This pesto chicken bruschetta is a low carb and healthy alternative to a traditional Italian bruschetta. Grilled chicken topped with Mozzarella cheese, basil pesto, flavorful tomatoes and homemade balsamic glaze.
Easy Chicken Breast Recipe
This is one of those chicken recipes that you will not just like, but LOVE. It is like the traditional Italian bruschetta, but without the crusty bread. We use chicken fillets seasoned with garlic, Italian seasoning, salt and pepper. For extra kick of flavor we add balsamic glaze. It is a great healthy meal that will be on your table in less than 30 minutes.
Pesto Chicken with an Easy Homemade Pesto
This chicken breast recipe has tons of flavor thanks to our homemade basil pesto. Fresh herbs make any dish more flavorful, delicious and beautiful. Any time we have fresh basil, we use it to make pesto. This Italian condiment is seriously great for pasta, roasted veggies, grilled meat. Just think about sweet basil, olive oil, Parmesan and toasted pine nuts, all blended into the sauce. A heavenly combination! And it goes so well with grilled chicken, mozzarella and tomato bruschetta! We highly recommend to make pesto at home, but if you are busy, you can always resort to the store-bought one. It will work as well.
You’ll Need
- Chicken: For even cooking we slice each chicken breast horizontally to make 4 fillets. We prefer to grill chicken, but you can bake, air fry or barbecue for extra flavor.
- Tomatoes: You can use cherry tomatoes, vine tomatoes or grape tomatoes.
- Pesto: Be creative and use any herbs and nuts you like.
- Mozzarella cheese
- Garlic: Be sure to mince the garlic for the best results.
- Herbs: If don’t like or don’t have Italian seasoning on hand, make your own blend with oregano, rosemary, thyme or any herbs you love.
- Lemon juice
- Salt and pepper
How to Make Grilled Pesto Chicken Bruschetta
- Heat oil in a grill pan or griddle.
- Season the chicken with Italian seasoning, garlic, salt and pepper on both sides.
- Place the chicken on the grill and cook for 10 minutes ( 5 minutes per side) or until cooked through and the internal temperature is 165°F. When the chicken is almost done, top each fillet with a slice of mozzarella and allow to melt slightly.
- Remove from the heat and top with 1-2 tablespoons pesto and a generous scoop of tomato bruschetta.
- Garnish with basil leaves. Drizzle with the balsamic glaze.
Balsamic glaze
If you can’t find balsamic glaze at your local supermarket, make it at home. Simply combine balsamic vinegar and brown sugar in a small saucepan. Bring it to a boil, then reduce the heat to low and cook for 5-7 minutes. You may leave out brown sugar if you wish, but allow reduce for 12 minutes on low heat.
Recipes with Pesto
Homemade basil pesto is fun to make and comes together so quickly. It tastes much better than the store bought stuff. Also it freezes really well, so you can make a big batch, keep it in the freezer and use it any time you need it. Here are our favourite recipes with pesto.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
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Grilled Pesto Chicken Bruschetta
- Total Time: 25 minutes
- Yield: 4 1x
Description
This pesto chicken bruschetta is a low carb and healthy alternative to a traditional Italian bruschetta. Grilled chicken topped with Mozzarella cheese, basil pesto, flavorful tomatoes and homemade balsamic glaze.
Ingredients
For The Chicken
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets
- 2 teaspoons Italian seasoning
- 3 garlic cloves, minced
- Salt and pepper to taste
- 1 tablespoon olive oil for cooking
For The Topping
- 4 slices Mozzarella cheese
- ⅓ cup store-bought or homemade pesto
For The Bruschetta
- 10 ounces ( 300 grams) cherry or grape tomatoes, halved
- 3 garlic cloves, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 4-5 basil leaves, cut into thin strips
For The Glaze
- ½ cup balsamic vinegar
- 2 teaspoons brown sugar, optional
Instructions
Tomato Bruschetta
- In a medium bowl toss together the tomatoes, garlic, lemon juice, olive oil, salt and pepper. Set aside.
The Balsamic Glaze
- Combine the balsamic vinegar and brown sugar in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 5-7 minutes or until the glaze thickened. Keep aside.
Chicken
- Heat oil in a grill pan or griddle. Alternatively heat your oven to 400°F|200°C.
- Season the chicken with Italian seasoning, garlic, salt and pepper on both sides.
- Grilled chicken: Place the chicken on the grill and cook for 10 minutes ( 5 minutes per side) or until cooked through and the internal temperature is 165°F. When the chicken is almost done, top each fillet with a slice of mozzarella and allow to melt slightly.
- Cooking in the oven: Place the seasoned chicken into a baking dish and bake for 15-20 minutes or until cooked through. Use a meat thermometer to check for doneness. In the last 2 minutes of cooking, top each fillet with a slice of mozzarella.
- Remove from the heat and top with 1-2 tablespoons pesto and a generous scoop of tomato bruschetta.
- Garnish with basil leaves. Drizzle with the balsamic glaze.
- Serve immediately.
- Enjoy!
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Chicken recipes
- Cuisine: Italian
Nutrition
- Calories: 258kcal
- Sugar: 7g
- Sodium: 152mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 96mg
Keywords: pesto chicken bruschetta, pesto chicken, chicken breast
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