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Chicken Bruschetta with Zucchini Noodles » Simple and Healthy Recipe! ✅

This 1 pan chicken bruschetta with zucchini noodles is healthy, delicious and very easy to make; It will definitely earn a spot in the weekly dinner rotation, especially in the summer. Combining a blend of fresh basil, garlic tomato bruschetta, zucchini noodles, and chicken marinated in an Italian sauce, this dish is definitely packed with flavor.. Leftovers heat up easily!

Updated and better than ever! Today I am sharing one of my favorite dinner recipes again with a few simple updates that dramatically improve the flavor and texture of the dish. If there is a way to improve a recipe, you can be sure that my team and I will give it a try. I am fiercely dedicated to bringing you the best proven recipes that I can. And sometimes that means we have to revisit and try old favorites again. (See blueberry pie for an example!)

Which brings us to today’s extremely tasty yet simple dinner recipe.

Because you are going to love this chicken bruschetta

  • This all-in-one meal is light and healthy, yet satisfying.
  • Cook everything in 1 pan.
  • Prepare in advance and cook later.
  • It’s naturally gluten-free and can be made dairy-free, if you use a dairy-free Italian dressing.
  • The recipe uses simple, fresh and healthy ingredients.

I make this chicken bruschetta dinner year-round, but it’s pretty much on my weekly rotation in the summer. Zucchini Noodles (zoodles!) – Makes this dish more nutritious and is a great way to take advantage of summer’s bountiful green veggies. And we’re taking advantage of seasonal tomatoes too!

In some countries, zucchini is called “zucchini” and zucchini noodles are called “zucchini”.

9 Simple Ingredients for Chicken Bruschetta

Here’s everything you need for this all-in-one healthy dinner:

  • Chicken: You need 4 medium-sized boneless skinless chicken breasts (about 6 ounces or 170g each), about 1.5lbs (680g) total.
  • Italian dressing: You can use store-bought or homemade Italian toppings, whichever type you like best. If I make it at home, I love this homemade Italian dressing.
  • Italian dressing: Italian dressing is a store-bought mix of herbs, but you can make your own homemade Italian dressing. It’s optional, but I like to add it to the Italian dressing marinade to amp up the flavor.
  • Tomatoes: Let’s go for about 2 1/2 cups of chopped tomatoes; any tomato variety, color, and size will do.
  • fresh garlic: 2 cloves, which is about 1/2 teaspoon minced.
  • fresh basil: The recipe calls for 3 tablespoons of chopped basil leaves, but feel free to add more fresh basil on top for serving.
  • Olive oil, salt and pepper: Cooking basics you probably already have.
  • Zucchini: Zucchini varies a lot in size, but I use around 680g of zucchini, which is usually around 2 large or 3 medium. This recipe is very forgiving if it weighs more or less exactly 1.5 pounds.
  • Parmesan: Optional, to serve.

Do these 2 steps in advance

Start by (1) marinating the chicken and (2) preparing the tomato bruschetta topping. Both should marinate in the refrigerator for a while for best flavor, minimum 2 hours or up to 24 hours. You can do these 2 steps the night before and preparing dinner the next day will be a piece of cake.

I usually use these glass marinade containers and they work equally well for storing leftovers and freezing meals/baked goods. (See 8 Frozen Meals for Inspiration!)

Take these 2 kitchen utensils

  • Tray to bakeDirections: Prepare the chicken bruschetta completely on the stovetop in a large skillet. The pan won’t go in the oven, so it doesn’t necessarily have to be oven-safe. This is the cast iron skillet that I have and love.
  • Spiralizer – When I make this dinner and this Peanut Chicken Zucchini Noodle dish, I usually make zucchini spirals by myself at home. But if you don’t have a spiralizer, zucchini noodles are pretty easy to find at most grocery stores in the produce department, or you can use them frozen. You can also just cut fresh zucchini into thin strips, see recipe notes.

Can I use normal pasta? If you prefer pasta over zucchini noodles, I recommend using 1 pound of angel hair pasta. Cook and drain according to package directions. Season cooked and drained pasta with just 1/2 cup of your favorite tomato sauce before adding it to the pan in step 5 for flavor. Zucchini noodles get a lot of flavor from the pan, but regular pasta doesn’t.

Now let’s cook!

Make this dinner entirely in 1 pan, just like this Lemon Thyme Chicken. (Got more zucchini than can fit in a pan? Try zucchini bread, these zucchini muffins, or hide it in this Chocolate Zucchini Cake.)

