Skillet Bruschetta Chicken Dinner

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

Easy, healthy, and light skillet bruschetta chicken all made in 1 pan with zucchini noodles! The secret's in the marinade! Recipe found on sallysbakingaddiction.com

I promise I haven’t lost my mind posting salad dressing earlier this week. Random, yes. But there was a reason! Though it dresses up salads to the nines (ha!), homemade Italian dressing truly shines as a marinade. All those zesty herb seasonings infuse into chicken and when paired with fresh ingredients like tomatoes and basil, it’s something miraculous on your dinner table.

Ladies and gents, 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. Dinner-party-esque, without all the work. That’s my style.

And bonus: if you have a spiralizer, serve the bruschetta chicken over zoodles. And make sure you say zoodles 100x times out loud because it’s the most fun word ever and because that’s our style, you and me.

Easy, healthy, and light skillet bruschetta chicken all made in 1 pan with zucchini noodles! The secret's in the marinade! Recipe found on sallysbakingaddiction.com

But before I get to that, guess what? I’m in Vermont this weekend with our friends. We decided to take a little weekend getaway, winter style. We’re on the cusp of some snowmobiling action, fireplace coziness, and I told Kevin I’d try snowboarding again even though the last time ended in tears and a bucket of wine. He’s really good at it and I’m literally the definition of snowboard disaster.

Anyway.

I’m a couple years late on the zucchini noodle scene, but I’m here and I love it. Kevin got me a spiralizer for Christmas and I can’t stop. I craved Italian the other week, so I whipped up this bruschetta chicken as my first spiralizer recipe. (Though you can totally make the bruschetta chicken without it– just cut zucchini into super thin strips. Or use regular pasta.) And we seriously LOVED it. Starting with the fact that it’s made entirely in one pan and ending with that fresh garlic bruschetta topping and perfectly crisp chicken.

It’s all surprisingly easy. To start:

Easy, healthy, and light skillet bruschetta chicken all made in 1 pan with zucchini noodles! The secret's in the marinade! Recipe found on sallysbakingaddiction.com

Make that Italian dressing and begin marinating some skinless boneless chicken breasts. Then, whip up a simple bruschetta topping. The topping is best prepared in advance because the flavors need time to get friendly. The flavors are soooo much better after a few hours of infusing and hanging. I 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, the homemade Italian dressing, salt, and pepper. Real food in a really good way.

Then you’ll just cook the Italian dressing marinaded chicken in a skillet. You can also bake or grill the chicken, whatever your method of choice. If making zoodles, you can add them right to the skillet after you cook the chicken. Add some of the bruschetta topping, let the zoodles soften a bit, and stir it all together.

Easy, healthy, and light skillet bruschetta chicken all made in 1 pan with zucchini noodles! The secret's in the marinade! Recipe found on sallysbakingaddiction.com

Soft (not soggy!), garlicky, bruschetta-infused noodles made from a vegetable.

I can’t get over this. Even Kevin loves them.

Easy, healthy, and light skillet bruschetta chicken all made in 1 pan with zucchini noodles! The secret's in the marinade! Recipe found on sallysbakingaddiction.com

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

And what a beautiful sight it is! 1 skillet, healthy noodles, warm chicken, chilled bruschetta. My mouth is watering. Cook time is only about 25 minutes, as all the marinading and bruschetta making is done ahead of time.

Easy, healthy, and light skillet bruschetta chicken all made in 1 pan with zucchini noodles! The secret's in the marinade! Recipe found on sallysbakingaddiction.com

If only snowboarding was this easy. Seriously, wish me luck.

Easy Bruschetta Chicken Dinner

Healthy, light, and simple. It's all made in 1 pan!

Ingredients:

  • 4 skinless boneless chicken breasts
  • full recipe for homemade Italian dressing (about 1 cup + 2 Tablespoons, divided)1
  • 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 noodles2

Directions:

  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 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.

Recipe Notes:

  1. Store-bought Italian dressing works too.
  2. My spiralizer recommendation: I love the Inspiralizer! 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.

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My spiralizer recommendation: I love the Inspiralizer!

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

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Easy, healthy, and light skillet bruschetta chicken all made in 1 pan with zucchini noodles! The secret's in the marinade! Recipe found on sallysbakingaddiction.com

33 Comments

All Comments

  1. Oh, this bruschetta chicken dinner looks so gorgeous. I love how healthy this dish is and it’s filled with every day ingredients, which makes this dinner easy to put together. And i loved that you paired the chicken with zucchini noodles! I can’t wait to give this one a try!

  2. This looks great Sally, where can one get a spiralizer from? Amazon?
    Good luck with snowboarding, saw it on snapchat, looks AMAZING!

  3. This reminds me of a much healthier TGI Fridays chix bruschetta pasta. I love it, but the calories, Ughhhh. Might just add a drop of balsamic vinegar on top on mine. Ok, a a few Parm shreds, just because. I love the idea of making zoodles with this. Actually, my sister just got a spiralizer for Christmas and I can’t believe how much I like it! 

  4. I’m loving these savoury recipes Sally! Dessert is great and all (really) but dinner is something you have to eat everyday (could we eat dessert everyday though???). I’ve made a couple of your savoury recipes so far and though my favourite are the crockpot meatballs, I might have just found a new favourite 🙂 

  5. This looks wonderful!  I’m always looking for a new chicken and this is just right.  I love the “zoodles” in place of pasta.  I need all the help I can get.

    Wishes for tasty dishes,  Linda

  6. Looks delicious!   For those without a spiralizer, I use my mandolin with the fine Juliane setting and I have also seen people use a Juliane peeler to replicate the thin noodles.  You don’t get noodles that are super long, but they are just as tasty.  Can’t wait to try this one with the chicken and zucchini in my fridge!

  7. I swear it’s like sometimes you read my mind! Just last week I texted my sister saying how badly I wanted a bruschetta chicken dish for dinner–and here it is! I love the addition of zoodles…a lot less carbs than regular pasta and still just as delicious! 

  8. I love your blog soo much! Especially this post! It had me laughing out loud a few times! I can’t wait to make this dinner! I text my fiancé to tell him you posted a new dinner recipe and that he is going to love it! Can’t wait to make it with your homemade Italian dressing. Thanks for all that you do and for putting a smile on my face on this lovely Friday!!! Have fun on the rest of your Winter Weekend Getaway 🙂 Good luck snowboarding!

  9. I bought myself a spiralizer a while ago, with ideas of healthy noodles, easy shoestring fries n whatnot. I’m hoping you’ll come up with more excellent recipes that I can pull it out for! 

  10. This looks soo good!! I can’t wait to have your dressing, and I had to say zoodles out loud haha Be careful snowboarding and have tons of fun!!

  11. Hi Sally,
    I just started a blog this year reviewing recipes and you have some of my favorites! I’m really excited to try this one now it looks fantastic.

    Thanks for the recipes,
    Katie
    https://www. movienight41.wordpress.com

  12. 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!

  13. 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! 

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