By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
293 cal · 20 min
20-Minute Bruschetta-Chicken Skillet
Recipe GLPR9930f27a49074c
Tender chicken breasts topped with a fresh tomato and mozzarella mixture flavored with basil, then finished with a crispy crouton crust. This Mediterranean-inspired skillet dish comes together in just 20 minutes, making it perfect for quick weeknight dinners or elegant appetizer servings.
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Ingredients
1 tablespoon vegetable oil
4 boneless, skinless chicken breasts (about 1 lb.)
1 can (14.5 oz.) diced tomatoes with juice
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese, divided
2 tablespoons fresh basil, chopped
1/2 cup croutons, coarsely crushed
Directions
Heat the oil in a large skillet over medium heat for about 1 minute until shimmering.
Add the chicken breasts to the skillet and cook for 3 to 4 minutes on each side until they reach an internal temperature of 165°F. While the chicken cooks, combine the drained diced tomatoes, mozzarella cheese, 2 tablespoons of Parmesan, and fresh basil in a small bowl.
Pour the reserved tomato juice into the skillet around the chicken. Divide the tomato-cheese mixture equally among the chicken breasts, spooning it on top of each one. Reduce heat to low and simmer for 5 minutes or until the mozzarella is fully melted and the topping is heated through.
Transfer the chicken to a serving plate. Top each breast with a portion of the crushed croutons and sprinkle with the remaining Parmesan cheese. Serve immediately.
Comments
This is a real 20-minute dish—chicken cooks fast in a skillet and tomatoes need no reduction—making it honest weeknight material. Ingredients are all mainstream at Harris Teeter, Food Lion, Kroger, and Walmart; fresh basil is your only mild complication, but it's stocked routinely at these chains in the produce section. At roughly $3.50 to $4.00 per serving (driven by chicken breast at $6–7 per pound), it slots into everyday budget territory. The catch is that bruschetta chicken doesn't reheat well—the croutons go soggy and cheese separates—so plan to eat it hot the same night, which is fine for a family of four but less flexible if you're cooking ahead.
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