10 Minute Keto Bruschetta Chicken

10 Minute Keto Bruschetta Chicken

10 Minute Keto Bruschetta Chicken

This recipe is designed to teach everyone how to make 10 minute keto bruschetta chicken.
Print Pin Rate
Course: Main Course
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 6 thighs
Calories: 357kcal


  • 4 TBS olive oil, divided
  • 18 oz canned tomatoes with their juices
  • 2 TBS dry Italian seasonings
  • 2 lbs boneless chicken thighs
  • salt and pepper to taste
  • 1 oz freshly grated parmesan cheese
  • 5 oz shredded mozzarella cheese
  • 6 TBS balsamic vinegar *
  • 6 keto baguette slices or keto bread of choice, toasted


  • Preheat 2 TBS of the olive oil in a large skillet over medium-high heat for 3 to 5 minutes or until hot. Whil ethe oil is preheating, in a medium bowl stir together tomatoes, the remaining 2 TBS of the olive oil, Italian seasonings and salt and pepper to taste. Set aside.
  • Place the chicken into the preheated skillet. Cooke 5 minutes or until the underside of the chicken is browned. Turn the chicken and cook another 5 minutes or until the chicken is fully cooked (the internal temperature should be at least 165 degrees).
  • Sprinkle the parmesan and mozzarella cheese evenly over the chicken. Cover and cook another 2 minutes or until the cheeses are fully melted. Turn off the heat and pour the tomato mixture evenly over the chicken. To serve place a toasted keto baguette slice or toasted keto bread of choice onto a serving plate.
  • Spoon the desired amount of chicken and tomato mixture over the bread. (1 use 1 baguette slice for every thigh) Drizzle the vinegar lightly over the chicken. (I use 1 TBS of vinegar for each thigh) Serve warm.


Serving: 1thigh | Calories: 357kcal | Carbohydrates: 4.8g | Protein: 34g | Fat: 24g

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating