Clean Eats Bruschetta Chicken Casserole
Clean Eats Bruschetta Chicken Casserole is a bright, comforting weeknight casserole that marries the zesty freshness of classic bruschetta with tender, protein-rich chicken and melty cheese. It’s an easy one-dish meal that looks and tastes special enough for guests but comes together in a practical, family-friendly way. If you enjoy casseroles that balance fresh produce and creamy textures, you might also like this baked potato chicken broccoli casserole for another hearty, crowd-pleasing option.
Why make this recipe
- Quick weeknight winner: sear, bake, and combine — most hands-on time is prep.
- Fresh yet comforting: bright tomato-basil bruschetta offsets creamy, cheesy chicken.
- Versatile and healthy-ish: easy swaps let you lighten or hearten it to taste.
In short: it’s an inviting, no-fuss casserole that delivers restaurant-style flavor with everyday ingredients.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil, divided
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup low-sodium chicken broth or vegetable broth
- ½ cup plain Greek yogurt (full-fat or 2%)
- 4 ounces light cream cheese, softened (optional)
- 1 cup shredded part-skim mozzarella cheese, divided
- 1.5 lbs ripe Roma tomatoes, finely diced
- 3–4 cloves garlic, minced
- ½ cup fresh basil leaves, finely chopped or chiffonaded
- 2 tablespoons good quality balsamic vinegar
- ¼ cup grated Parmesan cheese
- Optional: 2 tablespoons fresh parsley, chopped
- Optional: Balsamic glaze, for drizzling
Step-by-Step Guide to Making Clean Eats Bruschetta Chicken Casserole
This recipe is written to follow the original steps but with extra notes to help you get the best texture and flavor.
Preheat and Season Chicken
Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels — removing excess moisture helps create a good sear. Season generously on both sides with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, salt, and freshly ground black pepper. If you like a little extra heat, add a pinch of red pepper flakes to the seasoning blend.Sear the Chicken
In a large oven-safe skillet (cast iron works great) heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the seasoned chicken and sear undisturbed for about 4–5 minutes per side, until a golden-brown crust forms. The sear adds flavor and helps lock in juices.Bake and Shred Chicken
Transfer the skillet to the preheated oven (or move chicken to a baking dish if your skillet isn’t oven-safe). Bake for an additional 15–20 minutes, or until an instant-read thermometer reads 165°F (74°C) at the thickest part. Remove from oven and let the chicken rest 5–10 minutes — resting lets juices redistribute. Shred with two forks or cube into bite-sized pieces, depending on your texture preference.Dice the Tomatoes
While the chicken bakes and rests, wash and finely dice 1.5 lbs of ripe Roma tomatoes into roughly ¼ to ½-inch pieces. Place them in a medium mixing bowl. If your tomatoes are very juicy, you can drain some of the excess liquid before assembling the bruschetta topping to avoid making the casserole watery.Mince the Garlic
Peel and mince 3–4 cloves of fresh garlic very finely. Add the minced garlic to the bowl with the diced tomatoes. Fresh garlic gives the bruschetta topping a bright, aromatic punch that jarred versions lack.Chop the Basil
Wash and dry ½ cup fresh basil leaves, then finely chop or chiffonade them. Add the chopped basil to the tomato and garlic. Fresh basil is critical here — it’s the herb that defines true bruschetta flavor.Combine and Season Bruschetta
To the tomato-garlic-basil mixture add 2 tablespoons of good quality balsamic vinegar and 1 tablespoon of extra virgin olive oil. Season with about ½ teaspoon salt and ¼ teaspoon freshly ground black pepper, then gently toss to combine. Taste and adjust: if the tomatoes are very acidic, a pinch of sugar can help balance the flavors. Set this mixture aside so the flavors meld while you finish the casserole.Prepare the Casserole Dish
Lightly grease a 9×13-inch baking dish with cooking spray or use a thin brush of olive oil. This casserole size is forgiving; if you have a slightly smaller dish, it will simply be thicker.Create the Creamy Chicken Base
In a large mixing bowl combine the shredded chicken, ½ cup low-sodium chicken broth, and ½ cup plain Greek yogurt. If you want an extra creamy texture, stir in the optional 4 ounces of softened light cream cheese until smooth. Fold in ½ cup of shredded part-skim mozzarella cheese. The broth loosens the mixture slightly; the yogurt and optional cream cheese add richness without relying on heavy cream.Season the Chicken Mixture
Give the chicken mixture a good stir and taste for seasoning. Add more salt and pepper if needed. If you like herb notes, a pinch of dried basil or oregano can be stirred in.Spread the Chicken Base
Transfer the entire chicken mixture into your prepared 9×13-inch baking dish, spreading it evenly across the bottom. Smooth the top so it bakes uniformly.Initial Bake
Place the baking dish into your preheated oven and bake the chicken base for 20 minutes. This step warms the mixture through and helps bind the layers before the final cheese topping.Add Cheese Topping
After the 20-minute bake, carefully remove the casserole from the oven. Sprinkle the remaining ½ cup of shredded part-skim mozzarella cheese and ¼ cup of grated Parmesan cheese evenly over the top. If you like a golden crust, you can add a little extra Parmesan.Final Bake
Return the casserole to the oven and continue baking for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden. For an even more browned top, switch to broil for the last 1–2 minutes — watch closely to avoid burning.Add Bruschetta Topping
Once the casserole is out of the oven, immediately spoon the prepared bruschetta topping generously over the hot, cheesy chicken base. The heat slightly warms the tomatoes and basil but keeps them fresh and bright — this contrast is part of what makes the dish sing.Rest and Garnish
Allow the casserole to rest for 5–10 minutes before serving to let flavors settle and make slicing easier. If desired, sprinkle with fresh chopped parsley for color and a final herbal note.Drizzle with Balsamic Glaze (Optional)
For an extra layer of gourmet flavor and a glossy finish, drizzle a little balsamic glaze over the entire casserole before serving.Serve and Enjoy
Serve warm as a complete meal or alongside a simple green salad, whole-grain pasta, or quinoa for a fuller plate.
