Pesto Bruschetta Chicken (Printable)
Tender chicken topped with pesto, fresh bruschetta, 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)
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish or sheet pan with cooking spray or 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 pesto over each chicken breast, spreading evenly to cover the top surface.
04 - Bake chicken for 15 minutes to begin cooking process.
05 - While chicken bakes, combine diced tomatoes, red onion, garlic, basil, olive oil, balsamic vinegar, salt, and pepper in a medium bowl. Toss thoroughly to combine and set aside.
06 - Remove chicken from oven after 15 minutes. Top each breast with one-quarter of the bruschetta mixture, then sprinkle shredded mozzarella evenly over all pieces.
07 - Return to oven and bake for 8-10 minutes, until chicken reaches internal temperature of 165°F and cheese is melted and lightly browned.
08 - Let chicken rest for 3-5 minutes before serving. Serve with any remaining bruschetta topping spooned over the top.
# Expert Hacks:
01 -
- The bruschetta topping keeps the chicken incredibly moist while adding bright freshness to every bite
- It comes together so quickly but looks impressive enough for dinner guests
02 -
- Letting the chicken rest after baking keeps it juicy instead of cutting into it immediately and losing all those juices
- If your chicken breasts are really thick, pound them to an even thickness or theyll take longer to cook through
03 -
- Pat the tomatoes dry after dicing if they seem especially juicy so the chicken doesnt get waterlogged
- Use freshly shredded mozzarella instead of pre-shredded for better melting and no anti-caking agents