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Cheesy Bruschetta Chicken Cutlets Recipe
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!
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Prep Time 5 minutes
Cook Time 10 minutes
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.