Chicken Bruschetta Casserole (Print Version)

Oven-baked chicken with fresh tomato bruschetta topping, melted cheeses, and a golden crunchy breadcrumb crust.

# What You Need:

→ Chicken Base

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 Mixture

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 (use gluten-free if needed)
17 - 2 tablespoons unsalted butter, melted

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
02 - Place chicken breasts in a single layer 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 fresh basil, balsamic vinegar, 1 tablespoon olive oil, salt, and pepper. Toss until well incorporated.
04 - Spoon the bruschetta mixture evenly over each seasoned chicken breast, ensuring the tomatoes and aromatics cover the surface.
05 - Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the bruschetta-topped chicken.
06 - In a small bowl, combine Italian-style breadcrumbs with melted butter, tossing until the crumbs are evenly coated. Sprinkle the buttered breadcrumbs in an even layer over the entire casserole.
07 - Bake uncovered for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F and the topping is golden brown and bubbly.
08 - Remove from the oven and let the casserole rest for 5 minutes. Garnish with additional fresh basil leaves before serving.

# Expert Tips:

01 -
  • The bruschetta topping seeps into the chicken while it bakes so every single bite carries that tangy tomato basil flavor.
  • That breadcrumb and butter topping gets so golden and crunchy you will catch yourself picking pieces off the edge of the dish before it even hits the table.
02 -
  • If your chicken breasts are very thick, pound them to an even thickness first because otherwise the edges will dry out before the center cooks through.
  • Let the casserole rest those five minutes before cutting or you will lose all the beautiful juices into the bottom of the dish.
03 -
  • Taste your bruschetta mixture before spooning it over the chicken and adjust the salt and vinegar until it sings on your tongue.
  • Let the baked casserole rest under a loose foil tent for five minutes and the juices will redistribute so every bite is moist instead of pooling at the bottom of the dish.

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