Stovetop Chicken Parm with Pesto
Chicken Parm with Pesto is 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.
Servings: 6 servings
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.
