Pesto Chicken Parmesan

Amanda Cooks & Styles

Delicious crispy parmesan chicken with pesto sauce, melty mozzarella cheese and sun-dried tomatoes. This easy sun dried tomato pesto chicken dinner recipe is cooked on the stovetop and is done in under 30 minutes!

5 from 30 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings people

Ingredients

2 Chicken Breasts
¼ cup Parmesan Cheese
¾ cup Breadcrumbs
½ teaspoon Paprika
½ teaspoon Dried Basil
½ teaspoon Garlic Powder
¼ teaspoon Salt
¼ teaspoon Black Pepper
⅓ cup Pesto Sauce
¼ cup Sun-Dried Tomatoes see notes
4 slices Mozzarella Cheese
1 tbsp Olive Oil
1 tbsp Butter

Instructions

Butterfly chicken breasts by cutting them in half (like opening a book).
In a small bowl combine breadcrumbs, parmesan, paprika, salt, pepper, garlic powder and basil.
Press chicken into the bread crumb mixture on each side to fully coat.
Heat a large skillet over medium heat and add the butter and oil. Once the skillet is nice and hot, add the chicken and let cook for about 3-4 minutes until golden on bottom.
Flip chicken over and cook another 3-4 minutes until bottom is golden and chicken is cooked through (juices should run clear and temperature is at least 165 degrees).
Turn heat down low. Evenly spread pesto on top of each piece of chicken. Cover with one slice of mozzarella cheese and sprinkle sun-dried tomatoes on top. Cover and allow cheese to melt.
Serve pesto chicken with cooked pasta, a fresh salad or your favorite side dishes. Enjoy!

Notes

If using sun dried tomatoes in oil - remove tomatoes from oil before placing on top of chicken to prevent oily chicken.

For more information on ingredients - see above in post "Ingredients you need for this recipe"

Nutrition

Keyword italian chicken breasts, pesto chicken, pesto chicken parmesan, pesto sun dried tomato chicken

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