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.
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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.
Martha says
Best flavor ever! Had it for dinner and my family loved it. Will definitely be making this again.
Karly Campbell says
Thanks, Martha!
Stacey says
I know this recipe is low carb, but what would you suggest I serve it with for a carb-loving husband? Rice? Can’t wait to try it!
Karly Campbell says
It would be delicious with rice! Or some crusty bread to eat with any extra topping. 🙂
Elizabeth says
I made this last weekend and it was beyond delicious. It’s a simple dish with classic ingredients. You will not be disappointed. I used fontina cheese to top the chicken with instead of mozerella, added parmesean cheese to the bruschetta and doubled the bruschetta because we piled it on the chicken. This is definitely a keeper and I’m making it again this weekend!
Jennifer says
Just tried this for the 1st time. Made it as directions state. It was ABSOLUTELY AMAZING!! This is a quick, simple meal but packed with flavor! Definitely something this night nurse can make before shift without sacrificing flavor or sleep! Thank you!!!
Karly Campbell says
Awesome! So glad you enjoyed it! 🙂
Michelle says
I have made this quite a few times. It’s delicious. I keep having the same problem though. I cook in my 9×13 Pyrex dish and stick to the recipe. While the chicken is cooked perfect all around it is black abs burnt to the dish? I follow the recipe exactly. Not sure why this keeps happening. I then take the chicken out and transfer to a néw dish and continue with the final steps of the recipe. Help what am I doing wrong?
Karly Campbell says
Hi Michelle! You’re not doing anything wrong, it’s just the balsamic and juices from the chicken in the pan. If you watch the recipe video, you’ll see that I have the same thing.
Heli says
This recipe was delicious I didn’t have balsamic vinegar so used regular ACV and I added sour cream and pepper flakes to the bruschetta mix before spreading it on chicken. This is a keeper!
Terry M Walston says
For Carmen Hunter and anyone else who finds reg balsamic to strong
You might enjoy white or golden balsamic
Both are mild and delesh
Elizabeth says
I made this and loved it!!! Instead of pairing with zoodles, I made ratatouille and paired it with that ❤️ So good!
Karly Campbell says
Sounds delicious!
Edith says
I had this chicken at my daughter’s house. Ohhh my. Ordered the ingredients next day at the grocery store. It is the best chicken I have eaten in a while. She used chicken thights . It will be on my menu very often. Thank you Karly
Karly Campbell says
So glad you enjoyed the recipe, Edith!
Matt says
Why does a recipe page have political statements?
Karly Campbell says
Hi Matt! First, I think it’s important to point out that this is not a recipe page. This is a food blog, ran by a blogger (me!) who is also a human being who also has thoughts and feelings and opinions outside of food. Second, I didn’t write anything ‘political’ in this post. My best guess is that you saw one of the public service announcements that fill empty ad slots. Some of those PSAs mention the nonprofit Cookies for Kids’ Cancer, some are for teen suicide awareness, and some are called ‘We Stand With You’ PSAs. Those We Stand With You PSAs mention black lives and, not at all shockingly, those are the only specific ‘ads’ I ever get complaints about. If you saw a spot that said ‘black lives matter,’ it is not an advertisement for the group BLM. It is a statement that black lives matter. If you find that to be political or offensive, then this blog is probably not the best space for you.
Janelle Gould says
Hells ya.
Amy says
Looks like this might be one of my favorite new food blogs 🙂
Karly Campbell says
Thanks for the support! <3
Stefanie says
Your recipe and response are both outstanding!
Karly Campbell says
Thanks, Stefanie!
Courtney says
Nicely done. Ugh people…open your eyes and open your minds and remember why you are here if you don’t want to see “extra” stuff!!!!! Scroll past what isn’t relevant to you. “Jump to recipe” is there for a reason.
Sandy says
This was so good! I could eat it every day!
Karly Campbell says
Thanks, Sandy!
