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bruschetta chicken and zucchini noodles with parmesan cheese sprinkled on top on plate.

Skillet Bruschetta Chicken Dinner

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 12 reviews
  • Author: Sally
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 25 minutes
  • Yield: serves 4
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian


Here is a healthy, light, and simple recipe for bruschetta chicken with zucchini noodles cooked in 1 pan.


  • 1.5 pounds (680g) skinless boneless chicken breasts
  • 1 cup + 2 Tablespoons (267ml) Italian dressing, divided
  • 1 teaspoon Italian seasoning, optional
  • 1 pound (454g) tomatoes, chopped (about 3 cups chopped)
  • 3 Tablespoons (3g) chopped basil leaves
  • 2 whole garlic cloves, minced (about 1/2 teaspoon minced)
  • salt and freshly ground black pepper to taste
  • 2 Tablespoons olive oil
  • 1.5 lbs (about 680g) zucchini, spiralized into noodles*
  • optional for topping: freshly grated parmesan cheese & more basil


  1. Marinate the chicken in advance: Place chicken breasts into a large zipper food storage bag or shallow dish/container. Mix 1 cup (240ml) of dressing and Italian seasoning, if using, together and pour on top of chicken. Turn chicken to coat. Seal the bag/cover the dish and refrigerate for 2—24 hours.
  2. Make the bruschetta topping in advance: Combine the chopped tomatoes, chopped basil leaves, minced garlic, and the remaining 2 Tablespoons of Italian dressing. Add salt and freshly ground pepper to taste. You should end up with about 2 and 1/2 cups (475g) of the bruschetta mixture. Cover tightly and refrigerate for 2—24 hours.
  3. Cook the chicken: In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Add the marinated chicken (discard marinade), cover, and cook for 10–15 minutes, turning a few times. You want the chicken nice and golden-brown on the outside while fully cooked inside. (Chicken is considered done when an instant read thermometer reads the center of the thickest part as at least 165°F (74°C).) Remove the chicken to a cutting board; do not clean out skillet. Slice the chicken.
  4. Cook the zucchini noodles: Add 1 Tablespoon of olive oil to the skillet, followed by the zucchini noodles (see Notes if using frozen zucchini noodles) and about 1 cup of the bruschetta topping. Cook for 5 minutes, stirring occasionally. The noodles will cook down, absorbing the flavors. Remove from heat and carefully drain off most of the liquid. 
  5. Return the skillet to the stovetop, and add the sliced cooked chicken and the remaining bruschetta mixture. Cook, stirring, for about a minute, until warmed through. Serve immediately, topped with grated parmesan cheese and more fresh basil, if desired.
  6. Leftovers keep well in the refrigerator for a few days. Reheat in the microwave or covered on the stove over low heat until warmed.


  1. Special Tools (affiliate links): Spiralizer | 10-inch Skillet | Tongs | Glass Container
  2. Chicken: You need 4 medium-sized (about 6 ounces or 170g each) boneless skinless chicken breasts, about 1.5 pounds (680g) total.
  3. Zucchini: Zucchini varies greatly in size, but I use about 1.5 pounds (about 680g) of zucchini, which is usually about 3-4 medium zucchini. This recipe is very forgiving if you have more or less than exactly 1.5 pounds. If you do not have a spiralizer, you can simply slice the zucchinis into super thin strips instead, or use a vegetable peeler to slice ribbons. You can use frozen zucchini noodles, no need to thaw. In step 4, cook with 1 Tablespoon olive oil as directed but do not add the bruschetta topping yet. Cook for 4 minutes, drain all liquid, then add 1 cup bruschetta topping and cook for 5 minutes, stirring occasionally. Remove from heat and carefully drain off most liquid. Continue with step 5.
  4. Can I use regular pasta? If you prefer to use regular pasta instead of zucchini noodles, I recommend using 1 pound of angel hair pasta. Cook and drain it according to package directions. I suggest tossing the cooked and drained pasta with a scant 1/2 cup tomato sauce before adding to the skillet in step 5, for added flavor. The zucchini noodles absorb a lot of flavor from the pan, but regular pasta doesn’t.