Description
This Bruschetta Chicken Bake is a flavorful and easy-to-make dish that combines tender chicken with fresh tomatoes and melted mozzarella cheese.
Ingredients
Scale
- 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 tomatoes or campari tomatoes work best)
- 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. Spray an 8×8 baking dish with cooking spray and set aside.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the bite-sized pieces of boneless skinless chicken breasts in a single layer. Sprinkle with italian seasoning, salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F. Remove from heat.
- While the chicken cooks, mix diced fresh tomatoes, minced garlic, and balsamic vinegar in a large bowl. Stir to coat the tomatoes evenly.
- Spread half the tomato mixture into the bottom of the baking dish. Layer the cooked pieces of chicken over the tomatoes, then spoon the remaining tomato mixture evenly over the top.
- Sprinkle the shredded mozzarella cheese evenly over the bruschetta chicken bake. Bake for 20-25 minutes, until the cheese is melted and the fresh tomatoes have softened.
- Let the dish cool for 2-3 minutes, then sprinkle with chopped fresh basil before serving.
Notes
- This dish is best served warm right out of the oven.
- Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg