Pesto Chicken Parmesan (Printable)

Breaded chicken with basil pesto, marinara, and melted mozzarella. Perfect for weeknight dinners in just 45 minutes.

# What You 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 to 375°F (190°C).
02 - Pound chicken breasts to even thickness using a meat mallet or rolling pin. Season both sides generously 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. Chicken will finish cooking in the oven.
06 - Place browned chicken breasts in a baking dish.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon a few tablespoons of marinara sauce on top of the pesto.
08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
09 - Bake in preheated oven for 15-20 minutes until internal temperature reaches 165°F (74°C) and cheese is melted and bubbly.
10 - Remove from oven and garnish with fresh basil leaves if desired. Serve hot with pasta, garlic bread, or a side salad.

# Expert Suggestions:

01 -
  • It tastes like restaurant quality but uses ingredients you probably already have on hand.
  • The pesto adds a bright herby punch that makes regular chicken parm feel boring in comparison.
  • You get crispy breaded chicken and gooey melted cheese in every single bite.
  • It comes together in under an hour, which means you can serve it on a weeknight without stress.
02 -
  • Do not skip pounding the chicken, uneven thickness means some parts will be overcooked and dry while others are still undercooked.
  • Let the skillet get hot before adding the chicken or the breading will absorb oil and turn soggy instead of crispy.
  • Use a meat thermometer to check doneness, guessing leads to either raw centers or rubbery, overdone chicken.
03 -
  • Press the breadcrumbs firmly onto the chicken so they do not fall off during cooking, a gentle pat will not cut it.
  • Let the chicken rest for a few minutes after baking so the juices redistribute and every bite stays moist.
  • Taste your marinara and pesto before using them, if they are bland, add a pinch of salt, a drizzle of olive oil, or a squeeze of lemon to wake them up.
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