Pesto Chicken Parmesan (Printable Version)

Breaded chicken breasts layered with fresh basil pesto, marinara, and melty mozzarella and Parmesan cheeses for a flavorful meal.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 375°F.
02 - Pound chicken breasts to even thickness. Season both sides generously with salt and pepper.
03 - Arrange three shallow dishes: place flour in first, beaten eggs in second, breadcrumbs in third.
04 - Dredge each chicken breast in flour, shake off excess. Dip in egg, then coat thoroughly with breadcrumbs.
05 - Heat olive oil in large skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden brown.
06 - Place browned chicken breasts in baking dish.
07 - Spread 1-2 tablespoons pesto over each breast. Top with 2-3 tablespoons marinara sauce.
08 - Sprinkle mozzarella and Parmesan evenly over each piece.
09 - Bake 15-20 minutes until internal temperature reaches 165°F and cheese is melted and bubbly.
10 - Remove from oven, garnish with fresh basil. Serve immediately with pasta, garlic bread, or salad.

# Expert Advice:

01 -
  • The pesto adds an unexpected bright, herbal punch that cuts through all that rich melted cheese
  • Everything comes together in under an hour but tastes like you spent all afternoon cooking
02 -
  • The chicken finishes cooking in the oven after searing, so dont worry if the center still looks slightly pink after the skillet step
  • Let the chicken rest for about 5 minutes after baking so all those juices redistribute instead of running out onto your cutting board
03 -
  • Dry your chicken thoroughly with paper towels before starting the breading process for better adhesion
  • Use one hand for wet ingredients and one for dry to keep the breading from clumping up on your fingers
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