Crispy, golden perfection meets creamy, herby flavor in this Creamy Pesto Chicken Milanese. Lightly breaded chicken is pan-fried until beautifully crisp, then topped with a fresh arugula and parmesan salad, crunchy crispy artichokes, and a silky creamy pesto vinaigrette that ties it all together.
Every bite balances the richness of pesto with the brightness of lemon, the crunch of panko, and the savory tang of parmesan cheese.
This easy chicken dinner feels elegant but comes together in under 30 minutes — perfect for weeknights, date nights, or when you just want to impress without the stress.
Why you’ll love this recipe!
What ingredients do I need?
- Chicken breast – The star of the dish, pounded thin for quick, even cooking and a perfectly crisp crust.
- Panko breadcrumbs – Japanese-style breadcrumbs that give unbeatable crunch.
- Seasonings (paprika, garlic powder, parsley) – Add depth and color to the crust.
- Artichokes – Pan-fried until crisp, they bring a nutty, salty bite that complements the creamy pesto.
- Cornstarch – The key to getting those artichokes perfectly crisp without deep frying.
- Pesto – Adds herby, garlicky richness; use your favorite homemade or store-bought version.
- Mayonnaise – Creamy texture builder for the vinaigrette.
- Lemon juice & apple cider vinegar – Bright, acidic notes that balance the richness of the chicken and pesto.
- Arugula – Peppery greens that add freshness to every bite.
- Parmesan or Gruyère – Salty, nutty cheese that ties the whole dish together.
Recipe Variations
- Try baby spinach or mixed greens instead of arugula.
- Try different cheeses. Shaved Pecorino Romano or feta would also work beautifully.
- Sprinkle toasted pine nuts or crushed croutons over the salad for a little crunch.
- Add a pinch of red pepper flakes to the vinaigrette, or breadcrumbs, for a little spice.
- Use gluten-free breadcrumbs for a celiac-friendly version.
Pro Tips
- Tenderize the chicken. Pound the chicken until even thickness to ensure perfect browning and tenderness.
- Dry artichokes well: Excess moisture will prevent them from crisping — pat them dry before tossing with cornstarch.
- Pan temperature matters: Your oil should sizzle when tested with a breadcrumb or artichoke leaf — not smoke.
- Rest the chicken: Let it sit a few minutes after cooking to stay juicy before topping with salad.
- Make extra vinaigrette: It keeps well in the fridge for up to 4 days and makes an amazing salad dressing or sandwich spread. You can find the recipe to the Creamy Pesto Vinaigrette here.
Can I Substitute?
Yes! Like always though, any substitutions can change the flavor and/or texture of the recipe.
- Pesto: Substitute with basil aioli or chimichurri for a fresh twist.
- Breadcrumbs: Try almond flour as a coating instead of the breadcrumbs.
- Mayonnaise: Greek yogurt or sour cream can work in a pinch.
- Heavy cream alternative: If making dairy-free, use unsweetened cashew cream or coconut yogurt in the vinaigrette.
- Cheese: Nutritional yeast or vegan parmesan works well for a dairy-free version.
Leftovers and Storage
Store leftover chicken and salad separately to maintain crispness.
- Chicken: Keep in an airtight container for up to 3 days; reheat in the oven or air fryer to re-crisp.
- Vinaigrette: Refrigerate in a sealed jar for up to 4 days. Shake before using.
- Artichokes: Best enjoyed fresh, but can be reheated in a skillet for 2–3 minutes.
But, I Still Have A Few Questions…
Can I bake the chicken instead of frying?
Yes! Bake at 425°F for 18–20 minutes, flipping halfway through for an evenly crisp crust.
Can this be made dairy-free?
Absolutely — use vegan pesto, mayo, and cheese alternatives. The flavor stays bright and fresh!
What’s the best way to serve it?
Top the crispy chicken with the dressed arugula salad right before serving. It’s beautiful and deliciously balanced.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Creamy Pesto Chicken Milanese
Ingredients
Crispy chicken
- 1 chicken breast tenderized
- 1/2 c. Panko breadcrumbs
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp dried parsley
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 egg whisked
Crispy artichokes—
- Enough olive oil to coat the bottom of the pan
- 1 can artichokes drain and then dried on a paper towel, chop roughly
- 1 1/2 tbsp cornstarch
- Pinch salt
Creamy Pesto Vinaigrette —
- 2 tbsp pesto
- 1 tbsp Mayo
- 1 tbsp extra virgin olive oil
- Juice of 1 lemon
- Pinch salt
- 1/2 tsp apple cider vinegar
Salad—
- 2 c. Arugula
- 1/2 c. Freshly shredded parmesan or gruyere cheese
Instructions
- Prepare Chicken: Mix breadcrumbs with paprika, garlic powder, salt, pepper, and parsley. Dip chicken in whisked egg, then coat in breadcrumb mixture. Set aside.
- Crispy Artichokes: Toss chopped artichokes with cornstarch and salt. Heat olive oil in a large skillet over medium heat. When hot, add artichokes and cook until golden and crispy, flipping occasionally. Transfer to a paper towel–lined plate.
- Cook Chicken: Add a little more oil to the pan. Cook chicken for 3–4 minutes per side, until golden and cooked through. Remove and place on a paper towel–lined plate.
- Make Vinaigrette: Blend pesto, mayo, olive oil, lemon juice, salt, and apple cider vinegar until smooth and creamy.
- Assemble Salad: Toss arugula, crispy artichokes, and cheese in a bowl. Drizzle with vinaigrette and toss to coat.
- Serve: Plate chicken, top with the salad, and sprinkle extra cheese on top if desired.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.