Bruschetta Chicken Bake
This Bruschetta Chicken Bake blends tender chicken, fresh tomatoes, balsamic vinegar, and mozzarella for a flavorful, easy Italian-inspired weeknight meal.
Equipment
- 1 large skillet
- 1 8x8 baking dish sprayed with cooking spray
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch bite-sized pieces
- 1 ½ teaspoons Italian seasoning blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups diced fresh tomatoes Roma or Campari tomatoes preferred
- 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 and spray an 8x8 baking dish with cooking spray.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Add the bite-sized chicken pieces in a single layer and season with Italian seasoning, salt, and black pepper.
- Cook chicken for 8-10 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F, then remove from heat.
- In a large bowl, mix diced fresh tomatoes, minced garlic, and balsamic vinegar to coat evenly.
- Spread half of the tomato mixture on the bottom of the prepared baking dish.
- Layer the cooked chicken over the tomatoes.
- Spoon the remaining tomato mixture evenly over the chicken.
- Sprinkle shredded mozzarella cheese evenly on top.
- Bake for 20-25 minutes until the cheese is melted and tomatoes are softened.
- Let the dish cool for 2-3 minutes, then garnish with chopped fresh basil before serving.
Notes
- Substitute balsamic glaze for a sweeter, thicker flavor.
- Use ripe, seasonal Roma or Campari tomatoes for best taste.
- Fresh mozzarella melts best; avoid pre-shredded cheese for optimal melting.