Bruschetta Chicken Bake
Imagine tender, juicy chicken breast, fresh tomatoes, sweet basil, and plenty of cheese all baked up in one easy meal. That’s what this Bruschetta Chicken Bake is all about, and it’s so good and easy enough for a weeknight dinner!
I love it when fresh flavors and ingredients are paired with slow-cooked goodness, and in this Bruschetta Chicken Bake, you get all that plus miles of cheesy goodness. This is a fabulous dish. It’s a layered dish but not quite a casserole. You bake the chicken and topping in the oven, then spoon it, sauce and all, over pasta. Yum!
Bruschetta Chicken Bake
You can even prep this dish the night before and leave it in the fridge until you’re ready to pop it in the oven. This way, all the work is done, and all you have to do is boil the pasta and dig in! It does take about an hour in the oven to bake, and if it’s coming right from the fridge, you’ll need to add a few more minutes to the cooking time.
Read more: Bruschetta Chicken Bake
This is a terrific family meal, but it’s impressive enough for guests, too. You can serve it just as it is or add a tasty salad to the meal. Be sure to see all my meal suggestions below.
Hungry for something hearty, delicious, and easy? Make this easy Bruschetta Chicken Bake tonight and treat everyone to a great meal!
Why I love this recipe
- It’s so easy! Everything goes into a 9×13-inch baking dish and then into the oven to cook. All you need to do is boil pasta, and dinner is done!
- This baked bruschetta chicken is meaty, cheesy, and saucy – it’s pretty much the perfect meal!
- You can divide the ingredients in half to make enough for 4 servings, but the leftovers are great, too! I eat them for lunch the next day.
Gather these ingredients
- Parmesan cheese
- Balsamic vinegar
- Olive oil – I use extra virgin olive oil.
- Roma tomatoes – Chopped. Plum tomatoes or even cherry tomatoes would also work.
- Garlic – Fresh cloves, minced.
- Shallots – Finely chopped.
- Fresh basil – See my tips below for cutting basil.
- Salt and pepper
- Chicken breasts – You’ll need about 4 large, boneless, skinless chicken breasts.
- Egg – Just 1 egg.
- Mozzarella cheese – Thick slices. You can use fresh mozzarella or cut some off a block. Or, ask for 8 thick slices from your store’s deli counter.
- Balsamic glaze – Optional.
- Dried spaghetti pasta – I like using thin spaghetti, like capellini. It cooks so quickly!
How to make the best Bruschetta Chicken Bake
- Preheat your oven to 350-F degrees and spray a 9×13 baking dish with nonstick cooking spray.
- Combine the chopped tomatoes, minced garlic, chopped shallots, half the basil, half the salt and pepper, and 1 tablespoon of olive oil in a bowl.
- Add the Parmesan cheese to a small bowl.
- Mix the balsamic vinegar and remaining olive oil in another bowl.
- In a small bowl, whisk together the egg plus 1 Tbsp of water.
- Sprinkle both sides of the chicken with the remaining salt and pepper. Dip each chicken breast in the egg mixture, then roll it in the Parmesan cheese to coat. Transfer the coated chicken breast to the prepared baking dish. Repeat with the remaining chicken breasts.
- Pour the balsamic and oil mixture over the chicken, then spoon the tomato mixture over the top.
- Cover the baking dish with foil and bake for 30 minutes in the 350-F oven. Remove the foil and bake for an additional 20 minutes or until the chicken reaches 165-F internally with an instant-read thermometer.
- Meanwhile, prepare the spaghetti according to the package directions. Drain it and set it aside.
- When the chicken is cooked, top each breast with a slice of mozzarella cheese and turn on the broiler to bubble the cheese.
- Drizzle with the balsamic glaze, top with the reserved chopped basil, and serve over the cooked pasta. Enjoy!
Tips & substitutions
- You can use boneless skinless chicken thighs if you prefer but watch the cooking time. They won’t take quite so long to cook.
- To thinly slice basil, stack the cleaned leaves on top of each other, then roll them up like a cigar. Slice through the rolled basil, creating long, thin strips.
- Use red onion instead of shallots for a punchier flavor.
- Don’t overcook the chicken! Use an instant-read thermometer, and don’t cook the chicken past 165-F.
Serving suggestions
This is such a hearty and satisfying meal that you don’t need much with it. Chopped carrots with a zesty dip or a leafy spinach salad are all you need to round out this meal. That leaves lots of room for dessert! Try this Key Lime Bundt Cake or Banana Meringue Cookies to finish your meal.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days.
Check out these awesome chicken recipes while you’re here
Get the Recipe:
Bruschetta Chicken Bake
Ingredients
- 2 cups parmesan cheese
- ½ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 cups chopped Roma tomatoes
- 3 cloves garlic, pressed or chopped
- 2 shallots, minced
- 8 leaves basil, rolled and minced (leave a few sprinkles for the garnish)
- 4 tablespoon olive oil, divided
- 1 tsp salt, or to taste
- 1 tsp pepper, or to taste
- 4 large boneless skinless chicken breasts, cut in half lengthwise
- Salt and pepper to taste
- 1 egg plus 1 tablespoon water, whisked
- 8 slices mozzarella cheese
- ¼ cup balsamic glaze, optional
- Thin spaghetti pasta, cooked and drained
Instructions
- Preheat oven to 350 degrees.
Make the bruschetta:
- In a medium size bowl, mix together the tomatoes, pressed garlic, finely chopped shallots, basil leaves (minced), and half of each the salt, pepper, and 1 tbsp of the olive oil. Season to taste with more salt and pepper if needed.
Prepare the chicken:
- In a small bowl, add the parmesan cheese.
- In a separate bowl, mix together the balsamic vinegar and olive oil.
- In a small bowl, whisk together the egg plus 1 Tbsp of water.
- Sprinkle both sides of chicken with salt and pepper. Dip each chicken breast in egg mixture and then roll in parmesan cheese to coat the breast.
- Prepare a 9×13 baking pan with nonstick spray and lay the chicken breasts on the bottom of the pan.
- Pour balsamic mixture over chicken.
- Spoon bruschetta mixture over the chicken.
- Cover the pan with foil and bake for 30 minutes.
- Remove foil and bake for another 20 minutes.
- While the chicken is baking, cook the spaghetti pasta according to package directions. Drain and set aside.
- Remove from the oven and lay down a thick piece of mozzarella cheese on each chicken breast. Turn the oven to HI broil.
- Broil the chicken 5 more minutes until the cheese is melted.
- Optional to drizzle the pan with balsamic glaze, and then top with more fresh chopped basil.
- Serve with spaghetti pasta and enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