Keeping Clean Eats Bruschetta Chicken Casserole Fresh
- Refrigerator: Store in an airtight container at 40°F (4°C) or below; keep up to 3–4 days.
- Freezer: Cool completely, wrap tightly and freeze at 0°F (-18°C) for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat single portions in the microwave for 1–2 minutes, or place covered in a 350°F (175°C) oven for 15–20 minutes until warmed through.
Serving Ideas for Clean Eats Bruschetta Chicken Casserole
- Simple salad: A lemony arugula or mixed greens salad with a light vinaigrette keeps the meal fresh and bright.
- Grain bowls: Spoon the casserole over cooked quinoa, farro, or brown rice for a hearty grain bowl with added texture.
- Pasta pairing: Toss with whole-grain spaghetti or penne and a drizzle of extra virgin olive oil for a pasta-forward variation.
- Veggie sides: Roasted asparagus, garlic green beans, or a medley of oven-roasted root vegetables complement the tomatoes and cheese.
Tips to Make Clean Eats Bruschetta Chicken Casserole (Q&A style)
Q: How do I keep the casserole from becoming watery?
A: Drain excess tomato juices before adding the bruschetta topping and avoid overripe, very watery tomatoes. Patting them lightly in a sieve or letting them sit in a colander for 10 minutes helps.
Q: Can I make this ahead?
A: Yes — prepare the chicken base and the bruschetta separately, refrigerate both components, and assemble and bake 20–30 minutes before serving.
Q: How do I get the best texture from the chicken?
A: Sear the chicken to develop color, then finish in the oven and allow it to rest before shredding. Using thighs gives a moister texture; breasts are leaner.
Variations and Substitutions
- Low-carb twist: Replace the Greek yogurt and cream cheese with a similar amount of mascarpone or ricotta (use less if you want creamier), and serve over cauliflower rice.
- Vegetarian version: Swap shredded chicken for a mix of roasted eggplant and zucchini, or use a plant-based shredded chicken substitute, and skip the chicken broth.
FAQs
Q: Can I use canned tomatoes instead of fresh?
A: Fresh Roma tomatoes are preferred for classic bruschetta brightness; canned will work in a pinch but will change texture and flavor.
Q: Is it freezer-friendly?
A: Yes — freeze cooled, well-wrapped portions for up to 2 months. Thaw overnight in the fridge and reheat covered to retain moisture.
Q: Can I make this dairy-free?
A: Use dairy-free cream cheese and a plant-based yogurt, and swap dairy cheeses for vegan mozzarella and Parmesan alternatives — be aware flavor and melt will differ.
How long does it take from start to finish?
Expect about 15 minutes prep, 25–35 minutes baking and resting time, plus any cooling if you make components ahead — plan roughly 1 hour total.What’s the best way to get melty cheese?
For a glossy, melty top, use part-skim mozzarella and finish under the broiler for 1–2 minutes, watching carefully.
Conclusion
This Clean Eats Bruschetta Chicken Casserole is a lively, comforting dish that makes a great weeknight centerpiece or a simple showstopper for guests. For an alternative take with similar ease and family-friendly appeal, check out this Clean Eats Bruschetta Chicken Casserole recipe on Clean Food Crush for inspiration and comparison. If you want another simple baked chicken casserole idea that mixes vegetables and cozy flavors, this Chicken Bruschetta Bake from Organize Yourself Skinny offers useful variations and serving tips.
Clean Eats Bruschetta Chicken Casserole
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Healthy
Description
A bright, comforting casserole that combines the zesty freshness of bruschetta with tender chicken and creamy cheese, perfect for weeknight dinners.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil, divided
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup low-sodium chicken broth or vegetable broth
- ½ cup plain Greek yogurt (full-fat or 2%)
- 4 ounces light cream cheese, softened (optional)
- 1 cup shredded part-skim mozzarella cheese, divided
- 1.5 lbs ripe Roma tomatoes, finely diced
- 3–4 cloves garlic, minced
- ½ cup fresh basil leaves, finely chopped or chiffonaded
- 2 tablespoons good quality balsamic vinegar
- ¼ cup grated Parmesan cheese
- Optional: 2 tablespoons fresh parsley, chopped
- Optional: Balsamic glaze, for drizzling
Instructions
- Preheat oven to 375°F (190°C). Pat chicken dry and season with spices.
- Sear chicken in an oven-safe skillet with 1 tablespoon of olive oil for 4–5 minutes per side.
- Transfer skillet to oven and bake for 15–20 minutes until chicken is cooked through. Let rest before shredding.
- Dice Roma tomatoes and place in a bowl.
- Mince garlic and add it to the tomatoes.
- Chop basil and mix it in with tomatoes and garlic.
- Add balsamic vinegar and olive oil to tomato mixture, combine well.
- Grease a 9×13-inch baking dish. In a large bowl, mix shredded chicken, chicken broth, Greek yogurt, and optional cream cheese until smooth.
- Fold in ½ cup of mozzarella cheese.
- Spread chicken mixture in prepared dish and bake for 20 minutes.
- Top with remaining mozzarella and Parmesan cheese. Bake for another 10–15 minutes until cheese is melted and golden.
- Add bruschetta topping and let rest before serving.
Notes
Optional: Drizzle with balsamic glaze for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken casserole, bruschetta, Italian recipe, easy dinner, healthy casserole
