This bruschetta chicken is proof that when you use in season ingredients, you don’t need much to make something taste amazing. We’re turning one of my favorite apps into an easy weeknight dinner juicy, pesto-marinated chicken topped with melted mozzarella, fresh basil, and a mountain of garlicky, juicy tomatoes. The chicken can be grilled or seared in a skillet, then finished with melty cheese and topped with fresh bruschetta for an easy summer dinner that feels a little more special than your average chicken breast.
Why You’ll Love This Recipe
- It tastes like summer. Juicy peak-season tomatoes, fresh basil, garlic, and good olive oil do most of the heavy lifting here.
- Two ways to cook it. Fire up the grill or make it entirely on the stovetop, including a quick broil at the end for gloriously bubbly, melty mozzarella.
- Flavorful with minimal effort. Pesto packs in a ton of flavor as a marinade for the chicken, without needing a long marinade time.
- It’s weeknight-friendly. Thinly sliced chicken cooks in just a few minutes, making this an easy dinner when you want something fresh but don’t want to spend all night in the kitchen.
Ingredients
- Thinly sliced chicken breasts: I like using the thinly sliced chicken breasts that you can find at Whole Foods and many grocery stores. They cook quickly and evenly, making them perfect for this recipe. You can also buy regular chicken breasts, and slice them in half lengthwise. Pound them out slightly with a meat mallet or heavy bottomed skillet so they cook evenly.
- Pesto: Homemade or store-bought both work here. It seasons the chicken and gives it a ton of flavor before it ever hits the grill or skillet.
- Tomatoes: This is the time to use your good summer tomatoes! I love a juicy heirloom or on-the-vine tomato, but cherry tomatoes work beautifully, too.
- Fresh basil: Don’t skimp! The fresh basil adds so much flavorful and aroma to the dish, it is truly incredible.
- Low-moisture mozzarella: Low-moisture mozzarella melts beautifully without releasing a ton of excess liquid onto the chicken.
- Parmesan: Freshly grated Parmesan adds a salty, nutty finish to the melted cheese.
- Olive oil, garlic & balsamic: The simple ingredients that turn those tomatoes into a really good bruschetta topping.
Tips & Tricks
- Use thin chicken breasts. If your chicken breasts aren’t already thinly sliced, carefully slice them horizontally into thinner cutlets so they cook quickly and evenly.
- Don’t overcrowd the pan. If you’re making the stovetop version, cook the chicken in batches if necessary. You want it to sear until golden brown, not steam.
- Watch the cheese under the broiler. It only takes a minute or two to get that gorgeous golden-brown mozzarella, so keep a close eye on it.
- Make the bruschetta while the chicken marinates. The whole meal comes together quickly this way, and the tomatoes get a few extra minutes to hang out with the garlic, basil, olive oil, and balsamic while the chicken cooks.
- Use the best tomatoes you can find. This recipe is intentionally simple, so peak-season tomatoes really make a difference.
Serving Suggestions
I love serving this with something simple on the side that lets the bruschetta chicken be the star. A big arugula salad, crispy roasted potatoes, grilled zucchini, or crusty bread would all be great. Or for my REAL favorite side? Make a little extra bruschetta and toss with angel hair pasta for a fresh and easy side.
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Pesto Bruschetta Grilled Chicken
- Total Time: 35
- Yield: 4
Description
This easy Pesto Bruschetta Chicken features pesto-marinated chicken topped with melty mozzarella, Parmesan, and fresh tomato bruschetta for the ultimate summer dinner.
Ingredients
For the Bruschetta Chicken:
- 1 lb boneless skinless chicken breasts, thinly sliced
- ¼ cup pesto, homemade or store bought
- Juice from ½ lemon
- Salt and pepper to taste
- Thinly sliced low moisture mozzarella cheese (about 6oz)
- Freshly grated parmesan cheese
- Olive oil for cooking
For the Bruschetta:
- 1 large heirloom or on the vine tomato (or 8oz cherry tomatoes)
- ¼ cup chopped fresh basil
- 1 clove garlic, grated
- 2 tbsps good quality olive oil
- 1 tsp balsamic vinegar or balsamic glaze
- Salt to taste
Instructions
For the Bruschetta Grilled Chicken:
- Add thinly sliced chicken breasts to a bowl or plastic bag, then add in the pesto, lemon juice, salt, and pepper. Mix until well combined and the chicken is fully coated in the pesto mixture. Set aside to marinate for 15-20 minutes while you work on the bruschetta.
- Slice the tomato into a ¼” dice (or slice in half if using cherry tomatoes). Add to a bowl with basil, garlic, olive oil, balsamic vinegar, and a pinch of salt. Mix to combine, then set aside.
- Now cook the chicken.
- For the Grill: Preheat your grill to medium-high heat (about 400–450°F). Lightly oil the grates, then add the marinated chicken. Grill for 2–3 minutes per side, or until the chicken reaches an internal temperature of 165°F. During the last minute of cooking, top each piece with mozzarella and parmesan and close the grill lid to allow the cheese to melt.
- For Stovetop: Heat a large oven-safe skillet over medium-high heat and lightly coat with olive oil. Once hot, add the marinated chicken in a single layer, working in batches if needed to avoid overcrowding the pan. Cook for 2–3 minutes per side, or until the chicken reaches an internal temperature of 165°F. Top each piece with mozzarella and parmesan, then transfer the skillet to the oven and broil for 1–2 minutes, watching closely, until the cheese is melted and golden brown in spots. You can also transfer to a baking sheet if you don’t have an oven-safe skillet.
- Transfer the chicken to a serving plate to rest for 5 minutes, then top with the bruschetta. Garnish with extra basil and parmesan cheese and serve immediately.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
Storage
Store leftover chicken and bruschetta separately in airtight containers in the refrigerator for up to 3 days. The bruschetta is best fresh, so if you know you’ll have leftovers, keep the tomato topping separate and spoon it over the chicken just before serving. Reheat the chicken gently in a skillet or microwave until warmed through, then top with the bruschetta and fresh basil.
FAQs
Can I make this without a grill?
Yes! The chicken can be seared in an oven-safe skillet and finished under the broiler for bubbly, golden-brown mozzarella. If you don’t have an oven-safe skillet, transfer the chicken to a baking sheet before broiling.
Can I use cherry tomatoes?
Yes! Cherry tomatoes are a great option, especially when they’re sweet and in season. Simply halve them instead of dicing a large tomato.
Can I make the bruschetta ahead of time?
You can prep the ingredients ahead of time, but I recommend mixing the tomatoes with the basil, garlic, olive oil, and balsamic shortly before serving. The tomatoes will release more liquid the longer they sit.
What kind of mozzarella should I use?
I recommend thinly sliced low-moisture mozzarella because it melts beautifully and doesn’t release as much water as fresh mozzarella. Fresh mozzarella will work, but it can make the chicken a little more liquidy.
Can I use store-bought pesto?
Absolutely. This is a great place to use your favorite store-bought pesto to keep the recipe quick and easy.
