Pesto Chicken Parm (Gluten Free)
This Pesto Chicken Parm is a fresh, flavorful version of the classic! Juicy pan-fried chicken cutlets are topped with creamy pesto and gooey mozzarella, then baked until golden and bubbly. It’s a quick, easy dinner idea that’s perfect for weeknights but impressive enough to serve for guests.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 cup gluten free breadcrumbs
- 1 cup shredded mozzarella cheese or 2-4 slices of mozzarella cheese
- 1/2 cup creamy pesto sauce homemade or store-bought
Instructions
- Preheat oven to 400F (200C)
- Pound the chicken breasts to an even 1/2-inch thickness.
- Dip each chicken breast in olive oil, ensuring it's fully coated.
- Then, dredge in gluten-free breadcrumbs, pressing gently so the breadcrumbs adhere.
- Add the breaded chicken to an oven safe skillet. Pan-fry for 3-5 minutes per side, or until golden brown and cooked through. If you have a non-stick skillet, no need to add extra oil.
- Top each piece with shredded mozzarella cheese, then spoon creamy pesto sauce over the cheese.
- Add to the oven. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the sauce is warmed through.