Pesto Chicken Parmesan (Printable Version)

Breaded chicken with pesto, marinara, and melted cheeses

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

# How-To Steps:

01 - Set 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 - Place flour on one plate, beat eggs in a shallow dish, and place breadcrumbs on another plate.
04 - Dredge each chicken breast in flour, 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 to 4 minutes per side until golden brown.
06 - Move browned chicken breasts to a baking dish in a single layer.
07 - Spread 1 to 2 tablespoons of pesto over each chicken breast, then spoon a few tablespoons of marinara sauce on top.
08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
09 - Bake in preheated oven for 15 to 20 minutes until internal temperature reaches 165°F (74°C) 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 side salad.

# Expert Tips:

01 -
  • The pesto adds a brightness and freshness that regular chicken parmesan just doesn't have, turning a familiar favorite into something that feels special.
  • You get that satisfying crispy-golden exterior with creamy melted cheese inside, all ready in under an hour with just one skillet and one baking dish.
02 -
  • If your chicken breasts are thick and uneven, they'll cook at different rates; pound them to uniform thickness or the thin parts will dry out while you wait for the thick parts to finish.
  • Don't skip the pan-searing step thinking the oven will do all the work; that golden crust is where all the flavor lives, and the oven just finishes the job and melts the cheese.
03 -
  • Use panko breadcrumbs instead of regular ones if you want extra crunch that stays crispy even after the cheese melts on top.
  • Don't rush the pan-searing step by turning up the heat too high; medium-high keeps the outside from burning while the inside stays juicy.
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