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This delicious Whole30 Bruschetta Chicken recipe in the Instant Pot or crockpot is an easy weeknight recipe that the whole family will love. A healthy chicken dinner with balsamic and tomatoes that is dairy-free, Whole30 compliant, paleo and Keto-friendly.
Bruschetta lovers fall into two categories. Those who want the most subtle hint of garlic possible…and those who want to repel all vampires within 400 square miles.
It doesn’t matter which side of the debate you are on because this bruschetta chicken recipe is easily adapted to anyone’s preferences. But seriously, who likes vampires?
What Ingredients are in Whole30 Bruschetta Chicken?
All good things! My recipe calls for 100% real food ingredients that almost anyone likely has in their cupboard right now. Chicken breasts, balsamic vinegar, diced tomatoes, garlic, basil, and oregano all come together to create an amazingly healthy and delicious recipe.
I specifically used canned diced tomatoes in this recipe so that it could be enjoyed all year long. Want fresh tomatoes? Go for it! But as a tomato gardening fiend, I keep my fresh tomato consumption restricted to summertime.
Since it is such an easy to throw together kind of dish, it makes the perfect weeknight or last-minute meal. Make your prep even easier by learning how to freeze garlic and how to freeze onions.
Where Do You Get Affordable Organic Free-Range Chicken?
We love to buy meet from our local butcher, but we supplement from Butcher Box. They source only organic and free-range meat for their customers and ships them to your home once a month. Even with our local source, we still look forward to our monthly Butcher Box delivery.
Is Bruschetta Chicken Whole30 Compliant? Paleo?
You bet your sweet bippy it is! Make sure your balsamic vinegar doesn’t have sulfites, added sugar, or caramel coloring to follow Whole30 guidelines. Newman’s Own Organic balsamic was the most affordable option at my local grocery store.
If using diced canned tomatoes, avoid brands with added sugar. If you’re really ambitious, try your hand at canning your own diced tomatoes.
Doing a Whole30 round and need help getting started off on the right foot? Get my free printable Whole30 Meal Plan, Trader Joe’s Whole30 Shopping List, and Whole30 Costco Shopping List. I have done all the work for you with checking ingredients and figuring out safe foods.
What To Serve With Bruschetta Chicken?
Mmmm, the possibilities are endless, aren’t they? Serve it over homemade zucchini noodles or pair it with cauliflower rice. Heck it would be great snuggled up in a bowl with some roasted frozen broccoli!
Can I Make Whole30 Bruschetta Chicken in a Crockpot or the Oven?
You sure can! The Instant Pot will make this a lickety-split kind of dinner but it can also be made in the slow cooker or your oven. Details for all three cooking methods are located in the printable recipe card at the bottom of this post. You got this!
Recipe Notes
- Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
- To make this an even easier weeknight meal, cut the chicken and make the tomato sauce ahead of time (like during your weekly meal prep).
- If you’re not doing a Whole30 round, once you remove the chicken from the Instant Pot you can top with shredded mozzarella or bread crumbs if desired. Place on a baking sheet and pop it under the broiler for 1-3 minutes or until the cheese is bubbling. Watch it closely or it will burn!
Other Easy Whole30 Weeknight Recipes You’ll Love
- Instant Pot Teriyaki Beef
- Instant Pot Orange Chicken
- Greek Turkey Meatballs
- Sesame Sheet Pan Pork Fajitas
- Green Beans in Tomato Sauce
- Sheet Pan Sausage and Veggies
- Pressure Cooker Chicken Tacos
- One Pan Teriyaki Chicken Dinner
WEIGHT WATCHERS POINTS
One serving has 2 WW Freestyle SmartPoints.
Whole30 Bruschetta Chicken
Ingredients
- 2 lbs chicken breast boneless, skinless cut into 6-8 tenders
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Bruschetta Tomato Sauce
- 1 can diced tomatoes 15 oz
- 1/2 cup chicken stock
- 1 tsp oregano {dried}
- 4 cloves garlic
- 1/4 cup balsamic vinegar
- 1 tsp basil {dried}
Instructions
Instant Pot Instructions
- Combine all ingredients for the tomato sauce in a bowl. Set aside.1 can diced tomatoes, 1/2 cup chicken stock, 1 tsp oregano, 4 cloves garlic, 1/4 cup balsamic vinegar, 1 tsp basil
- Add a bit of the tomato mixture to cover the bottom of the Instant Pot.
- Sprinkle chicken with salt and pepper and add the chicken to the pot and top with half of the remaining tomato mixture.2 lbs chicken breast, 1/4 tsp salt, 1/8 tsp ground black pepper
- Secure lid and flip the vent to "sealing". Press manual>high>5 minutes.
- When the pot has finished cooking, allow a natural release for 15 minutes and then do a quick release to remove any remaining pressure.
- Remove the chicken and serve over zoodles. Top with the remaining tomato sauce and garnish with fresh basil.
Slow cooker Instructions
- Combine all ingredients in a slow cooker, reserving about 1/2 cup of the tomato sauce. Cook on low for 6 hours or high for 4 hours.
- Top with remaining tomato sauce and fresh basil.
Oven Instructions
- Preheat oven to 450 degrees.
