Chicken Pesto Parmesan

Dinner

Jan 26

     Serves:  4 

   Prep Time:  25 min

     Cook Time:  25 min

   Calories:  900

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Usually, it’s more important how a dish tastes than how it looks. That’s certainly the case with this Chicken Pesto Parmesan. This looks like a big pile of cheese, but I promise, there is chicken under there. This Chicken Pesto Parmesan hits on all of the traditional flavors of chicken parmesan but has lots more herbs, more garlic, and fresh pesto for a little twist. The addition of the pesto adds fresher notes, to help cut through the heaviness of the breading and cheeses. There are lots of ways to cook chicken parmesan, and lots of things to serve it with. Be creative! This one is delicious - enjoy!

What’s special about this Chicken Pesto Parmesan?

Chicken Parmesan was always one of my favorite dishes to get at a restaurant. As a kid, it felt so fancy and like it took so much time to make. While it does take a bit of time, the end product will be worth it! If you don’t eat meat, this same recipe would be great with eggplant! Here are a few tips:

Prepare: If you have some time, make the egg marinade about 2-3 hours before you are ready to cook. Then, add the pounded chicken, and egg marinade into a plastic bag. Seal and place into the refrigerator. This will help get the chicken a bit more tender, and will make all of the difference!

Breading: For this, I’m using panko breadcrumbs. I like the more coarse texture and they already have seasonings baked in. With the addition of parmesan cheese, it’s all you need! You can certainly use regular breadcrumbs, or whatever else you are feeling!

Seasonings: Chicken is bland. Seasonings are your best friend in the kitchen, so don’t be scared to add a little extra. The key to a great chicken parmesan is to season every step of the way - the eggs marinade, the flour dredge, and the panko.

Pasta: My best friend, pappardelle makes another appearance in this recipe. But, you can use whatever pasta you have, or serve this alongside some baked veggies or mashed potatoes!

What do I need for Chicken Pesto Parmesan?

2 large chicken breasts

2 tablespoons pesto

1 tablespoon minced garlic

1 egg, whisked

Salt + Pepper

1 cup flour

1 tablespoon garlic powder

2 tablespoons Italian Seasonings

1 teaspoon onion powder

2 cups panko breadcrumbs

1/2 cup finely grated parmesan cheese

8 ounces fresh mozzarella, sliced into 8 pieces

2 cups pasta sauce

8 ounces pasta (spaghetti, pappardelle, fettuccini)

What tools & gadgets will help me?

How do I make this Chicken Pesto Parmesan?

Step One: Take your two chicken breasts and place them on a cutting board. Butterfly your chicken breasts by cutting each down the center on the side, but not all the way through. Lay flat on the board, and then cut down the middle to get two pieces from each side. Here is a video on how to butterfly your chicken. You should end your process with four pieces of chicken. Then, using a meat hammer, flatten your chicken to about 1/4 - 1/2 inch in thickness.

Step Two: In a bowl. whisk together 1 egg, 1 tablespoon minced garlic, 2 tablespoons pesto, and some salt and pepper.

*If you have some time, do these two steps about 2-3 hours before you are ready to cook. Then, add the pounded chicken, and egg marinade into a plastic bag. Seal and place into the refrigerator. This will help get the chicken a bit more tender!

Step Three: In another shallow bowl, add in 1 cup flour, 1 tablespoon garlic powder, 2 tablespoons Italian Seasonings, and 1 teaspoon onion powder. Using a fork, combine all of the ingredients.

Step Four: In a third shallow bowl, add in 2 cups panko breadcrumbs and 1/2 cup parmesan cheese. At this point, you should have three bowls - one with the egg mixture (if you didn’t marinade) one with the flour mixture, and one with the panko.

Step Five: To prepare your chicken, using a fork, or your hands, dip both sides of the chicken in the flour, then transfer to the egg mixture, and then into the panko. Once covered into panko, set aside on a plate. If your chicken is already marinated, go straight into the flour and then the panko.

Step Six: To cook your chicken, you have some options - you can pan-fry, bake, or air fry. To pan-fry, fill a shallow pan with about 1/4 inch of oil and heat the oil to 375 degrees. Once the oil is heated, place the breaded chicken into the oil and cook on each side, about 3-5 minutes or until golden brown. Then, remove from the oil and place on a cooling rack. To bake, preheat the oven to 425 degrees and place chicken on a baking sheet. Cook for 25 minutes, flipping halfway through to ensure the bottom of the chicken isn’t soggy. To air fry, set your air fryer to 400 degrees. You’ll cook your chicken for about 15 minutes, flipping halfway through. The internal temp of the chicken should be 165 degrees.

Step Seven: While the chicken is cooking, cook your pasta according to the instructions. When it’s finished add a few tablespoons of butter, some pesto, and some pasta sauce. Set aside.

Step Eight: Once your chicken is cooked, and the outside is golden brown and crunchy, it’s time to top with sauce and cheese. Top each piece of chicken with about 1/2 cup of sauce, and 2 slices of fresh mozzarella. Then place the chicken back in the oven/air fryer. You can use your oven setting at 425 degrees for an additional 10 minutes, or a broiler for 3-5 minutes. The cheese should be nice and bubbly.

Step Nine: When the chicken is done, place it on top of your pasta, and serve with fresh basil! Enjoy!