I love cooking Bruschetta Chicken Bake. It brings bright tomatoes, fresh basil, and melted cheese together for a weeknight winner. I also like to pair it with other quick chicken meals like my cheesy garlic chicken wraps when I need more ideas.
My Dad James taught me to sear chicken hot and fast, and Mom Eva loved the tomato topping; Sister Jennifer always asks for extra basil.
Your Ingredients List
- 4 boneless, skinless chicken breasts (cut into large chunks)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning (or a mix of basil, oregano, and thyme)
- Salt & black pepper, to taste
- 2 cups cherry tomatoes (or diced Roma tomatoes)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup fresh basil leaves, chopped
- 1 tbsp balsamic glaze (optional, for drizzling)
My Go-To Equipment
I use a heavy skillet to get a good sear and a medium baking dish to finish the bake. For quick weeknight plans, I often think of other simple bowls like my bang bang chicken bowl to round out a meal.
The Simple Steps to Follow
- Preheat oven to 190°C (375°F).
- Season chicken with olive oil, garlic, Italian seasoning, salt, and pepper.
- Heat a skillet over medium-high and sear chicken pieces for 2–3 minutes per side until golden.
- Transfer seared chicken to a baking dish.
- Top with diced tomatoes, mozzarella, and Parmesan cheese.
- Place in oven and bake for 20–25 minutes, until chicken is fully cooked and cheese is melted and bubbly.
- Remove from oven and sprinkle with fresh basil.
- Drizzle with balsamic glaze if desired.
- Serve hot with pasta, rice, or crusty bread, or try a fun side like bang bang chicken sliders for variety.
Healthy Twists on a Classic
I swap half the mozzarella for part-skim to cut fat. I add extra cherry tomatoes for more fiber. I sometimes use skinless turkey pieces to change flavor and keep it lean.
Serving Suggestions From My Table
I serve this with whole wheat pasta tossed in olive oil and garlic, or with a simple spinach salad. On busy nights I plate it over brown rice and add a lemon wedge for brightness.
Getting It Just Right
I check doneness with a thermometer; chicken should read 75°C (165°F). If the cheese browns too fast, I cover loosely with foil. Let the dish rest five minutes before serving to keep it juicy.
How to Store Leftovers
Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until hot through.
Enjoy Every Moment
I love how this bake brings simple ingredients together. Make it your own and enjoy the smiles at the table.
A Few Common Questions
How long does Bruschetta Chicken Bake keep in the fridge?
I often get asked how long Bruschetta Chicken Bake keeps in the fridge; I store it up to 3 days in a sealed container.
Can I freeze cooked Bruschetta Chicken Bake?
You can freeze cooked Bruschetta Chicken Bake for up to 2 months in a freezer-safe dish, but I prefer freezing the chicken and tomatoes separate when possible.
How can I make Bruschetta Chicken Bake spicier?
To make Bruschetta Chicken Bake spicier, I add red pepper flakes to the seasoning or a pinch of chili powder while searing the chicken.
Print
Bruschetta Chicken Bake
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A simple, flavorful bake featuring chicken, bright tomatoes, fresh basil, and melted cheese—perfect for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts, cut into large chunks
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning (or a mix of basil, oregano, and thyme)
- Salt & black pepper, to taste
- 2 cups cherry tomatoes (or diced Roma tomatoes)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup fresh basil leaves, chopped
- 1 tbsp balsamic glaze (optional, for drizzling)
Instructions
- Preheat oven to 190°C (375°F).
- Season chicken with olive oil, garlic, Italian seasoning, salt, and pepper.
- Heat a skillet over medium-high and sear chicken pieces for 2–3 minutes per side until golden.
- Transfer seared chicken to a baking dish.
- Top with diced tomatoes, mozzarella, and Parmesan cheese.
- Place in the oven and bake for 20–25 minutes, until chicken is fully cooked and cheese is melted and bubbly.
- Remove from oven and sprinkle with fresh basil.
- Drizzle with balsamic glaze if desired.
- Serve hot with pasta, rice, or crusty bread.
Notes
Check doneness with a thermometer; chicken should read 75°C (165°F). Let the dish rest five minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken recipe, bruschetta, bake, Italian, weeknight dinner