Pesto Chicken Parmesan (Printable Version)

Breaded chicken with basil pesto, marinara, and melted mozzarella. Ready in 45 minutes for an impressive 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 mozzarella cheese, shredded
10 - 1/2 cup Parmesan cheese, grated
11 - Fresh basil leaves for garnish

# Directions:

01 - Preheat oven to 375°F
02 - Pound chicken breasts to even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
03 - Arrange three shallow plates: place flour on first plate, beat eggs in second dish, and place breadcrumbs on third 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 - Transfer browned chicken breasts to baking dish.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Top with 2-3 tablespoons marinara sauce.
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. Serve hot with pasta, garlic bread, or side salad.

# Additional Tips::

01 -
  • The pesto cuts through the richness of the cheese in a way that makes you want another bite immediately.
  • It comes together in under an hour, which means you can feed people without spending your whole evening in the kitchen.
02 -
  • Don't skip the searing step—it's what gives you that textured crust that feels substantial, not soggy from baking.
  • If your pesto is very oily, it'll pool at the bottom of the dish, so spread it more sparingly than you think you need.
03 -
  • Swap in panko breadcrumbs if you want maximum crunch and don't mind a slightly more coarse texture on your coating.
  • Make your own pesto if you have fresh basil and a food processor—it takes five minutes and tastes noticeably brighter than most store-bought versions.
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