Pesto Bruschetta Chicken Grilled (Print-Friendly Version)
Grilled chicken topped with mozzarella, fresh tomato bruschetta, basil pesto, and a balsamic drizzle.
# What You’ll Need to Make This:
→ Chicken
01 -
2 large chicken breasts, pounded to even thickness
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon Italian seasoning
05 -
1 teaspoon salt
06 -
0.25 teaspoon black pepper
07 -
0.5 lemon, juiced
08 -
4 slices thinly sliced fresh mozzarella cheese
09 -
0.25 cup basil pesto
10 -
2 tablespoons balsamic glaze
→ Bruschetta Topping
11 -
1 cup diced tomato
12 -
2 tablespoons basil leaves, thinly sliced
13 -
1 garlic clove, grated
14 -
1 tablespoon extra virgin olive oil
15 -
0.5 teaspoon red pepper flakes
16 -
0.5 teaspoon salt
17 -
0.25 teaspoon black pepper
# How to Prepare:
01 -
In a mixing bowl, combine diced tomatoes, thinly sliced basil leaves, grated garlic, extra virgin olive oil, red pepper flakes, salt, and black pepper. Mix thoroughly and set aside.
02 -
Rub each chicken breast with olive oil, garlic powder, Italian seasoning, salt, and black pepper until evenly coated.
03 -
Heat a large skillet with olive oil over medium heat. Add the seasoned chicken breasts and cook for 5–7 minutes per side, until fully cooked. Midway through cooking, squeeze lemon juice over the chicken.
04 -
Reduce the heat, then place two slices of mozzarella cheese on each chicken breast. Cover the skillet and allow the cheese to melt.
05 -
Remove skillet from heat. Top each chicken breast with basil pesto, then liberally spoon over the bruschetta topping and drizzle with balsamic glaze.
# Extra Tips:
01 -
For even cooking, ensure chicken breasts are pounded to consistent thickness before seasoning.