Pesto Chicken Parmesan (Print version)

Crispy breaded chicken layered with pesto, marinara, and bubbly cheese for an Italian-inspired comfort meal.

# What You'll 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

# Directions:

01 - Set oven to 375°F
02 - Pound chicken breasts to even thickness using a meat mallet or rolling pin. Season both sides generously with salt and pepper.
03 - Arrange three shallow dishes: place flour in first, beat eggs in second, and place breadcrumbs in third.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with breadcrumbs, pressing gently to adhere.
05 - Heat olive oil in large skillet over medium-high heat. Add breaded chicken breasts and cook 3-4 minutes per side until golden brown.
06 - Move seared chicken breasts to a baking dish in single layer.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon marinara sauce over pesto layer.
08 - Distribute mozzarella and Parmesan cheese evenly over each chicken breast.
09 - Bake for 15-20 minutes until internal chicken temperature reaches 165°F and cheese is melted and bubbly.
10 - Remove from oven and garnish with fresh basil leaves if desired. Serve immediately with pasta, garlic bread, or side salad.

# Expert Tips:

01 -
  • The pesto adds a layer of herby richness that cuts through the richness of cheese in a way plain marinara never could.
  • It looks restaurant fancy but uses ingredients you probably already have tucked in your fridge.
  • Leftovers reheat beautifully and taste even better the next day when all the flavors have melded together.
02 -
  • If you skip pounding the chicken, the thick parts will stay raw while the thin edges turn into jerky.
  • Don't crowd the skillet when browning or the breading will steam instead of crisp.
  • Use a meat thermometer to check doneness instead of guessing, especially if your oven runs hot or cold.
03 -
  • Let the breaded chicken rest on a wire rack for five minutes before cooking so the coating sets and doesn't fall off in the pan.
  • Add a pinch of red pepper flakes to the marinara if you like a little heat sneaking up on you.
  • Grate your own Parmesan and mozzarella instead of buying pre-shredded, the texture and melt are worth the extra two minutes.
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