Pesto Chicken Parmesan (Printable)

Breaded chicken with basil pesto, marinara, and melted mozzarella and Parmesan cheese. Ready 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)

# Directions:

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 breasts and cook 3-4 minutes on each side until golden brown.
06 - Move browned chicken breasts to a baking dish.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon marinara sauce over the pesto.
08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
09 - Bake in preheated oven 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 hot with pasta, garlic bread, or a side salad.

# Expert Tips:

01 -
  • It takes familiar chicken parmesan and adds a burst of herby brightness that makes it feel brand new.
  • The pesto cuts through the richness in a way that keeps you reaching for seconds without feeling heavy.
  • Everything comes together in under an hour, which means you can start cooking when you get home and still eat at a reasonable time.
  • It looks impressive enough for company but forgiving enough that you won't stress over it.
02 -
  • If you skip pounding the chicken, the thick parts will still be raw when the thin parts are overcooked, and no amount of baking will fix that.
  • Don't layer the pesto and marinara in the wrong order or the pesto will disappear under the sauce and you'll lose that bright herby flavor.
  • Pull the chicken from the oven the second it hits 165 degrees F because carryover heat will take it higher and dry it out.
03 -
  • Use a meat thermometer instead of guessing, because overcooked chicken parmesan is a tragedy no amount of cheese can fix.
  • If your pesto is too thick, loosen it with a teaspoon of olive oil so it spreads easily and doesn't tear the breading.
  • Let the chicken rest for two minutes after baking so the juices redistribute and every bite stays moist.
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