Pesto Chicken Parmesan (Printable version)

Breaded chicken topped with pesto, marinara, and melted cheeses for an Italian-inspired twist.

# 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

# Directions:

01 - Preheat oven to 375°F.
02 - Pound chicken breasts to uniform thickness using meat mallet or rolling pin. Season both sides with salt and pepper.
03 - Set up three separate shallow plates with flour on one, beaten eggs in the second, and breadcrumbs on the third.
04 - Dredge each chicken breast in flour, shake 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. Top with few tablespoons 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. Serve hot with pasta, garlic bread, or side salad.

# Expert Tips:

01 -
  • The pesto adds a fresh, herbaceous layer that cuts through the richness of the cheese and makes every bite more interesting.
  • It comes together in under an hour, which means you can have something impressive on the table without spending your whole evening in the kitchen.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have had time to settle in together.
02 -
  • If you skip pounding the chicken to an even thickness, the thin ends will dry out before the thick parts are cooked through, so don't rush this step.
  • Don't overcrowd the skillet when browning the chicken, or the breading will steam instead of crisping up, and you'll lose that golden crust.
  • Use a meat thermometer to check for doneness instead of guessing, because overcooked chicken is dry and disappointing no matter how good the toppings are.
03 -
  • Let the breaded chicken rest on a wire rack for a few minutes before cooking, which helps the coating stick better and prevents it from getting soggy.
  • If your pesto is very oily, blot the chicken lightly with a paper towel after spreading it on, so the marinara and cheese layer better.
  • Use freshly grated Parmesan instead of the pre grated kind, because it melts smoother and has a much richer flavor.
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