Pesto Chicken Parmesan (Printable Version)

Breaded chicken topped with basil pesto, marinara, and melted mozzarella cheese. Perfect weeknight dinner in 45 minutes.

# Components:

→ 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 oven to 375°F.
02 - Pound chicken breasts to even thickness using meat mallet or rolling pin. Season both sides with salt and pepper.
03 - Place flour on one plate, beat eggs in 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 large skillet over medium-high heat. Add breaded chicken and cook 3-4 minutes per side until golden brown.
06 - Transfer seared chicken breasts to baking dish.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon marinara sauce on top of pesto.
08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
09 - Bake in preheated oven for 15-20 minutes until internal temperature reaches 165°F and cheese is melted and bubbly.
10 - Remove from oven and garnish with fresh basil if desired. Serve hot with pasta, garlic bread, or side salad.

# Expert Tips:

01 -
  • The pesto adds a punch of fresh basil flavor that cuts through the richness of cheese and marinara.
  • Its familiar enough to feel like home cooking but different enough to impress anyone at the table.
  • You get a golden, crunchy crust without deep frying, and everything bakes together in one dish.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melted into each other.
02 -
  • Pounding the chicken to an even thickness is not optional—thick spots stay raw while thin edges turn to rubber.
  • Don't overcrowd the skillet or the breading will steam instead of crisp, and you'll lose that golden crust.
  • Let the chicken rest for a minute after baking so the juices settle back in instead of running all over your plate.
03 -
  • Use a thermometer to check for 165°F instead of guessing, especially if your chicken breasts are thick.
  • If your pesto has a layer of oil on top, stir it back in before spreading—it keeps the basil flavor from tasting dull.
  • Let the skillet get hot before adding the chicken or the breading will soak up oil and turn soggy instead of crisping up.
  • If you're making this ahead, bread and brown the chicken earlier in the day, then assemble and bake right before serving.
Return