Description
A comforting casserole of tender chicken layered with a fresh bruschetta topping and gooey cheese, perfect for any occasion. The combination of sweet tomatoes, herbs, and melted cheese creates a savory, crowd-pleasing dish that’s easy to prepare and delicious served warm.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil (for cooking chicken)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
Bruschetta Topping:
4 cups diced fresh Roma tomatoes
1 cup fresh basil, chopped
3 cloves garlic, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Cheese:
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese (optional, substitute with nutritional yeast for dairy-free)
Instructions
Preheat oven to 190°C / 375°F.
Season chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper. Heat 2 tablespoons olive oil in a skillet over medium heat until shimmering. Cook chicken 6–7 minutes per side until golden and cooked through. Let cool slightly, then slice into cubes.
In a bowl, combine diced tomatoes, fresh basil, minced garlic, balsamic vinegar, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and let sit 10 minutes to meld flavors.
In a greased 9×13-inch baking dish, layer cubed chicken. Spread bruschetta mixture over the chicken. Top with shredded mozzarella and grated Parmesan. Bake 25–30 minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.
Notes
Use Roma tomatoes for less moisture and better flavor.
For best results, let the bruschetta topping sit for at least 10 minutes.
Substitute basil with fresh oregano for a different herbal note.
Pro tip: Make ahead the day before and refrigerate; bake just before serving.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American