Skillet Bruschetta Chicken Dinner

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. 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

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bruschetta chicken dinner in a skillet

Skillet Bruschetta Chicken Dinner

  • Author: Sally
  • Prep Time: 2 - 24 hours for marinating
  • 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


  1. Andrea | Cooking with a Wallflower says:

    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!

    1. I link to my favorite one below the recipe 🙂

  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! 

    1. Yes! I’ve never had that at TGI Fridays but it looks pretty similar for sure!

  4. Leah @ Grain Changer says:

    Ok, it’s official. I need to pull the trigger on a spiralizer. Sally, this meal looks TOO delish. I am loving all of your savory recipes. Keep ’em coming!

  5. 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 🙂 

  6. Madeline @ Teen's Tasty Eats says:

    I love bruchetta, so light and satisfying!! Just got a vegetti, and I can’t wait to use it for this recipe!! Thanks Sally!

  7. 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

  8. 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!

    1. And dang auto fill, I know it’s julienne!   I guess my coffee hasn’t kicked in yet!  ;0)

    2. Great tip! Thanks for sharing Nadia.

  9. Jessica @ Citrus Blossom Bliss says:

    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! 

  10. Kristin Pollett says:

    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!

    1. Thanks so much Kristin! Hope you both love this bruschetta chicken.

  11. 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! 

    1. I need to make shoestring fries next!

  12. Jennifer @ Show Me the Yummy says:

    “Healthy, light, and simple. It’s all made in 1 pan!” <– sold!! This looks amazing, Sally! 

  13. This dish looks so delicious. I have a spiralizer and am going to give this recipe a try.  

  14. 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!!

  15. Jessie @ Chasing Belle says:

    I love one pan meals, especially when they are healthy like this one. I am digging the zoodle trend too and, thank goodness, my hubby loves them also 😉

    1. I’m quite surprised how much Kevin digs ’em. They really are SO good! Especially warm and when they soak up sauce!

  16. Ashlyn ~ Dollop of Yumn says:

    This chicken looks amazing!  I love the idea of serving it over zoodles for an even healthier dinner.  I am dying for a spiralizer!  

  17. This looks delicious!  Just curious..which blade did you use for the zoodles?  

    1. I used blade D for these pictured noodles.

  18. 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,

  19. 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!

  20. Looks incredible, are zoodles that good? Never tried them.. Maybe i will!

    1. Especially in this bruschetta dish.. yes!

  21. The color of this dish, plus the ingredients, plus the styling, I’m so hungry right now 🙂

  22. 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! 

    1. I understand pregnancy cravings so I’m glad to hear this hit the spot 🙂

  23. 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!

  24. 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.

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