Pesto Chicken Parmesan (Printable)

Golden breaded chicken layered with pesto, marinara, and bubbly cheese for a comforting Italian-inspired meal ready in under an hour.

# 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 the oven to 375°F (190°C).
02 - Pound the chicken breasts to an 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 for 3-4 minutes on each side until golden brown.
06 - Transfer 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 of the pesto.
08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
09 - Bake in the preheated oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the 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 -
  • The pesto creates a flavor layer that keeps every bite interesting instead of just heavy and cheesy.
  • You get that satisfying crunch from pan frying without spending an hour in the kitchen.
  • It reheats beautifully, so leftovers actually taste like a treat instead of an afterthought.
  • Guests always ask for the recipe because it looks and tastes like you fussed, but you didn't.
02 -
  • If you skip pounding the chicken, the thick parts stay raw while the thin parts turn to rubber.
  • Don't overcrowd the skillet when browning or the breading will steam instead of crisp.
  • Let the chicken rest in the baking dish for a minute before serving so the cheese sets slightly and doesn't slide off.
03 -
  • Use a thermometer to check for 165°F; guessing leads to overcooked, dry chicken or undercooked centers.
  • If your pesto is oily, blot the top with a paper towel before adding marinara so the layers stay distinct.
  • Make extra and freeze the breaded, uncooked chicken breasts on a sheet pan, then transfer to a bag; you can pull them out and bake from frozen for a fast dinner.
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