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Bruschetta Chicken Casserole
Bruschetta Chicken Casserole
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
One-pan chicken casserole with basil pesto, tomatoes, and mozzarella - a tasty twist on bruschetta with minimal cleanup!
Ingredients:
  • cooking spray
  • 1 cup uncooked orzo pasta
  • 1 cup chicken broth
  • 4 tablespoons butter, melted, divided
  • 4 cloves garlic, minced
  • 0.75 teaspoon salt, divided
  • 0.25 teaspoon ground black pepper
  • 2 cups halved cherry tomatoes
  • 1 pound skinless, boneless chicken breast halves
  • 1 teaspoon Italian seasoning
  • 0.25 teaspoon red pepper flakes
  • 1 cup shredded mozzarella cheese
  • 0.25 cup fresh basil pesto
  • 0.25 cup balsamic glaze
  • 2 tablespoons thinly sliced fresh basil or basil chiffonade
Instructions:
  • Preheat the oven to 350°F (175°C) and generously coat a 9x13-inch baking dish with cooking spray.
  • Evenly distribute the orzo in the baking dish. Pour in the broth, melted butter, minced garlic, 1/2 teaspoon of salt, and pepper, then mix well. Arrange the tomatoes evenly on top.
  • Lay the chicken breasts on a cutting board and remove any excess fat. Drizzle 2 tablespoons of melted butter over the chicken, then generously season with Italian seasoning, 1/4 teaspoon salt, and red pepper flakes. Transfer the seasoned chicken onto the tomatoes and cover the baking dish with foil.
  • Roast in the preheated oven for approximately 60 minutes, until the chicken is cooked through with clear juices and reaches an internal temperature of 165 degrees F (74 degrees C) when tested with an instant-read thermometer.
  • Uncover the dish and generously top the chicken with melty mozzarella cheese. Continue baking for an extra 5 to 7 minutes until the cheese is beautifully melted.
  • Drizzle each serving with aromatic pesto, tangy balsamic glaze, and fresh basil for the perfect finishing touch.

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