Name: Pesto Bruschetta Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 4 boneless, skinless chicken breasts; 2 tbsp olive oil (plus extra for bruschetta); Salt and pepper to taste; 1/2 cup basil pesto (store-bought or homemade); 1 1/2 cups cherry tomatoes, diced; 2 cloves garlic, minced; 1/4 cup fresh basil, chopped; 1 tbsp balsamic vinegar; 1 cup shredded mozzarella cheese (optional)

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Pesto Bruschetta Chicken is a fresh and flavorful dish that brings together juicy chicken breasts, vibrant tomato bruschetta topping, and rich pesto sauce. It’s a light yet satisfying meal that works just as well for weeknight dinners as it does for impressing guests.

Why I Love This Recipe

I love how this recipe feels elegant but takes very little effort to prepare. The pesto adds bold, herby flavor while the bruschetta topping brings brightness and crunch. It’s low in carbs, naturally gluten-free, and packed with fresh ingredients I usually have on hand. Whether I grill the chicken or bake it, it always turns out tender and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Salt and pepper
Store-bought or homemade basil pesto
Cherry tomatoes, diced
Fresh basil, chopped
Garlic, minced
Balsamic vinegar
Mozzarella cheese (optional for topping)

Directions

I start by seasoning the chicken breasts with salt and pepper and brushing them lightly with olive oil.
I grill or sear the chicken on both sides until golden and cooked through, about 6-7 minutes per side, depending on thickness.
While the chicken cooks, I prepare the bruschetta topping by mixing diced tomatoes, garlic, basil, a splash of olive oil, and balsamic vinegar in a bowl.
Once the chicken is done, I spoon pesto over each piece while it’s still hot so it melts slightly.
I top each chicken breast with a generous spoonful of the bruschetta mixture.
If I’m adding mozzarella, I pop everything under the broiler for 2-3 minutes until the cheese is bubbly and golden.

Servings and Timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Cheesy twist: I sometimes use provolone or parmesan instead of mozzarella for a sharper flavor.
Add greens: I serve it over arugula or baby spinach for a complete meal.
Change the pesto: Sun-dried tomato or arugula pesto gives it a new flavor profile.
Baked version: When I don’t feel like grilling, I bake the seasoned chicken at 400°F (200°C) for 20-25 minutes.
Vegan swap: I use a plant-based chicken alternative and dairy-free pesto to make it vegan-friendly.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven or a skillet to maintain the chicken’s texture. I avoid microwaving with the bruschetta topping, so I reheat the chicken alone and add fresh topping afterward if I have extra.

FAQs

Can I use store-bought pesto?

Yes, I often use store-bought pesto for convenience, but homemade pesto definitely brings a fresher flavor if I have time.

What’s the best way to cook the chicken?

I usually grill or pan-sear it for a golden crust, but baking works well too. The key is not overcooking it so it stays juicy.

Can I make the bruschetta topping ahead of time?

Yes, I prepare it a few hours ahead and let it sit in the fridge. It helps the flavors meld even better.

Is this dish low-carb?

Yes, it’s naturally low in carbs and a great option for a lighter meal without sacrificing flavor.

What can I serve with Pesto Bruschetta Chicken?

I like serving it with roasted vegetables, garlic bread, or over a bed of greens or quinoa for a more filling option.

Conclusion

Pesto Bruschetta Chicken is one of those go-to meals I keep coming back to. It’s flavorful, fresh, and so easy to pull together. Whether I’m making it for a weeknight dinner or sharing it with friends, it never fails to impress.