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Bruschetta Chicken (Clean, Low Carb, Keto)

Avatar photoSharon Best
Bring bold, marinated Italian flavors to a weeknight dinner or weekend event with this low-carb version of a classic dish!
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating + Resting Time 35 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 539 kcal

Ingredients
  

For The Seasoning Mix:

  • 1 tablespoon dried oregano
  • 1 tablespoon granulated sugar substitute
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

For The Chicken And Marinade:

  • 1/4 cup avocado or olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 2 pounds chicken breasts boneless, about 4 pieces

For The Sauce:

  • 1 tablespoon salted butter
  • 3 cloves garlic minced
  • 1 tablespoon shallots thinly sliced
  • 3/4 cup cherry tomatoes halved
  • 1 tablespoon balsamic vinegar
  • 1/2 cup heavy cream

Instructions
 

Prep The Seasoning Mix:

  • In a small bowl, combine the oregano, sugar substitute, garlic powder, onion powder, basil, parsley, tarragon, thyme, salt, and pepper.
  • Whisk together to eliminate lumps. You should have a total of about 3 tablespoons of seasoning mix.
  • Divide seasoning mix: Set aside 2 tablespoons for the marinade and 1 tablespoon for the sauce.

Marinate The Chicken:

  • In a large measuring cup, whisk together the oil, balsamic vinegar, water, and 2 tablespoons of the seasoning mix.
  • Place the chicken breasts in a single layer in a 9x13-inch baking dish.
  • Pour the marinade over the chicken, turning the pieces to coat well.
  • Cover tightly and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Bake The Chicken:

  • Preheat oven to 400°F. Move oven rack to center position.
  • Remove baking dish from refrigerator and uncover. Do not drain the marinade.
  • Bake the chicken in the marinade for 30-35 minutes, until chicken is golden around the edges, juices run clear, and the internal temperature reaches 165°F.
  • Let chicken rest in the baking dish, loosely covered, for 5 minutes.

Make The Sauce:

  • In a nonstick skillet over medium heat, melt the butter.
  • Add the garlic and shallots and sauté until softened and aromatic, about 1-2 minutes.
  • Add the halved tomatoes to the skillet. Sauté until tomatoes begin to blister and pop, about 2-3 minutes.
  • Sprinkle in the remaining 1 tablespoon of seasoning mix. Cook and stir for 1-2 minutes.
  • Pour in the balsamic vinegar, then the heavy cream, stirring constantly. Cook until sauce thickens slightly, about 2-3 minutes.

Assemble And Serve The Dish:

  • Use a slotted spoon to transfer the baked chicken to a serving dish or plate. Discard the marinade.
  • Spoon warm cream sauce evenly over each chicken breast. Serve immediately.

Nutrition

Calories: 539kcalCarbohydrates: 9gProtein: 50gFat: 33gSaturated Fat: 12gSodium: 884mgFiber: 1g
Keyword baked bruschetta chicken, bruschetta chicken, bruschetta chicken bake, low carb bruschetta chicken
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