This post may contain affiliate links. Please read my disclosure policy.

Healthy, light, and simple skillet bruschetta chicken dinner. All made in 1 pan!

bruschetta chicken dinner in a skillet

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.

zucchini noodles and chicken breast with tomatoes on top in a white bowl

I’m a couple years late on the zucchini noodle scene, but I’m here and I love it. Just like my lemon thyme chicken, this dish is made entirely in one pan. It’s all surprisingly easy. To start:

2 images of chicken breasts marinating and tomatoes and basil in a glass bowl

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.

zucchini noodles and vegetables in a skillet

zucchini noodles on a fork

Top the chicken with the rest of the bruschetta to serve.

overhead image of bruschetta chicken skillet dinner

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bruschetta chicken dinner in a skillet

Skillet Bruschetta Chicken Dinner

  • Author: Sally
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: serves 4
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian


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*


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  1. 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.

citrus chicken quinoa salad in a white bowl

Reader Questions and Reviews

  1. Hi Sally
    I just had this dish for dinner and it was AMAZING!! I had marinated the chicken and bruschetta topping for 24 hours and it was worth the wait. The dressing by itself is absolutely divine and made me think “why do I buy that bottled stuff? – I don’t really like it anyway”. Do you think it would be ok to freeze fresh uncooked chicken breasts with the marinade? I hope you will be posting some more recipes to make use of a spiralizer. My daughter bought one and other than making zoodles, I really don’t know what else to do with it! I am a huge fan of your blog and have made many of your recipes (just today – glazed chocolate donut holes – YUM). I hope you are safe with the horrendous weather we are seeing on the news (I’m in Australia complaining about the summer heat while you guys are getting snowed in!). Cheers 🙂

    1. Hey Judy! I’m happy you made the bruschetta chicken recipe complete with that homemade italian dressing marinade. Isn’t it incredible? I’ll never buy Italian dressing from the store shelves again! You can freeze the uncooked chicken in the marinade, yes. I’d say up to 2-3 months, maybe a little longer.

      Yes, surviving the blizzard! We got over 20 inches in my part of Pennsylvania!

  2. Since being pregnant I am always craving something new for dinner, the hubs and I had an abundance of grape tomatoes so I made this for dinner tonight and it was amazing! honestly, so much flavour in one dish I couldn’t believe it! we both loved it and it definitely hit the spot. super filling with enough leftovers to have it again for lunch tomorrow! thanks for another great dinner recipe Sally, I haven’t had a bad one from your blog! 

  3. I love bruschetta so this recipe sounded and looked great! I made it with thin spaghetti, then sprinkled parmesan cheese on top. My husband and I both loved it! Thanks for a new idea on chicken!

  4. The first time I made this I wasn’t overly impressed because it was kindof a watery mess in the end. But I tried it again tonight and made some adjustments. I highly recommend pre-cooking the zucchini noodles first and then draining them and squeezing out excess liquid BEFORE adding them to the skillet with the good stuff. This made a huge difference…no excess liquid and way more flavor! I also sliced the chicken breast after cooking and placed on top of the zucchini noodles before topping with the remaining bruschetta mixture. Just made it a little easier to eat since I didn’t have to cut up chicken as I ate. Tonight it was a delicious, flavorful and healthy meal.

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.