Description
Bruschetta Chicken Bake brings the bold flavors of Italian bruschetta to a comforting, cheesy, oven-baked chicken dish. Perfect for weeknights, it’s juicy, tangy, and packed with fresh tomatoes and mozzarella.
Ingredients
- 1 tablespoon olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1½ teaspoons Italian seasoning blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups diced fresh tomatoes (Roma or Campari tomatoes work best)
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 1 cup shredded mozzarella cheese
- 2 teaspoons fresh basil, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Spray an 8×8-inch baking dish with cooking spray and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, sprinkle with Italian seasoning, salt, and pepper, and cook for 8–10 minutes until golden brown and cooked through. Remove from heat.
- In a large bowl, mix diced tomatoes, garlic, and balsamic vinegar.
- Spread half of the tomato mixture into the baking dish. Layer the cooked chicken on top, then spoon the remaining tomato mixture over it.
- Sprinkle mozzarella cheese over the top and bake for 20–25 minutes until cheese is melted and tomatoes are soft.
- Let the dish cool for 2–3 minutes, then garnish with chopped fresh basil before serving.
Notes
- Use Roma or Campari tomatoes for best results.
- Remove seeds from tomatoes to avoid excess moisture.
- Substitute chicken thighs for a richer taste.
- Layer over cooked pasta or rice for a heartier meal.
- Can be prepared up to 24 hours in advance and refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
