Pesto Sun Dried Tomato Chicken Parmesan Recipe

Chicken Parmesan is a beloved dish, with its crispy breaded chicken cutlets, rich marinara sauce, and melted cheese. But what if you could elevate this classic dish into something even more exciting? The addition of pesto and sun-dried tomatoes takes the traditional Chicken Parmesan to new heights. In this recipe, we combine the savory flavors of basil pesto with the tangy sweetness of sun-dried tomatoes, transforming the dish into a creamy, herby, and indulgent experience. Whether you’re cooking for a weeknight dinner.

Instructions

Step 1: Prepare the Pesto

The first thing you’ll want to do is prepare the pesto, as it will be used both in the sun-dried tomato sauce and as a garnish for the finished dish.

1. Combine the Ingredients: In a food processor or blender, combine the fresh basil leaves, pine nuts (or walnuts), garlic cloves, grated Parmesan cheese, lemon juice, salt, and black pepper.

2. Add Olive Oil: While the food processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Some like it chunkier, while others prefer it smooth and creamy.

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3. Taste and Adjust: Taste the pesto and adjust the seasoning. If you’d like a more intense flavor, add more garlic, lemon juice, or Parmesan. If the pesto is too thick, you can thin it out with a little more olive oil or a small splash of water.

Set the pesto aside for later use.

Step 2: Prepare the Sun-Dried Tomato Sauce

The sauce for this dish combines the rich, sweet flavor of sun-dried tomatoes with creamy goodness. Here’s how to make it:

1. Sauté Aromatics: In a large skillet, heat the olive oil (or sun-dried tomato oil) over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.

2. Add Tomatoes and Sauce: Stir in the chopped sun-dried tomatoes, marinara sauce, and heavy cream. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally. The sauce should thicken slightly.

3. Season the Sauce: Add the red pepper flakes (if using), dried Italian seasoning or oregano, salt, and pepper. Taste the sauce and adjust the seasoning to your liking.

4. Finish with Pesto: Stir in about 3 tablespoons of the prepared pesto to the sun-dried tomato sauce, mixing thoroughly. The pesto will infuse the sauce with a burst of herby flavor, making it creamy and fragrant.

Remove the sauce from heat and set it aside.

Step 3: Prepare the Chicken

Now that your sauce and pesto are ready, it’s time to prepare the chicken for breading and frying.

1. Tenderize the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Gently pound the chicken with a meat mallet until it is an even thickness, about ½ inch thick. This ensures the chicken cooks evenly.

2. Bread the Chicken:

   • In one shallow bowl, place the flour. Season it with a pinch of salt and black pepper.

   • In a second shallow bowl, whisk the eggs together.

   • In a third shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, dried basil, salt, and black pepper.

3. Dredge the Chicken: First, coat each chicken breast in the flour, shaking off any excess. Then dip it into the egg mixture, allowing the excess egg to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure an even coating on both sides.

4. Fry the Chicken: In a large skillet, heat a few tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts in batches, being careful not to overcrowd the pan. Fry each piece for 3-4 minutes per side or until golden brown and crispy. Transfer the fried chicken breasts to a plate lined with paper towels to drain any excess oil.

Step 4: Assemble the Pesto Sun-Dried Tomato Chicken Parmesan

Now that all the components are ready, it’s time to assemble and bake the chicken.

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This will ensure that the cheese melts perfectly when the chicken goes into the oven.

2. Layer the Chicken: Place the fried chicken breasts in a large baking dish. Spoon the sun-dried tomato sauce generously over each piece of chicken.

3. Top with Cheese: Sprinkle the shredded mozzarella cheese evenly over each chicken breast. Then top with the grated Parmesan cheese.

4. Bake: Place the baking dish in the oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden. The chicken should be fully cooked, with an internal temperature of 165°F (74°C).

5. Garnish: Once the chicken is out of the oven, drizzle the remaining pesto over the top of the cheese and sprinkle with fresh basil leaves for a burst of color and flavor.

Step 5: Serve and Enjoy

Serve your Pesto Sun-Dried Tomato Chicken Parmesan immediately with a side of pasta, a simple green salad, or some crusty bread for dipping in the sauce. This dish pairs wonderfully with a crisp white wine like Sauvignon Blanc or Chardonnay.

Tips for Success

1. Chicken Thickness: If your chicken breasts are very thick, consider butterflying them before pounding them to an even thickness. This will help them cook more quickly and evenly.

2. Breadcrumbs: Use high-quality Italian-style breadcrumbs for the crispiest and most flavorful coating. If you prefer homemade, you can use day-old bread that’s been toasted and processed into crumbs.

3. Pesto Variations: If you’re not a fan of basil, you can substitute it with other herbs like arugula, spinach, or parsley. For a nut-free version, try using sunflower seeds or pumpkin seeds instead of pine nuts.

4. Sun-Dried Tomatoes: If you can’t find sun-dried tomatoes in oil, you can rehydrate dry-packed sun-dried tomatoes by soaking them in warm water for about 20 minutes. After rehydrating, chop them up and proceed with the recipe.

5. Cheese Choices: While mozzarella is the classic choice for Chicken Parmesan, you can also add provolone, fontina, or even goat cheese for a unique twist.

Conclusion

This Pesto Sun-Dried Tomato Chicken Parmesan combines the best of both worlds—classic Chicken Parmesan with a fresh, herby, and indulgent twist. The pesto adds a burst of basil freshness, while the sun-dried tomatoes bring a rich, tangy sweetness to the sauce. Paired with crispy breaded chicken and melted cheese, this dish will become a family favorite in no time. Serve it up with your favorite sides, and enjoy the comforting yet elevated flavors of this Italian-inspired masterpiece!