Pesto Chicken Parmesan (Print Version)

Crispy breaded chicken layered with pesto, marinara, and melted cheeses

# 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 (optional)

# How to Make It:

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 excess. Dip into beaten eggs, then coat thoroughly with breadcrumbs.
05 - Heat olive oil in a large skillet over medium-high heat. Add breaded chicken and cook 3-4 minutes on each side until golden brown.
06 - Transfer browned chicken breasts to a baking dish.
07 - Spread 1-2 tablespoons pesto over each chicken breast.
08 - Spoon marinara sauce over the pesto on each piece.
09 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
10 - Bake for 15-20 minutes until internal temperature reaches 165°F 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.

# Additional Tips::

01 -
  • It tastes like you spent hours on it, but it comes together in under an hour with ingredients you probably already have.
  • The pesto adds a fresh, herby brightness that makes this feel nothing like the heavy, one note chicken parm you might be used to.
  • You get that satisfying crunch from the breading and the gooey, melty cheese pull that makes everyone reach for seconds.
  • It reheats beautifully, so leftovers actually taste like a treat the next day instead of something you have to choke down.
02 -
  • If you skip pounding the chicken, the thick parts will still be raw when the thin parts are overcooked, and nobody wants that.
  • Don't overcrowd the skillet when searing, the chicken needs space to crisp up, not steam in its own moisture.
  • Let the chicken rest for a minute or two after baking so the juices settle back in instead of running all over the plate.
03 -
  • Use a meat thermometer to check for 165°F, guessing leads to either rubbery or undercooked chicken, and nobody wants that gamble.
  • If your pesto is on the oily side, give it a quick stir before spreading it on so the flavors are evenly distributed.
  • Let the cheese get a little golden on top, those crispy bits are the best part and worth the extra minute in the oven.
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