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Baked Bruschetta Chicken

This Baked Bruschetta Chicken is nutritious, easy to make and ideal for cool winter nights or warm summer evenings filled with relaxed dinners and casual get-togethers.

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!

How to add a little personal touch or variation to this recipe.

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.

What should you serve it with?

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.

Can you prep this the night before?

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.

How to shop for the best ingredients:

  • 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.

Have you tried micro prepping?

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.

Make it Picky-Eater Approved

Our children adore the bruschetta flavor, which makes getting them to eat and appreciate veggies effortless. But, if you’re serving this meal to someone who isn’t a fan of tomatoes, simply serve the chicken without the bruschetta topping— it’s a win-win situation for everyone!

Some ways to “reinvent” your leftovers:

  • 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.
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Baked Bruschetta Chicken

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This bruschetta chicken recipe combines the traditional 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.




Prepare bruschetta ahead:

  1. In a large bowl, combine tomatoes, basil, garlic, balsamic vinegar, salt and pepper. Mix to combine and set aside for at least 30 minutes to allow flavors to marry. This can be prepped in advance the night before to save time on busy nights.

Putting it together:

  1. Preheat oven to 375 degrees.
  2. Cut each chicken breast in half vertically (crosswise, just down from the thickest part of the breast, across the grain). Now, slice each piece of chicken horizontally (width-wise), working away from you and toward the thinner end. You will end up with two thinner chicken breasts. This will help your chicken cook evenly. If you want them any thinner, you can use a meat mallet or rolling pin to pound them even thinner.
  3. Set the chicken in the baking pan. Pour the bruschetta on top of the chicken.
  4. Bake uncovered for 35-40 minutes until chicken is cooked through and no longer pink in the center (internal temperature reaches 165°F). This largely depends on the thickness of the chicken. The thinner the chicken breast, the quicker it will cook.
  5. Remove from oven and top with cheese.
  6. Broil in the oven for 2-3 minutes, until cheese is golden and bubbling.


Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.


Paleo-friendly/Dairy-free: Omit the mozzarella cheese.

  • Prep Time: 15 min
  • Cook Time: 40 min
  • Category: Recipes
  • Method: Prep Now, Cook Later, One Pot, Too Easy

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