Pesto Bruschetta Chicken (Printable Version)
Tender chicken baked with pesto, fresh tomatoes, and 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 thin layer of oil.
02 - Pat chicken breasts dry with paper towels. Rub each breast evenly with olive oil, then coat with salt, black pepper, and Italian seasoning on all sides. Place seasoned chicken in the prepared baking dish.
03 - Spoon 1 tablespoon basil pesto over each chicken breast and spread evenly across the surface.
04 - Place baking dish in oven and bake for 15 minutes to partially cook the chicken.
05 - While chicken bakes, combine diced tomatoes, red onion, minced garlic, chopped fresh basil, extra-virgin olive oil, balsamic vinegar, salt, and pepper in a medium 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, then sprinkle shredded mozzarella evenly over all pieces.
07 - Return dish to oven and bake for 8–10 minutes longer, until chicken reaches an internal temperature of 165°F and cheese is melted and lightly golden.
08 - Let chicken rest for 3–5 minutes before serving to allow juices to redistribute. Serve with any remaining bruschetta mixture spooned over the top.
# Expert Advice:
01 -
- The bruschetta topping keeps the chicken incredibly moist while adding bright fresh flavor that cuts through the rich cheese
- Everything cooks on one pan and the topping comes together in five minutes flat
02 -
- Don't skip resting the chicken five minutes seems like forever but cutting in immediately releases all the moisture onto your plate
- The bruschetta creates moisture on the chicken surface so your internal temp should reach 74°C 165°F to be safe
03 -
- Use room temperature chicken it cooks more evenly and the seasoning penetrates better
- Pat the tomatoes with paper towels after dicing if they seem especially watery nobody wants soggy chicken