Pesto Chicken Parmesan (Printable)

Juicy breaded chicken with fresh basil pesto, marinara, and melty mozzarella and Parmesan. A delicious and impressive 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, beaten
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

# Cooking Steps:

01 - Preheat the oven to 375°F for baking the breaded chicken.
02 - Pound the chicken breasts to an even thickness using a meat mallet. Season both sides generously with salt and pepper.
03 - Arrange three shallow dishes: one with flour, one with beaten eggs, and one with Italian breadcrumbs.
04 - Dredge each chicken breast in flour, shake off excess, dip into beaten eggs, then coat thoroughly with breadcrumbs.
05 - Heat olive oil in a large skillet over medium-high heat. Cook breaded chicken breasts for 3-4 minutes per side until golden brown.
06 - Move the browned chicken breasts to a baking dish in a single layer.
07 - Spread 1-2 tablespoons of basil pesto evenly over the top of each chicken breast.
08 - Spoon marinara sauce over the pesto layer, then sprinkle with mozzarella and Parmesan cheese.
09 - Bake for 15-20 minutes until the internal temperature reaches 165°F and the cheese is melted and bubbly.
10 - Remove from oven, garnish with fresh basil leaves if desired, and serve hot with pasta, garlic bread, or salad.

# Expert Tips:

01 -
  • Unique Flavor: The addition of basil pesto adds a fresh, herbal depth that perfectly complements the traditional marinara and cheese.
  • Easy to Prepare: With a total time of only 45 minutes, it's a manageable dish for any night of the week.
  • Perfect Texture: Pan-searing the breaded chicken before baking ensures a golden-brown, crispy exterior while keeping the inside juicy.
02 -
  • Reheating: Leftovers can be kept in the refrigerator for up to 3 days; for the best texture, reheat them in the oven rather than the microwave.
  • Allergen Check: If using traditional pesto, remember it may contain tree nuts (pine nuts), so double-check labels if serving to anyone with allergies.
  • Temperature: Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F (74°C) to guarantee it is safely cooked through while remaining juicy.
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