Chicken Bruschetta Bake with Stuffing

This bake stacks seared chicken breasts with a fresh tomato bruschetta topping and a layer of buttery stuffing, all finished under melted mozzarella and Parmesan. It's an unusual but satisfying combination — the juicy tomato mixture keeps the chicken from drying out while the stuffing adds a savory, herby layer on top. It's a good option when you want something a little different from a typical baked chicken dinner.

Seared chicken breasts are topped with a fresh tomato bruschetta mixture and a layer of stuffing, then baked under melted cheese.

Why You'll Love This Recipe

• Fast: ready in about 55 minutes (20 min prep, 35 min cook)
• Simple: 15 everyday ingredients
• Feeds the family: 4 servings
• Light: about 489 calories per serving

Ingredients

• 4 boneless (skinless chicken breasts)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups diced tomatoes (about 4 medium tomatoes)
• 1/4 cup red onion (finely chopped)
• 2 cloves garlic (minced)
• 1/4 cup fresh basil (chopped (or 1 tablespoon dried basil))
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 box (6 oz stuffing mix (such as Stove Top))
• 1 1/2 cups hot water
• 1/4 cup butter (melted)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish or line it with parchment paper.
2. Season the chicken breasts with salt and pepper on both sides, then sear them in olive oil over medium-high heat for 2 to 3 minutes per side until golden, and transfer to the prepared dish.
3. Combine the diced tomatoes, red onion, garlic, basil, balsamic vinegar, and olive oil in a bowl, season with salt and pepper, and stir well, then spoon it evenly over the chicken.
4. Combine the stuffing mix, hot water, and melted butter in a large bowl, stir until moistened, and let it sit for a few minutes to absorb the liquid.
5. Spread the stuffing mixture evenly over the bruschetta-topped chicken.
6. Sprinkle the shredded mozzarella and grated Parmesan evenly over the stuffing layer.
7. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbly and the chicken reaches 165°F.
8. Let the bake rest for a few minutes before serving, garnished with extra fresh basil if you like.

Cooking Tips

• Sear the chicken just until golden — it will finish cooking in the oven under the toppings.
• Drain excess liquid from the diced tomatoes if they seem very juicy, to keep the topping from making the dish watery.
• Let the stuffing mixture sit for a few minutes after adding the hot water so it fully absorbs before spreading.

Substitutions

• Boneless chicken thighs can replace chicken breasts.
• Any boxed or homemade stuffing mix can be used in place of the one called for.
• Dried basil can replace fresh basil in the bruschetta topping.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven to help the stuffing stay a bit crisp; the microwave will soften it.

Serving Suggestions

• Garnish with extra fresh basil before serving.
• Serve with a simple green salad or roasted vegetables.
• Let the bake rest a few minutes before slicing so the layers hold together.

Nutrition (per serving)

Nutrient	Amount
Calories	489 kcal

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