Pesto Chicken Parmesan (Printable)

Golden breaded chicken layered with fresh pesto, tangy marinara, and bubbly cheese for a satisfying Italian-American dinner.

# 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, optional

# Directions:

01 - Set oven to 375°F and allow to fully preheat.
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 shallow dishes in a row: place flour in the first, beat eggs in the second, and spread breadcrumbs in the third.
04 - Coat each chicken breast with flour, shake off excess, dip into beaten egg, then coat thoroughly with breadcrumbs. Ensure complete coverage.
05 - Heat olive oil in a large skillet over medium-high heat. Add breaded chicken and cook 3-4 minutes per side until golden brown. Chicken will complete cooking in the oven.
06 - Carefully move seared chicken breasts to a baking dish in a single layer.
07 - Spread 1-2 tablespoons pesto over each chicken breast, then top with a few tablespoons of marinara sauce.
08 - Distribute mozzarella and Parmesan cheese evenly across all pieces, covering the sauce layer.
09 - Place in preheated oven for 15-20 minutes until internal temperature reaches 165°F and cheese is melted and bubbly.
10 - Remove from oven, garnish with fresh basil if desired, and serve immediately with pasta, garlic bread, or side salad.

# Expert Hints:

01 -
  • The pesto adds a bright, herby richness that cuts through the heaviness of traditional chicken parm.
  • You get crispy, golden breading without deep frying, which means less mess and less guilt.
  • It looks fancy enough to serve guests but comes together in under an hour on a weeknight.
  • Leftovers reheat beautifully and taste even better the next day tucked into a sandwich.
02 -
  • Do not skip pounding the chicken, uneven thickness means some parts will be dry while others are still raw.
  • Brown the breaded chicken in batches if your skillet is too small, crowding drops the temperature and makes the coating soggy instead of crispy.
  • Let the baked chicken rest for a minute before cutting, this keeps the juices from running all over the plate.
03 -
  • Shred your own mozzarella from a block, it melts smoother and tastes fresher than the pre-shredded stuff.
  • If your pesto is too thick, thin it with a teaspoon of olive oil so it spreads easily over the chicken.
  • Use a meat thermometer to check doneness, guessing leads to overcooked, rubbery chicken or undercooked centers.
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