Pesto Chicken Parmesan (Printable)

Golden breaded chicken layered with pesto, marinara, and bubbly melted cheese.

# 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)

# Steps:

01 - Preheat the oven to 375°F.
02 - Pound the chicken breasts to even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
03 - Place flour on one plate, beat eggs in a shallow dish, and place breadcrumbs on another 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 a large skillet over medium-high heat. Add breaded chicken and cook 3-4 minutes per side until golden brown.
06 - Move browned chicken breasts to a baking dish.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon a few tablespoons of marinara sauce on top.
08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
09 - Bake 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 if desired. Serve immediately with pasta, garlic bread, or side salad.

# Expert Advice:

01 -
  • The pesto adds a bright, garlicky layer that cuts through the richness of the cheese in a way plain chicken parm never does.
  • It looks fancy enough to serve company but comes together faster than ordering takeout.
  • Leftovers reheat beautifully and somehow taste even better the next day tucked into a sandwich.
02 -
  • Don't skip pounding the chicken, I learned the hard way that thick spots stay raw while thin edges turn to rubber.
  • Let the chicken rest in the skillet for a few seconds before flipping, if you try to move it too soon, the breading will stick and tear off.
  • Use a meat thermometer to check for 165°F, guessing doneness by look alone is how you end up with dry chicken or undercooked centers.
03 -
  • Press the breadcrumbs onto the chicken with your palms instead of just dusting them on, it helps them stick better and creates a thicker crust.
  • If your pesto is too thick to spread easily, stir in a teaspoon of olive oil to loosen it up before you layer it on.
  • Add a pinch of red pepper flakes to the marinara if you like a little heat, it plays really well with the pesto.
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