Description
Bubbling cheese, juicy chicken, and garlicky balsamic tomatoes all tucked under a crisp layer of buttery bread—this Bruschetta Chicken Casserole is pure comfort in one pan. It tastes like your favorite restaurant bruschetta turned into an easy dinner, perfect for busy nights when you still want something special. Serve it as a centerpiece for quick breakfast-for-dinner nights, share it as a cozy easy dinner with friends, or enjoy leftovers as a satisfying healthy snack. If you’re hunting for new breakfast ideas, dinner ideas or simple food ideas, this easy recipe slides right into your weekly rotation.
Ingredients
2 pounds boneless skinless chicken breasts cut into 1 inch cubes
2 tablespoons olive oil divided
1 teaspoon kosher salt
0.5 teaspoon black pepper
1.5 teaspoons Italian seasoning
4 cups crusty French bread cut into 1 inch cubes
2 tablespoons unsalted butter melted
2 cups cherry tomatoes halved
3 cloves garlic minced
2 tablespoons balsamic vinegar
0.25 teaspoon crushed red pepper flakes optional
1.5 cups shredded mozzarella cheese
0.25 cup grated Parmesan cheese
0.25 cup chopped fresh basil plus more for garnish
2 tablespoons chopped fresh parsley optional
Instructions
1. Preheat the oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
2. Add the cubed chicken to a large bowl and toss with 1 tablespoon olive oil, kosher salt, black pepper, and Italian seasoning until evenly coated.
3. Heat a large skillet over medium high heat and sear the seasoned chicken for 3 to 4 minutes, just until lightly golden on the outside (it will finish cooking in the oven).
4. Spread the seared chicken in an even layer in the prepared baking dish.
5. In a medium bowl combine the cherry tomatoes, remaining 1 tablespoon olive oil, minced garlic, balsamic vinegar, crushed red pepper flakes, and a pinch of salt; toss until the tomatoes are well coated.
6. Spoon the tomato mixture evenly over the chicken in the baking dish, making sure the juices are poured over as well.
7. In another bowl toss the bread cubes with the melted butter and a pinch of Italian seasoning until all the bread is lightly coated.
8. Sprinkle about 1 tablespoon of the grated Parmesan over the bread cubes and toss again so it clings to the edges.
9. Scatter the buttery bread cubes evenly over the chicken and tomato layer, covering the surface of the casserole.
10. Sprinkle the shredded mozzarella evenly over the top, letting some fall between the bread cubes so it melts down into the chicken.
11. Add the remaining grated Parmesan over the cheese and around the edges of the pan for extra golden crisp bits.
12. Bake the casserole for 20 to 25 minutes, or until the cheese is melted and bubbly, the bread cubes are deeply golden, and the chicken is cooked through to 165°F (74°C).
13. For a more toasty top, broil the casserole for 1 to 2 minutes at the end of the baking time, watching closely so it doesn’t burn.
14. Remove from the oven and let the casserole rest for about 5 minutes so the juices settle slightly.
15. Sprinkle the chopped fresh basil and parsley over the top just before serving and enjoy warm.
Notes
For the best texture, use day old crusty bread or lightly toast fresh bread cubes before assembling so they crisp up instead of turning soggy in the casserole.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 6
- Sodium: 820
- Fat: 23
- Saturated Fat: 9
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 50
- Cholesterol: 120
Keywords: bruschetta chicken casserole, quick breakfast, easy dinner, healthy snack, breakfast ideas, dinner ideas, easy recipe, food ideas, chicken casserole, comfort food