Clean Eats Bruschetta Chicken Casserole
Clean Eats Bruschetta Chicken Casserole — a practical, no-fuss weeknight meal that balances bright, fresh bruschetta flavors with a comforting, creamy chicken base. It’s built for busy kitchens: simple searing and baking, a quick tomato-basil topping, and a casserole that feeds a crowd or serves as reliable leftovers. If you enjoy hearty, wholesome casseroles, you might also like this similar dish, the baked potato, chicken & broccoli casserole, which shares the same make-ahead convenience.
Why make this recipe
If you’re tired of bland weeknight dinners and want something that tastes like it took longer than it did, this casserole is perfect because it brings fresh Mediterranean flavors to a protein-forward, family-friendly dish that’s easy to scale. The bright bruschetta topping transforms ordinary baked chicken into something lively, while the creamy base keeps it comforting and satisfying.
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
Preheat and Season Chicken
Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels to remove excess moisture—this helps the chicken sear properly. Season both sides generously with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, salt, and freshly ground black pepper.Sear the Chicken
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. When the oil is shimmering, add the chicken and sear for about 4–5 minutes per side until each side develops a golden-brown crust. You’re not cooking it through at this point — you’re building flavor and a nice color.Bake and Shred Chicken
Transfer the skillet (or move the chicken to a baking dish if your skillet isn’t oven-safe) to the preheated oven. Bake for an additional 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Remove and let the chicken rest for 5–10 minutes to retain juices, then shred or cube into bite-sized pieces.Dice the Tomatoes
While the chicken bakes, wash and finely dice the Roma tomatoes into roughly ¼–½ inch pieces. Place them into a medium mixing bowl.Mince the Garlic
Peel and mince 3–4 cloves of fresh garlic very finely. Add the minced garlic to the diced tomatoes — using fresh garlic brightens the bruschetta and complements the basil.Chop the Basil
Wash, dry, and finely chop or chiffonade about ½ cup of fresh basil leaves. Fold the basil into the tomato and garlic mixture.Combine and Season Bruschetta
To the tomato mixture add 2 tablespoons of a good quality balsamic vinegar and 1 tablespoon extra virgin olive oil. Season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Toss gently to combine and set aside to let the flavors meld while you prepare the casserole base.Prepare the Casserole Dish
Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil so the creamy chicken base won’t stick.Create the Creamy Chicken Base
In a large mixing bowl combine the shredded chicken with ½ cup low-sodium chicken broth and ½ cup plain Greek yogurt. If you want extra creaminess and a richer mouthfeel, stir in the softened 4 ounces of light cream cheese until smooth. Then add ½ cup of shredded part-skim mozzarella and fold everything together until evenly coated.Season the Chicken Mixture
Taste and adjust seasoning with additional salt and freshly ground black pepper if needed. The chicken base should be savory but not over-salted, since the Parmesan and bruschetta topping add more flavor later.Spread the Chicken Base
Transfer the chicken mixture into the prepared 9×13-inch baking dish and spread it into an even layer.Initial Bake
Place the baking dish in the preheated 375°F (190°C) oven and bake for 20 minutes. This helps set the base and meld flavors.Add Cheese Topping
Carefully remove the casserole from the oven and sprinkle the remaining ½ cup shredded mozzarella and ¼ cup grated Parmesan evenly over the top.Final Bake
Return the casserole to the oven and bake another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.Add Bruschetta Topping
Remove the hot casserole from the oven and immediately spoon the prepared bruschetta topping generously over the cheesy surface. The heat from the casserole will slightly warm the tomatoes without cooking them, keeping the topping fresh and vibrant.Rest and Garnish
Allow the casserole to rest 5–10 minutes before serving so it firms up slightly. If desired, sprinkle fresh chopped parsley over the top for color.Drizzle with Balsamic Glaze (Optional)
For an additional layer of sweet-tangy complexity and visual appeal, drizzle a modest amount of balsamic glaze over the finished casserole right before serving.Serve and Enjoy
Serve warm as a complete meal, or pair with a simple green salad, whole-grain pasta, or quinoa for a larger spread.
How to Present Clean Eats Bruschetta Chicken Casserole
- Slice into squares and serve directly from the baking dish for family-style comfort.
- For a plated presentation, place a serving on warm plates, spoon extra bruschetta over the top, and finish with a small drizzle of balsamic glaze and a basil leaf.
- Offer lemon wedges or an extra bowl of bruschetta on the side so guests can add more brightness if desired.
Keeping Clean Eats Bruschetta Chicken Casserole Fresh
- Refrigerate: Store leftover casserole in an airtight container and refrigerate at 40°F (4°C) or below for up to 3–4 days.
- Freeze: For longer storage, freeze portions in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat: Reheat single portions in the microwave for 1–2 minutes, or reheat larger portions in a 350°F (175°C) oven until warmed through (20–30 minutes). If frozen, allow to thaw in the fridge first for best texture.
Tips to make Clean Eats Bruschetta Chicken Casserole (Q&A style)
Q: How can I keep the chicken moist?
A: Don’t overcook the chicken during searing; finish it in the oven and let it rest before shredding. Adding ½ cup of low-sodium chicken broth to the creamy base helps retain moisture when baking.
Q: Can I make this ahead?
A: Yes — assemble the chicken base and refrigerate it (without the bruschetta topping) up to 24 hours before baking. Add the fresh bruschetta after baking and just before serving.
