Pesto Chicken Parmesan (Printer-friendly)

Crispy breaded chicken topped with pesto, marinara, and melted mozzarella and Parmesan 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

# How to Make It:

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 generously with salt and pepper.
03 - Arrange three shallow plates or dishes: place flour in the first, beat eggs in the second, and place breadcrumbs in the third.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with breadcrumbs, pressing gently to adhere.
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. Transfer to a baking dish.
06 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon a few tablespoons of marinara sauce on top of the pesto.
07 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
08 - Bake 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 and garnish with fresh basil leaves if desired. Serve hot with pasta, garlic bread, or a side salad.

# Cooking Tips:

01 -
  • The pesto adds a fresh, garlicky twist that makes regular chicken parm feel brand new.
  • You get crispy pan-fried edges and melty cheese in under an hour, perfect for when you want something special without the fuss.
  • Leftovers reheat beautifully and actually taste better the next day when the flavors settle in.
02 -
  • If you skip pounding the chicken, the thick parts stay raw while the thin edges dry out, learned that the hard way on a Tuesday night.
  • Don't skip the pan-fry step, baking breaded chicken from raw leaves it soggy and pale instead of crispy and golden.
  • Let the breaded chicken rest a minute before frying so the coating actually sticks instead of sliding off into the oil.
03 -
  • Use a meat thermometer to check for 165°F, guessing leads to overcooked, dry chicken or undercooked centers.
  • Let the chicken rest in the baking dish for a few minutes after pulling it from the oven so the juices redistribute and every bite stays juicy.
  • If your pesto tastes too sharp, stir in a teaspoon of honey or a squeeze of lemon juice to balance it out before spreading.
Go back