By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
609 cal · 35 min
Scallion Pesto-Crusted Chicken
Recipe GLPR5f677e233909c0
Tender, juicy chicken breasts coated in a vibrant green scallion pesto crust made with fresh scallions, pine nuts, and Parmesan cheese, then pan-seared to golden perfection. This restaurant-quality dish comes together quickly and pairs beautifully with roasted vegetables or a fresh salad.
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Ingredients
1/4 cup pine nuts
1 bunch scallions, trimmed and roughly chopped
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup dry breadcrumbs (panko recommended)
3 pounds chicken breasts (4 to 6 pieces)
Directions
Combine pine nuts, chopped scallions, grated Parmesan cheese, and salt in a food processor. Pulse until coarsely chopped and well combined.
With the food processor running, slowly drizzle in the olive oil until the mixture forms a thick, paste-like pesto consistency. Stop when you reach the desired texture.
Spread the breadcrumbs on a shallow plate or rimmed baking sheet.
Pat the chicken breasts dry with paper towels. Using a meat mallet or the bottom of a heavy pan, gently pound each breast to an even 1/2-inch thickness.
Spread a generous layer of the scallion pesto (about 2 to 3 tablespoons) on the top side of each chicken breast, coating evenly.
Invert each pesto-coated breast into the breadcrumbs, pressing gently so the crumbs adhere to the pesto layer. Repeat with remaining breasts.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Working in batches to avoid crowding, carefully place the breaded chicken into the hot pan, breadcrumb side down. Cook for 5 to 6 minutes until the crust is golden brown and crispy.
Flip the chicken carefully and cook for another 5 to 7 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
Transfer cooked chicken to a clean plate and let rest for 2 to 3 minutes before serving. Serve warm.
Comments
Pine nuts are the catch here: Harris Teeter carries them, but typically in the specialty aisle at $12–15 a bag, and you'll use maybe a quarter of it for this recipe, pushing the per-serving cost to $3–4 on that ingredient alone. Scallions, parmesan, breadcrumbs, and olive oil are reliable finds at any Charlotte chain. The stated 35 minutes is honest if you're working efficiently, though hand-pounding six chicken breasts to even thickness will tax your patience; a meat mallet keeps it on track. This is a straightforward weeknight dish—no heavy sauce, good for families—and leftovers reheat cleanly in a 350°F oven, though the crust loses some snap. The pesto crust is fresh enough to feel special, but the pine nut outlay makes this a planned meal rather than a grab-and-go choice.
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