Pesto Chicken Parmesan

My Pesto Chicken Parmesan is a must-try for your next date night or girls night in! If you love a classic chicken parm you’ve gotta give this one a try. It’s so crispy, flavorful, and delicious! In my opinion it’s the perfect meal for a dinner night at home. Although it does require a handful of steps it’s actually incredibly simple (AND FUN!) to make. I highly suggest making some homemade pesto for this recipe but if you’re short on time you can totally use store-bought.

How To Make My Pesto Chicken Parmesan

Here’s a video of how I made the Pesto Chicken Parmesan. For another delicious dish, check out my Mediterranean Chicken & Potato Bake recipe!

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Ingredients – For The Pesto

• 3 cups fresh basil leaves, stems removed
• 2 to 3 garlic cloves (depending on preference)
• 3 tablespoons pine nuts (walnuts or pistachios also work great)
• 3/4 cup freshly grated Parmigiano Reggiano
• Salt to taste
• Pepper to taste
• Crushed red pepper flakes to taste
• 2 tablespoons freshly squeezed lemon juice (the juice of 1 lemon)
• ¼ to ½ cup extra virgin olive oil (as needed to reach desired consistency)

Ingredients – For The Chicken

• 2 large boneless skinless chicken breasts, halved horizontally
• Salt to taste
• Pepper to taste
• 1 teaspoon Garlic powder
• ½ cup all purpose flour
• 2 large eggs
• 1 tablespoon Milk
• ½ cup Panko breadcrumbs
• ½ cup Italian breadcrumbs
• 1 cup avocado oil (or high smoke point oil of choice)
• ½ cup plus ¼ cup freshly grated Parmigiano-Reggiano (divided)
• 8 ounces part skim mozzarella cheese, sliced
• Fresh parsley, roughly chopped for garnish

Step-By-Step Recipe Method – For The Pesto

1. In a food processor or blender, add basil, garlic, and pine nuts. Pulse until well combined.
2. Add the parmesan, salt, pepper, crushed red pepper flakes, and lemon juice. Start blending while adding in the olive oil as needed until it reaches desired consistency. Set aside.

Step-By-Step Recipe Method – For The Chicken

1. Preheat the oven to 425 degrees.
2. With a meat mallet, lightly pound the halved chicken breasts between plastic wrap. Pat dry with a paper towel and generously season with salt and pepper.
3. In a shallow dish, add the eggs and milk and whisk to combine. In a separate shallow bowl, add flour, generously season with salt and pepper, and stir to combine. In a third shallow bowl, add the panko breadcrumbs, italian breadcrumbs, garlic powder and ½ cup parmesan cheese then stir to combine.
4. Dip and coat the chicken in the flour, then the egg mixture, and then into the breadcrumb mixture. Make sure the pieces are thoroughly coated in the breadcrumb mixture.
5. In a large heavy bottomed skillet over medium-high heat, add the avocado oil. Once heated and shimmering, using tongs, gently add chicken pieces into the oil being careful not to crowd the pan. Cook for 4 minutes or until golden then flip and cook for another 4 minutes.
6. Transfer to a baking sheet or baking dish and cover each piece with pesto, mozzarella slices, and the remaining ¼ cup of parmesan. Bake for approximately 15 minutes or until the cheese is melted and slightly golden brown.
7. Garnish with fresh parsley and enjoy!