Chicken Parmesan with Pesto
This Chicken Parmesan recipe features tender chicken breasts coated in crispy, seasoned breadcrumbs, topped with gooey fresh mozzarella and dollops of herby pesto. It's baked to perfection over a rich, herby tomato sauce made with red wine, garlic, and fresh herbs.
Ingredients
For the Chicken:
- 3 chicken breasts sliced in half and pounded thin
- 1 cup panko bread crumbs
- 1/3 cup Parmesan cheese finely grated
- 1/2 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 cup cornstarch
- 2 eggs beaten
- 3/4 cup olive oil
For the sauce:
- 1 8 oz can tomato sauce
- 1 15 oz can diced tomatoes
- 1 6 oz can tomato paste
- 1/2 cup red wine
- 1/2 cup water
- 1 medium yellow onion chopped
- 5 cloves garlic grated
- 1/2 tbsp fresh rosemary minced
- 1/2 tbsp fresh thyme minced
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
For the topping:
- 8 slices fresh mozzarella
- 1/2 cup shredded mozzarella
- 1/4 cup Parmesan cheese grated
- 1/2 cup pesto
Instructions
- In a shallow dish, mix the 1 cup panko bread crumbs, 1/3 cup Parmesan cheese, 1/2 tbsp Italian seasoning, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1 tsp garlic powder.1/3 cup Parmesan cheese, 1/2 tbsp Italian seasoning, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1 cup panko bread crumbs
- Place the 1/2 cup cornstarch in a separate shallow dish and the beaten 2 eggs in another.1/2 cup cornstarch
- Dredge each piece of the 3 chicken breasts in cornstarch, then dip into the beaten eggs, and finally coat thoroughly in the breadcrumb mixture. Set aside.2 eggs, 3 chicken breasts
- Heat the 3/4 cup olive oil in a large skillet over medium-high heat.3/4 cup olive oil
- Add the breaded chicken pieces and cook for 3–4 minutes per side until golden brown and crispy. Remove and place on a plate lined with paper towels to drain excess oil.
- In a large saucepan, heat a tablespoon of olive oil over medium heat. Sauté the 1 medium yellow onion until translucent, about 5 minutes. Add the grated 5 cloves garlic and cook for another 1–2 minutes until fragrant.1 medium yellow onion, 5 cloves garlic
- Stir in the 1 6 oz can tomato paste and cook for 1 minute to deepen the flavor.1 6 oz can tomato paste
- Add the 1/2 cup red wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.1/2 cup red wine
- Stir in the 1 8 oz can tomato sauce, 1 15 oz can diced tomatoes, 1/2 cup water, 1/2 tbsp fresh rosemary, 1/2 tbsp fresh thyme, and 1/4 cup fresh basil. Season with Salt and pepper to taste.1 8 oz can tomato sauce, 1 15 oz can diced tomatoes, 1/2 cup water, 1/2 tbsp fresh rosemary, 1/2 tbsp fresh thyme, 1/4 cup fresh basil, Salt and pepper to taste
- Reduce the heat to low and let the sauce simmer uncovered for 20–25 minutes, stirring occasionally.
- Preheat your oven to 375°F (190°C).
- Spread a layer of sauce in the bottom of a 9x13-inch baking dish. Arrange the cooked chicken on top of the sauce. Spoon more sauce over each piece of chicken.
- Place 1 of each of the 8 slices fresh mozzarella evenly over the chicken. Add spoonfuls of the 1/2 cup pesto in various areas of the chicken parm. Sprinkle the 1/2 cup shredded mozzarella and grated 1/4 cup Parmesan cheese over the top.8 slices fresh mozzarella, 1/2 cup shredded mozzarella, 1/4 cup Parmesan cheese, 1/2 cup pesto
- Bake in the preheated oven for 15–20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool for 5 minutes. Garnish with additional fresh basil, if desired.