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Chicken Parm with Pesto is an Italian American favorite abundant with flavor, texture and aroma. Savory chicken cutlets are layered with sweet tomato basil sauce, a trio of cheeses including mozzarella, provolone and pecorino and fragrant basil pesto then heated until melty and delicious.
Italian Americans seem to have perfected the art of parm many years ago. What I mean by that is–the undeniably perfect combination of hearty tomato sauce + mozzarella + grated cheese (sometimes) + any number of wonderful main parts (chicken cutlets, meatballs, veal cutlets, breaded eggplant, Italian sausage, fried shrimp, etc.) that is heated together to achieve maximum cheese pull gooeyness and then plated with spaghetti or served on a long roll is distinctly an Italian-American creation and a mainstay in red sauce restaurants and home kitchens, especially in the northeast US.
And, with just a few ingredients, you can put together this dreamy, stovetop version yourself in no time. In fact, this chicken parm recipe is the reason I always suggest making a double batch of chicken cutlets–have extra on hand to smother with rich tomato sauce, cheese and pesto. It will make you very happy.
Chicken Parmesan with Pesto is a great example of “the whole is greater than the sum of its parts”. I mean, the parts are pretty darn delicious and amazing on their own. But, once joined together, they take on a whole other dimension and meaning–very similar to my meatball parm hero recipe.
I love chicken parm on its own or in between two slices of Italian bread. And, this version not only has not one but three different cheeses (mozzarella, provolone and pecorino–all providing a little something-something ), it also has the aromatic flair of basil pesto scattered all over it, adding extra sauce, extra flavor and extra texture! If you’ve never had chicken parm with pesto before, you’re in for a real treat.
The Problem of “Parm”
Why is it called chicken “parm” or “parmesan” when it’s typically made with mozzarella? Well, while the decidedly Italian American concept of parm/parmesan/parmigiana for sure has its roots in the (often unbreaded and lighter) classic Italian melanzane alla Parmigiana (eggplant parm) of Sicily and the southern Italian regions, the use of the word “parm” (which is more of a northern Italian term) is still not 100% understood. My theory is that this dish was originally always paired with a cow’s milk cheese (grated parmesan) as opposed to the more common pecorinos (sheep’s milk cheeses) of the southern regions.
Regardless, parms in general, and this Chicken Parm with Pesto in particular, are so much of what I love about Italian-American food in one bite. Hope you agree. Mangia bene!
How to Make Chicken Parm with Pesto, Step-by-Step
- Layer the following ingredients in the order listed in a large (at least 12”) skillet over the entire surface:
- Tomato basil sauce
- Chicken cutlets (in a single layer or shingled)
- More tomato basil sauce
- Half the mozzarella cheese, provolone and grated cheeses scattered over surface
- A little more tomato basil sauce
- The rest of the cheeses
- Dollops of pesto sauce scattered over the surface
- PRO-TIP: Use as much or as little of each ingredient as you want. All recipe amounts are a guideline.
- PRO-TIP: Use 2 pans if necessary. It’s best not to do to 2 layers of chicken.
- Place the skillet on the stove over medium low heat and cover. Heat until the chicken is heated though and the cheese is completely melted, about 10 to 15 minutes or so. Then, serve piping hot with crusty bread, spaghetti aglio e olio or a la carte with extra sauce, if desired. That’s it!
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Serving Suggestions for Chicken Parm with Pesto
One of my favorite ways to enjoy chicken parmesan is to scoop a nice portion of it into a long roll (ideally, seeded) with extra sauce in the roll and extra sauce on the side to dip into. I’m a simple, carb-loving girl that believes a good chicken parm sandwich is one of life’s best pleasures.
On the non-chicken parmesan sandwich front is the second best way to enjoy parmigiana–with pasta and garlic bread! (Again, more carbs.) A simple spaghetti with garlic and olive oil (what I did here) or linguine with pesto are great companions, but so many other pastas with go great with chicken parm, such as pasta arrabbiata in a spicy tomato sauce and pasta with broccoli.
Either way, I almost always pair chicken parm with some sautéed broccoli rabe and have some spicy pepper oil nearby to drizzle on for a touch of picante.
Frequently Asked Questions
Yes. If you prefer to bake the chicken parm, use either an oven-friendly skillet, baking dish or baking sheet rubbed with a bit of oil and layer all ingredients the same way as indicated above. Cover with foil and bake at 375°F for about 15 minutes or until the cheese is melted and bubbly and the chicken is heated through. If you prefer a charred cheese topping, you can place it under the broiler for a minute or so (but don’t walk away as it can burn quickly!)
Actually, if you prepare chicken parmesan as in the recipe below, then yes. But, that is not a bad thing!
