Pesto Bruschetta Chicken is a simple yet elegant dish that brings together juicy grilled or baked chicken breasts topped with vibrant pesto, fresh tomato bruschetta, and melty mozzarella. It’s a quick, wholesome dinner that tastes like something straight out of a cozy Italian bistro. Perfect for busy weeknights, meal prepping, or even casual entertaining, this recipe is packed with fresh flavor and can be on the table in under 30 minutes. It’s a low-carb, high-flavor meal you’ll find yourself making on repeat.
What Makes This Dish Special?
This dish stands out for its colorful, fresh toppings and bold flavors. The pesto adds a herby, garlicky richness while the bruschetta topping of diced tomatoes, basil, and balsamic brightens everything up. A slice of melted mozzarella ties it all together, creating a satisfying, restaurant-quality meal with minimal effort.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
- ½ tsp garlic powder
- ½ tsp Italian seasoning
For the Bruschetta Topping:
- 1 cup cherry tomatoes, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh basil, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper, to taste
Other:
- ¼ cup pesto (store-bought or homemade)
- 4 slices mozzarella cheese or 1 cup shredded mozzarella
- Fresh basil, for garnish (optional)
Instructions
1. Season and Cook the Chicken
Preheat the oven to 400°F (200°C) or heat a grill to medium-high. Rub the chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper. Grill or bake the chicken for 18–20 minutes, or until the internal temperature reaches 165°F (74°C).
2. Prepare the Bruschetta Topping
In a small bowl, combine diced tomatoes, red onion, basil, balsamic vinegar, olive oil, salt, and pepper. Mix well and let sit while the chicken cooks to allow flavors to meld.
3. Add Pesto and Cheese
Once the chicken is cooked, place on a baking sheet (if grilled) or leave in the baking dish (if baked). Spread about 1 tablespoon of pesto over each chicken breast, then top with a slice of mozzarella.
4. Melt the Cheese
Place the chicken under the broiler for 2–3 minutes until the cheese is melted and bubbly.
5. Top with Bruschetta and Serve
Spoon the bruschetta topping over each chicken breast. Garnish with fresh basil if desired, and serve immediately.
Variations
- Caprese-Style: Add a drizzle of balsamic glaze for extra zing.
- Low-Dairy Option: Omit the cheese or use a plant-based version.
- Keto Version: Skip the balsamic vinegar or reduce the quantity to lower carbs.
Equipment You’ll Need
- Baking dish or grill
- Mixing bowls
- Knife and cutting board
- Measuring spoons
- Baking sheet (if broiling)
Nutritional Information (Approx. Per Serving)
- Calories: 350
- Protein: 38g
- Fat: 20g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 3g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven or microwave until heated through.
- Meal Prep: Cook the chicken and store the bruschetta and toppings separately. Assemble just before serving.
My Cooking Experience
Pesto Bruschetta Chicken is one of my favorite ways to brighten up plain chicken. It’s easy enough for a weeknight but fancy enough to serve to guests. The freshness of the tomato topping and the richness of the pesto create a perfect harmony. I usually serve it with a side of garlic green beans or over a bed of spinach for a low-carb plate.
Conclusion
Pesto Bruschetta Chicken is a flavorful, fresh, and satisfying dinner that doesn’t require hours in the kitchen. With juicy chicken, melty cheese, vibrant pesto, and a burst of tomato basil flavor, this dish is sure to impress your family—or yourself—every time.
pesto bruschetta chicken
Ingredients
Method
- Preheat the oven to 400°F (200°C) or heat a grill to medium-high. Rub the chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper. Grill or bake the chicken for 18–20 minutes, or until the internal temperature reaches 165°F (74°C).
- In a small bowl, combine diced tomatoes, red onion, basil, balsamic vinegar, olive oil, salt, and pepper. Mix well and let sit while the chicken cooks to allow flavors to meld.
- Once the chicken is cooked, place on a baking sheet (if grilled) or leave in the baking dish (if baked). Spread about 1 tablespoon of pesto over each chicken breast, then top with a slice of mozzarella.
- Place the chicken under the broiler for 2–3 minutes until the cheese is melted and bubbly.
- Spoon the bruschetta topping over each chicken breast. Garnish with fresh basil if desired, and serve immediately.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven or microwave until heated through.
