Pesto Chicken Parmesan (Printable)

Breaded chicken layered with pesto, marinara, and melted cheeses for a comforting meal.

# 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 with meat mallet or rolling pin. Season both sides with salt and pepper.
03 - Place flour on one plate, beat eggs in shallow dish, and place breadcrumbs on another plate.
04 - Dredge each chicken breast in flour, shake 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 3-4 minutes per side until golden brown.
06 - Move browned chicken breasts to baking dish.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon marinara sauce on top of 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 side salad.

# Expert Tips:

01 -
  • It takes classic chicken parm somewhere brighter and more interesting without adding any real complexity to your evening.
  • The pesto sneaks in underneath the marinara and creates this herby, garlicky layer that makes every bite feel a little more special than usual.
  • You get crispy pan-fried breading and bubbly baked cheese in under an hour, which feels like a small miracle on a weeknight.
  • Leftovers reheat beautifully and taste even better the next day when all those flavors have had time to settle in together.
02 -
  • If you skip pounding the chicken to an even thickness, the thin ends will overcook and dry out while the thick parts are still undercooked.
  • Don't walk away while pan-frying because the breading can go from golden to burnt in about thirty seconds if your heat is too high.
  • Let the chicken rest in the baking dish for a couple minutes after it comes out of the oven so the cheese sets slightly and doesn't slide off when you plate it.
03 -
  • Press the breadcrumbs onto the chicken with your palms after dipping to make sure they really stick and don't fall off in the pan.
  • Use a meat thermometer to check for 165°F in the thickest part of the chicken so you're not guessing and risking undercooked or overcooked meat.
  • If your skillet isn't big enough for all four breasts at once, work in batches and keep the heat consistent so the oil doesn't burn between rounds.
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