Pesto Chicken Parmesan (Print Version)

Breaded chicken with basil pesto, marinara, and melted mozzarella. A delicious Italian-American weeknight dinner.

# What to Use:

→ 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

# How to Prepare:

01 - Preheat oven to 375°F
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 in assembly line fashion.
04 - Dredge each chicken breast in flour and 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 3-4 minutes per side until golden brown.
06 - Move browned chicken breasts to a baking dish, arranging in a single layer.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon a few tablespoons of marinara sauce over the pesto.
08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
09 - Bake for 15-20 minutes until chicken reaches internal temperature of 165°F and cheese is melted and bubbly.
10 - Remove from oven and garnish with fresh basil leaves if desired. Serve immediately with pasta, garlic bread, or a side salad.

# Expert Advice:

01 -
  • The pesto adds a fresh herby punch that cuts through the richness in a way plain marinara never could.
  • You get that crispy breaded outside and tender juicy inside without any deep frying or complicated steps.
  • It looks fancy enough for company but comes together fast enough for a weeknight when you're already tired.
  • Leftovers reheat surprisingly well and taste even better the next day once the flavors have melted together.
02 -
  • Don't overcrowd the skillet when browning the chicken or the breading will steam instead of crisp, and you'll lose that golden crunchy texture.
  • If your chicken breasts are really thick, butterfly them or slice them in half horizontally before pounding so they cook through without drying out.
  • Let the chicken rest in the baking dish for a few minutes after it comes out of the oven so the juices settle back into the meat instead of running all over your cutting board.
03 -
  • Use a meat thermometer to check doneness instead of guessing, because overcooked chicken is dry chicken no matter how good the toppings are.
  • If your pesto is really thick, thin it with a teaspoon of olive oil so it spreads easier and doesn't clump up on the chicken.
  • Make extra and freeze the breaded uncooked chicken breasts on a baking sheet, then transfer them to a freezer bag so you can pull out dinner anytime without all the prep work.
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