Q: Want less dairy without losing creaminess?
A: Swap the cream cheese for an extra ¼ cup of Greek yogurt and stir in a tablespoon of extra olive oil for richness.
Variations
- Low-carb option: Use cauliflower rice or a bed of wilted spinach under the chicken base, omit any added breadcrumbs, and focus on the fresh bruschetta top.
- Mediterranean twist: Add a handful of chopped kalamata olives and sun-dried tomatoes to the chicken mixture and finish with crumbled feta instead of Parmesan.
Recipe notes and technique tips
- Best tomatoes: Use ripe Roma tomatoes for their meatiness and lower water content; if your tomatoes are very juicy, seed them before dicing to avoid a watery topping.
- Basil: Add basil right before serving for the brightest flavor; if mixed too early it can wilt and lose vibrancy.
- Cream cheese: The cream cheese is optional but helps create a silky, cohesive base — if you skip it, make sure the yogurt is full-fat for better texture.
- Cheese layering: Using part of the mozzarella in the base and part on top prevents the casserole from being overly oily while still producing a satisfying cheese pull.
FAQs
Q: Can I use rotisserie chicken instead of cooking my own?
A: Yes — shredded rotisserie chicken is a great shortcut. Reduce the chicken broth slightly if the chicken is already quite moist.
Q: Is this recipe freezer-friendly?
A: Absolutely. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: How do I prevent the bruschetta from making the casserole soggy?
A: Spoon the bruschetta on top right after baking; the residual heat will warm it without breaking down the tomatoes. If your tomatoes are very watery, drain them briefly in a sieve before combining with basil and garlic.
Q: Can I make this dairy-free?
A: Replace Greek yogurt and cream cheese with unsweetened dairy-free yogurt and a dairy-free cream cheese alternative. Use a dairy-free shredded cheese or skip the topping cheese entirely and finish with nutritional yeast for umami.
Q: What sides pair best with this casserole?
A: A crisp green salad, roasted vegetables, whole-grain pasta tossed in olive oil and garlic, or simply steamed quinoa all complement the casserole nicely.
Serving Ideas for Clean Eats Bruschetta Chicken Casserole
- Casual family dinner: Serve with a large green salad (mixed greens, cucumbers, red onion, simple vinaigrette) and crusty whole-grain bread.
- Weeknight meal prep: Portion into meal-prep containers with a side of roasted asparagus or brown rice for balanced lunches.
- Entertaining: Present the casserole on a warmed platter with extra bruschetta in a bowl beside it so guests can help themselves, accompanied by a simple arugula salad and white wine.
Make-ahead and meal prep strategies
- Make the bruschetta the morning of serving and keep it covered in the refrigerator — adding it warm from the bowl can cause it to weep more quickly.
- Bake the casserole a day ahead (without the bruschetta), cool completely, then cover and refrigerate; when ready to serve, reheat in a 350°F oven until warm and add fresh bruschetta.
- Freeze single portions for grab-and-go dinners; thaw in the refrigerator the night before and reheat in the microwave or oven.
Nutrition and portioning (general guidelines)
This casserole is protein-forward thanks to the chicken and Greek yogurt, and its bright topping of tomatoes and basil adds vitamins and freshness. To keep portions balanced, serve a 4–6 oz portion of casserole with a large portion of salad or non-starchy vegetables.
Final thoughts on technique
Focus on three simple technique points: seasoning the chicken well, searing to create flavor, and preserving the freshness of the bruschetta by adding it at the end. Those small steps are what transform this from a typical casserole into a dish with punch and balance.
Conclusion
If you’d like a recipe source with a similar clean-eating approach and extra tips, check out this version of Bruschetta Chicken Casserole for a fresh weeknight dinner: Bruschetta Chicken Casserole for a Delicious Clean Eating Dinner. For another healthy take and plating ideas, see this recipe guide with helpful variations: Easy and Healthy Bruschetta Chicken Recipe – Easy Eats Dietitian.
Print
Clean Eats Bruschetta Chicken Casserole
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A practical, no-fuss weeknight meal balancing bright bruschetta flavors with a creamy chicken base, perfect for busy kitchens.
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 your oven to 375°F (190°C). Pat the chicken dry and season with garlic powder, onion powder, oregano, salt, and pepper.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden-brown.
- Transfer the skillet to the oven and bake for 15–20 minutes, until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5–10 minutes, then shred or cube.
- Dice the tomatoes and combine them in a bowl with minced garlic and chopped basil.
- Add balsamic vinegar and remaining olive oil to the tomato mixture; season with salt and pepper.
- In a large mixing bowl, combine shredded chicken, chicken broth, Greek yogurt, and optionally cream cheese until smooth. Mix in ½ cup shredded mozzarella.
- Spread the chicken mixture in a greased 9×13-inch baking dish and bake for 20 minutes.
- Add remaining mozzarella and Parmesan on top and bake for another 10–15 minutes until golden.
- Spoon the bruschetta topping over the casserole, allow to rest for 5–10 minutes, and garnish with parsley.
- Drizzle with balsamic glaze before serving.
Notes
Serve with a green salad or whole-grain pasta for a complete meal. For extra flavor, drizzle balsamic glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
Keywords: bruschetta, casserole, weeknight meal, chicken, Mediterranean
