‑ounce can diced tomatoes, drained – gives juicy freshness without too much prep
• 1 clove garlic minced – fresh garlic packs so much more flavor than jarred
• 1 tablespoon olive oil – choose extra‑virgin for richer flavor
• 1/2 teaspoon Italian seasoning or 1/4 teaspoon basil + oregano – classic Italian herb blend for brightness
• 1/4 teaspoon ground black pepper – freshly ground is best
• 1.5 pounds 4 cutlets chicken breast cutlets, or thinly sliced chicken breasts, about 1/4‑inch thick – thinner pieces cook fast and stay juicy
• 1/2 teaspoon salt – balances flavor
• 1/4 teaspoon ground black pepper – fresh ground tastes better here too
• 2 tablespoons olive oil – for searing the chicken perfectly
• 3/4 cup about 3 ounces shredded mozzarella cheese – grate fresh for best melt
• 1/4 cup about 1 ounce shredded Parmesan cheese – fresh grate adds sharpness
• 1/4 cup chopped fresh parsley – adds color and brightness

Method

 

1. Mix the drained tomatoes with garlic, olive oil, Italian seasoning, and pepper in a bowl. This flavorful mix brings classic bruschetta taste to your chicken. The herbs and oil make a rich, bright topping.
2. Season both sides of the chicken cutlets with salt and pepper. Heat olive oil in your oven‑safe skillet over medium‑high heat and sear the chicken for about 3 minutes. You want a bit of color on the outside.
3. Flip the chicken, then spoon the bruschetta topping on each piece. Sprinkle the mozzarella and Parmesan evenly. Let it warm for a couple of minutes so the cheese starts to soften.
4. Slide the skillet under the hot broiler until the cheese is bubbly and lightly browned and the chicken is cooked through. This only takes about 3 minutes. Keep an eye on it so it doesn’t burn.

Notes

 • Let the chicken come to room temperature for a few minutes before cooking — I find it cooks more evenly.
• If you want extra crispy edges, sear a bit longer before topping.
• Swap dried Italian seasoning for fresh basil in the topping when tomatoes are fresh — so vibrant!
• Use a cast iron skillet if you have one — it gets beautifully hot under the broiler.