Parmesan Chicken Quesadilla Recipe

Prepare chicken

Trim chicken breasts and slice each into 3–4 thin cutlets (about 1/2 inch thick). Pat dry with paper towels.

Season the chicken cutlets evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Breading station

Place flour in a shallow bowl. Whisk the large egg in a second bowl. In a third bowl combine panko breadcrumbs and 1/4 cup grated Parmesan.

Dredge each cutlet first in flour (shake off excess), then dip in beaten egg, then press into panko-Parmesan mixture to coat well.

Cook chicken

Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. When shimmering, add breaded cutlets in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate to rest 3 minutes, then cut into 1/2-inch strips.

In a small saucepan, melt 2 tbsp unsalted butter over medium heat. Add 2 cloves minced garlic and sauté 30–45 seconds until fragrant but not browned.

Stir in 1/2 cup heavy cream and bring to a gentle simmer, then reduce heat to low.

Whisk in 1/2 cup grated Parmesan, 1/2 tsp dried Italian seasoning, 1/4 tsp salt, and 1/4 tsp black pepper until sauce is smooth and thickened slightly, about 2–3 minutes. Taste and adjust seasoning.

Remove from heat and keep warm. If sauce thickens too much, stir in 1–2 tbsp water to reach a pourable consistency.

Toss chicken in sauce

Place the cooked chicken strips into a medium bowl and pour the warm Parmesan garlic sauce over them. Toss gently to coat evenly.

Preheat a large skillet or griddle over medium heat. Lightly butter one side of each tortilla (use about 2 tbsp butter total).

Working one quesadilla at a time, place a tortilla buttered-side down on the skillet. Sprinkle about 1/2 cup of the shredded cheese blend evenly over half the tortilla.

Top the cheese with a quarter of the sauced Parmesan chicken strips, then scatter 1–1.5 slices worth of chopped cooked bacon (roughly 1.5 slices), and a little more cheese (about 2 tbsp) to help the top tortilla adhere.

Fold the tortilla over to create a half-moon. Cook 2–3 minutes until the underside is golden brown and the cheese begins to melt. Carefully flip and cook another 2 minutes until the other side is golden and cheese is fully melted.

Transfer to a cutting board and let rest 1 minute, then cut each quesadilla into 3 wedges. Repeat to make remaining quesadillas.

Garnish with chopped fresh parsley if desired and serve immediately with extra Parmesan garlic sauce for dipping or a side of sour cream, salsa, or guacamole.