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 2 and 1/2 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 pounds (680g) zucchini, spiralized into noodles*
- optional for topping: freshly grated parmesan cheese & more basil
- 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.
- 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.
- 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.
- 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.
- 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.
- Leftovers keep well in the refrigerator for a few days. Reheat in the microwave or covered on the stove over low heat until warmed.
- Special Tools (affiliate links): Spiralizer | Skillet | Tongs | Glass Container
- Chicken: You need 4 medium-sized (about 6 ounces or 170g each) boneless skinless chicken breasts, about 1.5 pounds (680g) total.
- Zucchini: Zucchini varies greatly in size, but I use about 1.5 pounds (680g) of zucchini, which is usually about 2 large or 3 medium. 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.
- 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.
Keywords: skillet bruschetta chicken