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Cheesy Bruschetta Chicken Cutlets
Cheesy Bruschetta Chicken Cutlets
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Cheesy bruschetta chicken cutlets: Chicken topped with garlic, mozzarella, and Parmesan, ready in 15 minutes!
Ingredients:
  • For the bruschetta topping:
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 clove garlic, minced or pressed in a garlic press
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning or 1/4 teaspoon each dried basil and oregano
  • 1/4 teaspoon ground black pepper
  • For the chicken:
  • 1 1/2 pounds (4 cutlets) chicken breast cutlets or thinly sliced chicken breasts, 1/4-inch thick
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 3/4 cup (3 ounces) shredded mozzarella cheese
  • 1/4 cup (1 ounce) shredded Parmesan cheese
  • 1/4 cup chopped fresh parsley
Instructions:
  • Preheat your oven broiler to the highest setting and position a rack a few inches below.
  • Prepare the bruschetta topping by mixing all ingredients in a medium bowl. Set aside.
  • Prepare the chicken: Season the chicken cutlets generously with salt and pepper. Heat olive oil in a large oven-safe skillet. Once the oil is hot, sear the seasoned chicken cutlets for 3 minutes on one side until lightly browned. The chicken will finish cooking in the oven, so don't worry about fully cooking them at this stage.
  • Season and top the cutlets: Turn the cutlets over and generously spoon on the flavorful bruschetta topping, then sprinkle with a blend of melted mozzarella and Parmesan cheese. Allow the cutlets to cook in the pan for 1 1/2 to 2 minutes.
  • Broil the chicken: Place the skillet under the broiler and cook until the cheese is bubbly and brown, and the chicken is fully cooked, for about 3 minutes. Check for doneness by cutting into one of the cutlets to ensure it's opaque in the center or by using an instant-read thermometer to confirm the chicken has reached 165°F. Thicker cutlets may require an additional 1 to 3 minutes on the stovetop if needed.
  • Garnish the chicken with a sprinkle of fresh parsley before serving the hot cutlets.

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