Pesto Bruschetta Chicken (Printable)

Tender chicken topped with pesto, tomato bruschetta, and melted mozzarella for a fresh Italian-American meal.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.3 lbs)
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

→ 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 oz)

# How-To Steps:

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 season 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. Using the back of the spoon, spread the pesto evenly to coat the top surface of each piece.
04 - Place baking dish in the preheated oven. Bake chicken for 15 minutes until the pesto is fragrant and chicken begins to cook through.
05 - While chicken bakes, combine diced tomatoes, red onion, minced garlic, chopped fresh basil, extra-virgin olive oil, balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium mixing 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, spooning evenly over the pesto layer. Sprinkle shredded mozzarella cheese over the top of each breast.
07 - Return dish to oven and bake for an additional 8 to 10 minutes. Cook until chicken reaches an internal temperature of 165°F and cheese is fully melted and lightly bubbly.
08 - Remove from oven and let chicken rest for 3 to 5 minutes before serving. This allows juices to redistribute. Serve with any remaining bruschetta mixture spooned alongside or over the top.

# Expert Advice:

01 -
  • Its dinner party elegant but weeknight simple
  • The bruschetta topping keeps the chicken incredibly moist
02 -
  • Dont skip letting the chicken rest or all those delicious juices will run out on the cutting board
  • The bruschetta releases water as it bakes which actually keeps the chicken from drying out
03 -
  • If your chicken breasts are really thick pound them to even thickness so they cook uniformly
  • Let the baking dish sit on the counter for 5 minutes after baking to let everything set

Go Back