Tender chicken breasts tossed with pesto and baked until tender, then topped with melted cheese and a fresh bruschetta inspired topping.
Ingredients For Pesto Chicken
Chicken: I use boneless, skinless chicken breasts in this recipe. They can be replaced with chicken thighs (about 1 ½ lbs). You can also use bone-in (split chicken breasts), but you will need to increase the cooking time. Pesto: Store-bought pesto is perfect for this recipe, but you can make your own fresh pesto and have extra on hand for dips and dressings! Cheese: Fresh mozzarella melts perfectly over the chicken in this recipe, although, any variety of mozzarella cheese is great in this recipe. Topping: The topping is inspired by my favorite bruschetta recipe and adds a bright fresh flavor.
Variations
Replace the basil pesto sauce with sundried tomato pesto, kale pesto, or another flavor. Sliced zucchini or red peppers can be added to the skillet to cook with the chicken.
How to Make Pesto Chicken
Pesto chicken is an easy and elegant weeknight dinner!
Storing Leftovers
Leftover pesto chicken can be stored separately from the tomato topping in an airtight container in the refrigerator for up to four days. Leftover pesto chicken is great as a sandwich with lettuce, tomato, and red onion.
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