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lemon pepper panko crusted chicken with pesto pasta

(3 ratings)
Amber_Livesay avatar
Blue Ribbon Recipe by
Amber Livesay
@Amber_Livesay
Pasadena, TX

I love crispy, lemony chicken over pasta. This recipe adds a homemade pesto sauce, too.

Blue Ribbon Recipe

This lemon pepper Panko-crusted chicken is an easy and delicious dinner option. The juicy pan-fried chicken breast is coated in a crispy, seasoned Panko crumb crust. Filled with fresh basil, garlic, pine nuts, and Parmesan cheese, the homemade pesto is a sauce you'll make all summer. It coats the spaghetti and adds a punch of flavor to the meal. Serve the lemon pepper chicken cutlets over the pasta for a beautiful meal.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For lemon pepper panko crusted chicken with pesto pasta

  • CHICKEN
  • 1 lg
    egg
  • 1/4 c
    milk
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1/2 tsp
    lemon pepper
  • 1 c
    Panko bread crumbs
  • 2 lg
    chicken breasts, boneless and skinless, butterflied
  • 3 Tbsp
    olive oil
  • PESTO
  • 1 c
    packed basil leaves
  • 2 clove
    garlic
  • 1/4 c
    pine nuts
  • 1/3 c
    olive oil
  • 1 tsp
    salt
  • 1/4 c
    Parmesan cheese
  • PASTA
  • 8 oz
    spaghetti
  • 1/4 c
    pesto
  • salt

How To Make lemon pepper panko crusted chicken with pesto pasta

  • Line a baking sheet with aluminum foil.
    1
    Preheat oven to 350 degrees F. Line a baking sheet with foil for easy cleanup.
  • Set up two bowls. One with Panko crumbs and the second with seasoned egg.
    2
    Set up two wide shallow dishes for the breading process of the chicken. In one dish, beat the egg. Add milk, salt, pepper, and lemon pepper. Whisk to combine. In the second dish, add Panko bread crumbs.
  • Pound chicken breasts to an even thickness.
    3
    After cutting the 2 chicken breasts into 4 pieces, pound them to an even thickness; approximately 1/2" thick.
  • Coat chicken breasts in egg and Panko crumbs.
    4
    Dip each piece in the egg mixture, coating both sides. Let any excess drip off before transferring to the bread crumbs. Coat both sides lightly pressing the bread crumbs into the chicken to ensure they are well coated.
  • Fry the coated chicken cutlets.
    5
    Heat a large skillet over medium-high heat. Add olive oil. When the oil is hot, add chicken breasts. Cook about 2-3 minutes per side until golden brown.
  • Bake chicken beasts until internal temperature is 165 degrees F.
    6
    Transfer to the baking sheet and continue cooking in the oven until cooked through; about 5-10 minutes depending on the thickness of the chicken.
  • Make the pesto with basil, pine nuts, olive oil, Parmesan cheese, and garlic.
    7
    For the pesto combine basil, garlic, and pine nuts in a food processor. Pulse until coarsely chopped. Slowly stream in olive oil with the processor running until uniform. Stir in Parmesan cheese.
  • Drain the cooked pasta.
    8
    For the pasta heat a large pot of water to boiling over high heat. Generously add salt. Add pasta to boiling water. Cook pasta to al dente according to package directions. Drain.
  • Top pasta with pesto.
    9
    Toss pasta with the pesto sauce. When serving, top with chicken.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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