Pesto Chicken Parmesan (Printable)

Golden breaded chicken layered with fresh basil pesto, zesty marinara, and a blend of melted Italian cheeses for a comforting meal.

# Ingredient List:

→ 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 and allow to reach full temperature.
02 - Using a meat mallet or rolling pin, pound chicken breasts to uniform thickness. Season both sides generously with salt and pepper.
03 - Arrange three separate shallow dishes: place flour in the first, beat eggs in the second, and spread breadcrumbs in the third.
04 - Dredge each chicken breast in flour, shake off excess, dip into beaten egg, then coat thoroughly with breadcrumbs, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Cook breaded chicken breasts 3 to 4 minutes per side until golden brown. Transfer to a baking dish.
06 - Spread 1 to 2 tablespoons pesto over each chicken breast. Spoon a few tablespoons marinara sauce on top of the pesto layer.
07 - Distribute shredded mozzarella and grated Parmesan cheese evenly across all chicken pieces.
08 - Bake for 15 to 20 minutes until internal temperature reaches 165°F and cheese is melted and bubbly.
09 - 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 an unexpected brightness that cuts through the richness of the cheese in the most delicious way.
  • It looks and tastes impressive but comes together in under an hour, even on a hectic evening.
  • The golden, crispy breading stays intact beautifully, giving you that satisfying crunch with every forkful.
  • Leftovers reheat surprisingly well, making lunch the next day something to actually look forward to.
02 -
  • Don't skip pounding the chicken, uneven thickness leads to overcooked edges and undercooked centers every single time.
  • Let the oil get properly hot before adding the breaded chicken, otherwise the coating absorbs oil and turns greasy instead of crispy.
  • Use an instant-read thermometer to check for 165°F in the thickest part, guessing leads to dry chicken or food safety worries.
  • If your pesto is very oily, blot the top with a paper towel before adding marinara so the layers don't slide around.
03 -
  • Press the breadcrumbs firmly onto the chicken with your palms so they really stick and don't fall off in the pan.
  • If the breading starts to brown too quickly, lower the heat slightly, you want a deep golden color, not burnt edges.
  • Let the chicken rest for a couple minutes after baking so the juices redistribute and every bite stays moist and flavorful.
  • Use a mix of fresh mozzarella and low-moisture mozzarella for the best melt and flavor balance.
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