Pesto Chicken Parmesan (Printable Version)

Breaded chicken with basil pesto, marinara, and melted mozzarella. Perfect for weeknights or entertaining guests.

# 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 (190°C).
02 - Pound 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: place all-purpose flour on first plate, beat eggs in second shallow dish, and place Italian breadcrumbs on third plate.
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 large skillet over medium-high heat. Add breaded chicken and cook 3-4 minutes per side until golden brown. Chicken will finish cooking in oven.
06 - Transfer browned chicken breasts to a baking dish, spacing evenly.
07 - Spread 1-2 tablespoons basil pesto over each chicken breast.
08 - Spoon 2-3 tablespoons marinara sauce over pesto layer on each piece.
09 - Sprinkle mozzarella and Parmesan cheese evenly over each chicken piece.
10 - Bake in preheated oven for 15-20 minutes until chicken reaches internal temperature of 165°F (74°C) 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 -
  • It tastes fancy but comes together faster than waiting for takeout.
  • The pesto adds a bright, herby twist that makes regular chicken parm feel boring.
  • You get that satisfying crunch from pan-frying without deep-frying anything.
  • Leftoloving this reheats beautifully and tastes even better the next day.
02 -
  • If you skip pounding the chicken, the thick parts will be undercooked while the thin parts dry out.
  • Don't let the oil get too hot or the breading will burn before the chicken even starts cooking.
  • Check the internal temp with a thermometer instead of guessing, nobody wants rubbery or undercooked chicken.
03 -
  • Use a thermometer to check doneness, it's the only way to avoid guessing and overcooking.
  • Let the chicken rest for a couple minutes after baking so the juices redistribute and every bite stays moist.
  • Double the recipe and freeze half before baking, then you've got a head start on dinner next week.
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