Chicken Bruschetta Melts look and taste fancy, but take less than 20 minutes to make on the stove-top. This family-friendly dinner is low-carb and gluten-free because there’s no bread!

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<p>I’m pushing the envelope by using the term “bruschetta” since it’s technically grilled bread that is smeared with olive oil and garlic. The Italian inspired appetizer is <em>optionally</em> topped with a tomato mixture.</p>
 <em>This recipe is so named because,</em> you probably know exactly what I’m aiming for and are hoping that it’s delicious (it is!)  You won’t miss the bread at all if you’re obsessed with the flavor profile of tomatoes, fresh basil, olive oil, and balsamic vinegar!</p>
<p>This classic ingredient combination shines on roasted zucchini, in roasted grape salad AND when it’s piled high on chicken and topped with <em>melted cheese</em>.</p>
<p>This is yet another healthy 30-minute meal! </p>
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If you stock your pantry right, you’ll only need a few fresh ingredients to make bruschetta chicken:

Tomato topping

In a pinch, you can find a bruschetta topping in many grocery stores. But, it does not take long to make it…maybe 10 minutes. For a fresh homemade version, you’ll need the following. 

  • Roma tomatoes – seeded and diced. Plum tomatoes are my go-to variety because they’re so easy to work with. Canned diced tomatoes will work too (regular or petite.) But, you’ll miss out on the fresh flavor if you go this route!
  • Fresh basil – stack, roll and cut it into thin strips with kitchen shears. Fresh is best. But, dried basil can be used instead. As a general rule, 1 Tablespoon of fresh equals 3 teaspoons of dried spice.
  • Garlic – pressed or minced. 
  • Balsamic vinegar – or a more concentrated glaze if you have some on hand.
  • Olive oil
  • Salt and pepper

Homemade bruschetta in a glass bowl


  • Thin-sliced chicken – buy chicken cutlets or fillets. Otherwise, pound chicken to approximately 1/4 inch thickness. 
  • Butter and olive oil – use a little of each to brown and cook the chicken. Or, just use olive oil!
  • Sweet paprika – adds color and a bit of kick.


We used shredded mozzarella cheese to turn this into a “melt.” Parmesan cheese or even feta cheese can be stirred into the tomato topping instead. Or, cheese can be left off altogether to keep this recipe dairy-free. 


The recipe can be broken down into these steps:

  1. Make the bruschetta topping. Mix all of the ingredients together and set aside. The tomato topping can be made a day or two ahead of time. I usually wait to stir in the basil. But, you don’t have to. 
  2. Cook chicken in a skillet. Start by patting the chicken dry with a paper towel and seasoning it with salt, pepper, and paprika. Melt butter and heat olive oil in a large skillet. Place chicken cutlets in a single layer and allow them to cook for several minutes without moving them. The side against the pan will start to brown. Flip them over and cook for 3-4 minutes or until the internal temperature reaches 165 °F.
  3. Layer bruschetta and melt cheese. Turn the heat down to low and top each piece of chicken with some tomato topping. Sprinkle cheese over the top. Cover the pan with a lid until the cheese begins to melt which takes 2 or 3 minutes!

Glass lid being placed on skillet with chicken topped with bruschetta and cheese inside

What to serve with Chicken Bruschetta

One of the many great things about this recipe is that it’s low-carb or not depending upon what you serve with it! 

More skillet chicken recipes

Cooked and finished chicken on white plate.

Did you make this recipe? Please leave a rating and tag @DinnerMom or #DinnerMom on social media. We LOVE to see and share your creations!

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