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A close up of food, with Bruschetta and Chicken

Bruschetta Chicken

BRUSCHETTA CHICKEN made low carb! This delicious chicken recipe is so simple, but it’s packing some serious flavor. This is amazing served over zucchini noodles or with a side salad. 

bruschetta chicken recipe in pan

I’m all about big, bold flavors and this bruschetta chicken bake does not disappoint! 

Chicken is always a hit with my family, which you’ve probably noticed based on the number of low carb chicken recipes I’ve shared with you.

I love how much flavor comes from the simple ingredients in this chicken bruschetta recipe.

It’s easy, flavorful, and this dish is totally worthy of serving up to guests…it’s just that good!

How to make this chicken bruschetta recipe: 

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This recipe comes together pretty quickly without a ton of hands on work, which makes it great for busy nights.

balsamic marinade on chicken breasts

To start, you’ll want to whisk together a little balsamic vinegar, olive oil, garlic, Italian seasoning, and salt. 

Pour that over some boneless, skinless chicken breasts and let it set for about 10 minutes while the oven preheats. This helps the chicken soak up all that flavor.

bruschetta ingredients in glass bowl

While the chicken is baking, slice some cherry tomatoes in half and toss them with a mix red onion, garlic, balsamic vinegar, oil, basil, and salt. 

Make sure to use a balsamic vinegar with just 2 carbs per tablespoon. Some of them are packed with sugar. 

We use this Pompeian vinegar.

Just try to resist sneaking a few bites of that tomato mixture! It’s seriously so good.

baked chicken with cheese and tomatoes on top

Once your chicken is cooked through, remove it from the oven and top it off with some mozzarella cheese and pour the tomato mixture right over the top.

Pop it back in the oven for a few minutes to melt the cheese and warm the tomatoes.

That’s it, my friends! This bruschetta chicken recipe is ready to devour.

A close up of bruschetta chicken topped with grape tomatoes.

How to serve: 

You can serve this up with a giant side salad topped off with my homemade Italian dressing or you can serve it with a side of zoodles!

Most grocery stores carry already spiralized zucchini noodles, but I think fresh is best. They just have a better taste and texture in my opinion.

The spiralizer I use is no longer sold, but this one has great reviews and it’s what I’ll replace mine with if it ever dies.

This would also go great with my Instant Pot spaghetti squash.

bruschetta chicken on white plate

More chicken recipes: 

Buffalo Chicken Stuffed Peppers: If you love buffalo chicken, you’ve got to try these stuffed peppers.

Lemon Garlic Chicken: You’ll want to drink the sauce on this chicken – so good!

Low Carb Soup: This taco soup has bits of tender chicken throughout.

Tuscan Chicken: One of our family’s favorites and another one that packs in a ton of flavor easily.

Avocado Chicken Salad: This is one of our go-to lunch recipes.

A white baking dish with cheesy chicken and tomatoes in it.

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A close up of food, with Bruschetta and Chicken

Bruschetta Chicken

Juicy marinated chicken topped off with a flavorful mix of tomatoes, onions, and basil. This low carb recipe is bursting with flavor!

Yield 4 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


For the chicken:

  • 4 chicken breasts, about 6 ounces each
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • 3/4 cup shredded mozzarella

For the bruschetta:

  • 1 ½ cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • ½ small red onion, chopped
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon olive oil
  • ½ cup chopped basil
  • ½ teaspoon salt


  1. Add the chicken breasts to a 9x13 baking dish.
  2. Add the oil, balsamic vinegar, garlic, Italian seasoning, and salt to a small bowl and whisk to combine. Pour over the chicken and turn to coat.
  3. Let chicken set for 10 minutes while the oven heats to 425 degrees.
  4. Place chicken in the oven and bake for 25-30 minutes or until chicken reaches 165 degrees. 
  5. While the chicken is baking, add all of the ingredients for the bruschetta to a bowl and toss to combine.
  6. When chicken is cooked through, remove from the oven and top with the mozzarella.
  7. Pour the bruschetta over the chicken and return to the oven for 5 minutes to melt the cheese and warm the tomatoes.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 64mgSodium: 833mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 3gProtein: 45g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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110 thoughts on “Bruschetta Chicken”

    1. Karly Campbell

      You can do whatever you like. 🙂 I haven’t tried it though, so not sure how it will turn out.

  1. Novice cook here and I followed the instructions. This is miles above anything I’ve ever cooked before. Absolutely delicious.

  2. Not to be dramatic but omg, dish has officially changed my life. How is this as delicious as it is??? I”m starting a low carb diet and if the rest of your recipes are as good as this one, I think you will single handedly get me through this new diet. I made no changes to the dish, but I did add in a bunch of cut up zucchini and brussels sprouts, used the marinade on those veggies and cooked them with the chicken. I feel like you can probably sneak in a ton of veggies into this recipe. I’ve already made this twice in the last two days, so will be trying your creamy garlic lemon chicken tonight!

    1. Karly Campbell

      I’m so glad you enjoyed the recipe! I bet it was delicious with zucchini and Brussels sprouts! Great idea!

      Hope you enjoy the lemon garlic chicken too. 🙂

  3. What can you sub for balsamic vinegar? Neither of us likes it but the recipe sounds really good

    1. Karly Campbell

      I’m really not sure what would make a good sub. We’ve only ever made this with the balsamic.

  4. loretta currier

    Loved it! 3rd time I made it cooked onion at beginning so would cook more at added fresh spinach and mushrooms with tomatoes because I didn’t want any pasta, rice or potato. Any way your basic recipe is so delish❤️
    Thank you

  5. I have a question, could I cook the chicken in a crockpot separately with the vinegar and seasoning for a after church carry-in meal? If so how long do you think it would have to cook and would you cook it on low or high?

    I could have the cheese and toppings ready to go in the fridge, and bake it last minute before serving?

    The ovens are always pretty full, so the less time you need with them the better. Thank you!

    1. Karly Campbell

      Hi Abigail! I’ve never tried this dish in a slow cooker, but that would probably work fine. I’d guess around 3 hours on low – enough to cook the chicken through but not have it so tender that it’s falling apart. Every slow cooker is different though.

  6. This is fantastic!! It is my new go-to for company and everyone raves about it! Thanks!

  7. This is AMAZING!!! made it for dinner tonight, so good , I could eat it all over again, the only thing I did different was marinate the chicken all day. Everyone has to make this so incredibly good!!

  8. I made this for dinner the other night and it was absolutely wonderful. It was easy to prepare and tasted fabulous. Will definitely make this again and again.

  9. I just made this tonight and my husband and I loved it! He won’t eat onion, so I did leave that out of the bruschetta and subbed a teaspoon of onion powder. I also doubled the bruschetta because I was serving it over brown rice spaghetti and wanted a little bit of sauce to pour over it. Next time I want to try adding a little Parmesan to it as someone suggested, but as written it’s really good. We will be keeping this one in the rotation!

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