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Pesto Pan-Fried Chicken

Juicy chicken breasts coated in pesto and crispy seasoned crumbs for a quick, flavorful weeknight meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 4 boneless chicken breasts
  • 1/2 cup pesto sauce
  • 1/2 cup all-purpose flour
  • 1 egg beaten with 1 tablespoon water
  • 1 cup Italian seasoned bread crumbs
  • 1/3 cup shredded Parmesan cheese
  • 2 tbsp olive oil
  • 1 tbsp butter

Instructions

  • Season the chicken breasts lightly with salt and pepper, then spread or coat each piece with the pesto sauce on all sides.
  • Place the flour on a plate and dredge both sides of each pesto-coated chicken breast in the flour, shaking off any excess.
  • Dip the floured chicken into the beaten egg mixed with 1 tablespoon water, ensuring it is fully coated.
  • Combine the Italian seasoned bread crumbs and shredded Parmesan cheese on a plate, then press each egg-coated chicken breast into the crumb mixture to fully coat.
  • Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and the pan is hot.
  • Add the breaded chicken to the skillet and cook 4 to 5 minutes per side, or until the chicken is golden and cooked through (internal temperature 165°F / 74°C).
  • Remove the chicken from the skillet and let rest a few minutes before serving.

Equipment

  • Cast-Iron Skillet

Notes

  • Use thin or pounded chicken breasts for even cooking.
  • Pat chicken dry before applying pesto for better adhesion.
  • Adjust cooking time for thicker breasts as needed.
  • Use a meat thermometer to ensure doneness.