Pesto Bruschetta Chicken (Printable View)
Tender chicken with pesto, fresh tomatoes, and melted mozzarella.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 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 (about 5 ounces)
# Cooking Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish or sheet pan with cooking spray or a small amount of oil.
02 - Pat chicken breasts dry with paper towels. Rub with olive oil, then season evenly with salt, pepper, and Italian seasoning on both sides. Place in the prepared baking dish.
03 - Spoon 1 tablespoon pesto over each chicken breast, spreading evenly to cover the top surface.
04 - Bake for 15 minutes until chicken begins to cook through.
05 - While chicken bakes, combine diced tomatoes, red onion, garlic, basil, olive oil, balsamic vinegar, salt, and pepper in a medium bowl. Toss well to combine and set aside to allow flavors to meld.
06 - Remove chicken from oven after 15 minutes. Top each breast with a quarter of the bruschetta mixture, then sprinkle evenly with shredded mozzarella cheese.
07 - Return to oven and bake for another 8 to 10 minutes, until chicken reaches an internal temperature of 165°F and cheese is melted and bubbly.
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 Tips:
01 -
- Everything comes together in under 45 minutes with almost zero active cooking time
- The combination of warm melty cheese and cold fresh bruschetta creates this incredible temperature contrast that feels restaurant fancy
02 -
- Do not skip the resting period because cutting into the chicken immediately will release all those juices onto your baking sheet instead of keeping them in the meat
- If your chicken breasts are thick on one end and thin on the other, pound the thick end to match or they will cook unevenly
03 -
- If you are sensitive to raw onions, soak the chopped red onion in ice water for 10 minutes then drain before adding to the bruschetta
- Grate your own mozzarella from a block because it melts significantly better than the pre shredded stuff