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.
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.
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.
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.
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.
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.
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.
Bruschetta Chicken
Ingredients
For the chicken:
- 4 boneless, skinless 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
Instructions
- Add the chicken breasts to a 9x13 baking dish.
- 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.
- Let chicken set for 10 minutes while the oven heats to 425 degrees.
- Place chicken in the oven and bake for 25-30 minutes or until chicken reaches 165 degrees.
- While the chicken is baking, add all of the ingredients for the bruschetta to a bowl and toss to combine.
- When chicken is cooked through, remove from the oven and top with the mozzarella.
- Pour the bruschetta over the chicken and return to the oven for 5 minutes to melt the cheese and warm the tomatoes.
Theresa says
Could I make this recipe in the pressure cooker?
Karly Campbell says
I’ve only made this as directed.
charlee says
how many carbs per serving?
Karly Campbell says
Hi Charlee! The nutrition info is located in the recipe card. Hit jump to recipe at the top of the page and it will take you to the card. 🙂
MICHELE says
Does the 5 net carbs include the tomato mixture? Or just the chicken?
Karly Campbell says
Hi Michele! It includes everything called for in the recipe.
Bobby B. Wahrenburg says
This was a big hit! I have made it 3 times already! So tasty!
Karly Campbell says
Love to hear that! Thanks, Bobby!
Mel says
Is the 425 degrees Fahrenheit or Celsius???
Karly Campbell says
Fahrenheit.
Blake says
Can I use chicken thighs instead?
Karly Campbell says
Sure!
Susan Colburn says
There is way too much salt in this recipe, so I would not add any. I try to keep any recipe to 400 mg a serving. I will be trying it and cutting salt where I can. Sounds delicious.
Janet Brown says
Looks amazing ! Definitely going to try this one!
Karly Campbell says
Hope you love it!
Rhiannon says
Could I use chopped Roma tomatoes in place of the cherry tomatoes? Or do you think the flavor profile would change since they aren’t quite as sweet? Thanks!!
Karly Campbell says
I think that would work fine.
derek says
Am I able to just print out the recipe? I thought I was able to and it doesn’t seem to want to let me do that today.
Karly Campbell says
Hi Derek! You should be able to hit the print butter in the recipe card. It seems to be working fine on my end.
Elizabeth says
We tried this for our family of fussy eaters, they all loved it. I was surprised. They even ate the onion!!! This is so yummy. A big hit for our house hold
Karly Campbell says
Love to hear that!
Kathy Achtschin says
425 for boneless chicken seems really high. I usually cook it at 350. Doesn’t it dry out?
Karly Campbell says
Nope! It cooks for less time at a higher heat. 🙂
Lisa DeBoer says
Do you bake the chicken covered? Or not covered?
Karly Campbell says
I bake the chicken uncovered.
Jackie Dobbs says
Have you ever used fresh mozzarella for this?
Karly Campbell says
No, but I’m sure it’d be amazing.
Jenn says
This is definitely a delish recipe! Will definitely being making this again. Super easy and healthy. I had prepped to make for a Wednesday and ended having to
postpone to the next day. Every time I opened the refrigerator all I smelled was the flavors of the bruschetta…I couldn’t wait to try it. My daughter loved it too!
Karly Campbell says
So glad you and your daughter enjoyed it, Jenn!
Pam says
Made this recipe last night as well as the broccoli salad and baked radishes. My daughter who first said no way to chicken ended up trying it and liking it. Thank you for developing these recipes
Karly Campbell says
Thanks, Pam! Glad it was a success with your daughter!
Judith Kelly says
Made this for dinner last night! Very pretty, very delicious and very healthy! I served it with a caesar salad because I had to use up stuff in the fridge. We were full! Definitely making this one again and I would do it for company too!
Gail says
You omitted the garlic listed in ingredients for chicken. Is it part of the marinade?
Karly Campbell says
Whoops, yes, it’s part of the marinade. I’ll update that. 🙂
Debe says
All your videos come to me all jumbled hard to watch ,What I could get it looks good
Karly Campbell says
Hmm, not sure why the videos would show up jumbled. Maybe try viewing from a different browser or device?
Julie L Cain says
Can the chicken be prepared and then everything else added the next day? Thank you!!
Karly Campbell says
Yes, I think that would fine.
Julie L Cain says
Can I cook the chicken the night before and add the rest and serve the next day?
Karly Campbell says
Oh, I think I misunderstood your question. I’m not sure how well it would work to cook the chicken and then add the remaining ingredients. The tomatoes only go in to warm them up for 5 minutes or so. If your chicken is cold, it’s going to take a lot longer to heat in the oven and will probably dry out.