Pesto Chicken Parmesan (Printable)

Breaded chicken with basil pesto, marinara, mozzarella and Parmesan. Ready in 45 minutes for easy weeknight dinners.

# 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)

# Directions:

01 - Preheat oven to 375°F (190°C)
02 - Pound chicken breasts to 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 excess. Dip into beaten eggs, then coat thoroughly with breadcrumbs
05 - Heat olive oil in large skillet over medium-high heat. Add breaded chicken and cook 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
08 - Spoon a few tablespoons of marinara sauce over pesto on each piece
09 - Sprinkle mozzarella and Parmesan cheese evenly over each chicken breast
10 - Bake in preheated oven for 15-20 minutes until chicken reaches internal temperature of 165°F (74°C) and cheese is melted and bubbly
11 - Remove from oven and garnish with fresh basil leaves if desired. Serve hot with pasta, garlic bread, or side salad

# Expert Advice:

01 -
  • The basil pesto adds a bright, herby layer that makes this feel way more interesting than the red-sauce-only version.
  • It looks impressive enough for company but comes together in under an hour on a regular Wednesday.
  • Crispy breading, gooey cheese, and tender chicken all in one bite is exactly the comfort food trifecta.
02 -
  • If your chicken breasts are wildly different sizes, pound the thicker ones more so everything cooks evenly and you don't end up with one dry piece and one perfect one.
  • Don't walk away during the pan-frying step; breadcrumbs go from golden to burnt in about thirty seconds if the heat is too high.
03 -
  • Use a meat thermometer to check for 165°F instead of guessing; overcooked chicken is the fastest way to ruin an otherwise perfect dish.
  • If your skillet isn't big enough for all four breasts at once, work in batches and keep the first batch warm in a low oven while you finish the rest.
Go Back