Pesto Bruschetta Chicken (Printable version)
Tender chicken baked with basil pesto, fresh tomato bruschetta topping, and melted mozzarella cheese.
# List of ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.3 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 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 - 1/4 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 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Cheese
15 - 1 1/2 cups shredded mozzarella cheese (about 5 ounces)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish or sheet pan with cooking spray or olive oil.
02 - Pat chicken breasts dry with paper towels. Rub with olive oil, then season evenly with salt, pepper, and Italian seasoning. Place seasoned chicken in the prepared baking dish.
03 - Spoon 1 tablespoon pesto over each chicken breast, spreading evenly to coat the top surface.
04 - Bake chicken for 15 minutes to begin cooking process.
05 - While chicken bakes, combine diced tomatoes, red onion, garlic, basil, olive oil, balsamic vinegar, salt, and pepper in a medium bowl. Toss well to combine and set aside to allow flavors to meld.
06 - Remove chicken from oven after 15 minutes. Top each breast evenly with bruschetta mixture, then sprinkle shredded mozzarella over the top.
07 - Return to oven and bake for 8-10 minutes longer, until chicken reaches internal temperature of 165°F and cheese is melted and bubbly.
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 combination of warm melty cheese and bright fresh tomatoes hits every single craving
- It looks impressive but requires barely any active cooking time
02 -
- I learned the hard way that watery tomatoes make soggy chicken so seed them if they're really juicy
- Letting the bruschetta sit while the chicken bakes makes a huge difference in flavor
03 -
- Pound thicker chicken breasts to even thickness so everything finishes cooking at the same time
- If your pesto is thick, thin it with a teaspoon of olive oil for easier spreading