This bruschetta chicken recipe combines the vibrant, fresh flavors of bruschetta with a tender chicken breast. The result is a low-carb comfort dish that is irresistible for both chicken and bruschetta lovers alike.

It’s baked with fresh tomatoes, basil and balsamic glaze, then topped with mozzarella cheese for the ultimate, EASY and super healthy comfort dish. It’s a nutritious meal that comes together with minimal prep and cleanup. Hello, simple weeknight dinner!

Occasionally, I like to add fruits such as fresh peaches, strawberries, or cherries to the tomato topping for a sweet twist. Alternatively, I sometimes add crushed red pepper flakes to give it a bit of heat.

This bruschetta chicken recipe goes great with crostini or sourdough bread. I usually brush or spray the bread with a little olive oil before toasting to add some extra flavor and crunch.

It also pairs wonderfully with a salad, Grilled Romaine Hearts, Grilled Peaches or a side of whole-grain pasta. However you serve it, it’s sure to become a regular part of your recipe rotation.

Yep, the bruschetta mixture can be prepped up to 24 hours in advance and stored in an airtight container in the fridge. In fact, prepping in advance can help marry all the delicious flavors from the tomatoes, fresh basil, garlic and balsamic together! When it comes time to bake your dish, top your chicken and bake as directed.

• Go for the ripest, in-season tomatoes you can find. Be sure to remove the seeds and finely dice the tomatoes to avoid having big chunks in the recipe.
• Choose cheese that’s made with simple ingredients such as milk, cream, salt, enzymes and active cultures—that’s it!
• Look for chicken that’s 100% pasture-raised.
• With just a handful of ingredients in this recipe, it’s worth splurging on a high-quality bottle of extra virgin olive oil and balsamic (with no added sugar) so its flavor will truly stand out. If you’re in the market for olive oil and aren’t sure what to look for, check out THIS article.
• We recommend organic ingredients when feasible.

We’re big on micro prepping in our household, which involves prepping one or two things in advance during spare moments to make meal preparation easier.

For this recipe, you can prepare the tomato topping ahead of time. It can be stored in the fridge in a sealed container for up to 24 hours before serving, which is particularly convenient when entertaining guests. Additionally, you can pre-cut your chicken and store it in an airtight bag to further simplify your prep time.

• In a wrap, grilled quesadilla style
• Cold, on top of a salad
• On a bruschetta and artichoke flatbread pizza
• BLT style: On a piece of toasted bread with romaine and crunchy bacon
• Toss it with freshly sliced strawberries and avocado for an entirely different flavor combo
• In a roasted Portobello mushroom cap. Preheat oven to 375 degrees. Place cleaned mushroom caps, stem/gill side down on a parchment paper lined baking sheet. Roast for 10 minutes, until caps are soft. Remove from the oven and carefully flip the mushroom caps over. If water accumulates on the baking sheet, drain the liquid. Evenly spoon leftover chopped chicken and bruschetta mixture in the cup of each cap. Top with cheese. Return to the oven for an additional 10 minutes, until mushrooms are tender, the mixture is warm and the cheese is bubbling.