Pesto Chicken Parmesan (Printable version)

Crispy breaded chicken layered with fresh basil pesto, marinara sauce, and melted mozzarella and Parmesan cheeses.

# 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 Make It:

01 - Preheat the oven to 375°F.
02 - Pound the chicken breasts to 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 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.
08 - Spoon a few tablespoons of marinara sauce on top of the pesto.
09 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
10 - Bake in preheated oven for 15-20 minutes until chicken reaches internal temperature of 165°F and cheese is melted and bubbly.
11 - Remove from oven and garnish with fresh basil leaves if desired. Serve hot with pasta, garlic bread, or side salad.

# Expert Advice:

01 -
  • The pesto adds a fresh, aromatic layer that cuts through the richness of cheese and marinara in the most unexpected way.
  • It looks fancy enough for company but comes together in under an hour on a weeknight.
  • Leftovers taste even better the next day, reheated until the cheese gets bubbly again.
02 -
  • Do not skip pounding the chicken, or you will end up with thick parts that stay raw while thin parts dry out.
  • Let the breaded chicken rest for a minute before frying so the coating sticks better and does not fall off in the pan.
  • Use an instant-read thermometer to check doneness instead of guessing, because overcooked chicken parmesan is a tragedy.
03 -
  • If your skillet is not big enough for all four breasts, work in batches so the oil stays hot and the breading crisps properly.
  • Let the chicken rest for a few minutes after baking so the juices settle and every slice stays moist.
  • For an extra golden top, switch the oven to broil for the last 2 minutes, but watch it closely so the cheese does not burn.
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