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Pesto Chicken Parmesan Recipe
Ash Tyrrell

Pesto Chicken Parmesan Recipe

I made this Pesto Chicken Parmesan one evening when I was craving something cozy but still wanted that restaurant-style wow factor. Let me tell you—it didn’t disappoint. The crispy chicken, fresh pesto aroma, and gooey cheese had me smiling from the first bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – Slice them evenly for quicker cooking and better texture.
  • ¼ cup grated Parmesan cheese – Freshly grated gives a bolder flavor and melts better.
  • ¾ cup breadcrumbs – Panko gives the crispiest result but Italian-style adds extra herbs.
  • ½ teaspoon paprika – Adds color and a slight smokiness.
  • ½ teaspoon dried basil – Enhances the herby pesto flavor.
  • ½ teaspoon garlic powder – Boosts savory depth.
  • ¼ teaspoon salt – Just enough to balance flavors.
  • ¼ teaspoon black pepper – For subtle heat.
  • ⅓ cup basil pesto – Homemade or store-bought just make sure it’s fresh and vibrant.
  • 4 slices mozzarella cheese – Melts beautifully; go for low-moisture for less sogginess.
  • 1 tablespoon olive oil – For searing to golden crisp.
  • 1 tablespoon butter – Adds richness and helps browning.

Method
 

  1. Start by butterflying your chicken breasts, then cut them in half to ensure even thickness. This helps them cook faster and keeps every bite juicy. I like to lightly pat them dry to get a good sear. Sprinkle both sides with a pinch of salt and pepper to build that base flavor.
  2. In a bowl, stir together the breadcrumbs, Parmesan, garlic powder, paprika, dried basil, and a little extra pepper. Press each piece of chicken into the breadcrumb mixture until evenly coated. Don’t be shy—press firmly so the coating really sticks.
  3. Heat olive oil and butter in your skillet over medium heat. Once it’s hot and bubbling, add the chicken pieces, making sure not to overcrowd. Fry for 3–4 minutes on each side, until they’re golden and crispy. The aroma is heavenly!
  4. Remove the skillet from the heat. Spoon pesto evenly across each chicken piece, then layer with a slice of mozzarella. If you’re feeling extra fancy, sprinkle a few chopped sun-dried tomatoes over the top for color and tang.
  5. Transfer the chicken to an oven-safe dish and pop it into a 375°F oven. Bake for about 8 minutes, or until the cheese is melty and bubbly. Let it rest for a couple of minutes before serving—that makes all the difference in flavor.

Notes

  • Use fresh pesto – Store-bought works in a pinch, but homemade pesto elevates the whole dish.
  • Grate your own cheese – Pre-shredded cheese doesn’t melt as smoothly due to added starch.
  • Don’t skip resting – Letting the chicken rest after baking keeps it tender and juicy.
  • Avoid soggy crust – Use low-moisture mozzarella to prevent excess liquid from soaking the crust.
  • Fry in batches – Overcrowding the pan will steam your chicken instead of crisping it.