Pesto Chicken Parmesan (Printer-friendly)

Breaded chicken topped with pesto, marinara, and melted cheeses for a comforting Italian-inspired meal.

# 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 Steps:

01 - Set oven to 375°F.
02 - Pound chicken breasts to even thickness using a meat mallet or rolling pin. Season both sides generously with salt and pepper.
03 - Arrange three shallow plates or dishes: 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, pressing gently to adhere.
05 - Heat olive oil in 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 pesto over each chicken breast. Spoon marinara sauce on top, then evenly distribute mozzarella and Parmesan cheese.
07 - Bake 15-20 minutes until chicken reaches internal temperature of 165°F and cheese is melted and bubbly.
08 - Remove from oven, garnish with fresh basil leaves if desired, and serve hot with pasta, garlic bread, or side salad.

# Expert Hints:

01 -
  • The pesto adds a bright, garlicky layer that keeps every bite from feeling heavy.
  • It looks like you fussed, but the whole thing comes together in under an hour.
  • Leftovers actually get better the next day when the flavors meld together overnight.
02 -
  • Don't skip pounding the chicken — uneven breasts mean some parts will be overcooked and dry while others are still raw.
  • Let the breaded chicken rest for a minute before frying so the coating sets and doesn't slide off in the pan.
  • Use a meat thermometer to check doneness instead of guessing, especially if your breasts are thick.
03 -
  • If your pesto is too thick, thin it with a tablespoon of olive oil so it spreads easily over the chicken.
  • Don't overcrowd the skillet when frying — give each piece space or the breading will steam instead of crisp.
  • For a gluten-free version, use gluten-free flour and breadcrumbs and double-check your pesto label for hidden wheat.
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