Mastering chicken parmesan is all about the crispy coating and the perfect melty cheese, but elevating it with a Tuscan kale pesto truly transforms this classic. This chicken parmesan recipe is designed for those who love traditional comfort food but crave a fresh, vibrant twist. I remember the first time I added a bright, herbaceous pesto to my chicken parmesan, and the difference was incredible. It cuts through the richness beautifully, adding an unexpected layer of flavor that makes this dish truly special. This recipe is for anyone looking to impress without spending hours in the kitchen, proving that a little innovation can go a long way.
Key takeaways
- Achieve crispiness by patting chicken dry and using panko breadcrumbs.
- Sear chicken before baking to develop flavor and color.
- Ensure chicken reaches an internal temperature of 165°F for safety and doneness.
- Don’t overcrowd the pan during searing to maintain crispness.
Crispy Chicken Parm with Tuscan Pesto
Ingredients
- 3 boneless, skinless chicken breasts, sliced in half horizontally
- 3 tablespoons extra virgin olive oil, plus more for the pan
- Kosher salt and black pepper, to taste
- 1 cup panko bread crumbs
- 1 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon dried oregano
- 1 jar (23 ounces) Bertolli® Rustic Cut Pasta Sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil leaves, for serving
- 1 cup fresh arugula, for serving
- 8 ounces pasta, for serving
- 2 cups fresh kale, stems removed
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (for pesto)
- 1/2 cup extra virgin olive oil (for pesto)
Instructions
- Preheat oven to 400°F (200°C). Toss chicken with 1 tablespoon olive oil, salt, and pepper.
- Combine panko bread crumbs, 1/2 cup Parmesan cheese, and oregano in a shallow bowl. Dredge each chicken piece through the mixture, coating evenly.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Cook chicken 1-2 minutes per side until golden. Remove from heat.
- Spoon pasta sauce over each chicken piece, then top with mozzarella and the remaining 1/2 cup Parmesan cheese.
- Transfer skillet to the oven and bake for 10 minutes, or until cheese is melted and chicken is cooked through (internal temperature 165°F / 74°C).
- Serve chicken over pasta with extra sauce. Top with Kale Pesto and fresh basil and arugula.
- For Kale Pesto: In a blender or food processor, combine kale, pine nuts, garlic, 1/2 cup Parmesan cheese, and 1/2 cup olive oil. Pulse until chunky smooth. Season with salt as needed. Store in the fridge for up to 2 weeks.
Notes
– Chicken doneness: The internal temperature of chicken breasts should reach 165°F (74°C) to be safely cooked through. Use a meat thermometer for accuracy.
– Storage: Leftover chicken parmesan can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) to maintain crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Technique That Makes It Crispy
The key to achieving truly crispy chicken parmesan lies in a multi-step process that focuses on creating a dry surface for breading and ensuring proper cooking temperatures. First, slicing the chicken breasts horizontally (butterflying) increases the surface area for the breading to adhere to and promotes more even cooking. Patting the chicken thoroughly dry with paper towels is crucial; moisture is the enemy of crispiness, preventing the breadcrumbs from browning effectively. The panko bread crumbs, known for their larger, coarser texture compared to traditional breadcrumbs, create superior crispness and a lighter coating. When combined with grated Parmesan cheese and oregano, they form a flavorful crust. The initial searing of the chicken in a hot, oiled pan before baking is vital for developing the Maillard reaction, which creates those desirable golden-brown hues and complex flavors. This searing should be done in batches if necessary to avoid overcrowding the pan, which would steam the chicken instead of searing it. Finally, baking the breaded chicken until the internal temperature reaches 165°F (74°C) ensures it’s cooked through while allowing the crust to become even crispier without burning. The sauce and cheese are added towards the end to prevent the breading from becoming soggy.
Troubleshooting
- Soggy Breading: Ensure chicken is patted completely dry before breading. Don’t overcrowd the pan when searing; cook in batches. Make sure your oven is preheated to the correct temperature.
- Chicken Not Cooked Through: Slice chicken breasts to a more uniform thickness before butterflying. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Adjust baking time as needed.
- Breading Falling Off: Press the breadcrumb mixture firmly onto the chicken after dipping. Ensure the chicken is lightly coated in olive oil or a similar binder before dredging in the breadcrumb mixture.
- Sauce Too Watery: Use a thicker, quality marinara sauce. If your sauce is thin, simmer it uncovered for a few minutes before adding to the chicken to reduce it slightly.
Substitutions
- Panko Bread Crumbs: Regular breadcrumbs can be used, but the final texture will be less airy and potentially denser. For gluten-free, use gluten-free breadcrumbs or almond flour.
- Parmesan Cheese: Pecorino Romano can be substituted for a sharper, saltier flavor profile in both the breading and pesto.
- Kale in Pesto: Spinach or a mix of spinach and basil can be used. The flavor will be milder than kale.
- Pine Nuts: Walnuts or almonds can be toasted and substituted for pine nuts in the pesto, offering a slightly different nutty flavor.
Pro tips
- For the crispiest chicken parmesan, ensure your skillet is hot before adding the chicken, and don’t overcrowd the pan. Cook in batches if necessary.
- Chicken doneness: The internal temperature of chicken breasts should reach 165°F (74°C) to be safely cooked through. Use a meat thermometer for accuracy.
- Storage: Leftover chicken parmesan can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) to maintain crispness.
This Chicken Parmesan with Tuscan Kale Pesto is a testament to how simple twists can transform beloved classics. Give it a try tonight and discover your new favorite way to enjoy chicken parm!
Frequently asked questions
How do I prevent the chicken from drying out?
Slice the chicken breasts horizontally to ensure even thickness. Avoid overcooking by monitoring the internal temperature with a meat thermometer, aiming for 165°F (74°C). Adding the sauce and cheese only during the last few minutes of baking also helps retain moisture.
Can I make the pesto ahead of time?
Yes, the Tuscan pesto can be made up to 2-3 days in advance. Store it in an airtight container in the refrigerator. For best flavor and texture, let it come to room temperature for about 15-20 minutes before serving.
What is the best way to reheat leftover chicken parmesan?
To maintain crispiness, reheat in an oven or toaster oven at around 350°F (175°C) until warmed through. Avoid using a microwave, as it can make the breading soggy.
Why is my chicken parmesan breading soggy?
Soggy breading is usually caused by moisture. Ensure the chicken is thoroughly patted dry before breading, and avoid overcrowding the pan when searing, as this can steam the chicken instead of crisping it.
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