Preheat your oven to 375°F (190°C). Gather all your ingredients.

Heat olive oil in a large skillet over medium-high heat and brown the cubed chicken for 5-7 minutes.

In a large bowl, combine cherry tomatoes, sun-dried tomatoes, garlic, basil, balsamic vinegar, salt, oregano, and black pepper.

Add the browned chicken to the tomato mixture and toss until evenly coated.

Spread the mixture into a greased casserole dish.

Sprinkle mozzarella and Parmesan cheese over the top.

Arrange baguette slices on top and drizzle with olive oil.

Bake for 25-30 minutes until the cheese is bubbly and the baguette is golden.

Allow to cool for a few minutes before serving.