Pesto Chicken Parmesan (Printable version)

Breaded chicken with pesto, marinara and melted cheeses

# 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 - 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 3 to 4 minutes per side until golden brown.
06 - Transfer seared chicken breasts to a baking dish.
07 - Spread 1 to 2 tablespoons pesto over each chicken breast. Spoon marinara sauce on top of the pesto.
08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
09 - Bake in preheated oven for 15 to 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 Tips:

01 -
  • It takes familiar comfort food and adds a fresh, herby brightness that feels special without extra effort.
  • The pesto seeps into the chicken while it bakes, keeping every bite moist and flavorful.
  • It looks impressive enough for company but comes together in under an hour on a weeknight.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melded.
02 -
  • Don't skip pounding the chicken, uneven thickness means dry edges and undercooked centers.
  • Sear the breaded chicken just until golden, not cooked through, or it will dry out in the oven.
  • Let the chicken rest for a few minutes after baking so the juices redistribute and every bite stays moist.
03 -
  • Use a meat thermometer to check for 165°F at the thickest part, no guessing means no dry chicken.
  • Let the pesto come to room temperature before spreading, it layers more evenly and tastes brighter.
  • If the cheese starts browning too fast, tent the dish loosely with foil for the last few minutes of baking.
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