Pesto Chicken Parmesan (Print Version)

Breaded chicken layered with pesto, marinara, and bubbly cheese for a comforting twist on Italian-American classic.

# What You 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 mozzarella cheese, shredded
10 - 1/2 cup Parmesan cheese, grated
11 - Fresh basil leaves for garnish (optional)

# Directions:

01 - Preheat the oven to 375°F
02 - Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
03 - Place flour on one plate, beat eggs in a shallow dish, and place breadcrumbs on another plate.
04 - Dredge each chicken breast in flour, shaking 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 - Transfer browned chicken to a baking dish.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon a few tablespoons of marinara sauce on top.
08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
09 - Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F and cheese is melted and bubbly.
10 - Remove from oven and garnish with fresh basil leaves if desired. Serve hot with pasta, garlic bread, or a side salad.

# Expert Tips:

01 -
  • The pesto sneaks in bright herby flavor that cuts through the richness of all that melted cheese.
  • It looks like you spent hours in the kitchen but the whole thing comes together in under an hour.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have had time to settle into each other.
02 -
  • Pounding the chicken to an even thickness is the difference between juicy and dry, so don't rush past this step.
  • Don't overcook the chicken in the skillet because it will keep cooking in the oven and you want it tender, not rubbery.
  • Let the chicken rest for a couple minutes after baking so the juices settle back into the meat instead of running all over the plate.
03 -
  • Press the breadcrumbs firmly onto the chicken so they don't fall off when you flip them in the skillet.
  • Use a meat thermometer to check for 165°F instead of guessing, because overcooked chicken is never worth it.
  • Let the baking dish sit for a few minutes before serving so the cheese sets just enough to slice cleanly without sliding everywhere.
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