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Pesto Chicken Parmesan Recipe
Ben Carraoli

Pesto Chicken Parmesan Recipe

After trying this Pesto Chicken Parmesan Recipe, I couldn’t wait to share it with you! The flavors are absolutely mouthwatering. I love how the pesto brings a fresh and herby twist to the classic parmesan-style chicken. I made this last weekend, and everyone asked for seconds.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 520
Ingredients Method

Ingredients
  

  • For the Pesto:
  • 3 cups fresh basil leaves – use only the leaves no stems for a smooth blend.
  • 2 to 3 garlic cloves – adjust depending on how garlicky you like it.
  • 3 tablespoons pine nuts – walnuts or pistachios also work if you want a nuttier flavor.
  • ¾ cup freshly grated Parmigiano Reggiano – fresh is key for bold cheesy flavor.
  • Salt pepper & crushed red pepper flakes – season to your taste for a little zing.
  • 2 tablespoons lemon juice – adds brightness and balances the rich cheese.
  • ¼ to ½ cup extra virgin olive oil – pour in slowly until the pesto is creamy.
  • For the Chicken:
  • 2 large boneless skinless chicken breasts – slice them horizontally for even cooking.
  • Salt & pepper – season generously to bring out the flavor.
  • 1 teaspoon garlic powder – adds an extra layer of flavor to the crust.
  • ½ cup all-purpose flour – helps the egg and crumbs stick better.
  • 2 large eggs + 1 tablespoon milk – makes a perfect binder for breading.
  • ½ cup panko breadcrumbs – for extra crunch.
  • ½ cup Italian breadcrumbs – adds herb seasoning to the crust.
  • 1 cup avocado oil – or any oil with a high smoke point for safe frying.
  • ¾ cup Parmigiano-Reggiano – divided for coating and topping.
  • 8 oz mozzarella cheese – part-skim and sliced for gooey melt.
  • Fresh parsley – chopped for a beautiful and flavorful garnish.

Method
 

  1. In a food processor, blend fresh basil, garlic cloves, and pine nuts. Pulse until the mix is finely chopped. Then, add in the parmesan, lemon juice, red pepper flakes, salt, and pepper. While blending, drizzle in olive oil slowly until it reaches a smooth, spreadable texture. Set it aside while you prep the chicken.
  2. Slice your chicken breasts horizontally to create thin cutlets. Lightly pound them between plastic wrap using a meat mallet. This makes them cook evenly and stay juicy. Pat dry, then season both sides generously with salt and pepper.
  3. In one bowl, whisk the eggs with milk. In a second bowl, mix the flour with some salt and pepper. In a third bowl, combine panko, Italian breadcrumbs, garlic powder, and ½ cup parmesan cheese. Dip each chicken piece in flour, then egg, then press into the breadcrumb mix to coat well.
  4. Heat avocado oil in a large skillet over medium-high heat. Once hot, carefully place in the chicken cutlets. Cook for about 4 minutes on each side or until golden brown. Avoid crowding the pan to ensure crispness.
  5. Preheat your oven to 425°F. Transfer the fried chicken to a baking dish. Spread a generous amount of pesto over each piece. Top with slices of mozzarella and sprinkle the remaining parmesan on top. Bake for about 15 minutes, or until the cheese is bubbly and slightly golden.
  6. Once out of the oven, let the chicken rest for a few minutes. Sprinkle chopped parsley over the top for a fresh finish.