Ultra Crispy Pan-fried Pesto Chicken Recipe Is So Juicy (20 Minutes) by Donna John
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As a big fan of pesto, I'm always looking for new ways to use it. Pesto has inspired dishes like pesto pasta chicken and pesto pasta salad. This crispy pesto chicken recipe was a successful way to incorporate pesto into other dishes besides ones using pasta.
Boneless, skinless chicken breasts are coated in pesto, dusted with flour, dipped in an egg wash and then coated in Italian breadcrumbs and Parmesan cheese before being fried in a skillet until crispy and golden brown. The pesto adds flavor and brightness to the fried chicken.
Here is your short shopping list for this ultra-crispy chicken recipe: boneless, skinless chicken breasts, olive oil, pesto (check out the health benefits of pesto), flour, an egg, breadcrumbs and Parmesan cheese.
You can use homemade pesto or jarred pesto for this chicken recipe. Serve this easy chicken dinner with a fresh vegetable. I had some sundried tomato pesto pasta leftover from dinner, so that become the side dish along with roasted broccoli. This fried pesto chicken breast recipe will be put in my dinner recipe rotation.
Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 4 skinless, boneless chicken breasts
- 3 tablespoons olive oil
- 1/3 cup pesto
- 1/2 cup flour
- 1 egg
- 1 tablespoon water
- 2/3 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese, plus more for serving
Recipe Notes
- If you want your chicken to cook faster, pound it out with a meat mallet.
- Don't crowd the pan when frying the chicken breasts. If needed, fry in two batches.
- Store any leftover chicken in an airtight container in the fridge for up to three days.
Here's how to make it:
- Create a dredging station: Put the pesto in one bowl, the flour in another bowl, whisk the egg and water in another bowl, and stir together the breadcrumbs and Parmesan on a plate.
- Heat the olive oil in a large skillet over medium heat. Cover the chicken in the pesto, then coat with a little flour, then dip into the egg then coat completely with the breadcrumbs. Fry in the hot oil until golden on both sides and cooked through, about 3 to 4 minutes per side, depending on how thick the chicken breasts are. Sprinkle with more Parmesan when serving, if desired.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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