Brighten your summer table with this flavorful Pesto Bruschetta Chicken, a perfect summer dinner that’s quick, healthy, and bursting with fresh ingredients. Tender pan-seared chicken breasts are topped with creamy mozzarella, a zesty tomato bruschetta, homemade basil pesto, and a drizzle of balsamic glaze, creating a low-carb dish that’s ideal for warm evenings. Ready in just 15 minutes, this Pesto Bruschetta Chicken is perfect for weeknight dinners or impressing guests at a summer gathering. Follow our easy recipe to create this colorful summer dinner that’s as beautiful as it is tasty!
Why You’ll Love This Pesto Bruschetta Chicken Recipe
This Pesto Bruschetta Chicken is a standout summer dinner, offering fresh flavors and effortless preparation. Here’s why it’s a must-try:
- Lightning Fast: Ready in 15 minutes, ideal for busy summer evenings.
- Fresh and Vibrant: Combines herby pesto, juicy tomatoes, and tangy balsamic glaze for a refreshing taste.
- Healthy Choice: Low-carb and keto-friendly, perfect for pairing with veggies or a summer salad.
- Stunning Presentation: Bright colors and elegant toppings make it a showstopper for guests.
- Versatile: Serve as a light main dish or alongside your favorite sides for a complete summer dinner.
What Makes Pesto Bruschetta Chicken Special?
The Pesto Bruschetta Chicken transforms simple chicken breasts into a vibrant summer dinner with layers of bold flavors. Juicy, pan-seared chicken is elevated with melted fresh mozzarella, a homemade basil pesto, and a fresh tomato bruschetta topping, finished with a sweet-tangy balsamic glaze. This dish combines the best of Italian-inspired bruschetta and pesto, delivering a low-carb meal that’s both satisfying and refreshing. Perfect for summer entertaining or quick family dinners, it’s a dish that looks gourmet but requires minimal effort.
Ingredients for Pesto Bruschetta Chicken
To prepare this flavorful Pesto Bruschetta Chicken (serves 2), gather these ingredients:
Chicken:
- 2 large boneless, skinless chicken breasts, pounded to even thickness
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 lemon, for juicing
- 4 slices fresh mozzarella (preferably Galbani Thin Sliced)
Bruschetta Topping:
- 1 cup diced tomatoes (about 1-2 medium tomatoes)
- 2 tbsp fresh basil leaves, thinly sliced
- 1 clove garlic, grated
- 1 tbsp extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Toppings:
- 1/4 cup homemade basil pesto (or store-bought, but homemade is recommended)
- 2 tbsp balsamic glaze, for drizzling
Ingredient Tips:
- Chicken Breasts: Pound to even thickness for uniform cooking; slicing lengthwise is an alternative.
- Mozzarella: Galbani fresh sliced mozzarella melts beautifully, but any fresh mozzarella works.
- Pesto: Homemade pesto with fresh basil, garlic, pine nuts, and Parmesan offers superior flavor for this summer dinner.
- Balsamic Glaze: Store-bought or homemade (reduced balsamic vinegar) adds a sweet-tangy finish.
How to Make Pesto Bruschetta Chicken
1. Prepare the Bruschetta Topping:
- In a medium bowl, combine 1 cup diced tomatoes, 2 tbsp sliced basil, 1 grated garlic clove, 1 tbsp olive oil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper.
- Mix well and set aside.
2. Season and Sear the Chicken:
- Rub 2 chicken breasts with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp salt, and 1/4 tsp pepper.
- Heat a large skillet over medium heat with 1 tbsp olive oil.
- Cook chicken for 3-5 minutes per side until golden and cooked through (internal temperature of 165°F).
- Halfway through cooking, squeeze the juice of 1/2 lemon over the chicken for brightness.
3. Add Mozzarella:
- Reduce heat to low and top each chicken breast with 2 slices of mozzarella.
- Cover the skillet with a lid and cook for 1-2 minutes until the cheese melts.
4. Assemble and Serve:
- Remove from heat and spread 2 tbsp homemade pesto over each chicken breast.
- Spoon the bruschetta topping evenly over the pesto.
- Drizzle with 2 tbsp balsamic glaze.
- Serve immediately as a vibrant summer dinner, garnished with extra basil if desired.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Calories: ~400 per serving
Servings: 2
Macros per Serving: 35g protein, 10g carbs, 25g fat
Tips for the Perfect Pesto Bruschetta Chicken
- Even Thickness: Pound chicken breasts to ensure even cooking; a meat mallet works best.
- Check Doneness: Use a meat thermometer to confirm chicken reaches 165°F for safety.
- Homemade Pesto: Make your own pesto for the freshest, most vibrant flavor in this summer dinner.
- Fresh Tomatoes: Choose ripe, firm tomatoes for the bruschetta to avoid excess liquid.
- Melt Cheese Carefully: Add mozzarella only after cooking to prevent overcooking the chicken.
Creative Variations for Pesto Bruschetta Chicken
Customize this Pesto Bruschetta Chicken with these delicious twists:
- Cheese Swap: Use burrata or provolone instead of mozzarella for a different texture.
