Pesto Chicken Parmesan (Printable)

Flavorful twist on chicken parmesan, with basil pesto, marinara, and melty cheese. Great for weeknights or guests.

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

# Method:

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 any excess. Dip into the beaten eggs, then coat thoroughly with breadcrumbs.
05 - Heat olive oil in a large skillet over medium-high heat. Add breaded chicken breasts and cook for 3-4 minutes on each side, until golden brown.
06 - Transfer browned chicken breasts to a baking dish.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon a few tablespoons of marinara sauce on top of the pesto.
08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
09 - Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the cheese is melted and bubbly.
10 - Remove from oven and garnish with fresh basil leaves if desired. Serve hot, ideally with pasta, garlic bread, or a side salad.

# Expert Advice:

01 -
  • The pesto adds an unexpected burst of fresh basil flavor that takes ordinary chicken parmesan to restaurant-quality territory
  • You get that satisfying crunch from the breading plus the creamy cheese layer, creating perfect texture in every bite
  • This comes together faster than youd think, making it totally doable for a weeknight yet impressive enough for company
02 -
  • Dont skip the pan-searing step, that initial browning creates texture you absolutely cannot achieve in the oven alone
  • The pesto layer might seem like overkill but it truly transforms this from standard chicken parmesan into something special
  • Let the chicken rest for a few minutes after baking, otherwise all those delicious juices will run right out onto your cutting board
03 -
  • Buy fresh mozzarella and shred it yourself, it melts so much better than the pre-shredded stuff
  • Use a meat thermometer to check doneness, cutting into chicken to check is the quickest way to dry it out
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