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.
Would you like to save this recipe?
We'll email it right to you, so you can come back to it later!
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:
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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.
Cary Rodriguez says
This is the BEST recipe we have tried in a long time! So much flavor, so easy and love how healthy it is. Kudos, because it is amazing.
Stephanie Chandler says
I make this every week!! Love it❣️
Pattey says
I make this all the time, my family absolutely loves it, thank you!
Karly Campbell says
I’m so glad you all enjoy it! Thanks, Pattey!
Marilyn Wilkinson says
This recipe is fabulous! Easy to make and so delicious. My husband loved it as much as I did and it’s so healthy.
Deb Doyle says
THIS is so delicious! I double the bruschetta mixture and put it on garlic cheese bread.
Karly Campbell says
Sounds amazing!
Jasmine says
WOW!! I used boneless skinless chicken thighs, and ended up using a can of diced tomatoes because I miscalculated my weekly meal plan for cherry tomatoes. I even got distracted and mixed the mozzarella with the “for chicken” section and put the mozzarella on before baking. I baked at 425 for 20 minutes then topped with the bruschetta mix and baked for an additional 8 minutes and it was perfect! Once out of the oven I topped with a little more mozzarella and basil. I did use fresh basil and garlic so if you use dried or jarred add a little extra to get that oomph!
Kim says
Can I add sun dried tomatoes to this
Karly Campbell says
You can do whatever you like. 🙂 I haven’t tried it though, so not sure how it will turn out.
Debra Gaines says
Can I use roman tomatoes if I don’t have cherry?
Karly Campbell says
That should work fine!
Arin says
Novice cook here and I followed the instructions. This is miles above anything I’ve ever cooked before. Absolutely delicious.
Karly Campbell says
So happy to hear that! Thanks, Arin! 🙂
Amanda says
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!
Karly Campbell says
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. 🙂
Elaine says
What can you sub for balsamic vinegar? Neither of us likes it but the recipe sounds really good
Karly Campbell says
I’m really not sure what would make a good sub. We’ve only ever made this with the balsamic.
loretta currier says
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
Abigail says
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!
Karly Campbell says
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.
Karen says
This is fantastic!! It is my new go-to for company and everyone raves about it! Thanks!
Karly Campbell says
That’s awesome! Thanks, Karen!
Pam says
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!!
Karly Campbell says
Wow, I love to hear that! Thanks, Pam!
Chris D. says
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.
Karly Campbell says
Thanks, Chris! So glad you enjoyed it!
Laura M says
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!