Pesto Bruschetta Chicken (Print Version)
Tender chicken topped with pesto, fresh tomato bruschetta, and melted mozzarella.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.3 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon Italian seasoning
→ Pesto
06 - 4 tablespoons basil pesto (store-bought or homemade)
→ Bruschetta Topping
07 - 3 medium ripe tomatoes, diced
08 - 1/4 cup red onion, finely chopped
09 - 2 cloves garlic, minced
10 - 2 tablespoons fresh basil, chopped
11 - 2 tablespoons extra-virgin olive oil
12 - 1 tablespoon balsamic vinegar
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Cheese
15 - 1 1/2 cups shredded mozzarella cheese (approximately 5 ounces)
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish or sheet pan with cooking spray or a thin layer of oil.
02 - Pat chicken breasts dry with paper towels. Rub with olive oil, then season evenly with salt, pepper, and Italian seasoning. Place seasoned chicken in the prepared baking dish.
03 - Spoon 1 tablespoon basil pesto over each chicken breast, spreading evenly to coat the top surface.
04 - Place baking dish in preheated oven and bake for 15 minutes to partially cook the chicken.
05 - While chicken bakes, combine diced tomatoes, red onion, minced garlic, chopped basil, extra-virgin olive oil, balsamic vinegar, salt, and pepper in a medium bowl. Toss thoroughly to combine and set aside to allow flavors to meld.
06 - Remove chicken from oven after 15 minutes. Top each breast with one-quarter of the bruschetta mixture, then distribute shredded mozzarella evenly over all pieces.
07 - Return dish to oven and bake for 8 to 10 minutes longer, until chicken reaches internal temperature of 165°F and cheese is melted and lightly golden.
08 - Let chicken rest for 3 to 5 minutes before serving to allow juices to redistribute. Serve with any remaining bruschetta topping spooned over the top.
# Expert Hints:
01 -
- The pesto keeps the chicken incredibly moist while adding a bright, herbal punch
- It looks fancy and restaurant worthy but comes together in under 45 minutes
02 -
- I once skipped the pesto layer trying to save time and the chicken was noticeably less flavorful
- Do not pile the bruschetta too high or the cheese will slide off instead of melting over it
03 -
- Use room temperature pesto so it spreads easily without tearing the chicken
- Seed the tomatoes if you want less moisture in your final dish