Go Back Email Link
+ servings
baked pesto chicken with bruschetta on top

Pesto Chicken with Bruschetta

Baked Chicken coated in pesto and topped with a fresh and healthy bruschetta that will make your basic chicken anything but boring!
5 from 9 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Marniating Time: 30 minutes
Total Time: 1 hour
Servings: 4 people
Author: EmilyFabulous

Equipment

  • oven-safe baking dish
  • mixing bowl
  • small food processor or blender

Ingredients

Pesto

  • 2 cups fresh basil leaves
  • 3 large garlic cloves
  • ¼ cup pine nuts, walnuts or almonds
  • ½ cup extra virgin olive oil
  • ½ cup grated parmesan cheese
  • salt and pepper (to taste)

Bruschetta Topping

  • 6 medium tomatoes
  • 4 tablespoon extra virgin olive oil
  • 2-3 cloves garlic, minced
  • 2 tablespoon basil, sliced thin
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes (optional)

Pesto Chicken

  • 4 boneless/skinless chicken breasts
  • 4 tablespoon pesto
  • 4 teaspoon shredded parmesan cheese

Instructions

Pesto

  • Place the basil leaves, garlic, and nuts in the food processor or blender and mix until finely minced. Slowly drizzle the olive oil in as the processor still going until smooth. Add the cheese and mix in completely. Add salt and pepper to taste. You can also use store-bought pesto.
    pesto in a food processor

Bruschetta Topping

  • Mince 2-3 garlic cloves and set aside. In a pan over medium-low heat, add 4 tbsp olive oil and allow the oil the heat up. Add the minced garlic cloves and cook quickly for about 1-2 minutes, just until you can smell the garlic and it becomes lightly browned. Don't burn it or it will be bitter. Remove from the heat and allow to cool.
    garlic and olive oil heating in pan
  • While the garlic and oil are cooling, dice the tomatoes and slice up the basil into thin pieces. Place the tomatoes, basil, vinegar, salt, and red pepper flakes into the bowl and toss together. Add the garlic and oil from skillet and toss to combine. Cover and place in the fridge to marinate for a minimum of 30 minutes to allow all of the flavors to combine.

Pesto Chicken

  • Preheat the oven to 400°F and spray your baking dish with non-stick spray. Make sure the chicken breasts are fully thawed (if using frozen) and are all about the same size for even baking. Dry the chicken with a paper towel and sprinkle with salt and pepper on both sides. Brush about 1 tbsp of pesto sauce on top of each chicken breast. There is no need to get both sides, just the top.
    raw chicken with pesto in a dish before baking
  • Place the chicken in the oven for 15 minutes. Sprinkle the top with the shredded parmesan cheese and bake for 5 more minutes. Always check chicken with a themometer, the chicken needs to be at 165° to be fully cooked.
    chicken with pesto and cheese in a baking dish
  • Remove the baking dish from the oven and allow the chicken to cool slightly before serving. Place each chicken breast on a plate and spoon on a generous amount of the bruschetta. Enjoy!
    baked pesto chicken with bruschetta on top

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.