Pesto Chicken Parmesan (Printable)

Golden crispy chicken layered with aromatic pesto, tangy marinara, and bubbly cheese for an Italian-American favorite.

# 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 - Preheat oven to 375°F
02 - Pound chicken breasts to even thickness using a meat mallet or rolling pin. Season both sides generously with salt and pepper.
03 - Place flour on one plate, beat eggs in a shallow dish, and place breadcrumbs on another plate for the three-station breading process.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with breadcrumbs.
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.
06 - Transfer browned chicken breasts to a baking dish in a single layer.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon a few tablespoons of marinara sauce on top of the 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 leaves if desired. Serve hot with pasta, garlic bread, or a side salad.

# Expert Advice:

01 -
  • It takes everything you love about chicken parmesan and adds a bright, herby twist that makes it feel new again.
  • The pesto seeps into the chicken while it bakes, giving every bite this deep, garlicky richness you don't get from plain marinara.
  • It looks impressive enough for company but comes together fast enough for a Tuesday night when you're tired.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melded together.
02 -
  • Don't skip pounding the chicken because thick spots will still be raw when the thin parts are overcooked, and nobody wants that.
  • Let the skillet get hot before adding the chicken or the breading will absorb oil and turn soggy instead of crispy.
  • Check the internal temperature with a thermometer because guessing leads to dry chicken or undercooked centers.
  • If your pesto is really oily, blot it lightly with a paper towel before spreading it on, or the dish can get greasy.
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and gives the chicken an extra crispy crust.
  • Make your own pesto in the summer when basil is cheap and freeze it in ice cube trays so you always have it on hand.
  • If you're feeding a crowd, double the recipe and use a big sheet pan instead of a baking dish so everything cooks at once.
  • Let the chicken rest for a couple minutes after baking so the juices settle and don't run all over the plate when you cut into it.
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