Pin it The first bite of this dish happened by accident on a Tuesday when I had leftover pesto from pasta night and a craving for something crispy and cheesy. I smeared that bright green sauce over breaded chicken without thinking twice, added marinara because why not, then buried it all under mozzarella. The smell that filled my kitchen twenty minutes later made me wonder why I'd ever stuck to plain chicken parm in the first place.
I made this for my neighbor who'd just moved in and didn't have her kitchen set up yet. She showed up with wine, I plated this with a tangle of spaghetti, and we ate on my back porch while the sun went down. She asked for the recipe twice before she left, and now she makes it for her book club every other month.
Ingredients
- Boneless, skinless chicken breasts: Pound them thin so they cook evenly and don't dry out, a lesson I learned after serving one rubbery batch to my very polite in-laws.
- All-purpose flour: This first layer helps the egg stick, and shaking off the excess keeps the breading from clumping.
- Eggs: Beat them well with a fork so the chicken gets an even coat that crisps up golden in the pan.
- Italian breadcrumbs: They bring built-in seasoning, but panko works if you want extra crunch and don't mind a lighter color.
- Basil pesto: The star of the twist, whether you whirl it up yourself or grab a good jar from the store.
- Marinara sauce: A smooth, garlicky marinara is my go-to, but chunky works if that's what you've got.
- Mozzarella cheese: Shred it yourself from a block for the stretchiest, meltiest top layer.
- Parmesan cheese: Freshly grated adds a salty, nutty finish that pre-grated just can't match.
Instructions
- Prep the oven and chicken:
- Preheat your oven to 375 degrees F and pound those chicken breasts until they're about half an inch thick all over. Season both sides with salt and pepper, tasting as you go so you don't undersalt.
- Set up your breading station:
- Line up three shallow dishes with flour, beaten eggs, and breadcrumbs in that order. This assembly line makes the process fast and keeps your hands from turning into dough.
- Bread the chicken:
- Dredge each breast in flour, dip it in egg, then press it into the breadcrumbs until every inch is covered. I like to use one hand for wet and one for dry to avoid mitten hands.
- Brown in the skillet:
- Heat olive oil over medium-high heat until it shimmers, then add the breaded chicken and cook three to four minutes per side until golden. The chicken won't be cooked through yet, that's what the oven is for.
- Layer on the goods:
- Transfer the browned chicken to a baking dish, spread pesto on each piece, spoon marinara over the pesto, then scatter mozzarella and Parmesan on top. Don't be shy with the cheese.
- Bake until bubbly:
- Slide the dish into the oven and bake for fifteen to twenty minutes until the internal temp hits 165 degrees F and the cheese is melted and golden in spots. Let it rest for a minute before serving so you don't burn your tongue like I always do.
Pin it This became my go-to whenever I wanted to feel like I had my life together on a weeknight. There's something about pulling a bubbling, cheesy dish out of the oven that makes you forget about the pile of laundry in the other room. My kids started requesting it by name, which is how I knew it had officially entered the family rotation.
Serving Suggestions
I almost always serve this with a simple spaghetti tossed in butter and garlic, but it's just as good with garlic bread for soaking up the extra sauce or a crisp green salad if you're pretending to be virtuous. Once I served it over creamy polenta and it was so good I considered never going back to pasta.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and I reheat them in a 350 degree oven until warmed through so the breading stays crispy. Microwaving works in a pinch, but you'll sacrifice that golden crust. I've never had any last long enough to freeze, but I imagine it would hold up fine if you wrapped it well.
Swaps and Variations
You can make this gluten-free by swapping in gluten-free flour and breadcrumbs, and I've done it with success for a friend with celiac. If you're out of pesto, a smear of ricotta mixed with fresh basil and garlic gets you close. Sometimes I add a handful of spinach under the cheese or a few sliced cherry tomatoes on top for color and a little extra veg.
- Try panko breadcrumbs for a lighter, crunchier crust that stays crisp even longer.
- Use homemade pesto if you've got fresh basil growing, it makes the whole dish taste like summer.
- Double the recipe and freeze half before baking for a future dinner when you can't be bothered to cook.
Pin it This recipe has earned its spot in my weekly lineup because it feels special without asking for much. I hope it becomes one of those dishes you reach for when you want to remind yourself that dinner can be easy and delicious at the same time.
Recipe FAQs
- → Can I make this ahead of time?
Yes! Bread the chicken up to 24 hours in advance and refrigerate. You can also assemble everything and bake just before serving, though the crust may soften slightly.
- → What's the best way to reheat leftovers?
Reheat in a 350°F oven for 10-15 minutes until hot and bubbly. This preserves the crispy texture better than microwaving.
- → Can I freeze this dish?
Freeze unbaked breaded chicken between parchment paper for up to 3 months. Thaw overnight in refrigerator, then top with pesto, sauce, and cheese before baking.
- → What can I use instead of pine nuts in pesto?
Walnuts, almonds, or cashews work well as substitutions. You can also make nut-free pesto using sunflower seeds or extra cheese.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F at the thickest part. The juices should run clear and the cheese should be melted and bubbly.