Bruschetta Chicken

By Adam Fisher
Published 5/13/2025
Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT
Approved for These Diets:
Heart Healthy | Low Sodium | High Protein | Diabetic | Mediterranean | GLP-1
Bruschetta Chicken
Photo Credit: Baldwin Publishing Staff Photographer

This healthy Bruschetta Chicken is a high protein meal prep favorite, with each serving packed with 27g of protein and just 144mg of sodium. Ideal for a weightloss diet if using GLP-1 medications, this easy sheet pan dinner features juicy, tender chicken breasts coated in a crispy Parmesan-panko breading, baked to golden perfection. Juicy cherry tomatoes are tossed in a light and tangy balsamic dressing with garlic, basil, and mint, then served over the chicken for a colorful, Italian-inspired finish. With simple prep and one pan, it’s a perfect weeknight dinner for two or make-ahead lunch that’s ready in less than an hour. It is a delicious take on a low sodium breaded chicken recipe that doesn’t sacrifice bold, fresh flavor.

If you have breaded chicken recipes on the brain, we have a delicious variety that will satisfy your taste buds any day of the week! And if you are focusing on your salt intake, we also have a tasty assortment of flavorful low sodium recipes for you to try.

Total Time
40 minutes
Servings
2
Calories
269
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Ingredients

Recipe yields 2 servings

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How to Make Bruschetta Chicken

  1. Step 1

    Preheat oven to 425°F. Place wire cooling rack on large rimmed baking sheet.

  2. Step 2

    Mix flour and ½ teaspoon black pepper in a shallow dish. Whisk egg and water together in separate shallow bowl. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third shallow dish.

  3. Step 3

    Season chicken breasts with ½ teaspoon black pepper. Dredge both sides of each piece of chicken in flour mixture, shaking off any excess. Dip in egg mixture, then dredge in panko bread crumb mixture. Lightly spray both sides of each chicken breast with non-stick cooking spray and place on rack on baking sheet. Bake until cooked through and golden brown and internal temperature registers 165°F, about 15 to 20 minutes.

  4. Step 4

    While chicken bakes, whisk together olive oil, balsamic vinegar, garlic, and remaining ½ teaspoon black pepper in a small mixing bowl. Add tomatoes, basil, and mint; stir to combine. Serve over baked, crispy chicken with a fresh crack of black pepper.

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Nutrition Facts

Serving Size:
3 oz chicken, 1/2 cup tomatoes

269
Calories
10
g
Fat
158
mg
Cholesterol
144
mg
Sodium
19
g
Carbs
2
g
Sat. Fat
3
g
Fiber
27
g
Protein
4
g
Sugars
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