crispy chicken

Crispy Pesto Chicken with Caprese Salad

Written by on in Chicken, Salad

This Crispy Pesto Chicken with Caprese Salad is a fresh, vibrant dinner that feels elegant but is easy enough for a weeknight. Juicy chicken breast is filleted thin, coated in a pesto-egg wash, then breaded and fried until golden and crunchy. The herby flavor of basil pesto soaks into the crust, giving the chicken incredible flavor in every bite.

Underneath, a simple Caprese-inspired salad of peppery arugula, juicy cherry tomatoes, and creamy bocconcini (mini mozzarella balls) balances out the richness of the chicken. A drizzle of balsamic glaze or olive oil on top ties it all together into a dish that looks straight off a restaurant menu – but you can make it at home in under 30 minutes.

This recipe is perfect for summer dinners, date nights, or anytime you want something that’s both satisfying and light. The crispy pesto chicken adds protein and crunch, while the fresh salad keeps it bright and refreshing.

Why You’ll Love This Recipe

  • Crispy + flavorful – the pesto breading adds a herby punch to golden fried chicken.
  • Balanced meal – protein-packed chicken with a light, refreshing salad.
  • Quick and easy – ready in about 30 minutes.
  • Restaurant quality at home – looks elegant, tastes gourmet, but uses simple ingredients.
  • Customizable – serve on its own or add a side of crusty bread or pasta.
Crispy Pesto Chicken with Caprese Salad
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Crispy Pesto Chicken with Caprese Salad

Recipe by itskristinskitchen
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

450

kcal

Ingredients

  • For the Crispy Pesto Chicken:

  • 2 boneless, skinless chicken breasts (filleted into 4 thin cutlets)

  • 1 large egg

  • 2 tbsp basil pesto

  • 1 cup breadcrumbs or crushed cornflakes

  • Salt + black pepper

  • Neutral oil, for frying (vegetable, canola, or avocado oil)

  • For the Caprese Salad Base:

  • 4 cups fresh arugula

  • 1 cup cherry tomatoes, halved

  • 1 cup bocconcini (mini mozzarella balls)

  • 2 tbsp olive oil or balsamic glaze

  • Salt + pepper, to taste

Directions

  • Prepare the chicken: Pat chicken cutlets dry and season lightly with salt and pepper.
  • Make the coating: In one shallow bowl, whisk egg and pesto together. In another, add flour. In a third, add breadcrumbs or crushed cornflakes.
  • Bread the chicken: Dip into the pesto-egg wash, then coat in breadcrumbs until well covered.
  • Fry until crispy: Heat a skillet with ¼ inch of neutral oil over medium heat. Fry chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel–lined plate.
  • Assemble the salad: On each plate, arrange arugula, cherry tomatoes, and bocconcini. Season with olive oil or balsamic glaze, salt, and pepper.
  • Serve: Place crispy pesto chicken on top of the salad and garnish with extra pesto if desired.

A good cast iron skillet makes all the difference – get mine here!

FAQ & Tips

Can I bake the chicken instead of frying?
Yes! Place breaded chicken on a lined baking sheet, spray with cooking oil, and bake at 400°F (200°C) for 18–20 minutes until crispy and cooked through.

Can I use store-bought pesto?
Definitely. Store-bought works great here, but homemade pesto will give you the freshest flavor.

What’s the best oil for frying?
Neutral oils like canola, vegetable, or avocado are best since they don’t overpower the flavor of the pesto.

Can I make this ahead?
The salad is best fresh, but the chicken can be breaded up to 4 hours ahead and kept in the fridge until ready to fry.

More Recipes You’ll Love

If you loved this Crispy Pesto Chicken with Caprese Salad, check out my Crispy Beef Tacos with Cotija Cheese – another easy but flavor-packed dinner that’s sure to be a hit.

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