Pin The first time I made pesto chicken parmesan was actually a happy accident. I had intended to make traditional chicken parm but realized halfway through prep that I was out of enough marinara to cover everything. A jar of homemade basil pesto sat in the fridge from the weekend before, and something clicked. That night, my husband took one bite and quietly went back for seconds before even saying hello.
Last winter my sister came over feeling defeated after a brutal week at work. I made this recipe while she sat at the counter, glass of wine in hand, watching the cheese bubble through the oven door. She told me later that watching me pound the chicken breasts and set up the breading station was strangely therapeutic. Now she requests it whenever life gets overwhelming.
Ingredients
- 4 boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy
- Salt and pepper: Season generously before breading to build flavor from the inside out
- 1/2 cup all-purpose flour: The first layer that helps the egg wash cling to the chicken
- 2 large eggs: Beat them lightly with a fork for the perfect adhesive layer
- 1 cup Italian breadcrumbs: Panko works beautifully here if you want extra crunch
- 2 tablespoons olive oil: Just enough to get a golden crust in the skillet
- 1/2 cup basil pesto: Homemade or store bought both work but good quality pesto matters
- 1 cup marinara sauce: Your favorite jarred brand or a simple homemade sauce
- 1 cup mozzarella cheese shredded: Low moisture mozzarella melts without making the dish watery
- 1/2 cup Parmesan cheese grated: The salty sharpness balances the mild mozzarella perfectly
- Fresh basil leaves: Add these at the end for a pop of color and fresh aroma
Instructions
- Preheat and prepare:
- Get your oven to 375°F and pound the chicken breasts to an even thickness
- Set up your breading station:
- Arrange flour in one shallow dish beaten eggs in another and breadcrumbs in a third
- Coat the chicken:
- Dredge each piece in flour shake off excess then dip in egg and press into breadcrumbs
- Sear to golden:
- Heat oil in a large skillet over medium high heat and cook chicken 3 to 4 minutes per side until golden brown
- Layer the flavors:
- Transfer browned chicken to a baking dish and spread pesto over each piece followed by marinara
- Add the cheese:
- Sprinkle mozzarella and Parmesan evenly across all chicken breasts
- Bake until bubbly:
- Cook for 15 to 20 minutes until chicken reaches 165°F and cheese is melted and lightly golden
- Garnish and serve:
- Top with fresh basil if desired and serve hot with pasta or crusty bread
Pin This recipe became my go to for new parents bringing meals because it reheats beautifully and feels indulgent without requiring restaurant technique. Something about the combination of pesto and melted cheese makes people feel cared for even on the hardest days.
Making Ahead and Storage
You can bread the chicken up to 4 hours ahead and store it on a parchment lined baking sheet in the refrigerator. Leftovers keep for 3 days and actually taste better the next night as the flavors meld.
Serving Suggestions
A simple arugula salad with lemon vinaigrette cuts through the richness nicely. Garlic bread is non negotiable in my house because you will want to mop up every bit of sauce.
Common Questions
Can I use chicken tenders instead of breasts Yes just reduce the cooking time slightly since they are thinner. Can I freeze this Yes assemble everything up to the baking step then freeze thaw and bake.
- If the cheese is browning too fast tent with foil
- Let the breading set for 10 minutes before cooking for better adhesion
- A meat thermometer takes the guesswork out of doneness
Pin This is the kind of dinner that makes people pause between bites and ask what you did differently. Enjoy every cheesy bite.
Recipe Questions
- → Can I make this gluten-free?
Yes, absolutely. Simply substitute the all-purpose flour and Italian breadcrumbs with their gluten-free alternatives. The cooking method remains the same for a delicious gluten-free version.
- → What's the best way to reheat leftovers?
For optimal texture and to prevent sogginess, reheat any remaining portions in the oven. A moderate temperature, around 300-325°F (150-160°C), for about 15-20 minutes, or until warmed through, usually works best.
- → Can I prepare this dish ahead of time?
You can bread the chicken breasts a few hours in advance and keep them refrigerated. However, it's best to assemble and bake the dish just before serving to ensure the cheese is perfectly melted and the chicken is at its freshest.
- → What kind of pesto should I use?
Both store-bought and homemade basil pesto work wonderfully. Choose a quality pesto that you enjoy the flavor of. If making your own, a fresh, vibrant basil pesto will elevate the dish significantly.
- → What are some good side dishes to serve with this?
This dish pairs beautifully with a variety of sides. Consider serving it with a simple pasta tossed in olive oil, garlic bread, a fresh green salad, or roasted vegetables like asparagus or broccoli.
- → How can I ensure the chicken stays juicy?
Pounding the chicken to an even thickness helps it cook uniformly. Also, be careful not to overcook it; aim for an internal temperature of 165°F (74°C). The initial pan-frying creates a golden crust, and finishing in the oven ensures thorough cooking without drying out.