Pesto Chicken Parmesan (Printable)

Breaded chicken layered with pesto, marinara, and melted cheeses for a comforting Italian-inspired meal.

# 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

# How to Prepare:

01 - Set oven to 375°F (190°C).
02 - Pound chicken breasts to uniform thickness using a meat mallet or rolling pin. Season both sides generously with salt and pepper.
03 - Arrange three shallow dishes: place flour in first dish, beat eggs in second dish, and breadcrumbs in third dish.
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. Cook breaded chicken 3-4 minutes per side until golden brown. Transfer to baking dish.
06 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon marinara sauce over pesto layer.
07 - Evenly distribute mozzarella and Parmesan cheese over each piece.
08 - Bake for 15-20 minutes until chicken reaches internal temperature of 165°F (74°C) and cheese is melted and bubbly.
09 - Remove from oven and garnish with fresh basil leaves. Serve immediately with pasta, garlic bread, or side salad.

# Expert Suggestions:

01 -
  • The pesto adds a burst of fresh, herby flavor that cuts through the richness of the cheese and makes every bite more interesting.
  • It looks and tastes impressive enough for company, but the whole thing comes together in under an hour on a weeknight.
  • Leftovers reheat beautifully and actually taste even better the next day when all the flavors have melded together.
02 -
  • Don't skip pounding the chicken, uneven breasts will have dry edges and undercooked centers, and you'll end up frustrated.
  • Let the chicken rest in the skillet for a moment before flipping so the crust sets, if you move it too early it will stick and tear.
  • Use a meat thermometer to check for 165°F, guessing leads to overcooked, rubbery chicken or undercooked centers.
03 -
  • Shred your own mozzarella from a block, the pre-shredded stuff has anti-caking agents that prevent it from melting smoothly.
  • If your pesto is too thick, thin it with a teaspoon of olive oil so it spreads easily over the chicken without tearing the crust.
  • Let the chicken rest for a couple of minutes after baking so the juices redistribute and every bite stays moist and flavorful.
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