This Creamy Bruschetta Chicken Bake is one of my favorite dishes to make when I want something simple and delicious. The sauce is made from cream cheese, feta, lemon zestand olive oil. It’s topped with a balsamic and basil tomato mixture that is so tasty. You can serve it with crusty bread, pasta, potatoes, riceor a side salad. So easy, so good.
Something cheesy, creamyand tangy, this bruschetta chicken bake is the answer to all of your foodie desires. I could honestly eat this every day and never get bored of it! I really hope you enjoy the recipe!
If you’re a fan of this chicken bake, then check out my baked pesto chicken, baked chicken with cream of chicken soup, or my simple chicken gorgonzola recipe! If you’re a fan of the bruschetta sauce in this recipe, then I think you’re going to love my bruschetta dip, perfect for a summer appetiser!
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About Emily’s Recipe
If you’re new here, hi! I’m Emily – a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my chicken bruschetta bake recipe. I really hope you enjoy it and please do let me know in the comments if you give it a go!
If you’d like to join a community of food lovers, just subscribe to my newsletter for recipes, cooking tips, and foodie chats. Now, let me tell you a bit more about this recipe…
Texture: the chicken is soft and tender with a creamy luscious sauce. We’ve then got a lovely fresh bite from the cherry tomatoes.
Taste: creaminess from the sauce with a bit of tang from the feta. The tomatoes add a lovely fresh and garlicky note, with the balsamic glaze providing a sweet acidic flavour!
Ease: you’ll need a food processor for this recipe to blend the cheese sauce, but apart from that it’s a very simple and straightforward dish to make!
Would I make this again? 100% yes! It’s great served with a whole variety of things from crusty bread to pasta to rice!
Ingredients & Substitutions
Chicken: we’re using chicken breast for this recipe but feel free to use chicken thighs if you like. For a different kind of meat, pork would be nice!
Cream cheese: full-fat cream cheese provides a great base for our bruschetta chicken base sauce. You could alternatively use boursin cheese or sour cream.
Feta cheese: for a bit of tanginess and extra texture, feta is the best cheese for this. You could alternatively use goats cheese.
Lemon zest: for freshness, we’re using the zest of a lemon.
Basil: we’re using fresh basil for this recipe, not dried. If you don’t have basil, you could use fresh parsley, oregano, or dill.
Tomatoes: little baby tomatoes are perfect for this recipe as they’re really sweet and tart at the same time. You can use larger tomatoes if they’re the only ones you’ve got! Sun-dried tomatoes are also a good option!
Garlic: fresh garlic cloves, finely minced. You can alternatively use garlic granules.
Olive oil: extra virgin olive oil is best for this recipe!
Balsamic glaze: I just bought a store-made balsamic glaze, but you can make your own dressing by combining 1 tablespoon olive oil with ½ tablespoon balsamic vinegar.
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by step instructions with photos
Step 1: Place your oven-proof pan on medium heat and drizzle in 1 tablespoon of olive oil. Add in the chopped chicken and fry for 5 minutes, turning frequently to lightly sear the chicken pieces. Preheat the oven to 200C fan /425F.
Step 2: Meanwhile, make your creamy bruschetta sauce by adding cream cheese, feta cheese, olive oil, zest of a lemon, salt, and pepper to a food processor. Blend until smooth.
Step 3: Once the chicken is sealed and beginning to brown slightly, add in 200ml chicken stock and the creamy feta sauce. Give everything a good mix.
Step 4: Once combined, place the dish in the oven for 15 minutes until bubbling.
Step 5: Meanwhile, in a bowl, combine your chopped cherry tomatoes, chopped basil, 2 tablespoons of olive oil, garlic, salt and pepper. Mix and set aside.
Step 6: Once your sauce is bubbling and the chicken is cooked, remove from the oven and top with the tomato basil mixture. Drizzle with balsamic glaze, top with more basil, and enjoy!
What to do with leftovers
Storage: Leave the bruschetta chicken bake to cool and then place in airtight containers and into the fridge for up to 3 days.
Freezing: once again, leave the bake to cool, then place in airtight containers, make sure to label with the date and contents, then store in the freezer for up to 3 months. Leave to defrost/thaw overnight in the fridge before reheating.
Reheating: Place in the microwave (leave the lid ajar) and heat until piping hot.
FAQs
Yes, it is!
For sure, adding in some chopped green beans, spinach, or peas would be really delicious.
For sure, I love using goats cheese or blue cheese!
I love to serve it with crusty bread, pasta, rice, or mashed potatoes.
More recipes you might enjoy!
If you tried this Creamy Bruschetta Chicken Bake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Creamy Bruschetta Chicken Bake
This Creamy Bruschetta Chicken Bake is one of my favorite dishes to make when I want something simple and delicious.
Ingredients
For the tomato basil topping
Instructions
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Place your oven-proof pan on medium heat and drizzle in 1 tablespoon of olive oil. Add in the chopped chicken and fry for 5 minutes, turning frequently to lightly sear the chicken pieces. Preheat the oven to 200C fan /425F.
-
Meanwhile, make your creamy bruschetta sauce by adding cream cheese, feta cheese, olive oil, zest of a lemon, salt, and pepper to a food processor. Blend until smooth.
-
Once the chicken is sealed and beginning to brown slightly, add in 200ml chicken stock and the creamy feta sauce. Give everything a good mix.
-
Once combined, place the dish in the oven for 15 minutes until bubbling.
-
Meanwhile, in a bowl, combine your chopped cherry tomatoes, chopped basil, 2 tablespoons of olive oil, garlic, salt and pepper. Mix and set aside.
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Once your sauce is bubbling and the chicken is cooked, remove from the oven and top with the tomato basil mixture. Drizzle with balsamic glaze, top with more basil, and enjoy!
Notes
Storage: Leave the bruschetta chicken bake to cool and then place in airtight containers and into the fridge for up to 3 days.
Freezing: once again, leave the bake to cool, then place in airtight containers, make sure to label with the date and contents, then store in the freezer for up to 3 months. Leave to defrost/thaw overnight in the fridge before reheating.
Reheating: Place in the microwave (leave the lid ajar) and heat until piping hot.
Nutrition
Calories: 669kcalCarbohydrates: 11gProtein: 34gFat: 55gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 180mgSodium: 1098mgPotassium: 648mgFiber: 1gSugar: 5gVitamin A: 1554IUVitamin C: 18mgCalcium: 334mgIron: 1mg
