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Pesto Bruschetta Chicken

bruschetta chicken on a white plate with diced tomatoes and balsamic glaze on top.
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5 from 6 reviews

Celebrate the flavors of summer with this pesto bruschetta chicken recipe! Fresh basil, chopped tomatoes, and garlic are tossed together and piled on top of chicken marinated in flavorful pesto. This rave-worthy dish is guaranteed to become a regular on your dinner menu, no matter the time of year!

Ingredients

Units
  • 1 1/2 pounds boneless skinless chicken thighs or chicken breasts
  • 1/2 cup pesto, divided
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 pound tomatoes (Roma or beefsteak), about 3-4 medium
  • 1/4 cup packed fresh basil, chopped
  • 3 cloves garlic, minced
  • 1/4 cup shaved parmesan cheese
  • 4 Tablespoons olive oil, divided

Instructions

  1. Place the chicken in a large bowl, sprinkle with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Then add 1/4 cup pesto. Toss together until the chicken is evenly coated. Set aside.
  2. In a small bowl add the tomato, basil, garlic, 2 Tablespoons olive oil, and remaining salt and pepper. Stir together and set aside.
  3. In a large skillet, heat the remaining olive oil over medium-high heat. Add the chicken to the skillet and cook for 5-6 minutes. Flip, brush with remaining pesto and and cook for another 5-6 minutes. The total cook time is 10-12 minutes (this can vary depending on the thickness of the chicken.) You want both sides of the chicken golden brown. The chicken is done when the internal temperature reaches 165ºF. Place the chicken on a large platter. See the recipe notes for other cooking options.
  4. Sprinkle the shaved parmesan cheese over the chicken while hot (for it to slightly melt.) Then, scoop the bruschetta on top of the chicken. Leftovers stay fresh in the refrigerator for 3 days.

    Notes

    1. Make Ahead Instructions: The bruschetta can be made up to 1 day in advance covered tightly in the refrigerator. The chicken can be marinated with the pesto up to 2 days in advance.
    2. Freezing Instructions: The marinated chicken and be frozen for up to 3 months stored in a freezer-safe container.
    3. Chicken: You can use either chicken breasts or thighs for this recipe. The cook time will vary depending on the thickness of the chicken. The chicken is done when the internal temperature reaches 165ºF using an instant-read thermometer.
    4. Pesto: You can either use homemade or buy store-bought pesto.
    5. Oven Directions: Preheat the oven to 425ºF. Bake for 10-12 minutes. Flip, brush with remaining pesto and cook for another 10-12 minutes. The total bake time is 20-22 minutes. If desired, broil for 1-2 minutes for additional browning.
    6. Grill Directions: Preheat the grill to medium-high (500ºF-550ºF). Place the chicken on the heated grill and cook for 5-6 minutes with the lid closed. Flip, brush with remaining pesto and cook for another 5-6 minutes. The total cook time is 10-12 mintes.

    Find it online: https://runlifteatrepeat.com/pesto-bruschetta-chicken/