his easy pesto chicken is packed with flavor. Lightly breaded chicken cutlets are air-fried until crisp, then baked with pesto, melted mozzarella, and juicy grape tomatoes for a simple and comforting dinner. Finish it off with a squeeze of fresh lemon juice for a bright, delicious touch.
2 boneless, skinless chicken breasts (cut in half lengthwise to make 4 thin cutlets)
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup Italian-style Panko breadcrumbs
Olive oil spray
1/2 cup jarred pesto (divided)
1 log fresh buffalo mozzarella cheese, pre-sliced
1 cup grape tomatoes, sliced in half
1 lemon, cut into wedges (for serving)
Optional: Blistered green beans or a side salad for serving
Preheat your air fryer to 400°F.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with Italian Panko breadcrumbs.
Dip each chicken cutlet first in flour, then in the egg, and finally in the Panko breadcrumbs, pressing gently to adhere.
Place the breaded chicken into the air fryer basket. Spray the tops lightly with olive oil.
Air fry the chicken for 10 minutes, or until the outside is golden and slightly crispy. The inside will finish cooking in the oven.
Preheat your oven to 350°F.
In a large casserole dish, spread about 2 tablespoons of the jarred pesto on the bottom.
Place the air-fried chicken cutlets on top of the pesto.
Smear the remaining pesto evenly over the tops of the chicken.
Sprinkle shredded mozzarella cheese over each cutlet and scatter the sliced grape tomatoes around the dish.
Bake for about 15 minutes, or until the cheese is golden, bubbly, and the chicken is cooked through (internal temperature should reach 165°F).
Remove from the oven and finish with a generous squeeze of fresh lemon juice over each chicken breast.
Serve hot with blistered green beans or a simple side salad.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
