Pesto Chicken Parmesan (Printable)

Crispy breaded chicken layered with pesto, marinara, and melted cheeses for a comforting weeknight 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

# Steps:

01 - Set oven to 375°F (190°C).
02 - Using a meat mallet or rolling pin, pound each chicken breast to uniform thickness. Season both sides generously with salt and pepper.
03 - Arrange three separate shallow dishes: place flour in the first, beat eggs in the second, and spread breadcrumbs in the third.
04 - Coat each chicken breast in flour, shaking off excess. Dip into beaten egg, then thoroughly coat with breadcrumbs, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Add breaded chicken and cook 3 to 4 minutes per side until golden brown. Chicken will finish cooking in the oven.
06 - Place seared chicken breasts into a baking dish in a single layer.
07 - Spread 1 to 2 tablespoons of basil pesto evenly over each chicken breast.
08 - Spoon a few tablespoons of marinara sauce over the pesto layer on each breast.
09 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
10 - Bake for 15 to 20 minutes until chicken reaches an 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 immediately with pasta, garlic bread, or a side salad.

# Expert Tips:

01 -
  • It takes everything comforting about chicken parm and adds a layer of bright, herby pesto that cuts through the richness.
  • The breading gets crispy in the skillet before the oven finishes everything off, so you skip the sogginess.
  • It looks fancy enough for company but comes together in under an hour on a weeknight.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts will dry out while others stay undercooked.
  • Let the skillet get hot before adding the chicken or the breading will stick and tear instead of crisping up.
  • Use a meat thermometer to check for 165°F, guessing leads to either rubbery or undercooked chicken.
03 -
  • Press the breadcrumbs onto the chicken with your palm, it helps them stick and creates a thicker crust.
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts better and tastes sharper.
  • If the cheese starts browning too fast, tent the dish loosely with foil for the last few minutes.
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