Pesto Chicken Parmesan Recipe
If there’s one dish I love to make at home that always feels gourmet yet incredibly easy, it’s Pesto Chicken Parmesan. The first time I whipped this up for dinner, the kitchen smelled heavenly with that garlicky basil pesto and melty cheese combo.
Ingredients
- 4 boneless skinless chicken breasts
- ¼ cup Parmesan cheese
- ¾ cup breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup pesto sauce
- 4 slices mozzarella cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Start by butterflying the chicken breasts, cutting them in half for even thickness. This ensures faster cooking and keeps the chicken juicy.
- Season the chicken lightly with salt and pepper on both sides. This adds a base layer of flavor. Now the magic begins!
- Combine breadcrumbs, Parmesan cheese, paprika, garlic powder, and dried basil in a bowl. Dip the chicken into the mixture to coat each piece generously. This breadcrumb mix gives your chicken its divine crunch!
- Heat olive oil and butter in a skillet over medium heat. Fry each chicken breast for 3–4 minutes per side until it turns golden, crisp, and aromatic. Be careful not to overcrowd the pan for the best results.
- Spread a layer of pesto sauce over the fried chicken, then top with a slice of mozzarella. Sprinkle sun-dried tomatoes on top for an added burst of flavor and pop of color.
- Transfer the chicken to an oven-safe dish. Bake at 375°F until the cheese is melted and bubbly (about 8 minutes). Plate it up, serve, and enjoy! 😋
Notes
- Over Pasta
For a hearty meal, serve the chicken over your favorite pasta, like spaghetti or penne. Drizzle some extra pesto or marinara sauce on top. - With a Fresh Salad
Pair the rich flavors with a crisp green salad tossed in lemon vinaigrette. It adds brightness and balance to the plate. - Side Vegetables
Roasted veggies like zucchini or bell peppers make for a colorful side that complements the richness of the chicken.