Serve this Easy Bruschetta Chicken with a side salad. We love an arugula base with avocado, olive oil, preserved lemons, and fresh pepper.
This Easy Bruschetta Chicken is a great low-carb, keto-friendly recipe that's just as perfect for entertaining as it is a quick weeknight dinner. Here's how to make the BEST bruschetta chicken, ever...
What is bruschetta?
Pronounced bru-sket-ta, bruschetta is an antipasto from Italy which is typically grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese.
In America, you're probably most familiar with the basil, fresh tomato, garlic and onion variation on bread or on top of meat such as the chicken in this recipe.
Now a little history lesson - It is thought that Bruschetta originated in Italy during the 15th century but versions can be traced back to Ancient Rome when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread. Not exactly what we think of when we think of Bruschetta but there you go.
How to make bruschetta chicken
This recipe is really as simple as it gets. You'll start by pounding out the chicken to an even thickness to make sure that it cooks evenly. You can marinate the chicken if desired, 30 minutes to an hour in the refrigerator will do the trick but it's not necessary for a flavorful dish. If you choose to marinate the chicken just toss it with the oil and Italian seasoning and place it in a lidded container in the refrigerator until ready to cook.
You'll then mix the Bruschetta topping together and set aside until ready to serve. This can be done ahead of time allowing for the flavors to meld together. The tomato mixture consists of tomatoes, basil, olive oil, garlic, balsamic vinegar.
To bring it all together you'll pan fry the chicken until it's golden then top the chicken with the fresh mozzarella, the bruschetta topping, and fresh basil just before serving.
How to choose quality olive oil
Quality olive oil goes a long way in dishes like this. if you choose a subpar oil you're going to have an acidic and bitter flavor that's just not pleasant. Choose a single source extra virgin olive oil as it is the highest quality olive oil you can buy.
Our all-time favorite olive oil, and we've tried dozens, is Bragg's Extra Virgin Olive Oil. This oil is unfiltered, organic, and made from a single source or Koroneiki olives from Greece.
Can you use shredded mozzarella cheese instead of fresh?
For sure! You can swap out the fresh mozzarella for shredded if that's what you have on hand. You can even use a dairy-free mozzarella like Miyokos.
Can you grill the chicken?
Yes, you can grill the chicken or even make this a sort of casserole-style dish by baking the chicken and cheese in a baking dish instead of using the cast iron skillet. The entire point of CIK though is to show just how versatile and utilitarian a single cast iron skillet can be. You don't have to have a ton of fancy kitchen tools to create epic recipes and nourish yourself with healthy food.
Low-carb serving ideas for bruschetta chicken
- On top of zucchini noodles
- Over a bed of arugula
- Served with a low carb garlic bread or Keto Focaccia
- With an arugula salad topped with olive oil, parmesan cheese, and olives
What is the nutritional information for this recipe?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) for keto at the bottom of the recipe card as well as the servings at the top of the recipe card. You should always double-check your specific ingredients as different brand's ingredients may have different values.
Easy Bruschetta Chicken
- 2 (8-ounce) chicken breasts, pounded to an even 1"thickness
- ¼ teaspoon sea salt
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 4 ounces fresh mozzarella cheese sliced into 4 pieces
- 2 medium tomatoes diced
- 2 small cloves garlic minced
- ¼ cup chopped red onion
- 2 tablespoons minced basil
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Sea salt and freshly cracked black pepper to taste
- In a medium bowl combine the diced tomatoes, garlic, red onion, basil, olive oil, vinegar, and salt and pepper. Set aside until ready to serve.
- Season the chicken with the salt and Italian seasoning. Heat the oil in a large cast-iron skillet over medium heat.
- Cook the chicken for about 6-7 minutes per side until browned and cooked through.
- Top each chicken breast with the mozzarella and cover allowing the cheese to slightly melt before plating. Top with bruschetta mixture and serve.
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