Pesto Bruschetta Chicken (Printable Version)

Tender chicken baked with pesto, fresh tomato bruschetta topping, and melted mozzarella cheese. Ready in 40 minutes.

# 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

→ 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 (approximately 5 ounces)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish or 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 both sides with salt, pepper, and Italian seasoning. Place seasoned chicken in the prepared baking dish.
03 - Spoon 1 tablespoon of basil pesto over each chicken breast, spreading it evenly across the top surface.
04 - Place baking dish in the preheated 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 mixing bowl. Toss thoroughly to combine all ingredients and set aside to allow flavors to meld.
06 - Remove chicken from the oven after 15 minutes. Top each breast evenly with one-quarter of the bruschetta mixture, then sprinkle shredded mozzarella cheese over the top.
07 - Return the dish to the oven and bake for an additional 8 to 10 minutes, until chicken reaches an internal temperature of 165°F and the cheese is melted and lightly golden.
08 - Let the chicken rest for 3 to 5 minutes before serving to allow juices to redistribute. Serve accompanied by any remaining bruschetta topping.

# Expert Tips:

01 -
  • The hot melted cheese against cool juicy tomatoes creates this incredible temperature contrast that wakes up your whole palate
  • It comes together faster than you can set the table but looks like something from a restaurant
02 -
  • If your chicken breasts are really thick, pound them to even thickness or they will dry out on the edges before the center cooks
  • The bruschetta can be made hours ahead and refrigerated, but bring it to room temperature before topping the chicken
03 -
  • Use a meat thermometer and pull the chicken at 70°C (158°F) since it will continue cooking while resting
  • If your tomatoes are really juicy, drain some of the liquid before topping the chicken so it does not make everything soggy

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