Pesto Chicken Parmesan (Print Version)

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

# 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 Make It:

01 - Set oven temperature to 375°F and allow to fully preheat.
02 - Use a meat mallet or rolling pin to pound each chicken breast to uniform thickness. Season both sides evenly with salt and pepper.
03 - Arrange three separate shallow dishes: place all-purpose flour in the first, beat eggs in the second, and Italian breadcrumbs in the third.
04 - Dredge each chicken breast in flour, shake off excess, dip into beaten egg, then coat thoroughly with breadcrumbs, pressing gently to adhere.
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. Transfer to baking dish.
06 - Spread 1-2 tablespoons basil pesto over each chicken breast, then top with marinara sauce.
07 - Distribute mozzarella and Parmesan cheese evenly over each piece.
08 - Bake for 15-20 minutes until internal chicken temperature reaches 165°F and cheese is melted and bubbly.
09 - Remove from oven, garnish with fresh basil if desired, and serve immediately with pasta, garlic bread, or side salad.

# Additional Tips::

01 -
  • It takes the comfort of chicken parm and wakes it up with fresh basil flavor that cuts through all that cheese.
  • You get crispy, golden chicken without deep frying or making a mess of your stovetop.
  • It looks fancy enough for company but comes together in under an hour on a random Tuesday.
02 -
  • Don't skip pounding the chicken; uneven thickness means some parts dry out while others stay undercooked.
  • Sear the chicken just until golden, not cooked through, or it will turn rubbery in the oven.
  • Let the breaded chicken rest for a minute before cooking so the coating sets and stays put.
03 -
  • Press the breadcrumbs onto the chicken with your palms, not just a light dip, so they form a real crust.
  • Let the baked chicken rest for two minutes before serving so the juices settle and the cheese firms up just enough to slice cleanly.
  • If your skillet isn't big enough for all four breasts, work in batches and keep the first ones warm in the oven while you finish.
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