Baked bruschetta chicken is a delicious low-carb and gluten-free dinner filled with fresh flavors.
Bruschetta is one of my favorite Italian appetizers. So, why not make it into a meal? I’ve made chicken bruschetta quite a few times with cold bruschetta, but with the chillier weather I figured a warm baked dish would be more fitting.
This dish is super easy to throw together. Just whip up your bruschetta using roma tomatoes, fresh chopped basil, balsamic vinegar, garlic, salt and pepper. Then season your chicken breasts, top with your bruschetta, some cheese (cheese is optional, but recommended!!) and throw it in the oven.
Baked Bruschetta Chicken
- 4 thin chicken breasts
- 4-5 roma tomatoes chopped
- 3 tbsp fresh basil (plus more for garnish) chopped
- 2 garlic cloves minced
- 2 tbsp balsamic vinegar
- 2 tsp italian seasoning
- 1/2 cup shredded mozzarella I get light mozzarella
- 1/4 cup grated parmesan
- salt and pepper to taste
- balsamic glaze for drizzling optional
Preheat oven to 375 degrees F
Combine chopped roma tomatoes, basil, and garlic. Toss them with the balsamic vinegar and a pinch of salt and pepper
Lay your chicken breasts flat on a baking dish and season with italian seasoning, salt and pepper. Pour your bruschetta over the chicken breasts and spread evenly. and bake for 30-33 minutes (depending on the size of the chicken) or until chicken is cooked through. Top with mozzarella and parm and bake again for 3-5 minutes or until the cheese is melted.
Drizzle with balsamic glaze and fresh chopped basil, and enjoy!