Pesto Chicken Parmesan (Print Version)

Golden chicken layered with pesto, marinara, and bubbly cheese

# What You Need:

→ 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

# How-To Steps:

01 - Preheat the oven to 375°F.
02 - Pound the chicken breasts to an even 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 breasts and cook for 3 to 4 minutes on each side until golden brown.
06 - Transfer browned chicken breasts to a baking dish.
07 - Spread 1 to 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 the preheated oven for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the 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 Advice:

01 -
  • It looks like you spent hours in the kitchen, but you'll be done in under an hour with most of that being hands off oven time.
  • The pesto adds a fresh herby brightness that cuts through the richness in a way plain chicken parm never could.
  • Leftovers actually get better the next day when the flavors meld together overnight in the fridge.
  • You can prep the breaded chicken in the morning and just pop it in the oven when you get home.
02 -
  • Do not skip pounding the chicken breasts, uneven thickness means some parts will be dry while others are still undercooked.
  • Let the oil heat fully before adding the chicken or the breading will absorb oil and turn soggy instead of crisping up.
  • Use a meat thermometer to check doneness, guessing by time alone is how you end up with rubbery or raw chicken.
03 -
  • Press the breadcrumbs onto the chicken with your palms, not just a light dip, so they stay put during cooking.
  • If the cheese starts browning too fast, tent the baking dish loosely with foil for the last few minutes.
  • Let the chicken rest for 5 minutes after baking so the juices redistribute and every bite stays moist.
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