Cheesy Bruschetta Chicken Cutlets Recipe

Cheesy Bruschetta Chicken Cutlets Recipe

How To Make Cheesy Bruschetta Chicken Cutlets

For this 15-minute bruschetta chicken, the meat is seared, topped with Italian seasoned-tomatoes and cheese, then broiled until golden.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



For the Bruschetta Topping:

  • 14.5ozdiced tomatoes,(1 can), drained
  • 1clovegarlic,minced or pressed in a garlic press
  • 1tbspolive oil
  • ½tspItalian seasoning,(or ¼ tsp each dried basil and oregano)
  • ¼tspground black pepper

For the Chicken:

  • lbschicken breast cutlets,(4 cutlets) or thinly sliced chicken breasts, ¼-inch thick
  • ½tspsalt
  • ¼tspground black pepper
  • 2tbspolive oil
  • ¾cupshredded mozzarella cheese,(3 oz)
  • ¼cupshredded parmesan cheese,(1 oz)
  • ¼cupchopped fresh parsley


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

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

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

  4. Heat the olive oil in a large (12-inch), oven-safe skillet over medium-high heat.

  5. 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.

  6. 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 1½ to 2 minutes.

  7. Place the skillet under the broiler. Broil for about 3 minutes until the cheese is bubbly and brown and the chicken is cooked through.

  8. 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 165 degrees F or higher in the center).

  9. If using cutlets that thicker than ¼-inch, return to the stovetop to cook for another 1 to 3 minutes if needed.

  10. Sprinkle the parsley on top of the chicken and serve the cutlets hot.


  • Calories: 593.43kcal
  • Fat: 40.57g
  • Saturated Fat: 15.08g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 18.06g
  • Polyunsaturated Fat: 4.95g
  • Carbohydrates: 5.82g
  • Fiber: 2.21g
  • Sugar: 3.23g
  • Protein: 50.33g
  • Cholesterol: 158.55mg
  • Sodium: 804.44mg
  • Calcium: 453.18mg
  • Potassium: 644.34mg
  • Iron: 2.50mg
  • Vitamin A: 192.71µg
  • Vitamin C: 18.23mg
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