- Heat an oven-proof skillet on the stove over medium heat. Add 2 tbsp olive oil and place 4-5 chicken tenders in the bowl and allow to sear for 30 seconds.
- Flip and sear for another 30 seconds. Transfer to plate and repeat with the remaining chicken. Lightly season with salt and pepper.
- Add chicken broth to deglaze the pan. Add chicken back to the pan and cover with the tomato sauce (reserving 1/2 cup of the tomato sauce).
- Bake for 15 minutes or until a meat thermometer shows 160 degrees in the thickest part of the chicken. Loosely tent with foil and let rest for 5 minutes.
- Top with remaining tomato sauce and fresh basil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this with my new Instant Pot today. It was so easy and bursting with flavor. I used bow tie pasta instead of zucchini. This one is a keeper 👏🏻👏🏻👏🏻
Susan, I’m thrilled that you enjoyed this so much. And good for you for getting the Instant Pot out of the box and cooking right away! Many people never even take it out of the box.
Did you make the zoodles? Can you show us how you did them??
I did! I used this spiralizer with the larger triangle setting.
I prefer my zoodles cold or room temp. My husband likes his lightly warmed (I think they feel like snot warmed. LOL). We’ll toss his in a hot pan with a bit of olive oil and quickly use tongs to move them around until they’re softened.
They are cold in the photo.
Quick and easy with great flavor
So glad you liked it Kelly! 🙂
Everyone liked this one! I omitted the salt due to dietary restrictions, but otherwise followed the recipe. I accidentally doubled the sauce because I didn’t pay attention to the size of my can of diced tomatoes. My can was double what was called for, but I noticed pretty early on, so it was easy to double the rest of the sauce ingredients. I am going to freeze the second half and hope it freezes well, so we can have this again another day. My sauce looked nothing like the photo (maybe my vinegar is darker?) and it worried me because there was such a strong vinegar smell, but it was delicious. And the chicken had FLAVOUR!!!! Lack of flavour is a huge problem when you can’t add salt. We served ours over whole wheat penne and a couple of us added a little fresh parmesan.
I know your hubs has a low sodium restriction. Do you guys ever use any “fake” salt? I just have no idea how food without salt would taste (sobbing face).
So glad you all liked this and it worked out!! Thanks for taking the time to leave a review.
What the heck! I am POSITIVE that I responded to this too! I wonder what I am doing to lose my comments to cyberspace. I know that my computer has been a total jerk ever since I “upgraded” the OS. Maybe that is the problem. It is a slow process, but I am working on learning how to revert it back to the old one, but I do not speak computerese, so it is very frustrating.
You wonder how food would taste without salt? Easy. It wouldn’t HAVE taste. I am a recipe ‘follower’ not a ‘creator’ so it is a real struggle.
I forget the details, I tend to retain the important information (like “DON’T do this”) but not the why… But fake salt is very bad. I can’t remember if it is bad for everyone and shouldn’t exist, or if it had to do with conflicting with his medications. Something about too much potassium, I think….. But, no, we have not used the ‘no-salt’ stuff because we were told not to.
I think your next personal challenge should be sodium reduction (or elimination) and making tasty food without salt, because apparently we all eat too much of it and it is not good for us (and I need help!).
(side note: I apologize if this doesn’t make sense. I am just learning that I should not type after having my first alcoholic drink in I-don’t-know-how-long. It went straight to my head -but was sooooo good- and I have had to proofread and correct this at least three times!!! LOL!!!! After this, I am not typing any more for a while!)
I hate when tech makes things 10x harder than it needs to be on us. Sometimes I long for just paper and a pen.
Yeah, fake salt doesn’t seem like it would be good for anyone, but I had had to ask! Do you ever try to get “natural” saltiness from things like capers? Or is it just a lost cause?
Our neighbor who we are providing with dinner most nights is on a low sodium diet (heart condition). It’s a struggle to keep things low for her! I’ve been starting to just season our food with any salt after I dish up her portion.
I hope you enjoyed your drink! 🙂
I’ll be you end up using LESS salt that way (seasoning your portion after), sot hat is probably actually a good thing!
I saw this comment AFTER I commented on your most recent post. I’m glad you already knew what a heart patient needs. I should have known that you would! 🙂
(my drink was soooooooooooooo good! and I STILL have three left -it was a four-pack)
So the other half of the sauce goes uncooked?
Yep! You put it on the top right before serving. If you’d like to cook it all and top it warm then that is totally fine. Just a personal preference at that point.
Came out perfectly!
I don’t have an instant pot but I’m about to throw all this into a slow cooker ❤️ Nice and easy dinner!! Thank you for posting!
Can’t wait to heat what you think Erica!
Yes please! I love a good bruschetta chicken!
my wife made it today and i just loved it thank you for this tutorial
How in the world do you not burn yourself? Every time I sauté in my IP, I have oil flying everywhere even when I use less than the recipe calls for.
I’m sporting 2 major burns on my arm right now from last Sat roast 🙁
Gosh, Jan I don’t know! I made this recipe in my living room on my footstool (it has the best light and is where I shoot all my photos now) and I didn’t have any oil anywhere.
How long are you letting the oil heat up before adding food? How much are you putting in there? So sorry to hear about your burn; that is horrible!