Cheesy Bruschetta Chicken Cutlets

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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

Chicken Cutlets in 15 minutes

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!

Chicken Cutlets with Cheesy Bruschetta Topping on Serving Dish

How to Make Chicken Cutlets

Bruschetta chicken cutlets are just what they sound like: thin cuts of chicken breast, seared and topped with diced tomatoes and lots of melty cheese.

The recipe 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.

Use chicken cutlets for this recipe because they cook faster than chicken breasts. Look for cutlets next to the chicken breasts and tenders at the grocery store. If you have trouble finding cutlets, you can also make your own by butterflying chicken breasts in half and pounding them flat.

Cheesy Bruschetta Chicken Cutlets in pan

More Great Weeknight Italian Recipes!

Cheesy Bruschetta Chicken Cutlets Recipe

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

Look for chicken cutlets 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.

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 chicken breast cutlets (about 4 cutlets)
  • 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 the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese.

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).

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

32 Comments / Reviews

No ImageCheesy Bruschetta Chicken Cutlets

Did you make it? Rate it!

  1. Stacy

    Perfection! I used fire roasted canned tomatoes and added just a touch of goat cheese. to the cheese mix. Tangy and delicious. Going to be a staple in our menu. Thanks!! Oh, and yes to other posters, cook on both sides before going to the broiler. Using thin pieces of chicken is key!


  2. Mari

    The stoves of bloggers must be twice hot as mine … 3 minutes to finish off cutlets!!!! Check before you put it under the broiler or you will have burnt cheese. Taste is fabulous.


    Show Replies (1)
  3. Jane

    I made this recipe today. I just didn’t get the recipe. I followed the directions step by step. I have to say that the directions can’t possibly be right. It was not nearly cooked after 3 minutes under the broiler. I had to finish cooking it in the oven and then it was tough to chew. Would not recommend this recipe at all


    Show Replies (1)
  4. Christa

    Delicious and easy. I have an over abundance of fresh garden tomatoes right now so we are having some version of tomatoes at every meal. This was a nice break from pasta. And I loved the easy one pot aspect of this dish.


  5. Diane

    Delicious and so quick to make!


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