This Pesto Chicken Parmesan is a delicious and flavorful twist on classic chicken Parmesan! Crispy, breaded chicken cutlets are topped with vibrant basil pesto, sun-dried tomatoes, and melted mozzarella cheese. I love how this recipe combines the comforting flavors of chicken Parm with the fresh, herbaceous taste of pesto. It’s surprisingly easy to make and perfect for a weeknight dinner or a casual weekend meal. Get ready for a dish that’s both impressive and incredibly satisfying!
Why You’ll Love This Pesto Chicken Parmesan
- Flavorful Combination: The combination of crispy chicken, pesto, sun-dried tomatoes, and melted mozzarella is simply irresistible.
- Crispy Chicken: The Parmesan-breadcrumb coating creates a perfectly crispy exterior.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Quick Meal: Ready in about 30 minutes, making it perfect for busy weeknights.
- Versatile: Serve it over pasta, with a salad, or in a sandwich.
Ingredients for Pesto Chicken Parmesan
Here’s what you’ll need to make this delicious chicken dish. The full list with measurements is in the recipe card below.
Chicken and Coating
- Chicken Breasts (Meat)
- Parmesan Cheese, grated (Dairy)
- Breadcrumbs (Coating)
- Paprika (Spice)
- Dried Basil (Herb)
- Garlic Powder (Spice)
- Salt (Seasoning)
- Black Pepper (Spice)
- Olive Oil (Oil)
- Butter (Fat)
Toppings
- Pesto Sauce (Sauce)
- Sun-Dried Tomatoes (Vegetable) See notes in original recipe
- Mozzarella Cheese (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Pesto Chicken Parmesan as is, but here are a few ideas for variations:
- Different Cheese: Use provolone, fontina, or a blend of Italian cheeses instead of mozzarella.
- Add Marinara: Spread a thin layer of marinara sauce under the pesto for a more traditional chicken Parm flavor.
- Make it Spicy: Add a pinch of red pepper flakes to the breadcrumb mixture or the pesto.
- Different Herbs: Use fresh basil in the coating or garnish with fresh parsley.
- Baked Version: Bake the breaded chicken instead of pan-frying it for a lighter option.
How to Make Pesto Chicken Parmesan
Let me show you how easy it is to make this Pesto Chicken Parmesan:
Prepare the Chicken
- I butterfly the chicken breasts by cutting them in half horizontally (like opening a book).
Prepare the Coating
- In a small bowl, I combine the breadcrumbs, Parmesan cheese, paprika, salt, pepper, garlic powder, and dried basil.
Coat the Chicken
- I press the chicken into the bread crumb mixture on each side to fully coat it.
Cook the Chicken
- I heat a large skillet over medium heat and add the butter and olive oil.
- Once the skillet is nice and hot, I add the chicken and let it cook for about 3-4 minutes until golden on the bottom.
- I flip the chicken over and cook another 3-4 minutes until the bottom is golden and the chicken is cooked through (juices should run clear and the internal temperature should be at least 165°F/74°C).
Add Toppings and Melt Cheese
- I turn the heat down to low.
- I evenly spread the pesto sauce on top of each piece of chicken.
- I cover with one slice of mozzarella cheese and sprinkle the sun-dried tomatoes on top.
- I cover the skillet and allow the cheese to melt.
Serve
- Serve
Tips and Tricks for the BEST Chicken Parmesan
Here are my secrets for making this dish truly exceptional:
- Butterfly the Chicken: Butterflying the chicken breasts ensures they cook quickly and evenly.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure it browns properly.
- Use Freshly Grated Parmesan: Freshly grated Parmesan cheese has the best flavor and texture for the coating.
- Don’t Overcook: Cook the chicken just until it’s cooked through to keep it tender and juicy.
- Good Quality Pesto: The flavor of the pesto really shines through, so use a good quality store-bought pesto or make your own!
How to Serve
This Pesto Chicken Parmesan is delicious served with:
- Pasta: Serve it over your favorite pasta, such as spaghetti, linguine, or penne.
- Salad: A simple green salad or a Caesar salad would complement the richness of the chicken.
- Roasted Vegetables: Roasted asparagus, broccoli, or zucchini are all great choices.
- Garlic Bread: Serve with a side of warm, crusty garlic bread.
Make Ahead and Storage
You can prepare the breaded chicken ahead of time and store it in the refrigerator. Cook and assemble just before serving. Leftover chicken can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet, oven, or microwave.
FAQs about Pesto Chicken Parmesan
- Can I use chicken thighs instead of breasts?
- Yes, you can use boneless, skinless chicken thighs.
- Can I bake the chicken instead of pan-frying it?
- Yes, bake at 400°F (200°C) for 20-25 minutes, or until cooked through.
- Can I make this without the sun-dried tomatoes?
- Yes, you can omit the sun-dried tomatoes if you prefer.
Enjoy this flavorful, cheesy, and easy-to-make Pesto Chicken Parmesan! It’s a perfect weeknight meal that’s sure to impress.
Print
Pesto Chicken Parmesan
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course, Chicken
- Cuisine: Italian-Inspired
Description
This Pesto Chicken Parmesan is a flavorful twist on the classic dish. Crispy, breaded chicken cutlets are pan-fried until golden, then topped with vibrant pesto, sun-dried tomatoes, and melted mozzarella cheese.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1/4 cup grated Parmesan cheese
- 3/4 cup breadcrumbs (Panko or Italian style recommended)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup oil-packed sun-dried tomatoes, drained and chopped (see notes)
- 4 slices mozzarella cheese
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Instructions
- Prepare Chicken: Place the chicken breasts on a cutting board. Butterfly each breast by carefully slicing it horizontally almost all the way through (like opening a book), creating two thinner cutlets from each breast. You will have 4 cutlets total. Optional: You can gently pound the cutlets to an even thickness.
- Prepare Breading Mixture: In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, paprika, salt, pepper, garlic powder, and dried basil. Mix well.
- Bread Chicken: Press each chicken cutlet firmly into the breadcrumb mixture, coating both sides evenly. Shake off any excess breading.
- Heat Skillet: Heat the olive oil and butter in a large skillet over medium heat.
- Cook Chicken: Once the skillet is hot and the butter is melted, carefully place the breaded chicken cutlets in the skillet in a single layer (work in batches if necessary). Cook for about 3-4 minutes per side, until the bottom is golden brown and crispy.
- Flip and Continue Cooking: Flip the chicken cutlets over and cook for another 3-4 minutes, or until the second side is golden brown and the chicken is cooked through (juices should run clear and the internal temperature should reach 165°F/74°C).
- Add Toppings: Reduce the heat to low. Spread the pesto evenly over the top of each cooked chicken cutlet. Top each with a slice of mozzarella cheese. Sprinkle the chopped sun-dried tomatoes evenly over the mozzarella.
- Melt Cheese: Cover the skillet with a lid and cook for 1-2 minutes, or just until the mozzarella cheese is melted and bubbly.
- Serve
Notes
- Chicken: Butterflying the chicken breasts creates thinner cutlets that cook faster and more evenly.
- Breadcrumbs: Panko breadcrumbs will provide a crispier coating, while Italian-style breadcrumbs add extra seasoning.
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor and moisture. Drain them well before chopping.
- Cheese: Fresh mozzarella slices or shredded mozzarella can be used.
- Serving Suggestions: Serve this Pesto Chicken Parmesan with cooked pasta (like spaghetti or penne), a fresh green salad, roasted vegetables, or garlic bread.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain crispiness.