Chicken Parmesan Pesto Chicken Recipe
What happens when you marry the rich, indulgent flavor of Chicken Parmesan with the aromatic freshness of Pesto Chicken? You get Chicken Parmesan Pesto Chicken—a dish that brings the best of both worlds into one bite. The traditional crispy chicken cutlet is topped not only with marinara and mozzarella but also with a vibrant layer of basil pesto that cuts through the richness with herby brightness.
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This fusion is ideal for home cooks who want to shake up their routine with something comforting yet inventive. It’s perfect for a Sunday dinner, a cozy date night, or a crowd-pleasing dinner party.
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Why You’ll Love This Dish
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Crispy + Creamy: Breaded chicken cutlets give you crunch, while pesto and mozzarella add creamy richness.
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Savory + Fresh: Tomato sauce brings comfort, pesto adds a punch of herbal brightness.
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Customizable: Use homemade or store-bought pesto, and modify with different cheeses or proteins.
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Freezer-Friendly: Great for meal prep or freezing leftovers for a future treat.
Equipment Needed
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Large skillet or sauté pan
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Baking sheet or casserole dish
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Parchment paper (optional)
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Food processor or blender (for homemade pesto)
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Meat mallet or rolling pin (for flattening chicken)
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Measuring cups and spoons
Serving Suggestions
Pasta Pairings:
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Angel hair, linguine, or spaghetti with olive oil and garlic
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Pesto pasta for extra herby flavor
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Penne tossed in marinara or vodka sauce
Vegetable Sides:
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Roasted zucchini, eggplant, or asparagus
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Sautéed spinach or kale
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A fresh Caprese salad with tomatoes, mozzarella, and balsamic
Low-Carb Options:
Bread Options:
Pro Tips for Success
1. Use Quality Ingredients
2. Avoid Soggy Chicken
3. Make Ahead
4. Use a Meat Thermometer
5. Double the Pesto
Variations and Add-Ons
1. Use Chicken Thighs
2. Add Veggies
3. Gluten-Free Version
4. Dairy-Free Option
5. Low-Carb Twist
Storage and Reheating
Storing Leftovers:
Reheating:
Freezing:
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Assemble the dish fully, cover tightly, and freeze for up to 2 months.
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Bake from frozen at 375°F for 45–50 minutes or thaw overnight and bake for 20–25 minutes.
Frequently Asked Questions
Can I use store-bought pesto?
Absolutely! Just choose a high-quality pesto without preservatives or excess oil. You’ll need about ½ to ¾ cup.
What cheese melts best on top?
Mozzarella is traditional, but you can mix in provolone or fontina for extra richness. Add Parmesan for a salty finish.
Can I skip the marinara?
You can! For a lighter dish, omit the marinara and go full pesto. You’ll get a more herb-forward flavor.
How do I keep the crust from getting soggy?
Don’t assemble the dish too far in advance