This pesto bruschetta chicken is made with simple feel-good ingredients and is on the table in 35 minutes! This recipe has layers of flavors from the pesto, to the bruschetta, to the chicken. It’s a rave-worthy recipe that will be on repeat no matter the time of year!

Looking for a quick and flavorful dinner that’s on the healthier side because of all those cookies? This recipe brings variety to the dinner table and tastes phenomenal. It’s so easy and satisfying.

I don’t know about you, but I crave fresh tomatoes no matter the time of year. I really, really love fresh tomatoes.

Tell Me About This Pesto Bruschetta Chicken

• Flavor: There are so many layers of flavor in this recipe which is why I LOVE it so much. From the pesto, to the bruschetta to the chicken, it’s packed with flavor.
• Ease: We have a no-fuss recipe on our hands today. It may look a bit complex, but I swear that it’s not. There are two parts— the bruschetta and the chicken.
• Time: This recipe will take you only 40 minutes from start to finish. I promise. It’s the perfect recipe for those busy week nights.

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Ingredients For Pesto Bruschetta Chicken

• Chicken: You can use any type of chicken that you prefer. I normally have chicken breast always on hand so that’s what I used.
• Pesto: You can make your own or use store-bought. I use store-bought about half the time. This is the pesto I love when using store-bought.
• Tomatoes: You can use your favorite tomatoes. You just want to make sure that you cut them into bite size pieces.
• Basil: You just need a small handful of basil leaves chopped.
• Garlic: Lots of garlic for that bruschetta!
• Lemon Juice: Fresh lemon juice for the bruschetta.
• Olive Oil: A little bit for the bruschetta and a little bit for the chicken.
• Salt & Pepper: We’re going back to the basics for seasoning the chicken. It doesn’t need much since we have the pesto and the bruschetta.

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Talk To Me About The Pesto

I like to call this “The 5-Minute Pesto” because it truly is. When basil isn’t in season, I use store-bought but you can also use store-bought year round to make this pesto bruschetta chicken even easier!

• Basil: You need a total of 1.5 cups of fresh basil leaves. I grab the basil 1-2 days ahead of time.
• Nuts: Typically pesto has pine nuts but it’s rare that I have them on hand so I used walnuts. Feel free to use either.
• Garlic: Garlic lovers unite! We’re using a few cloves of garlic for this.
• Olive Oil: The olive oil adds richness and helps smooth out the pesto.
• Salt & Pepper: Both are to taste.
• Parmesan Cheese: This gives it a nice bite.
• Lemon Juice: We don’t need much, just enough to give it enough brightness and add fresh flavor.

Ok, Now Tell Me How To Make It

1. Start with the Pesto: If you’re making fresh pesto, start here that way it’s done and ready to use.
2. Make the Bruschetta: In a small bowl, combine the tomatoes, basil, garlic, salt, pepper, and lemon juice. Give it a stir and set it aside until you’re ready to use it. You can make the bruschetta up to 3 days in advance.
3. Season the Chicken: Add a drizzle of olive oil on the chicken. Sprinkle with salt and pepper.
4. Cook the Chicken: The chicken takes about 10-12 minutes depending on how thick the chicken is that you’re using. You want a good crust on the chicken so don’t move it too much.
5. Add the Mozzarella: A few minutes prior to the chicken being done, add the mozzarella to the chicken. Cover the pan with a lid to help the mozzarella melt.
6. Add the Pesto & Bruschetta: Remove the chicken from the pan. To the chicken, add some pesto and top with bruschetta.

Try this for your next dinner recipe!