Cheesy Bruschetta Chicken Cutlets

Family-FriendlyDinner1-PotQuick and Easy

QUICK and EASY cheesy bruschetta chicken cutlets! Ready in 15 minutes flat. Chicken cutlets topped with canned tomatoes, garlic, mozzarella and parmesan cheese!

Photography Credit: Coco Morante

This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you’re ready to cave and order a pizza instead of cooking. Put the phone down, open the pantry, and you’ll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes!

With its warm topping of tomatoes and cheese, this dinner is plenty rich and flavorful. Serve on top of fettuccine or zucchini noodles, or alongside steamed rice and vegetables. I actually like these more than their fussier cousin, chicken parmigiana!

Video! How to Make Cheesy Bruschetta Chicken

What are Chicken Cutlets?

Bruschetta chicken cutlets are just what they sound like: thin cuts of chicken breast. When I say thin, I mean really thin — usually no more than a 1/4-inch thick — that’s the height of a paperclip standing on its side. For this recipe, we then sear them and top with diced tomatoes and lots of melty cheese.

Use chicken cutlets for this recipe because they cook faster than chicken breasts. Cutlets are sometimes simply called thinly sliced chicken breasts. You can find them next to the chicken breasts and tenders at the grocery store.

To make your own cutlets: Butterfly chicken breasts in half and pound them flat. If you’re more of a visual learner, follow this how to.

The recipe also makes use of a convenient pantry staple: canned diced tomatoes. Doctor them up with some olive oil, garlic, and Italian seasoning, and they make a great stand-in when fresh tomatoes are out of season.

Chicken Cutlets with Cheesy Bruschetta Topping on Serving Dish

What to Serve with Chicken Cutlets

For a complete meal, serve this chicken on top of fettuccine or zucchini noodles, or alongside steamed rice and vegetables.

What to Do with Leftovers

Leftovers will keep refrigerated for about five days.

Since the chicken is so thin, it’s hard to reheat it without overcooking the chicken and making it rubbery. This said, you can certainly reheat your leftovers to make a second meal!

You can also turn leftover cutlets into an easy, cheesy chicken sandwich the next day, or thinly slice and toss with warm, fresh pasta until warm.

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Updated February 4, 2020 : We spiffed up this post to address some trouble a few readers had with the cooking time. The recipe should now be ship-shape! Enjoy!

Cheesy Bruschetta Chicken Cutlets Recipe

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: 4 servings

Look for chicken cutlets or thinly sliced chicken breasts next to the chicken breasts and tenders at the grocery store. If you have trouble finding them, you can also make your own by butterflying chicken breasts in half and pounding them flat. You want them to be only a 1/4-inch thick.

Serve this chicken on top of fettuccine or zucchini noodles or alongside steamed rice and vegetables.


For the bruschetta topping:

  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 clove garlic, minced or pressed in a garlic press
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning or 1/4 teaspoon each dried basil and oregano
  • 1/4 teaspoon ground black pepper

For the chicken:

  • 1 1/2 pounds (4 cutlets) chicken breast cutlets or thinly sliced chicken breasts, 1/4-inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 3/4 cup (3 ounces) shredded mozzarella cheese
  • 1/4 cup (1 ounce) shredded Parmesan cheese
  • 1/4 cup chopped fresh parsley


1 Heat your oven broiler to its highest setting. Place a rack a few inches below the broiler.

2 Make the bruschetta topping: In a medium mixing bowl, stir together all of the bruschetta topping ingredients. Set aside.

Mix together the tomato topping for Cheesy Bruschetta Chicken Cutlets

3 Sear the chicken: Season the chicken cutlets on both sides with the salt and pepper.

Heat the olive oil in a large (12-inch), oven-safe skillet over medium high heat. I like to use either a cast iron or stainless steel skillet -- nonstick and enameled cast iron cookware usually aren't meant to be used above 500ºF, so they aren’t broiler safe.

When the oil is shimmering, sear the chicken cutlets for 3 minutes on one side, just so they get a little bit of color.

It’s ok if they are not cooked through, since they will finish cooking in the oven.

Sear the chicken cutlets in a pan.

4 Flip and season the cutlets: Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese. Let them cook in the pan for 1 1/2 to 2 minutes.

Finish searing the chicken on the stovetop Top the chicken with tomato bruschetta topping Top the chicken with tomato bruschetta topping and cheese

5 Broil the chicken: Place the skillet under the broiler. Broil until the cheese is bubbly and brown and the chicken is cooked through, about 3 minutes.

Check for doneness by cutting into one of the cutlets to see if it’s opaque in the center, or by checking the temperature of one of the cutlets with an instant-read thermometer (the chicken should be 165ºF or higher in the center).

At this point, your chicken should be ready, but if you used cutlets that were thicker than 1/4-inch you may have to return it to the stovetop to cook for another 1-3 minutes.

Check the temperature of the cheesy bruschetta cutlets

5 Serve: Sprinkle the parsley on top of the chicken and serve the cutlets hot.

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Platter of Cheesy Bruschetta Chicken Cutlets

Coco Morante

Author of The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook. A self-taught cook and classically-trained soprano, Coco Morante writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle. For more recipes, visit her blog, Lefty Spoon.

More from Coco

33 Comments / Reviews

No ImageCheesy Bruschetta Chicken Cutlets

Did you make it? Rate it!

  1. Claudia

    This recipe is so delicious. I would not change a thing. My whole family loved it. Definitely a keeper.


  2. Cooper

    This turned out great! I made this on my dinner night and everybody loved it!


  3. Katarina

    Well, it looks delicious, but bruschetta means actually the toasted bread!

    Show Replies (1)
  4. Terrie

    Delicious and quick. I sliced the cutlets thin so it cooked very quickly. I had dinner on the table in 30 minutes. Served with pasta and salad


  5. Michael

    Made a 1/2 recipe of this for the first time tonight using Roma tomatoes I diced myself, but leaving the whole amount of oregano and basil. With fresh grated parm and mozz it was crazy easy and delicious. I downed two cutlets, savoring every forkful. I can not recommend this recipe enough, especially with fresh ingredients. I found using a tenderizing hammer to flatten down the cuts of breast mean really helped keep the cheese and tomato layer on top, and make it easier to just tenderly fork bites off of.


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Cheesy Bruschetta Chicken Cutlets in a stainless steel skilletCheesy Bruschetta Chicken Cutlets