Creamy Bruschetta Chicken - super yummy! Add this to your gluten free recipes. One pot recipes are not just easy to cook but to clean as well. | The Bewitchin' Kitchen

Gluten Free Bruschetta Chicken Bake

Servings 4
Author Randa Derkson


  • 4 chicken breasts
  • 2 egg
  • 1/4 cup almond flour
  • Sea Salt & Pepper for seasoning the flour
  • 2 tbsps ghee coconut oil works great too
  • 1/4 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 2 tbsps cream cheese
  • 1/4 cup parmesan cheese
  • 1 can diced tomatoes with garlic and olive oil
  • 5-6 leaves fresh basil torn
  • Pinch of pepper


  • In a pot or deep skillet, over medium heat, add a tbsp of your ghee (coconut oil works as well).
  • Take two separate bowls. In one: crack your eggs and mix. In the another: add your almond flour, sea salt and pepper.
  • While the ghee is melting bread your chicken: dip your chicken in the egg mixture and then again in the almond flour mixture. Coat the chicken in the breading and add to the hot pan.
  • Cook chicken for roughly 8-10 minutes each side, or until fully cooked. Set aside on a plate.
  • Sauce:
  • Deglaze the pan by adding the chicken broth, use your wooden spoon to get all the bits up and off the bottom. Don't discard, they add beautiful flavour.
  • Add the cream and diced tomatoes. Heat through, add the rest of the ingredients and bring it to a simmer.
  • Transfer the chicken back to the sauce. I let it simmer all together for about five minutes.
  • Garnish with additional basil if desired.