Pesto Bruschetta Chicken is an easy, Italian-inspired dish ready in under 30 minutes. Tender, juicy chicken is topped with fresh mozzarella, ripe tomatoes, and bold pesto, all drizzled with a tangy balsamic glaze for the perfect finish.
Fresh tomatoes, basil, and balsamic glaze have been my go-to for warm summer days. It's the perfect blend between sweet and savory. We've been making bruschetta just about every week and serving it on flatbread to make a Bruschetta Flatbread Pizza but serving it over chicken is my new family's new favorite way to enjoy it.
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What Makes This Pesto Bruschetta Chicken Recipe the Best?
- It's perfect for weeknights because it's so easy to make. You only need 30 minutes!
- The chicken is healthy and refreshing made with lean protein and fresh ingredients. It's also gluten-free, low-carb, and keto-friendly.
- Each bite is packed with big bold flavors. The combination of juicy chicken topped with cheese, pesto, bruschetta, and a balsamic glaze is a perfect harmony of sweet and savory that will leave your taste buds craving more.
Ingredient Notes and Substitutions
Chicken: Ensure the boneless skinless chicken breasts are the same size to promote equal cooking. If using large chicken breasts you may want to slice in half. Boneless skinless chicken thighs can be substituted.
Bruschetta: We use a classic tomato basil bruschetta for this recipe. I recommend using Roma tomatoes since they contain less water content. Chopped cherry tomatoes are a great alternative.
Pesto: Prepared pesto is recommended to keep prep time minimal. If you want to make your own, try the pesto used in my Spaghetti al Pesto Genovese recipe.
Mozzarella: Fresh mozzarella is more rich, flavorful, and moist than shredded. It also melts nicely over the warm chicken. Shredded mozzarella can be substituted if you don't have fresh on hand.
See the recipe card for full information on ingredients and quantities.
How to Make Pesto Bruschetta Chicken Step by Step
Step 1: In a medium bowl prepare the bruschetta by combining the tomatoes, garlic, onion, basil, olive oil, and salt and pepper. Stir to combine and set aside.
Step 2: Pat chicken breasts dry with a paper towel and season both sides with salt and pepper. Heat a large skillet over medium heat with olive oil. Add the chicken breasts and cook for about 3-4 minutes on each side or until fully cooked through.
Step 3: Reduce the heat to medium-low. Top each piece with mozzarella cheese. Cover the skillet to allow the cheese to melt. Drain any excess liquid.
Step 4: Top with prepared pesto, bruschetta, and balsamic glaze. Serve immediately.
Make Ahead Tips
Simplify dinner by making the bruschetta a day or two in advance. This allows all the flavors to marry together, cutting out 5-10 minutes of prep time. Be sure to stir the mixture before serving it over the chicken. If you're opting for a homemade pesto, this too is a great step to prepare ahead of time.
Pro Tips
Properly melting the mozzarella cheese is very important. Use a thin piece of fresh mozzarella for the best results. The larger the mozzarella slice, the longer it will take to melt which can result in overcooking the chicken.
We recommend covering the pan to help melt the cheese but this can cause excess liquid to accumulate. It's simple to drain the liquid but if you prefer to avoid this, cook the chicken in a cast iron skillet and use the broiler to melt the cheese quickly. Place the pan on the middle rack to avoid burning the cheese.
Serving Suggestions
- Try pairing the dinner with a lighter Butternut Beetroot and Feta Salad or an Italian classic like Cheesy Pasta e Piselli.
- Healthy Roasted Carrots and Asparagus or Air Fryer Greek Potatoes are perfect side dishes that can easily be prepared while the chicken cooks.
- Turn it into a full hearty meal by pairing it with Creamy Boursin Tomato Pasta or Mushroom Aglio Olio.
Storing Tips
If you made too much, I recommend storing the bruschetta separately from the chicken for the best results. Also, wait to add the balsamic glaze until serving. The cooked chicken can be stored in the refrigerator for up to 3 days. When you're ready to serve, heat the chicken then top with bruschetta and balsamic glaze.
Common Questions
Bruschetta is an antipasti typically made with tomatoes, onion, basil, and olive oil commonly served over bread with cheese. Pesto Chicken Bruschetta on the other hand is where the bruschetta is served over top of cooked chicken with pesto and cheese.
Nope. You can also grill the chicken. Try marinating it in a little balsamic, garlic, salt and pepper for a few hours before cooking for optimum flavor. The cheese will also melt nicely over the chicken without the excess condensation.
The chicken can be frozen for up to 3 months. Be sure to thaw completely before reheating. Keep in mind that the texture may change upon reheating. Don't freeze the bruschetta, you may need to make an extra batch when you're ready to serve the chicken.
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Easy Pesto Bruschetta Chicken
Ingredients
For The Chicken
- 1 lb chicken breasts sliced thin
- salt and pepper
- 1 tablespoon olive oil
For The Bruschetta
- 2 roma tomatoes finely chopped
- 1 clove garlic minced
- 1/4 cup finely chopped sweet onion
- 1/4 cup basil sliced
- 1 tablespoon olive oil
- salt and pepper to taste
Toppings
- 1 slice mozzarella for each chicken breast
- 2 tablespoons prepared pesto
- balsamic glaze
Instructions
- In a medium bowl prepare the bruschetta by combining the tomatoes, garlic, onion, basil, olive oil, and salt and pepper. Stir to combine and set aside.
- Pat chicken breasts dry with a paper towel and season both sides with salt and pepper.
- Heat a large skillet over medium heat with olive oil. Add the chicken breasts and cook for about 3-4 minutes on each side or until fully cooked through.
- Reduce the heat to medium low. Top each piece with mozzarella cheese. Cover the skillet to allow the cheese to melt. Drain any excess liquid.
- Top with prepared pesto, bruschetta, and balsamic glaze. Serve immediately.
Notes
- Use a thin slice of fresh mozzarella for the best results. The larger the mozzarella, the longer it will take to melt which can result in overcooking the chicken.
- Covering the pan can cause excess liquid to accumulate. To avoid this, broil the chicken in an oven-safe pan. Place the pan on the middle rack to avoid burning the cheese.
- Prepare the bruschetta a day or two in advance. This cuts out 5-10 minutes of prep time. Be sure to stir the mixture before serving it over the chicken.
- Store the bruschetta separately from the chicken for the best results. Also, wait to add the balsamic glaze until serving. The cooked chicken can be stored in the refrigerator for up to 3 days.
The flavors of the chicken are so fresh and vibrant. It's a regular in our meal rotation since it comes together so quickly!