Pesto Chicken Parmesan (Printable)

Breaded chicken with basil pesto, marinara, and melted mozzarella and Parmesan cheese. Ready in 45 minutes.

# 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

# Directions:

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 and cook for 3-4 minutes per side until golden brown
06 - Transfer browned chicken to a baking dish
07 - Spread 1-2 tablespoons pesto over each chicken breast. Top with a few tablespoons of marinara sauce
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 side salad

# Expert Advice:

01 -
  • The pesto adds a fresh herbal brightness that cuts through the richness of cheese and makes every bite interesting.
  • It looks and tastes impressive but uses simple ingredients you probably already have or can grab quickly.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts will be overcooked and dry while others are still undercooked.
  • Let the breaded chicken rest for a minute before frying so the coating sticks better and doesn't fall off in the pan.
  • Use an instant-read thermometer to check for 165°F, guessing can lead to rubbery or undercooked chicken.
03 -
  • Press the breadcrumbs onto the chicken with your palms after dipping so they really adhere and create a thick, even crust.
  • Don't overcrowd the skillet when browning, give each piece space so they crisp up instead of steaming.
  • Let the baked chicken rest for two minutes before serving so the cheese sets slightly and doesn't slide off when you cut into it.
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