This Baked Balsamic Bruschetta Chicken is a delicious low carb main dish made in one pan in under 35 minutes! Juicy chicken breasts, fresh tomatoes, parmesan, and balsamic glaze.
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I don’t know about you, but I love colourful food any time of year. This Balsamic Baked Bruschetta Chicken is as delicious as it is colourful, and it’s packed with fresh tomatoes and topped with fresh parmesan and balsamic glaze. If you’re looking for a low carb main dish that’s ultra satisfying, this is it!
Tips for making baked chicken breasts
- Pound the chicken to an even thickness. Most chicken breasts have thick and thin ends, which means baking them this way will ensure one end is under cooked and one end is dry. If you pound your chicken breasts to an even thickness with the flat side of a meat mallet, your chicken breasts will bake evenly.
- Pat your chicken dry. Drying the outside of the chicken breasts with some disposable kitchen paper towels will help the chicken brown nicely and ensure the outside of the chicken breasts doesn’t get dry.
- Sear the chicken first. Browning the chicken breasts on both sides before baking helps seal in the juices and creates tons of flavour!
- Use an oven thermometer. Just because you set the temperature on your oven doesn’t mean your oven actually reaches that exact temperature. Use an oven thermometer to test your oven temperature to make sure it’s accurate – that way you won’t under or over cook your chicken breasts.
- Use a meat thermometer. Using a meat thermometer to cook just until the chicken breasts reach 74 degrees Celsius (165 Fahrenheit) will ensure the chicken stays perfectly moist and juicy. If you don’t have a meat thermometer, it’s a worthwhile investment that won’t break the bank. THIS ONE is my favourite (affiliate link), but one of my other favourites for this recipe is about $7 from Ikea.
- Let the meat rest. Let the chicken rest for at least 7 minutes before slicing into it. As a result, it will stay nice and juicy inside!
Looking for more delicious baked chicken recipes?
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I hope you love this low carb recipe as much as we do! Let me know in the comments below, what’s your favourite low carb main dish? I’d love to know!
Kitchen products I recommend:
Looking for even more delicious recipes? You’ll LOVE these ones I’ve linked below!
Baked Balsamic Bruschetta Chicken
For the chicken and marinade:
- 5 chicken breasts
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic finely minced
For the bruschetta topping:
- 1 pound fresh cherry tomatoes chopped
- 3 cloves garlic finely minced
- 2 teaspoons fresh basil (or used 1 teaspoon dried basil, if desired)
- 1/2 cup grated parmesan cheese
- a pinch or two of salt and pepper
- balsamic glaze or balsamic vinegar, and grated parmesan cheese for serving (optional)
- Preheat your oven to 400 degrees Fahrenheit.
- Add the chicken breasts to a bowl along with the olive oil, balsamic vinegar, salt, pepper and garlic. Set aside for a few minutes.
- In a separate bowl, mix the chopped tomatoes, garlic, basil, parmesan and salt and pepper together until everything is combined.
- Heat a large oven-safe skillet over medium-high heat and add a small drizzle of olive oil. Add the chicken pieces (don't add all the liquid yet!) once the skillet and the oil is hot and brown the chicken pieces on both sides for about 4-5 minutes per side.
- Once the chicken has browned, pour in the leftover marinade over the chicken and bake for about 20-25 minutes or until the chicken breasts reach an internal temperature of 74 degrees Celsius (165 Fahrenheit).
- Remove the chicken from the oven and top with the cherry tomato mixture, along with a drizzle of balsamic glaze or balsamic vinegar, and some more grated parmesan cheese.