Description
A quick and delicious low-carb dinner featuring juicy chicken topped with garlicky tomatoes, melty cheese, and bright pesto, all ready in under 30 minutes.
Ingredients
Main Ingredients
- 4 pieces Chicken breasts or thighs (Fresh or thawed from frozen.)
- 1 cup Basil pesto (Store bought or homemade.)
- 2 cups Fresh tomatoes (Cherry or grape are preferred.)
- 2 cloves Garlic (Minced for the bruschetta topping.)
- 1 tablespoon Olive oil (For cooking chicken and the bruschetta topping.)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Mozzarella (Fresh sliced or shredded.)
- 2 tablespoons Balsamic glaze (Optional but recommended.)
- 1/4 cup Fresh basil (Chopped, optional for garnish.)
Instructions
Preparation
- Pat chicken dry, then season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
Cooking
- Cook chicken for about 4 to 6 minutes per side, depending on thickness.
- Spread a spoonful of pesto on top of each chicken piece.
- Add mozzarella cheese on top and cover the skillet for 1 to 2 minutes to melt.
- Prepare the bruschetta topping by mixing chopped tomatoes, minced garlic, chopped basil, olive oil, salt, and pepper; let it rest for 10 minutes.
- Once the chicken is cooked, spoon the bruschetta topping on each piece.
- Drizzle with balsamic glaze if using, and garnish with fresh basil before serving.
Notes
For meal prep, store chicken and bruschetta topping separately. Chicken lasts in the fridge for 3-4 days, and the topping is best within 1-2 days. Avoid common mistakes like underseasoning chicken or using watery tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: American, Italian