Pesto Chicken Parmesan (Printable)

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

# 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 Make It:

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 separate shallow dishes: place flour in the first, beat eggs in the second, and breadcrumbs in the third.
04 - Coat each chicken breast thoroughly in flour, shake off excess, dip into beaten eggs, then coat completely with breadcrumbs, pressing gently to adhere.
05 - Heat olive oil in large skillet over medium-high heat. Add breaded chicken and cook 3-4 minutes per side until golden brown. Transfer to baking dish.
06 - Spread 1-2 tablespoons pesto on each chicken breast. Top with few tablespoons marinara sauce over pesto layer.
07 - Distribute mozzarella and Parmesan cheese evenly over each piece, covering completely.
08 - Place in preheated oven for 15-20 minutes until chicken reaches internal temperature of 165°F and cheese is melted and bubbly.
09 - Remove from oven, garnish with fresh basil if desired, and serve immediately with pasta, garlic bread, or side salad.

# Expert Suggestions:

01 -
  • It takes something familiar and makes it exciting again without being fussy or pretentious.
  • The pesto adds this bright, herby punch that cuts through all the richness in the most perfect way.
  • Everything comes together in under an hour, but it looks and tastes like you spent all afternoon in the kitchen.
  • Leftovers reheat beautifully and taste even better the next day when all the flavors have mingled.
02 -
  • Don't skip pounding the chicken because uneven breasts cook unevenly, and nobody wants rubbery edges and undercooked centers.
  • Let the skillet get hot before adding the chicken or the breading will absorb oil instead of crisping up.
  • Use an instant-read thermometer to check for 165°F instead of guessing, because overcooked chicken is a tragedy.
03 -
  • Press the breadcrumbs onto the chicken firmly so they actually stick and don't fall off in the pan.
  • Use a mix of store-bought pesto and a handful of fresh basil if you want it to taste more vibrant without making pesto from scratch.
  • If your skillet isn't big enough, work in batches and keep the first batch warm in a low oven while you finish the rest.
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