Bruschetta Chicken made low-carb and bread-free! Enjoy all the classic Italian flavors in this 15-minute, keto-friendly, gluten-free dish—perfect whether you’re watching carbs or not!
Why You’ll Love This Easy Bruschetta Chicken Recipe
This Bruschetta Chicken is proof that healthy eating can be simple, flavorful, and satisfying, all at the same time. By replacing the traditional bread with lean chicken breast, this dish becomes high in protein, low in carbohydrates, and packed with nutrients. It’s a great option for those following a low-carb, keto, or gluten-free lifestyle, but just as satisfying for those who aren’t counting macos.
This recipe is quick and requires minimal prep (bonus: no oven needed). You can have a delicious dinner ready in minutes with a handful of fresh ingredients. Perfect for busy days and always picky eater-approved!
Ingredients for Bruschetta Chicken
- Boneless skinless chicken breast cutlets: Oftentimes, you will find a package of 2 large boneless skinless chicken breasts. If you can not find the thin chicken breast cutlets, you can buy a package containing 2 large boneless skinless chicken breasts and cut them in half, lengthwise. Boneless skinless chicken thighs can also be used if you prefer.
- Olive oil: It’s best to use extra virgin olive oil (EVOO) because of its robust flavor and health benefits. Regular olive oil will work fine if you don’t have EVOO on hand.
- Minced garlic
- Italian seasoning blend
- Kosher salt
- Black pepper
- Roma tomatoes: Roma tomatoes (also known as plum tomatoes) are a great choice for this bruschetta recipe as they typically are not full of seeds and liquids. A great alternative would be campari tomatoes.
- Minced shallot
- Fresh basil
- Fresh mozzarella cheese: I find that fresh mozzarella melts wonderfully for this bruschetta chicken. Some brands will now package ‘pre-sliced’ fresh mozzarella. The slices are roughly ¼ inch in thickness and an 8 ounce package will be plenty for this recipe. You should get at least 2 slices per chicken cutlet.
- Balsamic glaze: You can use a store-bought balsamic glaze or make your own from scratch.
See the recipe card for full information on ingredients and quantities.
Step-by-Step Guide to Making Bruschetta Chicken
- Prepare The Poultry: Coat the chicken with olive oil, garlic, Italian herb seasoning, salt, and pepper. Toss and set aside.
- Make The Tomamto Mixture: the diced roma tomatoes, minced shallot, chopped fresh basil, remaining 1 tablespoon olive oil, remaining 1 teaspoon minced garlic and remaining ¼ teaspoon salt. Stir to combine and set aside while the chicken cooks.
- Cook: Cook the chicken and seasoned olive oil in a skillet or grill pan over medium-high heat for 5-6 minutes on each side or until the cutlets are golden brown and they reach an internal temperature of 165 degrees Fahrenheit.
- Melt The Mozzarella: Lower the heat and top each cutlet with fresh mozzarella. Cover the skillet to melt the mozzarella, then remove the lid and turn off the heat.
- Glaze And Garnish: Top each chicken cutlet with the tomato mixture. Garnish with a drizzle of balsamic glaze and additional sliced fresh basil if desired.
- Serve: Serve warm and enjoy!
How To Make A Homemade Balsamic Glaze
To make your own balsamic glaze, mix ½ cup balsamic vinegar and 3 tablespoons of brown sugar in a small saucepan. Place the pan over medium-high heat and let it come to a boil. Reduce the heat to low and allow the mixture to simmer for 15 minutes until it has thickened and reduced by about half.
Serving Suggestions
Serve your bruschetta chicken with sides that enhance its Italian flair, such as garlic bread, Caesar salad, or a simple Caprese salad. For the carb-conscious, this dish pairs perfectly with Cauliflower Rice zucchini noodles, cauliflower fried rice, cauliflower breadsticks, a medley of roasted vegetables, or steamed asparagus.
For a heartier meal, consider serving the bruschetta chicken over a bed of pasta, creamy risotto, rice, or mashed potatoes to round out the meal.
