Description
This Skillet Bruschetta Chicken Dinner is a flavorful and satisfying meal that comes together with marinated chicken, zucchini noodles, and a fresh bruschetta topping. It’s a perfect dish for a weeknight dinner or entertaining guests.
Ingredients
Units
Scale
For the Chicken:
- 1.5 pounds (680g) skinless boneless chicken breasts
- 1 cup + 2 tablespoons (267ml) Italian dressing, divided
- 1 teaspoon Italian seasoning, optional
For the Bruschetta Topping:
- 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
For the Zucchini Noodles:
- 1.5 lbs (about 680g) zucchini, spiralized into noodles*
- Optional for topping: freshly grated parmesan cheese & more basil
Instructions
- Marinate the Chicken: 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: 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. 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.
- Cook the Zucchini Noodles: Add 1 Tablespoon of olive oil to the skillet, followed by the zucchini noodles and about 1 cup of the bruschetta topping. Cook for 5 minutes, stirring occasionally.
- Combine and Serve: 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.
Notes
- Special Tools (affiliate links): Spiralizer | 10-inch 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 about 1.5 pounds (about 680g) of zucchini is usually about 3-4 medium zucchini.
- 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.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380 kcal
- Sugar: Approx. 8g
- Sodium: Approx. 520mg
- Fat: Approx. 18g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 15g
- Trans Fat: 0g
- Carbohydrates: Approx. 12g
- Fiber: Approx. 4g
- Protein: Approx. 40g
- Cholesterol: Approx. 110mg
