Bruschetta Chicken Bake

Top-down view of baked bruschetta chicken in a glass dish, garnished with chopped basil, next to a bowl of fresh herbs and stack of white plates.

5 from 1 vote

Bruschetta chicken bake is a simple, oven-baked dish featuring boneless skinless chicken breasts, fresh tomatoes, balsamic vinegar, and shredded mozzarella cheese. Ready in under an hour, this easy weeknight meal brings together bold Italian flavors with fresh ingredients, making it a great option for busy nights or casual gatherings.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American, Italian

Keyword: Bruschetta Chicken Bake Recipe

Servings:

Calories: 341kcal

Ingredients

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 8x8 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

For a more intense balsamic flavor, you can substitute a balsamic glaze for the vinegar. Balsamic glaze is thicker and slightly sweeter than balsamic vinegar.
Campari or Roma tomato varieties work best for this recipe as they do not have as many seeds and pulp as vine ripe or beefsteak tomatoes do. However, for best flavor you will want to use whatever tomatoes are ripe and in season for this recipe.
Fresh mozzarella melts beautifully over the tomatoes and chicken in this bruschetta chicken bake. However, you can substitute a block of whole milk mozzarella that is shredded by hand if needed. Pre-shredded mozzarella cheese is not recommended as it often contain additives to prevent caking, which keep the cheese from melting well.

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