Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1/2 cup prepared basil pesto
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1/3 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup panko breadcrumbs

Instructions:

  1. Preheat the oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish with olive oil.
  2. Pat the chicken cutlets dry with paper towels and season both sides evenly with garlic powder, salt, and pepper.
  3. Arrange the chicken in a single layer in the prepared baking dish.
  4. In a medium mixing bowl, whisk together the basil pesto, heavy cream, chicken broth, minced garlic, and Parmesan cheese until smooth.
  5. Pour the pesto cream sauce evenly over the chicken breasts, ensuring every piece is completely coated.
  6. Sprinkle the shredded mozzarella cheese evenly over the top of the sauce, followed by a scattering of panko breadcrumbs.
  7. Bake for 25–30 minutes until the cheese is bubbling and deep golden brown, and the chicken reaches an internal temperature of 165°F (74°C).