Go Back

Low Carb Bruschetta Chicken - Bright, Fresh Flavor Without the Bread

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 small to medium boneless, skinless chicken breasts (about 1.5 pounds total)
  • 1 tablespoon olive oil (plus more as needed for cooking)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for mild heat)
  • 1 cup shredded mozzarella or 4 slices fresh mozzarella (optional, for a melty finish)
  • 2 tablespoons balsamic glaze or balsamic vinegar (glaze preferred for finishing)
  • 4 ripe Roma tomatoes, seeded and diced small (about 2 cups)
  • 2 tablespoons finely chopped red onion or shallot
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil (loosely packed)
  • 2 tablespoons extra-virgin olive oil
  • 1–2 teaspoons balsamic vinegar
  • 1/4–1/2 teaspoon kosher salt, to taste
  • Freshly ground black pepper, to taste

Method
 

  1. Prep the chicken: Pat chicken dry. If thick, butterfly or pound to an even 1/2-inch thickness. This helps it cook quickly and stay tender.
  2. Season well: In a small bowl, mix Italian seasoning, garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using). Rub with 1 tablespoon olive oil, then coat both sides with the spice mix.
  3. Make the bruschetta topping: In a medium bowl, combine diced tomatoes, red onion, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Toss gently and taste. Adjust salt and vinegar as needed. Set aside to let flavors marry.
  4. Sear the chicken: Heat a large skillet over medium-high. Add a light film of olive oil. Cook chicken 4–5 minutes per side, until golden with an internal temp of 165°F (74°C). Don’t overcrowd; work in batches if needed.
  5. Add cheese (optional): Lower heat, top chicken with mozzarella, and cover the pan for 1–2 minutes to melt. Remove from heat.
  6. Assemble: Spoon a generous amount of bruschetta topping over each chicken breast. Drizzle with balsamic glaze for a sweet-tangy finish.
  7. Serve: Plate with extra basil, a squeeze of lemon if you like, and a side of sautéed greens or a simple salad.