Pesto Bruschetta Chicken Bake

With the seasons changing, it’s time to break out the oven for a host of hearty dishes. Some of the most mouthwatering are the ones that pair pesto with chicken. Try this recipe for Pesto Bruschetta Chicken Bake that’s simple to prepare with ingredients you can find at any local grocery store.

Who doesn’t love pesto? It’s an easy, flavorful, versatile sauce that adds so much to so many dishes. If you are looking for an easy meal recipe, try this delicious pesto bruschetta chicken bake. It is so simple to make, yet so delicious.

Prior to this post, I had never made pesto. I knew it existed, but I didn’t know what it was or how to use it. I also knew I liked basil and tomatoes and I knew I liked to cook. Thus, I knew I liked to eat. But I didn’t know how to combine the three. I felt like I was missing out.

Our Pesto Bruschetta Chicken Bake is flavorful and satisfying, using just 6 ingredients. This recipe is full of vibrant colors and flavorful herbs, and it’s a fantastic weeknight dinner for anybody looking to boost their chicken game! Pesto and bruschetta are delicious on their own, but they’re even better combined! We love how this bakes and serves everything in one dish, making cleanup a breeze.

We’ve made a lot of pesto and bruschetta during the last ten years. I’m not sure why we’ve never merged the two until now. My husband often wants bruschetta chicken, and I felt compelled to change up our existing recipe to keep things interesting. We often make bruschetta with fresh basil, so I knew these two tastes would work well together.

What are the ingredients in pesto?

Pesto is a sauce that has its origins in Italy. Crushed or chopped garlic, pine nuts, salt, fresh basil leaves, and a hard cheese like Parmigiano-Reggiano, all combined with olive oil, are the traditional ingredients. Because of the basil, it has a green hue. When preparing it at home, you may make it as thin or thick as you want by adjusting the amount of olive oil used.

Is it necessary to prepare your own bruschetta?

Not in the least! We usually do this because it allows us to control precisely what goes into it. We may also tweak it somewhat depending on the components we have on hand. If you are short on time, you may purchase pre-made bruschetta mixtures. Prepackaged alternatives, such as this one from Publix, are available at most supermarkets.

For our Pesto Bruschetta Chicken Bake, we’ll need the following ingredients:

• 2 pounds chicken breasts
• Cherry tomatoes, quartered
• basil leaves, chopped
• garlic cloves, chopped
• Balsamic Vinegar is a kind of vinegar that comes from Italy.
• Cheese Mozzarella
• 1/2 jar pesto classico

To prepare our Pesto Bruschetta Chicken Bake, follow these steps:

Preheat the oven to 375 degrees Fahrenheit.

Using a knife, cut the cherry tomatoes into fourths. After that, chop the basil and garlic. Toss the tomatoes, basil, mozzarella, and garlic with the vinegar in a large mixing basin.

Season the chicken breasts with the remaining salt and pepper in the bottom of a large baking dish.

Then, on top of the chicken, spread all of the pesto. Because we adore pesto, we prefer to be liberal with this portion. It’s important to note that the pesto will melt somewhat, so if you’re worried about the flavor being overpowering, don’t worry!

Pour the tomato mixture over the chicken and smooth it out evenly with a spatula.

Bake for 35-45 minutes on the middle oven rack, or until the chicken reaches an internal temperature of 165°F.

Combine with:

Time to Prepare: 10 minutes

45 minutes to prepare

55-minute total time

Ingredients

• 4 chicken breasts (about 2 lbs)
• 1 cup cherry tomatoes, quartered
• 1/2 cup basil leaves, chopped
• 2 garlic cloves, peeled and chopped
• balsamic vinegar, 2 tbsp
• 1 and a half cups mozzarella cheese
• 1/2 jar pesto classico

Instructions

1. 1. Preheat the oven to 375 degrees Fahrenheit.
   2. Chop the cherry tomatoes into quarter-inch chunks. Garlic and basil should be chopped. Toss the tomatoes, basil, and garlic with the balsamic vinegar and half of the salt and pepper in a large mixing bowl.
   3. Next, put pesto on top of the chicken breasts in the bottom of a big baking dish.
   4. Pour the tomato mixture over the chicken and smooth it out evenly with a spatula.
   5. Finally, sprinkle the mozzarella cheese over top.
   6. Bake for 35-45 minutes on the middle oven rack, or until the chicken reaches an internal temperature of 165°F.
   7. Enjoy while it’s still hot!

Information about nutrition:

Yield:

4

Size of Serving:

1 tbsp. per serving 600 calories 26 g total fat 9g Saturated Fat 0g trans fat 14g of unsaturated fat 230 milligrams of cholesterol 517mg sodium 6 g carbohydrate 1 gram of fiber 3 g sugar 82 g protein

(Nutritional information is an estimate that may vary depending on cooking techniques and ingredient brands utilized.)

Have you tried this recipe yet?

Please leave a comment on the blog or use Instagram to submit a picture.

Chicken is always a good choice on a weeknight, but there’s nothing quite as satisfying as a one dish meal that’s ready in a matter of minutes. And that’s what this dish is all about. This recipe uses a flavorful pesto as a sauce for a simple, protein-packed version of bruschetta. Chicken breasts are cooked on the stovetop, then finished off in the oven to allow the seasonings to rise to the surface of the meat. The chicken is then topped with a bruschetta-style topping, and served with a side of roasted vegetables.. Read more about baked chicken pesto parmesan and let us know what you think.