Pesto Chicken Parmesan (Printable)

Golden crispy chicken layered with pesto, marinara and melted cheeses for an 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

# Directions:

01 - Set oven to 375°F (190°C).
02 - Pound chicken breasts to even thickness using meat mallet or rolling pin. Season both sides with salt and pepper.
03 - Place flour on one plate, beat eggs in shallow dish, and place breadcrumbs on another plate.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with breadcrumbs.
05 - Heat olive oil in large skillet over medium-high heat. Cook breaded chicken breasts 3-4 minutes per side until golden brown.
06 - Move seared chicken breasts to baking dish.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Top with marinara sauce.
08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
09 - Bake in preheated oven 15-20 minutes until chicken reaches 165°F (74°C) internal temperature and cheese is melted and bubbly.
10 - Remove from oven and garnish with fresh basil if desired. Serve hot with pasta, garlic bread, or side salad.

# Expert Tips:

01 -
  • The basil pesto sneaks in a layer of brightness that cuts through the richness of the cheese and makes every bite interesting.
  • It looks impressive enough for company but comes together faster than most weeknight pastas.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melted together.
02 -
  • Don't skip pounding the chicken — uneven thickness means uneven cooking, and nobody wants a dry edge and a raw middle.
  • Let the breaded chicken rest for a minute before frying so the coating sets and doesn't fall off in the pan.
  • If your pesto has a lot of oil on top, stir it back in before spreading it on the chicken or it'll slide right off.
03 -
  • Press the breadcrumbs onto the chicken with your palms after dipping it in egg — it makes the coating stick better and fry up crispier.
  • If your skillet isn't big enough for all four breasts, fry them in batches and don't crowd the pan or the breading will steam instead of crisp.
  • Check the internal temperature with a meat thermometer instead of guessing — 165°F is the safe zone, and it keeps you from overcooking and drying out the chicken.
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