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Pesto Bruschetta Chicken

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!
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5 from 6 reviews

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!

Ingredients

Units
  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 slices fresh mozzarella

Pesto

  • 1 cup packed fresh basil leaves
  • 2 Tablespoons pine nuts (or walnuts)
  • 1 garlic clove
  • 1/4 cup shredded parmesan cheese
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fresh lemon juice
  • 1/3 cup olive oil

Bruschetta

  • 1 pound tomatoes, chopped (about 1.5-2 cups)
  • 3 Tablespoons fresh chopped basil leaves
  • 2 garlic cloves, minced
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh lemon juice

Instructions

  1. Start with the Pesto: Add all of the pesto ingredients, except the olive oil into a food processor. Pulse a few times to break down the ingredients. While pulsing, slowly add the olive oil. Pulse until almost smooth. Set aside.
  2. Make the Bruschetta: In a small bowl, combine the tomatoes, basil, garlic, salt, pepper, and lemon juice. Give it a stir and set aside.
  3. In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook for 10-12 minutes, turning once, depending on the thickness of the chicken. You want the chicken nice and browned on the outside while fully cooked inside. About 2-3 minutes prior to the chicken being finished, top each with mozzarella cheese. Cover with a lid to melt the cheese. Remove the chicken from the skillet.
  4. Add a 1-2 Tablespoons of pesto overtop the mozzarella cheese. Then, evenly top the chicken with the bruschetta mixture. Serve immediately.
  5. Leftovers stay fresh in the refrigerator for up to 3 days.

Notes

  1. Make Ahead Instructions: The pesto and bruschetta can be made up to 3 days in advance. I prefer to make these ahead as it helps the flavor develop even more.
  2. Chicken: You can use either chicken breasts or thighs for this recipe.
  3. Cheese: I prefer to use freshly sliced mozzarella but you can also used shredded mozzarella.
  4. Pesto: This recipe can be made with either homemade pesto (in the recipe card or your own!) or store-bought.

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