Pesto Bruschetta Chicken (Printable Version)
Tender chicken topped with pesto, tomato bruschetta and melted mozzarella
# What You 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 6 ounces)
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish or sheet pan with cooking spray or a small amount of olive oil.
02 - Pat chicken breasts dry with paper towels. Rub each breast with olive oil, then sprinkle evenly with salt, black pepper, and Italian seasoning on both sides. Place seasoned chicken in the prepared baking dish.
03 - Spoon 1 tablespoon of basil pesto over each chicken breast, spreading it evenly to cover the top surface.
04 - Place baking dish in the preheated oven and bake for 15 minutes.
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 mixing bowl. Toss thoroughly to combine all ingredients and set aside to allow flavors to meld.
06 - After 15 minutes, remove chicken from oven. Top each breast with one-quarter of the bruschetta mixture, then sprinkle shredded mozzarella evenly over the topped chicken.
07 - Return dish to oven and bake for another 8 to 10 minutes, until chicken is cooked through (internal temperature reaches 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 or on the side.
# Expert Suggestions:
01 -
- The combination of warm pesto chicken and cold fresh bruschetta creates that perfect hot cold contrast that makes restaurant food taste so special
- Everything comes together in under 45 minutes but looks like you spent all afternoon planning something impressive
02 -
- I once skipped the resting step and the juices ran everywhere the moment I cut into the chicken making the plate look messy and the meat taste dryer than it should have
- The bruschetta topping can make the cheese slide off if you pile it too high, so go for an even layer instead of a mountain
03 -
- Pound the thicker end of your chicken breasts gently so they're the same thickness throughout and cook evenly without drying out at the thin edges
- Homemade pesto makes such a difference here that I keep frozen portions in my freezer just for this recipe