Chicken Bruschetta Casserole (Printable)
Juicy baked chicken topped with fresh tomato bruschetta, melted mozzarella, and a golden crunchy breadcrumb crust.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon Italian seasoning blend
→ Bruschetta Topping
06 - 2 cups cherry tomatoes, quartered
07 - 1/4 cup red onion, finely diced
08 - 2 cloves garlic, minced
09 - 1/4 cup fresh basil, chopped
10 - 2 tablespoons balsamic vinegar
11 - 1 tablespoon olive oil
12 - 1/4 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
→ Crunchy Cheese Topping
14 - 1 cup shredded mozzarella cheese
15 - 1/2 cup grated Parmesan cheese
16 - 1 cup Italian-style breadcrumbs (gluten-free breadcrumbs if needed)
17 - 2 tablespoons unsalted butter, melted
# How To Make:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Place chicken breasts in the prepared baking dish. Drizzle with 1 tablespoon olive oil, then season evenly with salt, pepper, and Italian seasoning blend.
03 - In a medium mixing bowl, combine quartered cherry tomatoes, diced red onion, minced garlic, chopped basil, balsamic vinegar, 1 tablespoon olive oil, salt, and pepper. Toss until well incorporated.
04 - Spoon the bruschetta mixture evenly over the seasoned chicken breasts, ensuring each piece is well covered.
05 - Sprinkle shredded mozzarella and grated Parmesan cheeses over the bruschetta layer in an even coat.
06 - In a small bowl, combine Italian-style breadcrumbs with melted butter until the crumbs are evenly moistened. Scatter the mixture uniformly over the cheese layer.
07 - Bake for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F and the topping turns golden brown and bubbly.
08 - Remove from the oven and let the casserole rest for 5 minutes. Garnish with additional fresh basil and serve warm.
# Expert Advice:
01 -
- Everything cooks in one dish, which means cleanup is almost embarrassingly simple.
- The bruschetta topping soaks right into the chicken and keeps every bite incredibly juicy.
- It tastes like something you spent hours on, but the oven does nearly all the work for you.
02 -
- Do not skip the five minute rest or you will lose all those juices when you cut into the chicken.
- If your chicken breasts are very thick, pound them slightly first so the topping does not burn before the center cooks through.
03 -
- Quarter the tomatoes no larger than a pea so every bite of topping is balanced without huge chunks of tomato overpowering the chicken.
- Tenting the dish loosely with foil for the first 20 minutes of baking prevents the breadcrumbs from browning too fast while the chicken cooks through.