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.