Pesto Bruschetta Chicken (Printer-friendly)

Tender chicken topped with pesto, fresh tomato bruschetta, and melted mozzarella for a quick Italian-inspired dinner.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon Italian seasoning blend

→ Pesto Layer

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 leaves, 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 (approximately 5 ounces)

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish or rimmed sheet pan with cooking spray or a small amount of oil.
02 - Pat chicken breasts dry with paper towels. Rub each breast evenly with olive oil, then sprinkle with salt, black pepper, and Italian seasoning on all sides. Arrange seasoned chicken in the prepared baking dish.
03 - Spoon 1 tablespoon of basil pesto over each chicken breast. Spread evenly across the surface using the back of the spoon to coat the top.
04 - Place baking dish in 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 fresh basil, extra-virgin olive oil, balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium mixing bowl. Toss thoroughly to combine all flavors. Set aside at room temperature.
06 - Remove chicken from oven after 15 minutes. Top each breast with one-quarter of the bruschetta mixture, distributing evenly. Sprinkle shredded mozzarella cheese over the topped chicken breasts.
07 - Return dish to oven and bake for an additional 8-10 minutes. Cook until chicken reaches internal temperature of 165°F and cheese is fully melted and lightly golden.
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 Tips:

01 -
  • The pesto creates an incredible flavor foundation that seeps into every bite of chicken
  • You get that restaurant quality melty cheese moment without any complicated techniques
  • The bruschetta topping can be prepped ahead while the chicken cooks
02 -
  • The bruschetta releases water as it sits, so dont assemble until the chicken has had its initial 15 minute bake
  • Letting the chicken rest before serving is not optional or the juices will run all over your plate
  • Under-seasoned chicken is the most common mistake so taste your seasoning rub before applying
03 -
  • Grate your own mozzarella from a block instead of buying pre shredded bags
  • Use room temperature tomatoes for the bruschetta as cold tomatoes can be bland

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