Pesto Chicken Parmesan (Printable)

Crispy breaded chicken layered with pesto, marinara, and bubbly cheese 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)

# How to Cook:

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 to 4 minutes on each side, until golden brown.
06 - Transfer browned chicken breasts to a baking dish.
07 - Spread 1 to 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 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
10 - Remove from oven and garnish with fresh basil leaves if desired. Serve hot with pasta, garlic bread, or a side salad.

# Expert Advice:

01 -
  • It takes the familiar comfort of chicken parm and wakes it up with bright, herby pesto that cuts through all that cheesy richness.
  • You get crispy, golden chicken without deep frying or making a mess of your stovetop.
  • It looks fancy enough to serve company but comes together faster than ordering takeout.
  • Leftovers reheat beautifully and somehow taste even better the next day tucked into a sandwich.
02 -
  • Don't skip pounding the chicken—uneven thickness means some parts dry out while others stay undercooked.
  • Sear the breaded chicken just until golden, not cooked through, or it will be tough and dry by the time it comes out of the oven.
  • Let the finished chicken rest for a few minutes after baking so the juices redistribute instead of running all over your plate.
03 -
  • Press the breadcrumbs onto the chicken with your palms so they really stick and don't fall off in the pan.
  • Use a meat thermometer to check for 165°F instead of guessing—overcooked chicken parm is a tragedy no amount of cheese can fix.
  • If your pesto is too thick, thin it with a tablespoon of olive oil so it spreads easily over the chicken without tearing the breading.
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