Parmesan Chicken with Creamy Pesto Ranch Sauce
The perfect weeknight meal - easy to throw together in 15 minutes or less. The result is a meal bursting with flavor, crispy edges and moist interior. The creamy sauce pulls it all together with a slight Italian flare.
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
- 4 chicken breasts thin
- 1 egg
- 1/4 cup Parmesan cheese grated
- 1/4 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp Italian seasoning can sub basil and oregano
- 1/4 cup ranch dressing
- 1 teaspoon pesto basil
- 1 tablespoon butter
- 2 tablespoons avocado oil
Rinse thin cut chicken breasts in cool water.
Lightly beat egg and place on paper plate (can use a regular plate or shallow bowl).
Grate Parmesan cheese and mix in pepper, garlic powder and Italian seasoning. Place all on second plate.
Put oil and butter in skillet and heat on medium.
Place chicken breasts one at a time in egg, coating both sides.
Immediately move breast to plate of cheese mix and coat both sides lightly. Transfer into heated skillet. Repeat with other chicken breasts.
Cook for six minutes on one side and then flip and cook for six minutes on the second side.
Breasts are done when they are golden brown and inside of chicken is thoroughly cooked. Remove immediately and place on paper towel lined plate to drain.
Stir pesto into ranch dressing.
Put breast on a plate and top with as much creamy pesto ranch sauce as desired.
Eat every last bite.
Calories: 464kcal | Carbohydrates: 1g | Protein: 51g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 202mg | Sodium: 578mg | Potassium: 860mg | Fiber: 0g | Sugar: 0g | Vitamin A: 290IU | Vitamin C: 3.2mg | Calcium: 103mg | Iron: 1.3mg