Bruschetta Chicken
Italian-seasoned chicken cutlets topped with melted fresh mozzarella and a garlicky tomato-basil bruschetta topping — all the flavor of the appetizer, without the bread.
Nutrition per serving
1 cutlet with topping- Net carbs
- 4.4g
- Calories
- 401kcal
- Protein
- 45g
- Fat
- 21g
- Total carbs
- 5.6 g
- Fiber
- 1.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With pesto: A layer of basil pesto under the mozzarella makes it richer and even more herby — a pesto-mozzarella chicken bake in one.
- Spread 1 tbsp pesto over each seared cutlet before adding the mozzarella, then broil and top as written. Homemade basil pesto has the fewest carbs.
Bruschetta salmon: Seared salmon fillets with melted mozzarella and the fresh tomato topping — the bright acidity cuts through the rich fish.
- Skip pounding. Heat the oven to 400°F (200°C). Sear the seasoned fillets presentation-side down 4 minutes, flip, top with the mozzarella and finish in the oven 4–6 minutes, until the salmon reaches 145°F (63°C) and the cheese melts.
Dairy-free (avocado): Creamy diced avocado folded into the bruschetta replaces the melted mozzarella. Fresh and summery, with no broiling needed.
- Skip the cheese and the broiler. Gently fold the avocado into the topping just before spooning it over the hot chicken.
- Chicken
- Bruschetta topping
- Chicken
- Bruschetta topping
- Also add
- Chicken
- Bruschetta topping
- Chicken
- Bruschetta topping
Estimated cost $12.22 for 4 servings ($3.06 each) · how we estimate
Instructions
-
Make the topping first so the flavors meld: toss the tomatoes, basil, garlic, red onion, extra-virgin olive oil, balsamic and ¼ tsp salt. Leave it at room temperature for up to 1 hour.
-
Place the cutlets between sheets of plastic wrap and pound them to an even ½ inch (1.25 cm). Season both sides with the Italian seasoning, garlic powder, remaining salt and the pepper.
-
Position a rack about 6 inches (15 cm) below the broiler and heat it to high. Heat the 1 tbsp oil in a large oven-safe skillet over medium-high heat and sear the cutlets 3–4 minutes per side, until golden and 165°F (74°C) in the thickest part. Work in two batches if needed, then return all the cutlets to the pan.
-
Lay the mozzarella over the chicken and broil 2–3 minutes, until melted and bubbling in spots.
-
Spoon the bruschetta topping and a little of its juices over each cutlet and serve right away with zoodles or a green salad.
Tips for success
-
Seeding the tomatoes keeps the topping from turning watery. Halve them and scoop out the seeds before dicing. - Balsamic vinegar has some natural sugar, but 1 tbsp across the whole topping adds well under 1 g net carbs per serving. Skip thick, syrupy balsamic glazes, which are mostly sugar.
- To grill, cook the cutlets over medium-high heat 3–4 minutes per side and lay the mozzarella on for the last minute with the lid closed.
Nice to have, not needed
- Ripe in-season tomatoes make this shine — out of season, use halved cherry or grape tomatoes, which have more flavor.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Warm the chicken at 350°F (175°C) for about 10 minutes or microwave 1–2 minutes; let the topping come to room temperature and spoon it over.
Prep tip: Make the topping no more than a day ahead and stir in the basil just before serving so it stays green.
Refrigerate the chicken and the topping in separate containers up to 3 days. Rewarm the chicken and spoon the topping over at room temperature.
Variations
3 variations, each with its own ingredients and macrosWith pesto
FlavorA layer of basil pesto under the mozzarella makes it richer and even more herby — a pesto-mozzarella chicken bake in one.
- + ¼ cup basil pesto
5 g net · 464 kcal · 46 g protein · 27 g fat · ≈$3.45 per serving (+0.6 g net carbs vs the original)
Bruschetta salmon
ProteinSeared salmon fillets with melted mozzarella and the fresh tomato topping — the bright acidity cuts through the rich fish.
- boneless skinless chicken breasts → skinless salmon fillets (6 oz / 170 g each)
4.4 g net · 550 kcal · 42 g protein · 39 g fat · ≈$5.61 per serving (same net carbs as the original)
Dairy-free (avocado)
DietCreamy diced avocado folded into the bruschetta replaces the melted mozzarella. Fresh and summery, with no broiling needed.
- fresh mozzarella → ripe avocado
4.4 g net · 376 kcal · 40 g protein · 20 g fat · ≈$2.70 per serving (same net carbs as the original)
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