Pesto Chicken Parmesan (Printable Version)

Breaded chicken with basil pesto, marinara, and melted mozzarella. Quick and impressive for any occasion.

# Ingredient List:

→ 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 - Set oven to 375°F
02 - Pound chicken breasts to even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
03 - Arrange three shallow dishes: place flour on the first plate, beat eggs in the second dish, and place breadcrumbs on the third plate.
04 - Dredge each chicken breast in flour and shake 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 and cook 3-4 minutes per side until golden brown.
06 - Move seared chicken to a baking dish, arranging in a single layer.
07 - Spread 1-2 tablespoons basil pesto over each chicken breast.
08 - Spoon a few tablespoons of marinara sauce on top of the pesto.
09 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
10 - Bake for 15-20 minutes until internal temperature reaches 165°F and cheese is melted and bubbly.
11 - Remove from oven and garnish with fresh basil leaves if desired. Serve hot with pasta, garlic bread, or side salad.

# Expert Tips:

01 -
  • The pesto adds a fresh, herby punch that cuts through the richness of the cheese in a way plain marinara never could.
  • It looks fancy enough for company but comes together fast enough that you can pull it off on a weeknight without losing your mind.
  • Leftovers reheat beautifully and taste even better the next day when all the flavors have had time to settle in.
02 -
  • If you skip pounding the chicken, you'll end up with thick spots that stay raw while the thin edges turn into leather—I learned this the hard way on a dinner I had to serve to my in-laws.
  • Don't move the chicken around in the skillet while it's browning or the breading will tear off and stick to the pan instead of forming that perfect golden crust.
  • Check the internal temperature with a meat thermometer instead of guessing, because overcooked chicken parmesan is a tragedy no amount of cheese can fix.
03 -
  • Let the breaded chicken rest on a wire rack for 5 minutes before frying so the coating sets and doesn't fall off the second it hits the oil.
  • If your skillet isn't big enough for all four breasts, work in batches and keep the first ones warm in a low oven while you finish the rest.
  • Taste your marinara and pesto before you start layering—if either one is bland, this whole dish will be, so adjust the seasoning before it's too late.
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