Pesto Chicken Parmesan is a bold and herby spin on the Italian-American favorite. Juicy, breaded chicken breasts are baked (or pan-fried) until golden, then topped with vibrant basil pesto, gooey mozzarella, and tangy marinara sauce. It’s comfort food with a garden-fresh upgrade! Perfect for weeknight dinners or a weekend family meal, this dish brings together crispy texture, cheesy layers, and fragrant pesto for a new favorite everyone will crave.

What Makes This Dish Special?

Unlike traditional Chicken Parmesan, this version swaps out the usual marinara base for a generous layer of basil pesto. The result is a brighter, slightly nutty flavor that adds depth to every bite. It’s a great way to use up leftover pesto and gives the dish a refreshing, gourmet edge.

Cooking Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

4 boneless, skinless chicken breasts
½ cup all-purpose flour
2 eggs, beaten
1 cup Italian-style breadcrumbs
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper, to taste
1 cup shredded mozzarella cheese
½ cup basil pesto
½ cup marinara sauce (optional for topping)
Olive oil or cooking spray for pan

Instructions

1. Preheat and Prepare Breaded Chicken

Preheat your oven to 400°F (200°C). Pound chicken breasts to even thickness. Season with salt and pepper.

Set up a breading station: place flour in one bowl, beaten eggs in another, and a mix of breadcrumbs, Parmesan, garlic powder, and Italian seasoning in the third. Dredge chicken in flour, dip in eggs, then coat in breadcrumb mixture.

2. Cook the Chicken

Heat a bit of olive oil in a large skillet over medium heat. Cook chicken for 3–4 minutes per side until golden. (You can also bake directly without pan-frying by placing the breaded chicken on a baking sheet sprayed with oil.)

Transfer to a baking dish or oven-safe pan.

3. Add Pesto and Cheese

Spread about 2 tablespoons of pesto over each piece of chicken. Top with mozzarella cheese and a spoonful of marinara sauce if desired.

4. Bake Until Bubbly

Bake in the preheated oven for 15–20 minutes, or until chicken is cooked through (165°F internal temperature) and cheese is melted and bubbly.

5. Serve Hot

Remove from oven, garnish with fresh basil or a sprinkle of Parmesan if desired. Serve hot with pasta, salad, or crusty bread.

Variations

Low-Carb: Use almond flour and skip the marinara for a keto version.
Extra Cheesy: Mix mozzarella and provolone for an even meltier topping.
Spicy: Add red pepper flakes to the breadcrumb mix for a kick.
No-Fry Option: Bake the breaded chicken entirely in the oven for a lighter version.

Equipment You’ll Need

Shallow bowls for breading
Baking sheet or casserole dish
Oven or skillet
Tongs or spatula
Meat thermometer (optional)

Nutritional Information (Approx. Per Serving)

Calories: 470
Protein: 45g
Fat: 25g
Carbohydrates: 18g
Fiber: 1g
Sugar: 2g

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken (without sauce) for up to 2 months. Reheat and add fresh pesto before serving.
Reheat: Warm in a 350°F oven or microwave until heated through.

My Cooking Experience

This recipe is one of my favorite ways to switch up classic Chicken Parmesan. The pesto brings brightness and freshness that pairs so well with the crispy chicken and gooey cheese. I often make extra to serve over pasta or pack for lunch the next day—it reheats like a dream!

Conclusion

Pesto Chicken Parmesan is the perfect blend of crispy, cheesy, and herbaceous. With just a few tweaks to a classic, you get a dish that feels brand new while still delivering that satisfying, familiar comfort. Whether served with pasta, veggies, or on its own, it’s a guaranteed crowd-pleaser.

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