Chicken Bruschetta Casserole (Print version)
Baked chicken with fresh tomato basil bruschetta topping, melted mozzarella, and crispy bread cubes.
# What goes in:
→ Chicken Base
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon Italian seasoning
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
→ Bruschetta Topping
06 - 2 cups cherry tomatoes, quartered
07 - ⅓ cup red onion, finely diced
08 - 2 cloves garlic, minced
09 - ⅓ cup fresh basil leaves, chopped
10 - 1 tablespoon balsamic vinegar
11 - 1 tablespoon olive oil
12 - ½ teaspoon salt
13 - Freshly ground black pepper, to taste
→ Casserole Assembly
14 - 1 cup shredded mozzarella cheese
15 - ¼ cup grated Parmesan cheese
16 - 1 cup dried Italian bread cubes or gluten-free bread cubes
# Cooking steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
02 - Place chicken breasts in the prepared baking dish. Drizzle with olive oil and rub evenly with Italian seasoning, salt, and black pepper on both sides.
03 - In a medium mixing bowl, combine quartered cherry tomatoes, diced red onion, minced garlic, chopped basil, balsamic vinegar, olive oil, salt, and black pepper. Toss gently until well incorporated.
04 - Spoon the bruschetta mixture evenly over each seasoned chicken breast, ensuring full coverage.
05 - Sprinkle shredded mozzarella and grated Parmesan evenly across the entire dish. Scatter the bread cubes over the cheese layer, distributing uniformly.
06 - Bake uncovered for 30 to 35 minutes, until the chicken registers an internal temperature of 165°F and the topping is golden brown and bubbly.
07 - Remove from oven and let rest for 5 minutes before serving. Garnish with additional fresh basil if desired.
# Tips from flavorandfeast:
01 -
- All the bright, garlicky charm of bruschetta without the fuss of toasting individual slices.
- The melted cheese and golden bread cubes on top create a texture that will have people going back for seconds before they finish their first plate.
02 -
- Do not skip the rest time because cutting too early lets all those delicious juices run out and dry the chicken.
- Toasting the bread cubes in a splash of olive oil before scattering them on top makes the difference between soggy and irresistible.
03 -
- Pound the chicken to an even thickness before seasoning so every breast finishes cooking at the same time and you avoid dry edges.
- Let the bruschetta mixture sit for ten minutes before spooning it over the chicken so the tomatoes soften and the flavors marry.