Variations of Bruschetta Chicken
Skip A Step: Use can save time and use a store-bought brand of tomato-based bruschetta. I prefer to make my own fresh bruschetta from scratch because I have better control of the ingredients and it provides a fresher flavor profile.
Choose Your Cheese: Although mozzarella is the traditional option and melts beautifully over the chicken, feel free to opt for another cheese. Consider trying provolone or Monterey Jack as alternatives. Additionally, you may choose to sprinkle parmesan cheese on top.
More Easy Chicken Recipes
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Bruschetta Chicken
Ingredients
- 4 boneless skinless chicken breast cutlets (approximately 1 ½ – 2 pounds, ¾ inch thickness)
- 3 tablespoons olive oil divided (2 tablespoons for chicken and 1 tablespoon for tomato bruschetta mixture)
- 3 teaspoons finely minced garlic divided (2 teaspoons for the chicken and 1 teaspoon for the tomato bruschetta mixture)
- 1 teaspoon italian herb seasoning blend
- ¾ teaspoon salt divided (½ teaspoon for the chicken and ¼ teaspoon for the tomato bruschetta mixture)
- ¼ teaspoon black pepper
- 2 cups roma tomatoes (approximately 4 large tomatoes, diced into ¼-½ inch sized pieces)
- 3 tablespoons minced shallot
- 1 tablespoon chopped fresh basil
- 8 ounces ball fresh mozzarella cut into ¼ inch thick slices
Garnish
- Balsamic glaze (Bertolli brand used)
- Fresh basil thinly sliced
Instructions
- To a large shallow dish add the boneless skinless chicken breast cutlets, 2 tablespoons olive oil, 2 teaspoons minced garlic, italian herb seasoning, ½ teaspoon salt and ¼ teaspoon black pepper. Toss to evenly coat the chicken cutlets with the oil and seasonings. Set aside.
- To a medium bowl add the diced roma tomatoes, minced shallot, chopped fresh basil, remaining 1 tablespoon olive oil, remaining 1 teaspoon minced garlic and remaining ¼ teaspoon salt. Stir to combine and set aside while the chicken cooks.
- Heat a large (12 inch) skillet over medium-high heat. Once hot, add the chicken cutlets and all the seasoned olive oil to the skillet.
- Cook the chicken for 5-6 minutes on each side or until the chicken cutlets are golden brown and an internal temperature of 165* F.
- Turn the heat to the skillet down to low, top each of the browned chicken cutlets with 2 slices of fresh mozzarella (or enough slices to cover the majority of the chicken cutlet), then cover the skillet with the lid for 2-3 minutes or until the mozzarella cheese has melted on each of the chicken cutlets.
- Once the cheese has melted, remove the lid and turn off the heat to the skillet.
- Top each of the chicken cutlets with approximately ⅓ cup of the tomato bruschetta mixture.
- Transfer the bruschetta chicken to a serving platter and garnish with a drizzle of balsamic glaze and additional thinly sliced fresh basil if desired.
Jenn’s Notes
- Choose a good quality brand of Balsamic glaze (found in the vinegar section of the grocery store). This is not the same as a standard balsamic vinegar. Balsamic glaze (also known as balsamic reduction) is thick like a syrup and slightly sweet. There are lots of great quality brands available at your local grocery store.
- I find that fresh mozzarella melts wonderfully for this bruschetta chicken. Some brands will now package ‘pre-sliced’ fresh mozzarella. The slices are roughly ¼ inch in thickness and an 8 ounce package will be plenty for this recipe. You should get at least 2 slices per chicken cutlet.
- Roma tomatoes (also known as plum tomatoes) are a great choice for this bruschetta recipe as they are typically not as full of seeds and liquids. A great alternative would be campari tomatoes.
- Oftentimes you will find a package of 2 large boneless skinless chicken breasts (total weight between 1 ½ -2 pounds). These are a great option if you can not find the thinner cutlets as you can cut these in half, lengthwise, to yield the 4 – ¾ inch thick cutlets called for in this recipe.
5 Stars
What is “balsamic glaze”??
thanks
You can buy it at the store in a bottle.