Cheesy Bruschetta Chicken Cutlets

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.

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

Ingredients

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

Method

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.

Bruschetta 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.

How to make Chicken Cutlets into Bruschetta Chicken

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

How to make Chicken Cutlets on stovetop Adding Bruschetta Mixture to Chicken Cutlets Cheesy Bruschetta Chicken made with 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).

How to Cook Chicken Cutlets into Bruschetta Chicken

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

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Comments

  • Diane

    Delicious and so quick to make!

    xxxxxyyyyy

  • Judy

    Be sure to fully cook the chicken. Broiling didn’t do the trick and the cheeses would have burned if I broiled it longer. Also added capers to rhe bruchetta mix.

    xxxxxyyyyy

  • Nana Haddock

    Delicious! And SO simple to make! Will be making this again soon.

    xxxxxyyyyy

  • Michele DeSimone

    Can I used breaded chicken cutlets

    Thank you,
    Michele

  • Mary B

    This was delicious! I made fresh bruschetta and added extra cheese! My husband and I loved it!

  • Alyssa

    It was absolutely delicious! We used roasted tomatoes for more flavor and used the left over bruschetta mix for breakfast the next morning!! This dish was full of flavor and so quick to make, would definitely recommend it and will definitely be making this again soon!! Thank you for sharing!

    xxxxxyyyyy

  • Liss

    Hi! Can’t wait to try this later today! I decided to comment; Because I love your recipes. This will be my 4th and I love the simplicity and flavor of your recipes.
    I will let you know how my chicken cutlet bruchetta comes.
    Thanks again!
    Liss/ Hollywood Beach, FL

  • Lisa Oakley

    I may not have read what you said exactly but you said to broil the chicken on one side for 3 minutes and then flip the chicken and add the cheese. Why would you not use the browned side to present the dish? Thanks.\

    • Emma Christensen

      Hi, Lisa! Emma here, managing editor. You do end up presenting the browned side. When you flip, the bottom (browned) side becomes the top, onto which you add the cheese and bruschetta topping. So when you present the dish, you’ll see some browned chicken edges with the bruschetta topping. Hope that helps clarify!

  • 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.

    • Coco Morante

      Sure, you can definitely use fresh tomatoes! I’d go with a pound of whatever is the most flavorful/juicy/in season variety at your local market. My personal favorites right now are dry farmed Early Girl tomatoes! They just started coming in at my local farmer’s market.

  • 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…………

    • Coco Morante

      Hi Yuri,

      I’m not sure why your chicken would have turned out dry — this method always works very well for me! It may be that your chicken cutlets were thinner than the ones I used, or else your stove or oven heat could have been higher than mine. Next time, maybe poke an instant read thermometer into the chicken breasts as they’re cooking, taking the temperature to make sure it hasn’t gone well above 165ºF. I hope that helps!

      • bob

        I just read what was posted. The 1st thing I thought was did you check temp…. a lot of people forget that… ya gotta check temps!!!

  • Steve

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

    • Coco Morante

      Yes, you could do this if you like! I’d add a lid to make sure the cheese can get warm enough to melt properly. It won’t have that bubbly, browned top (my favorite part, honestly), but it will cook through just fine on the stove-top. Just make sure the cheese isn’t piled so high that it will be touching the lid of your pan, otherwise it will be a stuck-on, sticky mess.

  • Alida @My Little Italian Kitchen

    I really must try this, my mouth is watering!

  • Cassandra Lipnicki

    Made this last night. We all really enjoyed it. I upped the garlic and seasoning as we like really flavourful stuff. It was delicious and cheesy. We served over pasta and it was a hit. My husband said it’s a definite make again. Thanks for this incredibly quick, delicous meal!

  • Melissa @ The Burning Kitchen

    Thanks for this recipe. Does the chicken need to be marinated beforehand?

  • Jelena

    This looks delicious! I’ve got some goat cheese in the fridge, is it okay to use it instead of mozzarella? Thanks in advance!

  • Sara @ Last Night's Feast

    This looks really delicious and so fresh!