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Pesto Bruschetta Chicken Recipe
Ash Tyrrell

Pesto Bruschetta Chicken Recipe

I have to tell you, the first time I made this Pesto Bruschetta Chicken, I couldn’t believe how simple it was yet how packed with flavor! The combination of fresh pesto, juicy chicken, and tangy tomatoes just hits every note.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – choose fresh or thawed chicken for the juiciest results.
  • Salt and pepper to taste – I always season both sides generously; it brings out the natural flavors of the chicken.
  • 1 tablespoon olive oil – extra virgin works best for a richer flavor and better sear.
  • 1/2 cup pesto – homemade is ideal but store-bought works well if you’re short on time.
  • 1 cup cherry tomatoes halved – fresh and ripe tomatoes burst with flavor; avoid canned for this recipe.
  • 1/2 cup shredded mozzarella – I like grating fresh mozzarella for creamier melty goodness.
  • 1/4 cup grated Parmesan – freshly grated Parmesan adds a sharper more complex taste than pre-grated.
  • 2 tablespoons balsamic glaze – adds a subtle tang and sweetness that elevates the flavors.
  • Fresh basil leaves for garnish – optional but I always add it for color and aroma.

Method
 

  1. Start by patting your chicken breasts dry and seasoning them well with salt and pepper. This step ensures the chicken will sear nicely and retain its juices while cooking. I always make sure they are evenly coated.
  2. Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 5–7 minutes on each side until golden and cooked through. You’ll know it’s done when the internal temperature reaches 165°F.
  3. Once the chicken is cooked, reduce the heat slightly and spoon pesto over each piece. Spread it evenly so every bite has that rich, herby flavor. I like to let it warm for a minute to meld with the chicken.
  4. Scatter halved cherry tomatoes over the chicken and sprinkle mozzarella and Parmesan on top. Cover the skillet for a couple of minutes so the cheese melts perfectly. The combination of warm tomatoes and gooey cheese is heavenly.
  5. Finally, drizzle balsamic glaze over the top and garnish with fresh basil leaves. This gives it a restaurant-quality look and a burst of freshness. I always take a moment to admire it before serving!

Notes

  • I like flattening the chicken slightly so it cooks evenly and stays juicy.
  • Letting the chicken rest for a few minutes before slicing keeps all the juices inside.
  • If you want extra flavor, I sometimes toast the cherry tomatoes in a bit of olive oil before adding them.
  • Using fresh herbs makes a huge difference – it really brightens the dish.