Spring Chicken Parmesan with Tuscan Kale Pesto

Name: Spring Chicken Parmesan with Tuscan Kale Pesto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 3 boneless, skinless chicken breasts, sliced in half horizontally; 3 tablespoons extra virgin olive oil, plus more for the pan; Kosher salt and 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; Fresh basil and arugula, for serving; Cooked pasta, for serving; 1 cup roughly chopped kale; 1 cup fresh basil; 2 tablespoons toasted pine nuts; 1/3 cup grated Parmesan cheese; 1/4 cup olive oil; 2 tablespoons lemon juice; Kosher salt, to taste

Recipe By:

jesseca

Posted:

April 3, 2025

Updated:

April 3, 2025

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Why This Recipe Works
This Spring Chicken Parmesan with Tuscan Kale Pesto harmonizes the classic flavors of Italian cuisine with the vibrant freshness of spring ingredients. The crispy, golden chicken combined with a rich, homemade kale pesto elevates this dish beyond typical comfort food, making it a standout meal for any occasion. This recipe beautifully balances rich and fresh elements, capturing that essence of spring on your plate.

Why You’ll Love This Spring Chicken Parmesan with Tuscan Kale Pesto
Not only is this recipe quick and easy to prepare, but it also caters to a variety of dietary preferences. With its deliciously cheesy topping and nutrient-packed kale pesto, this dish will become a family favorite, delighting both kids and adults alike. The added twist of fresh basil and arugula provides a refreshing balance, creating a meal that’s as pleasing to the eyes as it is to the palate. You’ll find yourself coming back to this dish, not just for its taste but for how simple it is to bring together.

Ingredients

For Spring Chicken Parmesan

3 boneless, skinless chicken breasts, sliced in half horizontally
3 tablespoons extra virgin olive oil, plus more for the pan
Kosher salt and 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
Fresh basil and arugula, for serving
Cooked pasta, for serving

For Tuscan Kale Pesto

1 cup roughly chopped kale
1 cup fresh basil
2 tablespoons toasted pine nuts
1/3 cup grated Parmesan cheese
1/4 cup olive oil
2 tablespoons lemon juice
Kosher salt, to taste

Prepping the Chicken

Prepare the Chicken Breasts

First, preheat your oven to 400°F. In a mixing bowl, toss the sliced chicken breasts with 3 tablespoons of olive oil. Don’t forget to season generously with kosher salt and pepper. This will really enhance the flavor, so mix it well!

Jump to:

Coat the Chicken

In a shallow bowl, combine the panko bread crumbs, 1/2 cup of grated Parmesan cheese, and dried oregano. This is where things get hands-on! Dredge each piece of chicken in this mixture until it’s fully coated. The crunchy texture will create a delicious crust.

Sear the Chicken

Next, heat a drizzle of olive oil in a large, oven-safe skillet over medium heat. Once the oil is shimmering, place the coated chicken in the skillet. Cook for 1-2 minutes per side until golden brown. This step caramelizes the bread crumb coating, adding so much depth to the dish.

Spring Chicken Parmesan with Tuscan Kale Pesto

Baking the Chicken Parmesan

Add Sauce and Cheese

Remove the skillet from the heat. Spoon a couple of tablespoons of the Bertolli® Rustic Cut Pasta Sauce over each piece of chicken. Top this with shredded mozzarella and the remaining 1/2 cup of grated Parmesan cheese. The way the cheese melts will be irresistible!

Bake the Chicken

Now, transfer the skillet to your preheated oven and bake for about 10 minutes. You’ll want the cheese to be melted, bubbly, and the chicken cooked through. Keep an eye on it to make sure it doesn’t overcook. Your kitchen is about to smell incredible!

Making the Tuscan Kale Pesto

Blend the Ingredients

In a blender or food processor, combine the chopped kale, fresh basil, toasted pine nuts, 1/3 cup of grated Parmesan cheese, olive oil, lemon juice, and a sprinkle of kosher salt. Pulse until smooth. You can add more olive oil if you prefer a thinner consistency. This bright green pesto will be a delightful complement to the chicken.

Taste and Adjust

Give the pesto a taste and adjust the salt as needed. This vibrant pesto can be stored in the fridge for up to 2 weeks. It’s perfect for other meals too!

Serving Suggestions

To serve, place the crispy chicken over a generous bed of cooked pasta. Drizzle additional pasta sauce on top for that extra goodness. Finish with a dollop of Tuscan kale pesto and a sprinkle of fresh basil and arugula for a delightful touch. It’s vibrant and colorful, making every bite a feast for your eyes and your taste buds.

Tips for Success

Make sure chicken slices are uniform in thickness for even cooking.
Let the chicken rest for a few minutes before serving. This keeps it juicy and tender.
Use freshly grated Parmesan cheese. It packs a richer flavor compared to pre-shredded varieties.

Variations

If you’re feeling adventurous, swap in different greens for the pesto. Spinach or arugula works well if you’re looking for something different. For those needing a gluten-free version, crushed gluten-free crackers or almond flour can replace panko breadcrumbs. Also, adding roasted vegetables on the side can bring even more color and nutrition to your plate.

Pairing Ideas

This dish pairs beautifully with a light salad or roasted vegetables for a balanced meal. You might also enjoy a crisp white wine like Sauvignon Blanc. It enhances the flavors of the chicken and pesto, making for a perfect dinner pairing.

FAQs

Can I make the chicken ahead of time?

Absolutely! You can prepare the chicken up to the baking step. Just refrigerate it until you’re ready to bake.

Is Tuscan Kale Pesto vegan-friendly?

Yes, to make it vegan, simply omit the cheese and use nutritional yeast instead.

How long does the kale pesto last?

When stored in an airtight container in the fridge, the kale pesto can last up to 2 weeks.

Can I freeze the chicken?

Yes, seasoned chicken can be frozen. Just ensure it’s fully thawed before cooking.

What type of pasta goes well with this dish?

Pasta types like spaghetti or fettuccine complement this delicious chicken perfectly, but feel free to choose your favorite.

The Spring Chicken Parmesan with Tuscan Kale Pesto is not just a dish; it’s an experience that brings together the comforting essence of home-cooked meals with the excitement of vibrant flavors. From the succulent chicken to the rich, nutty pesto, every bite is a celebration of taste. Enjoy this comforting recipe for family dinners, entertaining guests, or simply treating yourself to a delightful meal. It’s a culinary journey that showcases the beauty of spring ingredients while delivering satisfaction on every plate.

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Spring Chicken Parmesan with Tuscan Kale Pesto