This Easy Chicken Bruschetta Bake Turns Your Favorite Appetizer Into Dinner

I have so many fond memories of bruschetta, particularly from the time I spent living in Italy when I was studying abroad in college.

The first time I made it myself, it was for a cooking class that I took through my school. We walked to Campo di Fiori and explored the market there, on the hunt for fresh tomatoes, herbs, and other ingredients to prepare our Italian meal.

The first thing we made when we got back to the kitchen was bruschetta. Our teacher quickly showed us how to create the ideal balance of tomatoes, garlic, and herbs.

She spooned it onto toasted bread, and added a little drizzle of aged balsamic vinegar.

We ate it greedily as we continued the lesson, paired with sips of red wine (a real treat for a 20-year-old) and plenty of laughter as we clumsily tried to cook.

Another fond memory of bruschetta takes place in Siena, in the center of town. I sat in peace and quiet, with barely audible murmurs coming from the tables surrounding me.

I ordered my appetizer with a glass of wine, and there I sat as I watched the children play in the square, and tried not to stare at couples canoodling all over the place.

Every time I bite into a piece of bruschetta, I am taken back to those memories, and those places.

But back at home, there are other ways to enjoy this tasty combination of flavors and textures.

Enter: this chicken bake.

This is a dinner that will make your jaw drop, and light up your face with happiness. I know that sounds like an intense exaggeration, but I have really fallen in love with this recipe, and I think you will too.

It begins with the chicken, which sits in a flavorful marinade overnight. The marinade itself is super simple and it’s filled with so many fresh herbs, including basil, parsley, and thyme. There’s also lemon juice, garlic, olive oil, and some salt and pepper to round it all out.

After the chicken soaks up all that goodness, it’s ready to be baked.

I like to make the marinade in the morning so that when I’m done with work, I can bust it out easily, and start cooking. But you can also make it the night before. The longer the chicken sits in the marinade, the more flavorful it will be.

When you’re ready to bake, first you need to toast up the bread cubes for the topping. This helps to dry out the bread a bit, so it will keep its texture when you bake it.

The toasted bread is then combined with fresh herbs, garlic, and tomatoes, the flavorful components of classic bruschetta that you know and love.

Sometimes for more textural crunch and a delightful anise flavor, I’ll add diced fresh fennel to the mix, which pairs beautifully with the fresh tomatoes. And if tomato season has already come and gone, I pull homemade tomato concasse out of the freezer and swap it in instead. Don’t let that freshness pass you by! Here are some stellar tips on how to store fresh tomatoes.

And don’t forget about the cheese! Shredded mozzarella is added to the casserole on top of the chicken, and more is sprinkled on top of the bread mixture as well, to add some creamy, melty deliciousness to the dish.

A drizzle of balsamic vinegar gives it an extra burst of flavor, the final touch that makes me feel like I’m back in Italy.

Who’s ready to get cooking?

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Cooking By the Numbers…

Step 1 – Prepare Marinade

First, wash the herbs and remove the stems. Chop enough fresh basil leaves until you have 2 teaspoons total, and chop 1 teaspoon of the fresh parsley.

Peel and mince two cloves of garlic.

Measure out all of the remaining ingredients for the marinade.

Step 2 – Marinate Poultry

Add all of the marinade ingredients to a small bowl, and whisk them together until they are combined thoroughly.

Transfer the marinade carefully to a large resealable plastic bag and add the chicken. Seal the bag, make sure the meat is submerged in the marinade, and place the bag in the refrigerator.

Marinate for at least 6 hours, or overnight.

Step 3 – Prepare Casserole Ingredients

When you’re ready to bake, start by cutting a baguette with a bread knife into 1/2-inch cubes.

Peel and mince two cloves of garlic.

Wash your herbs, remove the stems, and chop 1 1/2 teaspoons of basil and 1 teaspoon of parsley.

Chop the tomatoes into a small dice, about 1/4 to 1/2 inch.

The easiest way to dice the tomatoes is to cut them into even-size rounds with a sharp chef’s knife, stack several on top of each other at a time, slice in one direction, and then go back in the other direction to create small cubes.

If using canned tomatoes instead, be sure to drain them first.

Measure out all of the remaining ingredients.

Preheat the oven to 400˚F.

Step 4 – Toast Bread

Add the bread cubes to a large rimmed baking sheet, and spread them out in an even layer.

Bake for  5 to 7 minutes, stirring halfway through. The bread should be toasted to a light golden brown color.

Remove pan from the oven and set it aside.

Step 5 – Assemble

Grease a rectangular baking dish with nonstick cooking spray. Add the chicken breasts to the baking dish in a single layer. Sprinkle them evenly with about half of the shredded mozzarella. Set the baking dish aside.

Add the bread cubes to a large mixing bowl. Fold in the garlic, basil, parsley, salt, pepper, and tomatoes. Stir lightly to combine.

Spread the bread mixture evenly over the chicken. Do not press it into the poultry, just add it lightly on top. Cover with the remaining shredded cheese, in an even layer.

Step 6 – Bake and Serve

Bake for 25 minutes. The chicken should be completely cooked through and the cheese should be melted.

Remove from the oven and drizzle with balsamic vinegar.

Serve immediately.