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Bruschetta Chicken Casserole

Bruschetta Chicken Casserole

Bruschetta Chicken Casserole is the weeknight dinner hero you’ve been searching for, offering a delightful Italian-inspired flavor with minimal effort. This dish simplifies your favorite bruschetta toppings into a comforting, bakeable meal, perfect for busy evenings when you crave something homemade but short on time.
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Cook Time 25 minutes
Resting Time 30 minutes
Course: Dinner, Entree
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 (15-ounce) can diced tomatoes, drained
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh basil, divided
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup balsamic glaze (store-bought or homemade)
  • Toasted baguette slices or crusty bread for serving Optional

Equipment

  • Oven
  • Medium Bowl
  • Large Oven-Safe Skillet or Dutch Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Place the cubed chicken breasts in a medium bowl. Drizzle with 1 tablespoon of olive oil, then sprinkle with Italian seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss to coat the chicken evenly.
    1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes, 2 tablespoons olive oil, divided, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, divided, 1/4 teaspoon black pepper, divided
  2. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and sear for about 2-3 minutes per side, until lightly browned. You don't need to cook it through at this stage. Remove the chicken from the skillet and set aside.
    2 tablespoons olive oil, divided, 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  3. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, being careful not to burn it.
    4 cloves garlic, minced
  4. Pour the drained diced tomatoes into the skillet with the garlic. Stir in 2 tablespoons of the chopped fresh basil. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring occasionally, allowing the flavors to meld.
    1 (15-ounce) can diced tomatoes, drained, 4 cloves garlic, minced, 1/4 cup chopped fresh basil, divided, 1/2 teaspoon salt, divided, 1/4 teaspoon black pepper, divided
  5. Return the seared chicken to the skillet, nestling the pieces into the tomato mixture. Sprinkle the grated Parmesan cheese and shredded mozzarella cheese evenly over the top of the chicken and sauce.
    1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes, 1/4 cup grated Parmesan cheese, 1/4 cup shredded mozzarella cheese
  6. Place the oven-safe skillet in the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly, and lightly golden.
  7. Once out of the oven, drizzle the balsamic glaze generously over the top of the casserole. Sprinkle with the remaining fresh basil. Serve hot, directly from the skillet, with toasted baguette slices or your favorite crusty bread for dipping into the delicious sauce.
    1/4 cup balsamic glaze (store-bought or homemade), 1/4 cup chopped fresh basil, divided, Toasted baguette slices or crusty bread for serving

Notes

This recipe makes it easy to create a delicious Italian-inspired meal at home. The storing and reheating tips are helpful for meal prepping.