Pesto Chicken Parmesan (Printable Version)

Breaded chicken with basil pesto, marinara, and melted mozzarella. An Italian-American classic in 45 minutes.

# 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, optional

# How To Make It:

01 - Preheat oven to 375°F.
02 - Pound chicken breasts to uniform thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
03 - Arrange three shallow plates or dishes: place flour on first plate, beat eggs in second dish, and place breadcrumbs on third 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 to 4 minutes per side until golden brown. Transfer to baking dish.
06 - Spread 1 to 2 tablespoons pesto over each chicken breast. Spoon marinara sauce over pesto. Sprinkle mozzarella and Parmesan cheese evenly over each piece.
07 - Bake for 15 to 20 minutes until chicken reaches internal temperature of 165°F and cheese is melted and bubbly.
08 - Remove from oven and garnish with fresh basil if desired. Serve hot with pasta, garlic bread, or side salad.

# Expert Advice:

01 -
  • The pesto adds a bright, herby layer that cuts through the richness of the cheese and makes every bite more interesting than traditional chicken parm.
  • It comes together in under an hour, which means you can have a restaurant-quality meal on the table on a weeknight without losing your mind.
  • Leftovers actually taste better the next day when all the flavors have had time to meld together in the fridge.
02 -
  • If you skip pounding the chicken to an even thickness, you'll end up with dry edges and undercooked centers, which is frustrating after all that breading work.
  • Let the breaded chicken rest for a minute before hitting the pan so the coating has time to stick, otherwise it can peel off when you flip it.
  • Use an instant-read thermometer to check for 165°F instead of guessing, because overcooked chicken parmesan is a tragedy no amount of cheese can fix.
03 -
  • Don't crowd the pan when browning the chicken or the breading will steam instead of crisping up, so work in batches if needed.
  • Let the chicken rest for a couple of minutes after baking so the juices redistribute and every bite stays tender and moist.
  • If your pesto is oily, give it a quick stir before spreading it on the chicken so the flavor distributes evenly instead of pooling.
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