How To Make Skillet Bruschetta Chicken Dinner
A delicious Bruschetta chicken dinner recipe that you can easily cook! Enjoy a filling plate of tender chicken and veggies, all tossed in Italian dressing.
Serves:
Ingredients
- 4chicken breasts,skinless boneless
- 1cupItalian dressing,(plus 2 tbsp), divided
- 1lbtomatoes,(about 1½ cups), chopped
- 3tbspbasil leaves,chopped
- 2whole garlic cloves,minced
- salt and freshly ground black pepper,to taste
- 2tbspolive oil
- 2large zucchini,spiralized into noodles
Instructions
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Place the chicken breasts into a large ziplocked bag or shallow Tupperware. Pour 1 cup of dressing on top and make sure it covers every inch of chicken.
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Seal up and refrigerate for 2 to 24 hours.
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Combine the chopped tomatoes, basil leaves, minced garlic, and 2 tablespoons of the remaining Italian dressing. Add salt and freshly ground pepper to taste.
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Cover tightly and refrigerate for 2 to 24 hours.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the marinated chicken and cook for 15 minutes, turning once. Remove the chicken from the skillet.
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Add 1 tablespoon of olive oil to the skillet, followed by the zucchini noodles and ¾ cup of the bruschetta topping. Cook for 5 to 6 minutes, stirring occasionally.
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Remove from heat and place chicken on top of the noodles or, if using a serving dish, place noodles on first and top with chicken.
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Evenly top each chicken breast with the remaining bruschetta mixture. Serve immediately, and enjoy!
Recipe Notes
Leftovers keep well in the refrigerator for a few days. Reheat to liking.
Nutrition
- Calories: 584.96kcal
- Fat: 40.33g
- Saturated Fat: 8.38g
- Trans Fat: 0.18g
- Monounsaturated Fat: 15.35g
- Polyunsaturated Fat: 11.99g
- Carbohydrates: 17.10g
- Fiber: 3.43g
- Sugar: 11.94g
- Protein: 39.77g
- Cholesterol: 150.72mg
- Sodium: 1207.95mg
- Calcium: 74.27mg
- Potassium: 1134.08mg
- Iron: 2.85mg
- Vitamin A: 112.38µg
- Vitamin C: 45.27mg
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