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30 Minute Bruschetta Chicken

Author Joy in Every Season


  • Chicken Marinade:
  • 1 1/2 pounds chicken cutlets skinless breast that has been sliced in half horizontally
  • 1/4 cup olive oil
  • 2 TBSP dried Italian Seasoning
  • 1 tsp garlic powder
  • 1 tsp salt 1/2 tsp black pepper
  • Brushetta:
  • 6-8 Roma tomatoes seeded and diced
  • 3 cloves fresh garlic crushed
  • 1/2 red onion small chopped
  • 10-12 large fresh basil leaves chopped or chiffonade *chiffonade: rolled and sliced into thin ribbons
  • 1 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • Drizzle of olive oil
  • *Optional top with a drizzle of balsamic glaze.
  • **Optional serve over pasta, brown rice, or caesar salad.


  • Place chicken into large zip lock baggie and add marinade ingredients: olive oil, Italian seasoning, garlic powder, salt & pepper.
  • Roll chicken around in bag to thoroughly coat with marinade. Set aside.
  • While chicken is marinading, make bruschetta.
  • Seed and dice tomatoes and place into bowl. Add crushed fresh garlic, chopped red onion, chopped fresh basil, and salt & pepper.
  • Drizzle with olive oil and stir to combine.
  • Cover and place in refrigerator until serving.
  • Preheat large skillet (I used cast iron) over med. high heat.
  • When skillet is hot, lightly drizzle with olive oil and add chicken. If needed cook in two batches. My large cast iron skillet held 5 chicken cutlets.
  • Cook for approx. 4 minutes per side and golden brown. Adjust cooking time as needed depending on thickness of chicken.
  • While chicken is cooking, there is time to cook some angel hair pasta or toss together a quick salad.
  • To serve, place chicken on top of pasta, rice, or salad and top with fresh bruschetta and a drizzle of balsamic glaze.
  • Enjoy!
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