Go Back
Pesto Bruschetta Chicken topped with melted mozzarella, fresh tomatoes, basil pesto, and balsamic glaze

Pesto Bruschetta Chicken

Emily Wilson
Pesto Bruschetta Chicken is a fresh and flavorful Italian-inspired dinner made with juicy pan-seared or baked chicken breasts topped with melted mozzarella, vibrant basil pesto, and a bright tomato bruschetta mixture. This high-protein, low-carb healthy entree is perfect for busy weeknights, meal prep, or serving guests without extra effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 pieces
Calories 420 kcal

Equipment

  • Large Skillet
  • Mixing bowl
  • Cutting Board
  • Sharp knife
  • Tongs
  • Meat thermometer

Ingredients
  

Chicken

  • 4 large Boneless Skinless Chicken Breasts Pounded to even thickness
  • 1 tablespoon Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 8 slices Fresh Mozzarella About 6 ounces total
  • 0.5 cup Basil Pesto
  • 2 tablespoons Balsamic Glaze
  • 0.5 whole Lemon Juiced

Tomato Bruschetta Topping

  • 1.5 cups Fresh Tomatoes Diced, firm varieties preferred
  • 2 tablespoons Fresh Basil Thinly sliced
  • 1 clove Garlic Finely grated
  • 1 tablespoon Extra Virgin Olive Oil
  • 0.25 teaspoon Red Pepper Flakes Optional
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black Pepper

Instructions
 

  • 1. Prepare the bruschetta topping: In a medium bowl, combine diced tomatoes, basil, garlic, olive oil, salt, pepper, and red pepper flakes. Stir gently and set aside to allow flavors to develop. Drain excess liquid if necessary.
  • 2. Season the chicken: Pat chicken dry and rub both sides with olive oil, garlic powder, Italian seasoning, salt, and pepper.
  • 3. Cook the chicken: Heat a large skillet over medium heat. Cook chicken for 5 to 7 minutes per side until internal temperature reaches 165°F. Squeeze fresh lemon juice over the chicken halfway through cooking.
  • 4. Add mozzarella: Reduce heat to low. Place mozzarella slices on top of each piece and cover until melted, about 2 to 3 minutes.
  • 5. Finish and serve: Remove from heat. Spoon pesto over each piece of chicken, top with bruschetta mixture, and drizzle with balsamic glaze before serving.
  • Oven Method: Preheat oven to 400°F. Bake seasoned chicken in a greased baking dish for 18 to 22 minutes until internal temperature reaches 165°F. Add mozzarella and bake an additional 3 to 5 minutes until melted. Top with pesto and bruschetta mixture before serving.

Notes

For best results, use firm tomatoes such as Roma to reduce excess moisture. Store chicken, pesto, and bruschetta topping separately for meal prep. Add toppings just before serving to maintain texture and freshness. This recipe is naturally gluten free and can be made dairy free with plant-based cheese and pesto.
Nutrition Facts:
.Calories: 420 kcal 
.Total Fat: 24 g 
.Saturated Fat: 8 g 
.Cholesterol: 125 mg 
.Sodium: 680 mg 
.Total Carbohydrates: 8 g 
.Dietary Fiber: 2 g 
.Sugars: 4 g 
.Protein: 45 g 
.Potassium: 780 mg 
.Vitamin A: 950 IU 
.Vitamin C: 18 mg 
.Calcium: 220 mg 
.Iron: 2.1 mg