Description
This Cheesy Bruschetta Chicken Bake is a delicious and easy-to-make Italian-inspired dish featuring juicy chicken breasts coated in a herby Parmesan crust, topped with a tangy balsamic Greek yogurt sauce, fresh diced tomatoes, and melted mozzarella cheese. Perfect for a comforting family dinner, it combines fresh basil, garlic, and a hint of balsamic vinegar for a bright and savory flavor profile.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (thawed if frozen)
- Kosher salt and freshly ground black pepper (to taste)
- 1 large egg (+ 1 tablespoon water, whisked)
- 1 cup freshly grated Parmesan cheese
- 8 fresh basil leaves (stacked, rolled, and minced)
Sauce
- ½ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ cup plain Greek yogurt
- 1 tablespoon minced garlic
- 14.5 ounces canned diced tomatoes (drained, approximately 1 can) or 2 cups fresh diced tomatoes
- 4 slices fresh mozzarella cheese (or any good melting cheese)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking.
- Season the chicken: Sprinkle kosher salt and freshly ground black pepper evenly on both sides of the chicken breasts for flavor.
- Prepare egg wash: In a small bowl, whisk together one large egg with one tablespoon of water to create an egg wash that will help the coating stick.
- Make Parmesan-basil mix: Combine the freshly grated Parmesan cheese with the minced fresh basil leaves in a bowl, mixing well.
- Coat the chicken: Dip each chicken breast into the egg wash, then press firmly into the Parmesan-basil mixture ensuring an even and thorough coating.
- Arrange chicken in pan: Spray a baking pan with nonstick spray to prevent sticking, then place the coated chicken breasts in a single layer in the pan.
- Mix the sauce: In a separate bowl, whisk together the balsamic vinegar, extra virgin olive oil, plain Greek yogurt, and minced garlic until well combined, creating a creamy and tangy sauce.
- Add sauce and tomatoes: Pour the yogurt-balsamic mixture evenly over the chicken breasts, then top with the drained diced tomatoes spread evenly on top.
- Bake covered: Loosely cover the pan with aluminum foil and bake in the preheated oven for 30 minutes to allow flavors to meld and chicken to start cooking through.
- Continue baking uncovered: Remove the foil and bake for an additional 20 minutes to brown the coating and further cook the chicken.
- Add mozzarella: Place a slice of fresh mozzarella on each chicken breast and bake for another 5 minutes or broil briefly until the cheese is fully melted and slightly golden.
- Serve: Remove from oven and serve the Cheesy Bruschetta Chicken Bake warm, ideally accompanied by pasta or rice for a complete meal.
Notes
- You can substitute fresh basil with about 1 teaspoon of dried basil if fresh is unavailable, though fresh provides better flavor.
- For a lighter version, use low-fat Greek yogurt and part-skim mozzarella cheese.
- Ensure the chicken is fully coated in the Parmesan mixture for the best crispy crust.
- If fresh tomatoes are used instead of canned, drain extra liquid to avoid sogginess.
- Broiling the final step should be watched carefully to prevent burning the cheese.
- This dish pairs wonderfully with a simple green salad or steamed vegetables for a balanced meal.
