Pesto Chicken Parmesan (Printable)

Crispy breaded chicken layered with pesto, marinara, and three cheeses for a delicious twist on a classic favorite.

# 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 Make It:

01 - Set oven to 375°F
02 - Pound chicken breasts to uniform thickness using a meat mallet or rolling pin. Season both sides generously with salt and pepper.
03 - Arrange three separate shallow dishes: place flour in first dish, beat eggs in second dish, and place breadcrumbs in third dish.
04 - Dredge each chicken breast in flour, shake off excess, dip in beaten eggs, then coat thoroughly with breadcrumbs, pressing gently to adhere.
05 - Heat olive oil in large skillet over medium-high heat. Cook breaded chicken breasts 3 to 4 minutes per side until golden brown. Transfer to baking dish.
06 - Spread 1 to 2 tablespoons pesto over each chicken breast. Spoon 2 to 3 tablespoons marinara sauce on top. Distribute mozzarella and Parmesan cheese evenly over all pieces.
07 - Bake for 15 to 20 minutes until chicken reaches internal temperature of 165°F and cheese is melted and bubbly.
08 - 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 bright, garlicky layer that cuts through the richness of the cheese and makes every bite more interesting than traditional chicken parm.
  • Everything comes together in under an hour, but it looks and tastes like you spent all afternoon in the kitchen.
  • Leftovers reheat beautifully and sometimes taste even better the next day when all the flavors have melded together.
02 -
  • If you skip pounding the chicken to an even thickness, the thin parts will dry out before the thick parts are cooked through, and nobody wants rubbery chicken.
  • Don't overcrowd the skillet when searing or the breading will steam instead of crisp up, and you'll lose that golden crust.
  • Let the chicken rest for a minute after baking so the juices redistribute and you don't end up with a dry first bite.
03 -
  • Use a meat thermometer to check for 165°F in the thickest part of the chicken so you never have to guess if it's done.
  • If the cheese starts browning too quickly in the oven, tent the dish loosely with foil for the last few minutes.
  • For an even richer flavor, mix a tablespoon of butter into your marinara sauce before spooning it over the pesto.
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