Save to Pinterest My neighbor knocked on my door one Thursday evening holding a jar of homemade pesto, insisting I had to try something new with it. I had chicken breasts thawing and a jar of marinara already open in the fridge. What started as an improvised dinner turned into one of those accidental wins that you end up making over and over. The smell of toasted breadcrumbs mixed with basil still brings me back to that night.
I made this for my in-laws the first time they visited our new apartment. I was nervous about impressing them, but watching my father-in-law go back for seconds and then ask for the recipe put me at ease. It became our go-to when we want something that feels special without the stress. My husband still jokes that this dish saved our first hosting attempt.
Ingredients
- Boneless, skinless chicken breasts: Pounding them to an even thickness is the secret to getting them cooked perfectly without drying out the edges.
- All-purpose flour: This first coat helps the egg stick and creates a base for the crispy breading.
- Eggs: Beat them well so the breadcrumbs cling evenly and you get that golden crust.
- Italian breadcrumbs: They add seasoning and texture, but panko works beautifully if you want extra crunch.
- Olive oil: Just enough to get a nice sear without deep frying.
- Basil pesto: This is where the magic happens, whether you make it yourself or buy a good jar.
- Marinara sauce: A simple jarred sauce works great, or use leftovers from another meal.
- Mozzarella cheese, shredded: It melts into gooey perfection and ties everything together.
- Parmesan cheese, grated: Adds a nutty, salty finish that balances the pesto.
- Fresh basil leaves: Optional but worth it for a pop of color and fresh flavor at the end.
Instructions
- Prep the oven and chicken:
- Preheat your oven to 375°F. Pound the chicken breasts to about half an inch thick so they cook evenly and stay juicy.
- Season generously:
- Sprinkle both sides with salt and pepper. Don't skip this step, it makes all the difference in flavor.
- Set up your breading station:
- Line up three shallow dishes with flour, beaten eggs, and breadcrumbs. This assembly line makes the process smooth and keeps your hands from getting too messy.
- Bread the chicken:
- Drag each breast through the flour, then the egg, then press it into the breadcrumbs until fully coated. I like to press the crumbs in a little so they really stick.
- Sear in the skillet:
- Heat olive oil over medium-high heat and cook each piece for 3 to 4 minutes per side until golden. They don't need to be cooked through yet, just beautifully browned.
- Transfer to baking dish:
- Move the chicken to a baking dish in a single layer. This is where the oven takes over.
- Layer the toppings:
- Spread a spoonful or two of pesto on each breast, then add marinara on top. The layers create little pockets of flavor.
- Add the cheese:
- Sprinkle mozzarella and Parmesan evenly over everything. Be generous, this is not the time to hold back.
- Bake until bubbly:
- Slide the dish into the oven and bake for 15 to 20 minutes until the chicken hits 165°F and the cheese is melted and golden. Your kitchen will smell incredible.
- Garnish and serve:
- Top with fresh basil leaves if you have them and serve hot. Pasta, garlic bread, or a simple salad on the side makes it a full meal.
Save to Pinterest One rainy Sunday, my kids helped me bread the chicken and got flour absolutely everywhere. We laughed so hard we nearly forgot to cook it. Now every time I make this, my daughter asks if she can be in charge of the breadcrumbs again. It's messy, but it's ours.
Choosing Your Pesto
I've tried this with both store-bought and homemade pesto, and honestly both work beautifully. If you're making your own, go heavy on the basil and light on the garlic so it doesn't overpower the marinara. If you're buying it, look for one with good color and oil on top, that usually means it's fresher. I keep a jar in the fridge just for nights like this.
Making It Ahead
You can bread the chicken a few hours ahead and keep it in the fridge until you're ready to cook. I've even assembled the whole dish up to the baking step, covered it tightly, and baked it straight from the fridge, just adding five extra minutes. It's a lifesaver when you're hosting or juggling a busy evening. Leftovers reheat surprisingly well in the oven at 350°F for about ten minutes.
Serving Suggestions
This pairs perfectly with a simple spaghetti tossed in butter and Parmesan, or even just a crusty baguette to soak up the sauce. I like serving it with a light arugula salad dressed in lemon and olive oil to balance the richness. If you want to go all out, roasted garlic green beans or crispy roasted potatoes make it feel like a restaurant meal.
- Try it over creamy polenta for a cozy twist.
- Slice leftovers thin and layer them in a sandwich with extra marinara.
- If feeding a crowd, double the recipe and use a larger baking dish.
Save to Pinterest This dish has become my answer to What's for dinner when I want something that feels like a hug but doesn't take all night. I hope it finds a spot in your rotation too.
Recipe FAQs
- → Can I make this ahead of time?
Yes, bread the chicken up to 24 hours in advance and store refrigerated. You can also assemble the entire dish and bake it just before serving.
- → What's the best way to reheat leftovers?
Reheat in a 350°F oven for 10-15 minutes until heated through. This maintains the crispy texture better than microwaving.
- → Can I freeze this dish?
Freeze unbaked breaded chicken pieces between layers of parchment paper. Thaw overnight in the refrigerator before topping with sauce and cheese and baking.
- → What can I serve with this?
This pairs perfectly with spaghetti, angel hair pasta, garlic bread, roasted vegetables, or a simple Caesar salad.
- → Can I make it gluten-free?
Absolutely. Substitute gluten-free flour and breadcrumbs for the coating. The rest of the ingredients are naturally gluten-free.
- → How do I know when the chicken is done?
Use a meat thermometer to check the internal temperature reaches 165°F. The juices should run clear and the cheese should be melted and bubbly.