Best 7 Pesto Pan Fried Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Pesto Pan-Fried Chicken: A Delightful Medley of Flavors**

Indulge in the tantalizing symphony of flavors that is Pesto Pan-Fried Chicken, a culinary masterpiece that promises an explosion of taste in every bite. This delectable dish combines the aromatic freshness of basil pesto with the succulent tenderness of chicken, creating a harmonious balance of flavors that will leave you craving more.

**A Culinary Journey Through Three Tempting Variations**

Our culinary adventure begins with the Classic Pesto Pan-Fried Chicken, a timeless recipe that showcases the perfect union of pesto and chicken. For those seeking a touch of piquant heat, the Spicy Pesto Pan-Fried Chicken is sure to ignite your taste buds with its fiery kick, while the Sun-Dried Tomato Pesto Pan-Fried Chicken offers a delightful tanginess that adds a layer of complexity to the dish.

**Unveiling the Secrets of Pesto Perfection**

At the heart of this culinary delight lies the vibrant pesto sauce, a vibrant green condiment that bursts with flavor. Our recipes provide step-by-step instructions for crafting the perfect pesto, using fresh basil, fragrant garlic, nutty pine nuts, and tangy Parmesan cheese.

**Pan-Frying Techniques for Crispy Perfection**

The art of pan-frying chicken is essential for achieving that golden-brown, crispy exterior and succulent, juicy interior. Our recipes guide you through the process, ensuring that your chicken is cooked to perfection, with a crispy crust that shatters with every bite.

**A Symphony of Accompaniments**

No culinary journey is complete without a selection of delectable accompaniments. We offer a variety of suggestions to complement your Pesto Pan-Fried Chicken, from roasted vegetables and mashed potatoes to refreshing salads and crusty bread.

**Embark on a Culinary Adventure Today!**

With its enticing blend of flavors, versatility, and ease of preparation, Pesto Pan-Fried Chicken is a dish that will undoubtedly become a favorite in your kitchen. So, gather your ingredients, fire up the stove, and embark on a culinary adventure that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PESTO CHICKEN RECIPE WITH VEGETABLES



Pesto Chicken Recipe with Vegetables image

One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes! I recommend homemade pesto for this recipe, but you can totally use store-bought pesto for a shortcut if you need to.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 13

1.5 lb chicken breast cutlets
Salt and Pepper
Extra virgin olive oil
1 zucchini (cut into half moons)
1 red bell pepper (cored and cut into strips)
½ red onion (sliced)
1 cup about 5 oz grape tomatoes
1/3 cup basil pesto ((homemade or store-bought) )
1/3 cup cream
Juice of ½ lemon
Zest of 1 lemon
Toasted pine nuts for garnish (optional)
Fresh basil for garnish (optional)

Steps:

  • Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
  • In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
  • If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
  • In a small bowl or glass measuring cup, mix together the basil pesto and cream.
  • Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
  • Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.

Nutrition Facts : Calories 245.8 kcal, Carbohydrate 4.6 g, Protein 25.7 g, Fat 13.3 g, SaturatedFat 4.6 g, Cholesterol 91.8 mg, Sodium 269.2 mg, Fiber 1.1 g, Sugar 2.5 g, ServingSize 1 serving

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY



One-Pan Garlic Chicken Pesto Pasta Recipe by Tasty image

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon canola oil
2 chicken breasts, sliced into 1/2 inch (2cm) strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
¾ cup heavy cream
½ cup grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomato, halved
parmesan cheese, to garnish
fresh basil, chopped, to garnish

Steps:

  • Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
  • Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
  • Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
  • Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
  • To serve, sprinkle parmesan cheese and basil on top!
  • Enjoy!

Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

GNOCCHI WITH CHICKEN, PESTO AND FRESH MOZZARELLA



Gnocchi with Chicken, Pesto and Fresh Mozzarella image

Quick recipe that can be made with prepared gnocchi and pesto, plus chicken breast and fresh mozzarella. Very easy; so easy, I'm sure it borders on a non-recipe. You're really just combining ingredients. You can also experiment with adding other ingredients, like mushrooms or veggies. Anything that needs to be cooked can probably be added at the chicken stage. I did not add any onions or garlic, because the pesto I used already had both, but if your pesto does not, you can add those with the oil as well.

