Pesto Bruschetta Chicken (Printable)
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 - ½ 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 - ¼ 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 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Cheese
15 - 1 ½ 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 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. Use the back of the spoon to spread the pesto evenly across the surface of the chicken.
04 - Place baking dish in the preheated oven. Bake for 15 minutes to partially cook the chicken and set the pesto layer.
05 - While chicken bakes, combine diced tomatoes, red onion, minced garlic, chopped basil, extra-virgin olive oil, balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl. Toss ingredients thoroughly to combine. Set aside at room temperature to allow flavors to meld.
06 - Remove chicken from oven after 15 minutes. Top each breast with one-quarter of the bruschetta mixture, spooning it evenly over the pesto layer. Sprinkle shredded mozzarella cheese generously over the top of each chicken breast.
07 - Return chicken to the oven. Bake for an additional 8–10 minutes, or until chicken is cooked through (internal temperature reaches 165°F when measured with a meat thermometer) and cheese is fully melted and lightly browned.
08 - Remove from oven and let chicken rest for 3–5 minutes before serving. This allows juices to redistribute. Serve with any remaining bruschetta mixture spooned over the top or on the side.
# Expert Suggestions:
01 -
- Everything comes together in under 45 minutes but tastes like you spent all afternoon cooking
- The contrast between hot melty cheese and cool fresh bruschetta is absolute magic
02 -
- I've skipped the resting step before and the chicken runs dry every single time, those few minutes actually matter
- Overbaking the cheese makes it separate and get greasy, pull it when it's melted and bubbling
03 -
- Room temperature tomatoes release more flavor than cold ones from the fridge
- Sprinkle a little parmesan over the mozzarella for an extra salty punch