Cheesy Bruschetta Chicken Cutlets

Dinner1-PotQuick and EasyGluten-Free

QUICK and EASY cheesy bruschetta chicken cutlets! Ready in 15 minutes flat. Canned tomatoes, garlic, mozzarella and parmesan.

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!

Cheesy Bruschetta Chicken CutletsBruschetta 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.

Cheesy Bruschetta Chicken CutletsUse chicken cutlets for this recipe because they cook so quickly. Look for them 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.

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!

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.

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.

Cheesy Bruschetta Chicken Cutlets

4 Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese.

Cheesy Bruschetta Chicken Cutlets Cheesy Bruschetta Chicken Cutlets Cheesy Bruschetta Chicken Cutlets



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).

Cheesy Bruschetta Chicken Cutlets

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

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Coco Morante

Author of The Essential 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

Cheesy Bruschetta Chicken Cutlets

16 Comments / Reviews

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Did you make it? Rate it!

  • Susan

    Can you use fresh tomatoes? And if yes, do you suggest cherry, roma, or something else? I’m not a big fan of canned tomatoes.

  • pavitra

    Wow, looking delicious. I love Chicken Cutlets. I would try it for sure. Thanks for great share.

  • Yuri

    Hi I just tried this receipe on our dinner tonight . Honestly ……Chicken was so dry ! I was following exactly receipe said . I’m wonder why…………

  • Steve

    Can I just continue to cook on the stove top instead of using the oven once all the toppings are distributed ?

  • Alida @My Little Italian Kitchen

    I really must try this, my mouth is watering!

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