Pesto Bruschetta Chicken (Printable)

Juicy chicken topped with pesto, fresh tomatoes, 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)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish or sheet pan.
02 - Pat chicken breasts dry. Rub with olive oil, salt, pepper, and Italian seasoning. Place in the prepared baking dish.
03 - Spoon 1 tablespoon pesto over each chicken breast, spreading evenly.
04 - Bake for 15 minutes.
05 - In a medium bowl, combine diced tomatoes, red onion, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Toss well and set aside.
06 - After 15 minutes, remove chicken from the oven. Top each breast with a quarter of the bruschetta mixture and sprinkle evenly with shredded mozzarella.
07 - Return to oven and bake for another 8–10 minutes, or until chicken is cooked through (internal temp 165°F) and cheese is melted and bubbly.
08 - Let rest for 3–5 minutes before serving. Serve with any remaining bruschetta topping.

# Expert Suggestions:

01 -
  • The bruschetta topping adds this incredible fresh crunch that cuts through the rich melted cheese
  • Everything bakes on one sheet pan so cleanup is practically nonexistent
  • It looks impressive but the actual hands on time is maybe ten minutes tops
02 -
  • The chicken needs to reach 74°C internally for food safety but avoid overcooking or it will turn tough
  • Patting the chicken completely dry before seasoning is the difference between soggy and beautifully browned meat
  • Letting the bruschetta mixture sit while the chicken bakes actually improves the flavor
03 -
  • If your chicken breasts are really thick pound them to even thickness so they cook at the same rate
  • Room temperature chicken cooks more evenly so take it out of the fridge twenty minutes before starting

Go Back