- Spicy Kick: Increase red pepper flakes or add diced jalapeños to the bruschetta topping.
- Veggie Boost: Add diced zucchini or roasted red peppers to the bruschetta for extra flavor.
- Herb Twist: Mix in fresh oregano or thyme with the basil for a unique pesto.
- Grilled Option: Grill the chicken instead of pan-searing for a smoky summer dinner vibe.
Serving and Presentation Tips
- Serve on a platter with a drizzle of balsamic glaze for a stunning presentation at summer parties.
- Pair with a summer salad like Caprese or arugula with lemon vinaigrette for a light, refreshing meal.
- Accompany with grilled zucchini, asparagus, or zucchini noodles for a low-carb summer dinner.
- Garnish with extra basil leaves or a sprinkle of Parmesan for added elegance.
- Offer with a chilled drink summer like sparkling rosé or cucumber-infused water to complement the fresh flavors.
Storage Tips
- Refrigerate: Store chicken, pesto, and bruschetta topping separately in airtight containers in the fridge. Chicken and bruschetta last up to 3 days; pesto lasts up to 1 week.
- Freeze: Freeze cooked chicken (without toppings) for up to 2 months, wrapped tightly. Thaw in the fridge before reheating and adding fresh toppings.
- Reheat: Warm chicken in a 350°F oven or skillet over low heat, then add fresh pesto and bruschetta.
- Prep Ahead: Make pesto and bruschetta topping 1 day in advance to save time.
FAQs About Pesto Bruschetta Chicken
Can I make this summer dinner ahead of time?
Yes, prepare the pesto and bruschetta topping 1 day ahead and store in the fridge. Cook chicken just before serving for the freshest Pesto Bruschetta Chicken.
What cheese is best for this summer dinner?
Fresh mozzarella, like Galbani Thin Sliced, melts perfectly, but burrata or provolone are great alternatives.
Can I grill the chicken for this summer dinner?
Yes, grill chicken over medium heat for 4-6 minutes per side until it reaches 165°F, then add toppings off the heat.
What sides pair well with this summer dinner?
Serve with a summer salad, grilled veggies, zucchini noodles, or pasta for a complete Pesto Bruschetta Chicken meal.
Can I use store-bought pesto for this summer dinner?
Yes, but homemade pesto offers fresher, bolder flavor. If using store-bought, choose a high-quality brand.
More summer dinner recipe ideas you’ll love
Conclusion
This Pesto Bruschetta Chicken is a quick, flavorful summer dinner that brings vibrant Italian-inspired flavors to your table. Perfect for weeknight meals or summer entertaining, it’s healthy, low-carb, and guaranteed to impress. Try this recipe today and enjoy a fresh, colorful dish that’s perfect for warm-weather dining!
Pesto Bruschetta Chicken
Ingredients
Chicken:
- 2 large boneless skinless chicken breasts, pounded to even thickness
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 lemon for juicing
- 4 slices fresh mozzarella preferably Galbani Thin Sliced
Bruschetta Topping:
- 1 cup diced tomatoes about 1-2 medium tomatoes
- 2 tbsp fresh basil leaves thinly sliced
- 1 clove garlic grated
- 1 tbsp extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Toppings:
- 1/4 cup homemade basil pesto or store-bought, but homemade is recommended
- 2 tbsp balsamic glaze for drizzling
Instructions
Prepare the Bruschetta Topping:
- In a medium bowl, combine 1 cup diced tomatoes, 2 tbsp sliced basil, 1 grated garlic clove, 1 tbsp olive oil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper.
- Mix well and set aside.
Season and Sear the Chicken:
- Rub 2 chicken breasts with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp salt, and 1/4 tsp pepper.
- Heat a large skillet over medium heat with 1 tbsp olive oil.
- Cook chicken for 3-5 minutes per side until golden and cooked through (internal temperature of 165°F).
- Halfway through cooking, squeeze the juice of 1/2 lemon over the chicken for brightness.
Add Mozzarella:
- Reduce heat to low and top each chicken breast with 2 slices of mozzarella.
- Cover the skillet with a lid and cook for 1-2 minutes until the cheese melts.
Assemble and Serve:
- Remove from heat and spread 2 tbsp homemade pesto over each chicken breast.
- Spoon the bruschetta topping evenly over the pesto.
- Drizzle with 2 tbsp balsamic glaze.
- Serve immediately as a vibrant summer dinner, garnished with extra basil if desired.
Notes
- Even Thickness: Pound chicken breasts to ensure even cooking; a meat mallet works best.
- Check Doneness: Use a meat thermometer to confirm chicken reaches 165°F for safety.
- Homemade Pesto: Make your own pesto for the freshest, most vibrant flavor in this summer dinner.
- Fresh Tomatoes: Choose ripe, firm tomatoes for the bruschetta to avoid excess liquid.
- Melt Cheese Carefully: Add mozzarella only after cooking to prevent overcooking the chicken.
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