Healthy, light, and simple skillet bruschetta chicken dinner. All made in 1 pan!
Let me present you with my all time favorite satisfying and light bruschetta chicken dinner. It’s so easy, so healthy, so regular and yet– so scrumptiously delicious.
I’m a couple years late on the zucchini noodle scene, but I’m here and I love it. This dish is made entirely in one pan. It’s all surprisingly easy. To start:
Begin marinating some skinless boneless chicken breasts in Italian dressing, store-bought or homemade. Then, whip up a simple bruschetta topping. The topping is best prepared in advance because the flavors need time to settle and mingle. We let the chicken marinate and bruschetta topping sit for about 8 hours, though you can do all this the night before. Anywhere from 2 – 24 hours is just fine.
The bruschetta topping: tomatoes, fresh basil, fresh garlic, Italian dressing, salt, and pepper.
Then you’ll just cook the marinaded chicken in a skillet. You can also bake or grill the chicken, whatever your method of choice. If making zucchini noodles, you can add them right to the skillet after you cook the chicken. Add some of the bruschetta topping, let the noodles soften a bit, and stir it all together.
Top the chicken with the rest of the bruschetta to serve.
Here is a healthy, light, and simple recipe for skillet bruschetta chicken dinner! It’s all made in 1 pan.
- 4 skinless boneless chicken breasts
- 1 cup + 2 Tablespoons Italian dressing, divided
- about 1 pound tomatoes, chopped (about 1 and 1/2 cups chopped)
- 3 Tablespoons chopped basil leaves
- 2 whole garlic cloves, minced
- salt and freshly ground black pepper to taste
- 2 Tablespoons olive oil
- 2 large zucchini, spiralized into noodles*
- Marinate the chicken in advance: Place chicken breasts into a large ziplock bag or shallow tupperware. Pour 1 cup of dressing on top and make sure it covers every inch of chicken. Seal up and refrigerate for 2 – 24 hours. I always aim for at least 8 hours for the best flavor.
- Make the bruschetta topping in advance: Combine the chopped tomatoes, basil leaves, minced garlic, and 2 Tablespoons remaining Italian dressing. Add salt and freshly ground pepper to taste. Cover tightly and refrigerate for 2 – 24 hours.
- In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Add the marinated chicken and cook for 15 minutes, turning once. You want the chicken nice and browned on the outside while fully cooked inside. Remove the chicken from the skillet; do not clean out skillet.
- Add 1 Tablespoon of olive oil to the skillet, followed by the zucchini noodles and 3/4 cup of the bruschetta topping. Cook for 5-6 minutes, stirring occasionally. The noodles will cook down, absorbing all the flavor. 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.
- Evenly top each chicken breast with remaining bruschetta mixture. Serve immediately. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
- Zucchini: If you do not have a spiralizer, just cut the zucchinis into super thin strips instead. Or use 1 pound angel hair pasta. If using regular pasta, you’ll want to cook it before using. I suggest tossing the cooked pasta with a scant 1/2 cup tomato sauce before adding to the skillet in step 4. This way it has more flavor. The zucchini noodles pick up a lot of flavor from the pan, but the regular pasta won’t.
Keywords: skillet bruschetta chicken, healthy bruschetta chicken
My spiralizer recommendation: I love this spiralizer!
More healthy, easy, light dinner goodness in this citrus chicken quinoa salad! This makes incredible leftovers for lunch during the week.