Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. If they are particularly thick, you can pound them slightly to an even thickness, about 3/4 inch, for more consistent cooking.1 pound boneless, skinless chicken breasts
- In a shallow dish, combine the flour, salt, pepper, and garlic powder. In a second shallow dish, whisk the eggs. In a third shallow dish, mix the Panko breadcrumbs with 1/4 cup of the grated Parmesan cheese.1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 2 large eggs, 1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, divided
- Dredge each chicken breast first in the flour mixture, shaking off any excess. Then, dip it into the whisked eggs, allowing the excess to drip off. Finally, coat it thoroughly with the Panko-Parmesan mixture, pressing gently to help the crumbs adhere.1 pound boneless, skinless chicken breasts, 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 2 large eggs, 1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, divided
- Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the oil is shimmering, carefully add the breaded chicken breasts. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.2 tablespoons olive oil, 1 tablespoon butter, 1 pound boneless, skinless chicken breasts
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.12 ounces pasta
- In the same skillet where you cooked the chicken (no need to clean it – the bits add flavor!), reduce the heat to medium-low. Add the fresh basil pesto. If the pesto seems a bit thick, add a tablespoon or two of the reserved pasta water to loosen it up and create a more saucy consistency. Stir until heated through and fragrant.1/4 cup fresh basil pesto
- Add the drained pasta to the skillet with the pesto sauce. Toss gently to coat the pasta evenly. Slice the cooked chicken breasts. To serve, divide the pesto pasta among plates and top generously with the sliced Parmesan chicken. Sprinkle with the remaining 1/4 cup of grated Parmesan cheese and any desired fresh basil leaves or halved cherry tomatoes.12 ounces pasta, 1/4 cup fresh basil pesto, 1 pound boneless, skinless chicken breasts, 1/2 cup grated Parmesan cheese, divided, fresh basil leaves, extra Parmesan cheese, cherry tomatoes
Notes
This dish is best enjoyed fresh. Storing leftovers separately can help maintain the chicken's crispiness. Avoid microwaving the chicken to preserve its texture.