Julie says
I don’t even know where to begin … ok, I’ll start with I LOVED this recipe! My husband did too, but he eats nearly everything. I have a stack of recipes that are pretty much one-and-done (won’t be made again). Truly, I’m not a picky eater, but tend to only add the “best of” recipes to my collection. This recipe is incredible and has no competitors!!!
I made the recipe as written, except I only had 1 chicken breast, so I used boneless/skinless chicken thighs, as well. I prepped everything in the morning, so that I could bake it in my Ninja Foodie Grille for later in the day. Even before baking, the house smelled so tantalizing! When it came time to the actual baking of the dish, I mistakenly grabbed the bowl with bruschetta ingredients, rather than the bowl containing the oil, vinegar, and herbs. Halfway through the baking process, I realized my error and pulled the chicken and scraped off the bruschetta mix, added the correct mix, then continued to cook the chicken. Despite my oops, the chicken was absolutely delicious–so much so that I consider this dish as good as any dine-in restaurant meal AND it will be added to my company’s-coming dishes!!!
Karly Campbell says
Yay! Love to hear that. Thanks, Julie!
Jennie says
This was absolutely amazing! I didn’t have red onion so I used minced dry onion and I cut the chicken breasts in half because I like it thinner. The flavor was delicious and I will definitely be making this many more times!! Thank you!!!!
Alana says
Hi! Could I substitute the mozzarella cheese for shredded parmesan? That’s what I have in the fridge at the moment, just trying to save a trip to the store.
Karly Campbell says
Yep, that will work fine! It will have a different flavor, but Parmesan will be great here.
Stacey says
Going to make tonight and use total tomatoes. I got a older son who doesn’t like regular tomatoes.
Stacey says
Rotel not total.
Virginia Mays says
How was the rotel in this recipe?
Melanie says
Loved it! It was so tasty! Will cook this again soon!
Karly Campbell says
Thanks, Melanie!
Amanda Brown says
Made this tonight and it was a hit! Absolutely delish. I used fresh mozzarella versus shredded – Divine!!
Karly Campbell says
So glad to hear that!
Sara says
Making this tonight for a few very close friends that are coming over to watch the Bachelorette! Looks amazing!
Karly Campbell says
Hope you all enjoyed!
Wendy Gorka says
Hi, do you think this would make a good freezer meal?
Karly Campbell says
I think the chicken would freeze fine, but not sure about the bruschetta portion. I think it’d really lose a lot of it’s fresh, bold flavor in the freezer.
Suzanne says
This is fantastic. I normally don’t comment, but everyone from my 12-yr-old son all the way up to my 24-yr-old niece (and my husband and I) love this flavor combo. My kids request it several times a month. Thank you!
Karly Campbell says
Love to hear that! 🙂
Carmen Hunter says
I made this tonight. Unfortunately, no one cared too much for the very strong taste of balsamic vinegar.
Karly Campbell says
I’m sorry this wasn’t to your tastes.
Stacey says
Carmen, Try reducing your balsamic vinegar. When it is reduced, it becomes milder and bit sweeter.
Amy Scott says
I used balsamic glaze instead because I wasn’t trying to be low carb. The glaze is delicious on this.
Brian says
Link to video?
Karly Campbell says
Hi Brian! The video plays right within the blog post.
Brian says
It must be my phone, because I cannot find it
Tresa Matheny says
Hi Karly!
For my husband’s health, we started a low carb diet last week. I’ve really been struggling with this as I don’t need to lose weight, but I support my husband. I am so glad that I found your website! I cooked this tonight for dinner, exactly to your recipe with Zoodles. It was so good! My husband said he thinks it’s the best chicken he’s ever had! After it was cooked, I did add some chopped avocado to the top. I read that avocado is very low on carbs and is a filler. So it helped my husband with portion control! I’ve bookmarked your page and can’t wait to try other recipes!
Thanks,
Tresa
Karly Campbell says
Hi Tresa! So glad you and your husband enjoyed the recipe. I’m sure avocado was great on top! 🙂