Baked chicken bruschetta has a fresh, flavorful tomato topping and is drizzled with a sweet balsamic vinegar glaze! It’s an easy and healthy dinner recipe that’s SCD, Paleo, and Whole30. It’s also free of gluten, grains, dairy, soy, and added sugar.
Anyone else here get bored with chicken breasts? One way I like to keep chicken interesting is with toppings…so many different and yummy toppings!
What is bruschetta?
Bruschetta is a typical Italian appetizer of grilled bread with a tomato topping. It’s light, it’s fresh, and since I can no longer eat gluten or grains… it’s not for me. Which is why I decided to put that yummy tomato topping over baked chicken!
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Do I have to bake the chicken breasts?
Of course not! Grilling the chicken breasts is an easy and perfect way to enjoy chicken during the summer months.
Just make sure the internal temperature of the chicken (no matter how you decide to cook it) is at 165F before removing from the heat. I find that using a meat thermometer is the best way to make sure your chicken is cooked through!
Can I make the tomato topping for the baked chicken bruschetta ahead of time?
Yep! Although I suggest scooping the seeds out of the tomatoes to ensure the topping doesn’t get too watery.
Make it up to a day in advance and store in an airtight container in the refrigerator.
How to pick the perfect balsamic vinegar!
I consider balsamic vinegar to be a treat as the “real” stuff can be a bit pricey. Most balsamic vinegar found in stores is cut with sugar and thus, not compliant if following paleo or the specific carbohydrate diet (SCD).
The biggest tip I can give you is to purchase a high quality balsamic that’s been aged and is made in either the Modena or Reggio Emilia regions of Italy.
I used Masserie di Sant’Eramo balsamic vinegar which was purchased from Whole Foods.
What to serve with baked chicken bruschetta
I really love the simplicity of this meal and my favorite side to enjoy with it is Cheesy Mashed Cauliflower. If you’re dairy free, then my Roasted Garlic Mashed Cauliflower recipe is as equally delicious!
Here are more quick and healthy dinner ideas!
- Turmeric Meatloaf Cupcakes
- Seared Mahi Mahi with Strawberry Mint Salsa
- Zucchini Cannelloni with Butternut Squash Filling
- Apple Cider Marinated Chicken Breast
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Baked Chicken Bruschetta
- 4 chicken breasts (should be 1 1/2 to 2 pounds)
- 1 Tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup olive oil
- 1 pound roma tomatoes, deseeded and chopped (should be about 2 cups worth)
- 1 garlic clove, finely minced
- 1/4 cup chopped red onion
- 10 basil leaves, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 Tablespoon olive oil
- 2 teaspoons balsamic vinegar
Balsamic Vinegar Glaze
- 1 cup balsamic vinegar
- Allow the chicken to rest at room temperature for 10 to 20 minutes. This will allow for even baking and a juicier chicken! Pat both sides of the chicken dry with a paper towel and place in a baking dish.
- Preheat oven to 400F. In a small bowl mix together the dried basil, salt, and ground black pepper. Drizzle the olive oil over the chicken and rub it in with your fingers. Sprinkle the dried basil mixture over the chicken breasts and then flip the chicken breasts over and repeat.
- Bake for 20 to 35 minutes until the chicken has reached an internal temperature of 165F and is no longer pink. The size and thickness of your chicken breasts will determine your cook time!
- Remove from the oven and cover the baking dish with aluminum foil. Allow to rest for 10 minutes before serving.
- Place all of the topping ingredients in a bowl and mix until well combined.
Balsamic Vinegar Glaze
- Pour the balsamic vinegar into a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer for 5 minutes or until the vinegar has reduced by half.
- Remove the glaze from the heat and cool for 5 minutes.
- Drizzle the glaze over the chicken breasts and top with the tomato topping. Serve while the chicken is still warm.
- Leftovers can be kept in tightly sealed containers in the refrigerator for 3 to 5 days.
- The tomato topping can be made up to a day in advance.
- Make sure to use an aged, high quality balsamic vinegar that’s been made in either the Modena or Reggio Emilia regions of Italy.
- If you’ve over reduced the balsamic and it becomes hard, just add a little water and gently reheat on the stove.
- Leftovers can be stored in airtight containers for 3 to 5 days in the refrigerator.