Pesto Chicken Parmesan (Printable Version)

Golden breaded chicken layered with pesto, marinara, and melted cheeses for a delicious twist on the classic Italian favorite.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and pepper to taste

→ Breading

03 - 1/2 cup all-purpose flour
04 - 2 large eggs
05 - 1 cup Italian breadcrumbs
06 - 2 tablespoons olive oil

→ Toppings

07 - 1/2 cup basil pesto
08 - 1 cup marinara sauce
09 - 1 cup shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese
11 - Fresh basil leaves for garnish, optional

# Directions:

01 - Preheat oven to 375°F.
02 - Pound chicken breasts to uniform thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
03 - Place flour on one plate, beat eggs in a shallow dish, and place breadcrumbs on another plate.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with breadcrumbs.
05 - Heat olive oil in a large skillet over medium-high heat. Add breaded chicken and cook 3-4 minutes per side until golden brown.
06 - Transfer browned chicken breasts to a baking dish.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon a few tablespoons of marinara sauce on top of the pesto.
08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
09 - Bake in preheated oven for 15-20 minutes until chicken reaches internal temperature of 165°F and cheese is melted and bubbly.
10 - Remove from oven and garnish with fresh basil leaves if desired. Serve hot with pasta, garlic bread, or a side salad.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but comes together in under an hour, making weeknights feel a little less frantic.
  • The pesto adds a fresh, herby brightness that cuts through the richness of cheese and marinara in the most satisfying way.
  • Leftovers reheat beautifully and taste even better the next day when all the flavors have melted together.
02 -
  • Don't skip pounding the chicken, I learned this the hard way when one end was dry and the other was still raw in the middle.
  • Use a meat thermometer to check doneness because breaded chicken can look done on the outside while still being undercooked inside.
  • Let the breaded chicken rest for a minute before hitting the skillet so the coating sets and doesn't fall off in patches.
03 -
  • Shred your own mozzarella instead of buying pre-shredded, it melts so much better without the anti-caking agents.
  • If your pesto seems too thick, thin it with a teaspoon of olive oil so it spreads easily over the chicken.
  • Let the chicken rest on a wire rack after breading and before cooking, it helps the coating stick and crisp up beautifully.
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