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Bruschetta Chicken Casserole.

Bruschetta Chicken Casserole

A vibrant one-pan dinner featuring juicy cubed chicken breasts baked under a topping of fresh diced Roma tomatoes, garlic, extra virgin olive oil, fragrant basil, and melted mozzarella cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Italian
Calories: 340
Ingredients Method Notes

Ingredients
  

  • - 1.5 lbs boneless skinless chicken breasts cut into 1-inch cubes
  • - 1 tbsp dried Italian seasoning
  • - 1 tsp sea salt
  • - 0.5 tsp cracked black pepper
  • - 2 tbsp extra virgin olive oil divided
  • - 4 large Roma tomatoes finely diced
  • - 3 cloves fresh garlic minced
  • - 1 tbsp balsamic vinegar
  • - 0.5 cup fresh basil leaves chopped (divided)
  • - 1.5 cups shredded whole milk mozzarella cheese
  • - 0.25 cup Parmesan cheese finely grated

Method
 

  1. Preheat your oven to 400°F (200°C). Pat cubed chicken dry and place into a 9x13-inch baking dish.
  2. Drizzle the chicken with 1 tablespoon of olive oil, Italian seasoning, salt, and pepper. Toss well and arrange in an even layer.
  3. In a separate bowl, toss together the diced Roma tomatoes, minced garlic, remaining 1 tablespoon of olive oil, balsamic vinegar, and half of the chopped basil.
  4. Spoon the tomato mixture evenly over the seasoned chicken layer.
  5. Bake uncovered for 20-22 minutes until the chicken reaches an internal temperature of 165°F.
  6. Remove from the oven, top evenly with shredded mozzarella and grated Parmesan cheese. Broil for 2-3 minutes until bubbling and golden.
  7. Garnish with the remaining fresh basil and let rest 5 minutes before serving.

Notes

- To keep the dish from becoming watery, ensure you pat the raw chicken completely dry before seasoning, and use firm Roma tomatoes.
- Leftovers can be kept in an airtight container within the refrigerator for up to 4 days.