Baked Bruschetta Chicken
This Easy Baked Bruschetta Chicken recipe is tender and full of flavour. It’s a dump-and-bake meal that is perfect for any night of the week.
One peek through my recipes here at My Organized Chaos, and you notice that we love easy recipes and simple family meals that make an easy weeknight meal.
My all-time favourites are those that aren’t complicated or time-consuming, and especially ones that kids are able to make themselves.
There’s definitely something to admire about quick dinners that make you feel like a chef, by your own taste or the compliments from others.
I like to prove that a tasty meal that almost takes you by surprise, can be so very simple. A perfect example is our French Onion Chicken Bake.
This, my friends, is one perfect example of such a recipe that you’ll want to make often as your main dish.
As the name would suggest, the stars of this dish is bruschetta and chicken.
With such great flavours of bruschetta and melted mozzarella cheese on top and infused onto the juicy chicken breasts, you get such tender chicken as a result.
While you could make your own homemade bruschetta, this time of year I tend to buy jars from the grocery store instead.
As a bonus, jarred bruschetta is usually packed with enough spice to stand on its own.
The ingredients in bruschetta is tomato, garlic, onion, basil, salt, and pepper in a base of olive oil.
Some jarred brands have balsamic vinegar in them, which is an ingredient that puts this taste over the top. If you are opting for jarred and it doesn’t have this, sprinkle some on top before serving.
What you’ll love about this recipe:
This easy chicken dinner requires only a few ingredients and hardly any prep time. As always the full recipe for this bruschetta chicken bake is on the printable recipe card at the end of this post.
Chicken – I like to use boneless skinless chicken breasts, though you can also use chicken thighs as well.
Black Pepper – to taste
Bruschetta – For simplicity, I use store bought bruschetta. It comes in a jar or some grocers make their own in the deli section.
Mozzarella Cheese – I don’t usually substitute cheese in this recipe.
Fresh Basil – You can’t beat the taste of fresh, yet you can use dried basil in a pinch.
Balsamic Vinegar – This is optional, and it’s for a drizzle.
How to Make Homemade Bruschetta
If you’d like to make your own homemade bruschetta for the topping you’ll need the following fresh ingredients: fresh tomatoes (cherry tomatoes or grape tomatoes), red onion, fresh garlic, Italian seasoning, and olive oil.
How to Make Easy Bruschetta Chicken
This dump and bake recipe couldn’t possibly be easier.
While the oven is preheating, spray a baking dish with non-stick spray. Place chicken breasts in the casserole dish and add pepper for taste.
Dump a jar of the bruschetta topping (the tomato mixture) on top of the chicken, along with some shredded mozzarella cheese.
Pop it into the preheated oven, and when it’s done, garnish with some chopped basil and balsamic vinegar (if desired). Voila!
Tips for Success
- Replace store bought bruschetta with your own homemade bruschetta if you’d like.
- Check for doneness by inserting a meat thermometer into the thickest part of the chicken breast, checking the internal temperature.
- You can also grill this recipe!
What To Serve With Bruschetta Chicken
This baked bruschetta chicken recipe with mozzarella has many options for sides.
I like to serve this with a fresh garden salad, Roasted Red Potatoes, our easy homemade bread, or even rice.
This recipe is also low-carb, so feel free to try our Roasted Garlic Cauliflower Mash as a side to complete the healthy meal.
How to Store
To store bruschetta chicken leftovers, place in an airtight container and refrigerate for up to 4 days.
To reheat, pop back into the oven at 350 for 15 minutes, or until heated thoroughly.
More Baked Chicken Recipes
- French Onion Chicken Bake
- Baked Chicken Spaghetti
- Crispy Baked Chicken Thighs
- Baked Hawaiian Chicken
- Baked Chicken leg Quarters with Potatoes and Carrots
Baked Bruschetta Chicken
This BAKED BRUSCHETTA CHICKEN recipe is tender and full of flavour. It's a dump-and-bake meal that is perfect for any night of the week.
- 4 skinless boneless chicken breasts
- pepper to taste
- 1 380g Bruschetta, store bought in jar or container
- 1.5 cup Mozzarella, shredded
- 5-6 leave fresh basil, chopped
- Balsamic Vinegar, if desired
- Preheat the oven to 375F
- spray a baking dish with non-stick cooking spray and place the chicken breasts in the dish
- sprinkle with pepper
- dump the entire contents of the packaged bruschetta onto the chicken
- Sprinkle shredded mozzarella on top
- Bake uncovered for 40-45 minutes, or until chicken reaches an internal temperature of 165F
- Take out of the oven when done and add chopped basil. Sprinkle balsamic vinegar on top, not required but recommended
- If your store bought bruschetta is more than gram amount in recipe, that is just fine.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 511Total Fat: 24gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 144mgSodium: 591mgCarbohydrates: 22gFiber: 2gSugar: 4gProtein: 50g
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
My biggest tip for making this recipe, is of course to choose chicken with that Canadian Chicken Farmers logo on the package (see below). By looking for and selecting based on that logo, you’re supporting Canadian family-owned businesses, and our economy.
Perhaps you don’t know that Canadian chicken farmers adhere to a strict, mandatory & auditable Animal Care Program to ensure high animal care standards are being upheld. So while they provide us with obviously high quality tasty chicken, their responsibility extends beyond what you may see or taste.
A good idea is to browse the Chicken Farmers of Canada website. It has great recipes to try, facts about Canadian chicken, and even information right from the farmers themselves. You can also connect online – Facebook: Canadian Chicken, Twitter: @ChickenFarmers, Instagram: @ChickenDotCA and Pinterest: ChickenDotCA.
If your grocer doesn’t provide its customers with the “Raised by a Canadian Farmer” brand, ask them to . I have done this in the past, because I think it’s important for Canadian stores to carry what Canadians want.
Created by Tammi Roy
Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.
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Easy Chicken & Rice Casserole
Is there anything more comforting than a chicken & rice casserole? We actually don’t think so. It’s the type of recipe we turn to time after time again during the fall and winter, just like roast chicken or our tortellini soup. If you’d rather sub in chicken breasts, you totally can — we just love thighs for their flavor and crispy skin. Here’s why this is the casserole of our dreams:
1. You put the uncooked rice and onion, broth, and cream of mushroom soup into a casserole dish and then top with the chicken thighs.
2. layering ingredients in the baking dish, you won’t have to bust out a skillet or bowl. Which makes this casserole perfect for a lazy Tuesday when calling up pizza delivery is all too tempting.
Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 50 mins
Extra-virgin olive oil, for baking dish
white rice, rinsed well and drained
large onion, chopped
low-sodium chicken broth
(10.5-oz.) cans cream of mushroom soup
Freshly ground black pepper
large bone-in, skin-on chicken thighs (about 2 lb.)
clove garlic, finely minced
Freshly chopped parsley, for garnish
Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.
Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.
Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.
Garnish with parsley before serving.
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