Pesto Chicken Parmesan (Printable Version)

Juicy breaded chicken layered with basil pesto, marinara, and melted cheeses for a comforting Italian-inspired 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

# Method:

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 shallow plates or dishes: place flour in first plate, beat eggs in second dish, and spread breadcrumbs in third plate.
04 - Coat each chicken breast in flour and shake off excess. Dip into beaten egg, then thoroughly coat 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. Do not cook through completely.
06 - Place seared chicken breasts in baking dish in single layer.
07 - Spread 1-2 tablespoons basil pesto evenly over each chicken breast.
08 - Spoon marinara sauce over pesto layer on each piece, distributing evenly.
09 - Sprinkle mozzarella and Parmesan cheese evenly over each chicken breast.
10 - Place in preheated oven for 15-20 minutes until internal temperature reaches 165°F and cheese is melted and bubbly.
11 - Remove from oven, garnish with fresh basil leaves if desired, and serve immediately with pasta, garlic bread, or side salad.

# Expert Hints:

01 -
  • It takes two Italian classics and fuses them into one dish that feels both familiar and exciting.
  • The pesto adds a fresh, herby brightness that cuts through the richness of the cheese and marinara.
  • You get crispy, golden chicken on the outside and juicy, flavorful meat on the inside without any frying mess.
  • It looks impressive enough for company but comes together in under an hour on a weeknight.
02 -
  • Don't skip pounding the chicken, thick spots will still be raw when the thin parts are overcooked and dry.
  • Sear the breaded chicken just until golden, not cooked through, or it will be tough and rubbery after baking.
  • Use a meat thermometer to check for 165°F, guessing leads to either undercooked or overdone chicken every time.
03 -
  • Let the breaded chicken rest on a wire rack for 5 minutes before searing, it helps the coating stick better and crisp up faster.
  • Warm your marinara and pesto slightly before layering so the chicken bakes more evenly and the flavors meld together.
  • If the cheese starts browning too fast, tent the dish loosely with foil for the last few minutes of baking.
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