Pesto Chicken Parmesan (Printable)

Golden breaded chicken layered with pesto, marinara, and melted cheeses for a delicious Italian-inspired dinner.

# 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

# How to Make It:

01 - Set oven to 375°F and allow to fully preheat.
02 - Pound chicken breasts to uniform thickness using a meat mallet or rolling pin. Season both sides evenly with salt and pepper.
03 - Arrange three shallow plates or dishes: place flour on the first plate, beat eggs in the second dish, and place breadcrumbs on the third plate.
04 - Dredge each chicken breast in flour and shake off excess. Dip into beaten eggs, then coat thoroughly with breadcrumbs, pressing gently to adhere.
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. Transfer to baking dish.
06 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon marinara sauce over the pesto layer.
07 - Distribute mozzarella and Parmesan cheese evenly over each piece.
08 - Bake for 15-20 minutes until internal temperature reaches 165°F and cheese is melted and bubbly. Garnish with fresh basil if desired and serve immediately.

# Expert Advice:

01 -
  • It gives you that cozy Italian restaurant feeling without leaving your kitchen or spending hours cooking.
  • The pesto adds a bright, herby twist that makes regular chicken parm feel like something new again.
  • Everything comes together in under an hour, which means you can pull off a impressive dinner even on a busy weeknight.
  • Leftovers reheat beautifully and taste even better the next day when all the flavors have melded together.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts will be dry while others are still cooking.
  • Let the breaded chicken rest for a minute before frying so the coating sticks better and doesn't fall off in the pan.
  • Use an instant-read thermometer to check for 165°F, guessing leads to overcooked, rubbery chicken.
  • If your skillet isn't big enough, cook the chicken in batches rather than crowding the pan, which makes it steam instead of crisp.
03 -
  • Use one hand for dry ingredients and one for wet during breading to avoid ending up with clumpy, batter-covered fingers.
  • Let the chicken rest for five minutes after baking so the juices redistribute and every bite stays moist.
  • If the cheese isn't browning enough, turn on the broiler for the last minute or two, but watch it closely so it doesn't burn.
  • Always taste your pesto and marinara before using them, if they need a pinch of salt or a squeeze of lemon, add it now.
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