Pesto Bruschetta Chicken are tender, juicy pan-seared chicken breasts topped with melted fresh mozzarella, fresh tomatoes, and a vibrant homemade basil pesto sauce. Add a sweet, savory drizzle of balsamic glaze and this grilled bruschetta chicken becomes a delicious low carb option for a summer meal.
I love a hybrid meal and this recipe includes two tasty elements; herby pesto and tomato bruschetta. Pesto bruschetta chicken is a cheesy, mouthwatering upgrade from the typical chicken breast recipe because it has layers of amazing flavor from the fresh mozzarella cheese, pesto, and seasoned diced tomatoes.
But not only does it taste great, it looks amazing too! Serve this when you want to impress guests without breaking a sweat in the kitchen.
Why This is the Best Pesto Bruschetta Chicken Recipe
- Easy Prep: If you have all your ingredients ready to go, this recipe takes just 15 minutes to make.
- A Healthy Protein: This is a keto-friendly, low-carb option; just serve it with grilled veggies, a salad, or zucchini noodles.
- Fresh and Flavorful: This chicken entree is enhanced with fresh herbs and vegetables so it’s a refreshing summer dish that’s perfect for warmer weather.
- Large Chicken Breasts: Pounded to an even thickness.
- Olive Oil: Use this in order to prevent the chicken from sticking to the pan as it grills.
- Seasoning: garlic powder, Italian seasoning, salt, black pepper
- Mozzarella: I used the Galbani Thin Sliced Fresh Mozzarella. It’s creamy and melts perfectly.
- Basil Pesto: Skip the store-bought stuff and try my homemade pesto recipe instead! This herby green sauce tastes much fresher than prepackaged pesto and it only takes 10 minutes to make.
- Balsamic Glaze: This sweet tangy sauce is the perfect finishing touch so drizzle it on after you’ve assembled the pesto bruschetta chicken.
- Lemon: This brightens the overall flavor of the chicken. Squeeze it directly into the pan as the chicken cooks for a burst of citrus taste.
- Tomato: Diced.
- Basil Leaves: Thinly sliced.
- Garlic Cloves: Grated.
- Extra Virgin Olive Oil: This enriches the tomato mixture.
- Seasoning: Season simply with red pepper flakes, salt, and pepper.
What Kind of Cheese to Use for Pesto Bruschetta Chicken
When it comes to fresh mozzarella cheese, one that always finds its way in my kitchen is Galbani fresh sliced mozzarella cheese. There is something truly special about this cheese that elevates my favorite dishes. From its creamy texture to delicate flavor, the freshness and quality of this cheese are unparalleled, ensuring a delightful melt and a smooth finish in every bite. It was the perfect addition to this pesto bruschetta chicken and I also like to use for a Caprese salad, homemade pizza or lasagna.
How to Make Pesto Bruschetta Chicken
Prepare Bruschetta Topping
In a bowl add the diced tomatoes, basil, garlic, olive oil, red pepper flakes, salt, and pepper. Mix until well combined. Set aside.
Season & Sear Chicken
Rub chicken breasts with olive oil, Italian seasoning, salt, pepper, and garlic powder. Heat a large skillet with 1 tbsp olive oil and cook the chicken breasts for 3-5 minutes on each side or until the chicken is cooked through. Halfway through the cooking process, squeeze half of a lemon over the chicken.
Add Cheese and Other Toppings
Once the chicken is cooked, reduce the heat and top each chicken with two slices of Galbani Fresh Mozzarella cheese. Cover the skillet with a lid until the cheese melts.
Remove the skillet from the heat and then top the chicken breasts with basil pesto, the bruschetta and drizzle with balsamic glaze.
- Remember to pound the chicken breasts to an even thickness so they can cook at the same rate. Alternatively, you can slice them lengthwise.
- Do not add the sliced mozzarella until the chicken is cooked. Chicken is ready to eat when it reaches an internal temperature of 165°F. Use a meat thermometer to determine doneness.
- I strongly suggest making your own pesto for this recipe. It tastes so much better than the grocery store variety.
Can Pesto Bruschetta Chicken Be Made Ahead?
Absolutely! I actually encourage you to prepare the pesto and bruschetta topping one day in advance for convenience.
Store the chicken, pesto, and bruschetta topping in separate airtight containers in the fridge. Consume the chicken and siced tomato mixture within 3 days and the pesto within 1 week.
What is bruschetta chicken?
Pesto bruschetta chicken is structured similarly to the Italian toast. Pan-seared chicken breasts replaces the bread. It’s then topped with cheese, pesto, and a flavorful diced tomato mixture.
What food goes well with bruschetta?
If you’re wondering what to serve with pesto bruschetta chicken, try pairing it with caprese salad, grilled veggies, zucchini noodles, or your favorite pasta.
More Pesto Recipes:
DID YOU MAKE THIS BRUSCHETTA PESTO CHICKEN RECIPE?
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Pesto Bruschetta Chicken
- 2 Large Chicken Breasts pounded to even thickness
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1 tsp Salt
- ¼ tsp Black Pepper
- 4 slices Galbani Thin Sliced Fresh Mozzarella
- ¼ cup Basil Pesto
- 2 tbsp Balsamic Glaze
- ½ Lemon
- 1 cup Tomato diced
- 2 tbsp Basil Leaves thinly sliced
- 1 Garlic Clove grated
- 1 tbsp Extra Virgin Olive Oil
- ½ tsp Red Pepper Flakes
- ½ tsp Salt
- ¼ tsp Pepper
- In a bowl add the diced tomatoes, basil, garlic, olive oil, red pepper flakes, salt and pepper. Mix until well combined. Set aside.
- Rub the chicken breasts with olive oil, Italian seasoning, salt, pepper and garlic powder.
- Heat a large skillet with 1 tbsp olive oil and cook the chicken breasts for 5-7 minutes on each side or until the chicken is cooked through. Half way through the cooking process, squeeze half of a lemon over chicken.
- Once the chicken is cooked, reduce the heat and top each chicken with two slices of Galbani Fresh Mozzarella cheese. Cover the skillet with a lid until the cheese melts.
- Remove the skillet from the heat and top the chicken breasts with basil pesto, the bruschetta and drizzle with balsamic glaze.