Provided by slocatelli

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
salt and ground black pepper to taste
2 tablespoons chicken broth
1 (8 ounce) jar prepared pesto
1 (12 ounce) package potato gnocchi
4 ounces small fresh mozzarella balls

Steps:

  • Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
  • Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.
  • Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
  • Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Nutrition Facts : Calories 570.2 calories, Carbohydrate 20.1 g, Cholesterol 74.9 mg, Fat 44 g, Fiber 2.5 g, Protein 24.5 g, SaturatedFat 15.8 g, Sodium 652.8 mg

PESTO PAN-FRIED CHICKEN



Pesto Pan-Fried Chicken image

Make and share this Pesto Pan-Fried Chicken recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast
1/3 cup prepared pesto sauce
1/2 cup flour
1 egg, beaten with 1 tablespoon water
2/3 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
3 -4 tablespoons olive oil, divided
lemon slice, for garnish (optional)
fresh basil sprig (to garnish) (optional)

Steps:

  • Place chicken breasts between sheets of plastic wrap and pound to an even thickness of about 1/4 inch.
  • Coat chicken with pesto, then dip in flour, then dip in egg mixture and lastly, dip in seasoned bread crumbs combined with Parmesan cheese.
  • In a large nonstick or well-seasoned skillet, over medium heat, heat 2 tablespoons oil. Add chicken and cook about 2 minutes on, each side, until coating is golden brown and chicken is cooked through. Remove to a baking sheet lined with paper towels. Add more oil to the skillet as needed during frying.
  • Garnish with lemon slices and basil.

3-INGREDIENT PESTO FRIED CHICKEN



3-Ingredient Pesto Fried Chicken image

We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Chicken     Pan-Fry     Fry     Basil     Dinner

Yield 4 servings

Number Of Ingredients 7

Vegetable oil (for frying; about 2 cups)
1 cup plain fine breadcrumbs
1 pound boneless, skinless chicken thighs (about 4 large)
Kosher salt, freshly ground pepper
1/4 cup basil pesto, plus more for serving
Special Equipment
A deep-fry thermometer

Steps:

  • Pour oil into a large heavy skillet fitted with thermometer to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.
  • Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.
  • Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.
  • Serve chicken with pesto alongside for dipping.

PAN-SEARED CHICKEN WITH CILANTRO PESTO



Pan-Seared Chicken with Cilantro Pesto image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons garlic-flavored or regular olive oil, divided
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper, plus 1/2 teaspoon salt
3 tablespoons pine nuts
1 cup packed fresh cilantro leaves
1/4 cup low-fat sour cream
3 cloves garlic, peeled

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
  • Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.

PESTO "FRIED" CHICKEN



Pesto

Make and share this Pesto "Fried" Chicken recipe from Food.com.

Provided by canarygirl

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 1/2 lbs boneless skinless chicken breasts
3 tablespoons purchased pesto sauce (I use Classico)
1/4 cup corn flake crumbs

Steps:

  • Preheat oven to 375º.
  • Brush pesto over chicken breast fillets, coating both sides.
  • Coat with Corn Flake crumbs.
  • Bake on non-stick cookie sheet for 15-20 minutes or until cooked through.

Tips:

  • To make the best pesto sauce, use fresh basil leaves. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
  • If you don't have a food processor, you can make the pesto sauce by hand. Simply chop the basil, garlic, pine nuts, and Parmesan cheese together until they are finely minced.
  • To get the most flavor out of the chicken, marinate it in the pesto sauce for at least 30 minutes before cooking.
  • When pan-frying the chicken, be sure to use a non-stick skillet and cook the chicken over medium heat. This will help to prevent the chicken from sticking to the pan and overcooking.
  • Serve the pesto pan-fried chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Pesto pan-fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. The pesto sauce adds a flavorful and aromatic touch to the chicken, and the pan-frying method results in a crispy and juicy chicken. This dish is sure to be a hit with your family and friends.

Related Topics