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Homemade Pesto Pan-Fried Chicken photo

Pesto Pan-Fried Chicken

This Pesto Pan-Fried Chicken is a flavor-packed delight! Juicy chicken breasts coated in crispy breadcrumbs and vibrant pesto make for an irresistible dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 4 pieces boneless chicken breasts fresh, high-quality
  • 1/2 cup pesto sauce store-bought or homemade
  • 1/2 cup all-purpose flour for coating
  • 1 piece egg beaten with 1 tablespoon water
  • 1 cup Italian seasoned bread crumbs for crispy texture
  • 1/3 cup shredded Parmesan cheese for added richness
  • 2 tablespoons olive oil for frying
  • 1 tablespoon butter for browning

Equipment

  • Large skillet
  • Meat mallet or rolling pin
  • Three shallow bowls
  • Spatula or tongs
  • Meat Thermometer

Method
 

Instructions:
  1. Step 1: Prepare the Chicken - Place chicken breasts between plastic wrap and pound to 1/2 inch thick.
  2. Step 2: Set Up Your Breading Station - Prepare three bowls: one for flour, one for egg wash, and one for breadcrumbs mixed with Parmesan.
  3. Step 3: Coat the Chicken - Dredge chicken in flour, dip in egg wash, then coat with breadcrumb mixture.
  4. Step 4: Heat the Skillet - Heat olive oil and butter in a large skillet over medium heat until bubbly.
  5. Step 5: Cook the Chicken - Fry coated chicken breasts for about 4-5 minutes on each side until golden and cooked through.
  6. Step 6: Add the Pesto - Drizzle pesto sauce over the cooked chicken on a serving platter.
  7. Step 7: Serve and Enjoy! - Pair with sides like salad or pasta for a complete meal.

Notes

  • Ensure the chicken is pounded to an even thickness for best results.
  • Don't overcrowd the skillet to maintain crispiness.
  • Check the internal temperature to ensure the chicken is fully cooked.