A couple years ago, I read an article in Bon Appétit boldly stating that “crispy-gone-soggy is the finest texture of food there is”, and it totally resonated with me. The article went on to say that, “Simply put, the crispy-gone-soggy (CGS) designation applies to any dish in which an element has been fried, baked, roasted, or otherwise rendered dry and crunchy, and then said crunchiness has been intentionally compromised by a delicious liquid of some variety, usually a sauce or a broth…” The article expressed very well what I have thought for years.
As someone who often touts that texture is a really important aspect of taste, and dislikes certain things because of disliking the texture, I applaud this article! And, I agree– some foods that were once-crispy have a lot going for them even after that crunchiness is lost in a puddle of sauce.
And this saucy chicken parm with a “cutlet gently softening under a blanket of tomato sauce and cheese” is a perfect example of that.
These are all different ways to call the very Italian-American (i.e., not authentic Italian) dish of chicken cutlets topped with sauce and cheese and heated until hot and melty.
TOP TIPS FOR CHICKEN PARM WITH PESTO
- Mozzarella: It’s always best to shred the mozzarella yourself to avoid the anti-caking agents that are added to pre-shredded cheeses. I always buy whole milk block mozzarella and then shred it myself on a box grater.
- Homemade vs. Store Bought: Just a note about the chicken cutlets and sauce–homemade is obviously best, and super easy assuming that you’re working with leftovers from Sunday dinner. But, don’t let not having time to make everything from scratch keep you from enjoying this super easy dinner. There are many great options out there that you can purchase. Many Italian specialty markets or butchers will also sell homemade chicken cutlets and sauce, which would be perfect.
- Chicken Cutlets: Believe it or not, chicken thighs also make delicious cutlets in addition to boneless skinless chicken breasts. Give them a try sometime using my fried or baked chicken cutlet recipes.
- Substitutions: Taleggio, fontina fresh or smoked mozzarella, scamorza, sharp provolone and even a shmear of ricotta are all great alternative cheese options! And spicy arrabbiata or vodka sauce make excellent sauce substitutions. If you happen to have extra meatballs or sausage on hand and not chicken cutlets, they will be perfect in this exact recipe as well!
- Storage: Store leftovers in an air-tight container in the refrigerator for up to 3 days. Chicken parm with pesto also freezes really well, either before or after baking. Make sure it is sealed or covered well (airtight) and then you can hold it in the freezer for up to 3 months. Thaw in the fridge or place directly in the oven, covered, at 350°F until heated through.
More Great Recipes to Try
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Stovetop Chicken Parm with Pesto
Equipment
Ingredients
- 3½-4 cups tomato sauce, either homemade or purchased
- About 2 pounds chicken cutlets, 12-14 pieces depending on size (can be fried or baked)
- 8 ounces block mozzarella, diced or shredded (can use fresh mozzarella)
- 4 ounces mild provolone cheese, chopped, diced, or thinly sliced
- ½ cup grated pecorino or parmesan cheese
- About ½ cup pesto either homemade or purchased
Instructions
- Prep and gather all ingredients according to specifications above.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Layer the following ingredients in the order listed in a large (at least 12”) skillet over the entire surface:• 1 cup tomato basil sauce• Chicken cutlets (in a single layer or shingled)• 1½-2 cups more tomato basil sauce • Half the mozzarella, provolone and grated cheeses scattered over surface• About 1 cup more tomato basil sauce• The rest of the cheeses• Dollops of pesto scattered over the surface
- Place the skillet on the stove over medium low heat and cover. Heat until the chicken is heated though and the cheese is completely melted, about 10 to 15 minutes or so.
- Serve piping hot with crusty bread, spaghetti aglio e olio or a la carte with extra sauce, if desired. Buon Appetito!
Notes
- Use as much or as little of each ingredient as you want. The above amounts are a guideline.
- Use 2 pans if necessary. It’s best not to do to 2 layers of chicken.
- If you prefer to bake the chicken parm, use either an oven-friendly skillet or baking dish rubbed with a bit of oil and layer all ingredients the same way as indicated above. Cover with foil and bake at 375°F for about 15 minutes or until the cheese is melted and bubbly and the chicken is heated through. If you prefer a charred cheese topping, you can place it under the broiler for a minute or so (but don’t walk away as it can burn quickly!)
- Store leftovers in an air-tight container in the refrigerator for up to 3 days. Chicken parm with pesto also freezes really well, either before or after baking. Make sure it is sealed or covered well (airtight) and then you can hold it in the freezer for up to 3 months. Thaw in the fridge or place directly in the oven, covered, at 350°F until heated through.
MMMMM love the addition of pesto-had never thought of that! I made this with your baked chicken cutlets and purchased basil pesto and my family loved it. Thank you!