This Feels Like Summer Bruschetta Pesto Chicken is a meal everyone can get behind. The flavors are fresh and bright, yet familiar – juicy chicken, melty mozzarella, and a tomato topping that tastes like summer: a much needed refresh in the throes of winter in Upstate New York!

With store-bought pesto, quick-cooking chicken, and a simple yet powerful tomato topping that is as flavorful as it is easy to make, this dish delivers big flavor without a long ingredient list or hours in the kitchen.

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Feels Like Summer Bruschetta Pesto Chicken

Based on and inspired by this recipe from The Modern Proper.

Ingredients

For the Tomato Bruschetta

• 10 oz cherry tomatoes, halved or quartered
• 2–3 garlic cloves, minced
• 1¼ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp extra-virgin olive oil
• 1 tbsp white balsamic vinegar
• 1 tbsp fresh lemon juice
• 4 fresh basil leaves, thinly sliced

For the Chicken

• 4 boneless, skinless chicken breasts (~1¾ lb)
• 2 tbsp olive oil (plus extra for brushing)
• 1 tsp kosher salt (plus extra for seasoning)
• 4 slices fresh mozzarella
• ½ cup basil pesto – we did store bought
• Freshly cracked black pepper to serve
• Balsamic glaze to serve

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Instructions

1. Marinate the Tomatoes: In a bowl, toss the tomatoes with garlic, ¼ tsp salt, pepper, olive oil, vinegar, lemon juice, and basil. Let sit for about 20 minutes to bring out the juices and flavor.
2. Prepare the Chicken: Preheat your oven to 400°F. Pat the chicken dry, rub with olive oil and salt, and place in a baking dish.
3. Cook the Chicken: Bake 20–25 minutes until an instant-read thermometer hits 165°F.
4. Add the Mozzarella: Remove chicken and top each breast with a slice (or two!) of fresh mozzarella. Return to the oven just until the cheese melts (about 2–3 minutes).
5. Finish & Serve: Top each chicken breast with a generous dollop of pesto and several scoops of the marinated tomato bruschetta. Sprinkle with cracked black pepper, balsamic glaze and serve immediately.

We ate ours with pappardelle, some added pesto, and spinach.

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