Bruschetta Chicken Bake
A play on the popular appetizer, this chicken bruschetta bake is ready in about 30 minutes and is full of flavor.
Servings: 4
Ingredients
- 1 T olive oil
- 1 lb boneless chicken, cut into bite sized pieces (breasts, tenders or thighs)
- 1 C roughly chopped onion (white or red)
- 1 pint cherry or grape tomatoes (can halve them if desired or leave whole)
- 2 cloves garlic (minced or chopped)
- 1 teaspoon dry Italian seasoning
- 2 T balsamic vinegar
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 C shredded mozzarella cheese
- 2 C croutons
- 3 leaves fresh basil leaves, torn or chiffonade
Optional Toppings
- balsamic glaze
- parmesan cheese
Instructions
- Pre-heat oven to 375 F.
- Place chopped chicken in 8x8 baking dish. Add tomatoes, onions, garlic, salt, pepper, Italian seasoning, vinegar and olive oil. Stir to make sure it's all coated. Place in pre-heated oven and bake for 20 minutes.
- After 20 minutes, remove from oven, top with mozzarella cheese and croutons. Return to oven and bake an additional 10 minutes, until cheese is melty and chicken is cooked through.
- Remove from oven and top with fresh basil. If desired, add a drizzle of balsamic glaze and/or shredded parmesan cheese.
- Serve over pasta if desired.
Notes
Depending on the brand of chicken you use, you might notice a lot of liquid in the pan. This is fine and honestly, if I have liquid like that, I spoon it right up on top of my pasta.
To avoid excess liquid try to purchase "air chilled" chicken. Air chilled chicken has no added moisture. It might be a bit more expensive but the quality is certainly better.