The very first time I made this Bruschetta Chicken Bake, my kitchen smelled like an Italian café—bright tomatoes, sweet garlic, warm herbs, and bubbling mozzarella all blending into one cozy, unbelievably comforting aroma. I remember chopping the tomatoes and hearing them sizzle when they touched the warm pan, and I knew right then this dish would be a regular in my rotation. When I took that first bite—juicy chicken coated in tangy balsamic tomatoes—it honestly felt like a hug on a plate.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers restaurant-quality flavor with almost zero complexity, and it turns simple chicken breast into something vibrant, juicy, and totally irresistible. If you’re tired of bland chicken, this is the dish that will make you fall in love with weeknight cooking again.
Ingredients
- 1 tbsp olive oil
- 1 ½ lbs chicken breast, cut into chunks
- 1 ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 3 cups diced tomatoes
- 2 tbsp balsamic vinegar
- 1 tbsp minced garlic
- 1 cup shredded mozzarella
- 2 tsp fresh basil, chopped
I’ve made this recipe with cherry tomatoes, Roma tomatoes, and even canned diced tomatoes when I was in a pinch. Fresh tomatoes give the brightest, most summery flavor, but canned tomatoes still deliver great moisture and tang. If you don’t have mozzarella, provolone or Italian blend cheese works beautifully. And if you prefer whole chicken breasts instead of chunks, you can absolutely use them—just increase the bake time.
Equipment Needed
- Cutting board
- Chef’s knife
- Large skillet
- 8×8 or 9×13 baking dish
- Mixing bowl
- Wooden spoon or spatula
A skillet helps quickly sear the chicken, locking in flavor and moisture before baking. A baking dish with taller sides works best because the tomato mixture gets juicy as it cooks. A sharp knife is essential for cutting the chicken evenly—uneven chunks cook at different speeds, and I learned that the hard way.
Step-by-Step Instructions
When I make this Bruschetta Chicken Bake, the first step is cutting the chicken into bite-sized pieces. I toss them into a bowl with olive oil, Italian seasoning, salt, and pepper, and I always take a moment here to smell the herbs warming in the oil. It creates that cozy “you’re about to make something delicious” feeling. Once seasoned, I heat my skillet and give the chicken a quick sear—not fully cooked, just enough to brown the edges. The sound of that sizzle always makes me smile.
Next, I transfer the chicken to my baking dish. The first time I made this, I accidentally over-browned the chicken, thinking more color meant more flavor, but it ended up dry after baking. Now I keep the sear light—it finishes cooking in the oven, and staying mindful of that gives the juiciest chicken every time. While the chicken rests, I mix my diced tomatoes, balsamic vinegar, garlic, and a pinch of extra seasoning in a bowl. The balsamic adds such a gorgeous tang that I sometimes sneak a spoonful just to taste how fresh and bright it is.(See the next page below to continue…)