Today, I’m sharing a recipe that we’ve been eating on repeat this month: Baked Pesto Chicken Parm! It’s an easy low-carb dinner recipe that takes about 30-minutes to make! We pair it with salads, sometimes over pasta, and it’s even good between toasted ciabatta bread with a touch of cream cheese.
I realized that I share less savory recipes in the winter. Mostly because it’s dark by 5 pm, and it’s hard to shoot photos. Now that it’s officially light out later in the evening, I can start sharing more of what I’m cooking for dinner. I know I should be dedicating days to shooting recipes and knocking them all out during peak sunlight hours (like most food bloggers), but I usually only shoot recipes that we are eating that day. I don’t like having too many meals shoved into my refrigerator. All I’m trying to say is that it’s officially savory season on the blog! Don’t worry; desserts will also be included. My neighbor brings in my dessert recipes to the nurses at work, so it’s an easy way to get them out of my temptation zone.
While Kyle and I were out walking a few nights ago, we thought about what we wanted to make for dinner. By the time we get to the last mile, we are usually super hungry and already brainstorming so we can dive right into cooking as soon as we get back. I wanted to make a chicken parm, and he said we should try it with pesto instead. He’s not a marinara person (how can you not be??) Well, the recipe ended up tasting SO GOOD! Of course, I heated some marinara for dipping, but I think I’m converted to a pesto person now. I never used to like it, but maybe I just tried the wrong kind.
I think you’re really going to love this recipe! It’s easy to make, great for a quick family-friendly dinner night, and it holds up great if you add this to your meal prep!
Baked Pesto Chicken Parm | Low Carb Dinner | Simply Taralynn
- 2 Large Chicken Breast (sliced into 8 sections)
- 1 Cup Almond Flour
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Parsley
- 1 Tsp Basil
- 1 Tsp Oregano
- 1/2 Tsp Thyme
- 1/4 Tsp Pepper
- 1/4 Tsp Salt
- 1/4 Cup Parmesan
- 8 Slices Mozzarella Cheese
- 1/4 Cup Pesto
- Preheat oven to 375-degrees.
- Mix the almond flour and parmesan with all the seasonings and add to a large plate.
- Coat the chicken on each side with the seasoned almond flour mixture. Use your hands to press the breading down. Add the chicken to a lined baking sheet.
- Top the coated chicken with mozzarella cheese and a layer of pesto.
- Bake for 25-minutes. The chicken should read 165-175, and the cheese will look golden brown.
This was the perfect recipe for dinner after a long walk! It’s been in the high-sixties the past few days, so all we’ve been doing is getting out for long walks and having delicious dinners after. Oh, and I’ve been getting my garden ready for spring! This is one of the best times of the year. I cannot wait for you to try this! PS. I finally caved and got a TikTok! You can follow me if you use the app because I will be doing all of my recipes there. The entire video tutorial for this chicken parm will be posted this morning. I can’t believe I’m admitting this…but I love TikTok. NO, I WILL NOT be dancing (you’re welcome 😆 )
Questions for you!
- Is it getting lighter in the evenings where you live?
- Do you want to see the chicken ciabatta sandwich recipe next?
- What savory dish do you crave in the summer?
Charmaine Ng | Architecture & Lifestyle Blog says
Thank you for this recipe! Can’t wait to try it! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
Hope you enjoy 😊
Looks delicious! and yes please share the sandwich!!
What a great recipe! I just bought chicken because it was on sale and froze it because I wasn’t sure what to do with it, now I know! Really looking forward to this one 🙂
I hope you enjoy this recipe 😊 Perfect way to use up chicken!
Shawna Tacy says
Printing this to make one night for sure! I am always game for chicken recipes since we tend to eat a lot of chicken in our family, its just so versatile. So of course I am totally wanting details on that ciabatta sandwich!
My favorite dinner is chicken or tilapia francese. My now-husband made this meal for me when we first started dating, one of the first meals he ever made to be exact…and that’s when I knew he was the one, LOL! Not only is it SUPER AMAZING but it brings back such nostalgia.
Since I am now doing low carb, I have challenged him to do the flouring with almond flour instead of all purpose. I can’t wait to find out how it will turn out! I love this meal all year round, but it can be so light and amazing when used with tilapia with that it tends to lean more towards being a summer-appropriate meal and the chicken tends to be more appropriate for warmer months (I don’t know how I figured this but that’s my logic, LOL! ) Either way, serve with seasonal veggies and its a winner winner dinner!
I made this tonight and it was very good! I found this made way more coating than was needed and I ended up throwing out quite a bit which felt very wasteful to me.