After the marinated chicken and bruschetta mixture has chilled for at least 2 hours and is ready to cook, you have 3 steps:

Cook the marinated chicken: Heat the pan with olive oil over medium heat. Add the marinated chicken, cover and cook for 10-15 minutes, turning a couple of times, until cooked through. Carefully remove the chicken to a cutting board, but do not wipe the pan clean. Slice the chicken.

Cook the zucchini noodles: Add another tablespoon of olive oil to the skillet, followed by the zucchini noodles and 1 cup of bruschetta topping. Cook for 5 minutes, stirring occasionally. The noodles will cook, absorbing the flavors. Remove from heat and carefully drain most of the liquid. (A reader suggested draining some of the liquid and it definitely improves the dish.)

Combine all the ingredients: Return skillet to heat and add sliced ​​cooked chicken and remaining bruschetta mixture. Cook, stirring, for about a minute, until hot.

Slicing the chicken, rather than serving it whole, was another tip from a reader. Sliced ​​chicken absorbs more flavor and the finished dish is easier to eat.

Hot diced courgettes before adding the diced chicken:

And dinner is ready! Garnish the chicken zucchini noodles with freshly grated Parmesan cheese and more fresh basil for serving. This dish is great on its own, but can also be served with fresh bread such as rolls, olive bread, or homemade artisan bread.

More Repeat Dinner Recipes

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Description

Here is a healthy, light and simple recipe for chicken bruschetta with zucchini noodles cooked in 1 pan.



  1. Marinate the chicken in advance: Place chicken breasts in a large resealable food bag or shallow dish/container. Combine 1 cup (240 mL) dressing and Italian seasoning, if using, and pour over chicken. Flip chicken over to coat. Seal bag/cover dish and refrigerate 2 to 24 hours.
  2. Prepare the topping for the bruschetta ahead of time: Combine chopped tomatoes, chopped basil leaves, minced garlic, and remaining 2 tablespoons Italian dressing. Add salt and freshly ground pepper to taste. You should have about 2 1/2 cups (475 g) of bruschetta mix. Cover tightly and refrigerate for 2-24 hours.
  3. Cook the chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the marinated chicken, cover and cook for 10-15 minutes, turning several times. You want the chicken to be nice and brown on the outside while fully cooked through on the inside. (Chicken is considered done when an instant-read thermometer marks the center of the thickest part at least 165 °F (74 °C).) Remove chicken to cutting board; do not clean the pan. Slice the chicken.
  4. 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 bruschetta topping. Cook for 5 minutes, stirring occasionally. The noodles will cook, absorbing the flavors. Remove from heat and carefully drain most of the liquid.
  5. Return skillet to heat and add sliced ​​cooked chicken and remaining bruschetta mixture. Cook, stirring, for about a minute, until hot. Serve immediately, topped with grated Parmesan cheese and more fresh basil, if desired.
  6. Leftovers keep well in the fridge for a few days. Reheat in the microwave or covered on the stove over low heat until hot.

grades

  1. Chicken: You need 4 medium-sized boneless skinless chicken breasts (about 6 ounces or 170g each), about 1.5lbs (680g) total.
  2. Zucchini: Zucchini varies a lot in size, but I use around 680g of zucchini, which is usually around 2 large or 3 medium. This recipe is very forgiving if it weighs more or less exactly 1.5 pounds. If you don’t have a spiralizer, you can simply slice the zucchini into very thin strips or use a peeler to cut the ribbons. you can use frozen zucchini noodles, it is not necessary to defrost. In step 4, cook with 1 tablespoon olive oil as directed, but don’t add the bruschetta topping yet. Cook 4 minutes, drain all liquid, then add 1 cup bruschetta topping and cook 5 minutes, stirring occasionally. Remove from heat and carefully drain most of the liquid. Continue with step 5.
  3. Can I use normal pasta? If you prefer to use regular pasta instead of zucchini noodles, I recommend using 1 pound of angel hair pasta. Cook and drain according to package directions. I suggest tossing the cooked and drained pasta with a scant 1/2 cup of tomato sauce before adding it to the pan in step 5, for flavor. Zucchini noodles get a lot of flavor from the pan, but regular pasta doesn’t.
  4. Special tools: Spiralizer | frying pan | pliers | Glass container

Keyword: Chicken bruschetta in a skillet

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