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pesto chicken parmesan
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pesto chicken parmesan

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: chicken
Calories: 470
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 400°F (200°C). Pound chicken breasts to even thickness. Season with salt and pepper.
  2. 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.
  3. 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.)
  4. Transfer to a baking dish or oven-safe pan.
  5. Spread about 2 tablespoons of pesto over each piece of chicken. Top with mozzarella cheese and a spoonful of marinara sauce if desired.
  6. 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.
  7. Remove from oven, garnish with fresh basil or a sprinkle of Parmesan if desired. Serve hot with pasta, salad, or crusty bread.

Notes

  • 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.