Pesto Chicken Parmesan Recipe

Introduction

Pesto Chicken Parmesan is a delightful twist on the classic Italian favorite, combining fragrant basil pesto with crispy breaded chicken, melted mozzarella, and rich marinara sauce. This dish is perfect for a comforting dinner that feels both special and satisfying.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 cup Italian breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
2. Step 2: Set up a breading station with flour on one plate, beaten eggs in a shallow dish, and breadcrumbs on another plate. Dredge each chicken breast in flour, shake off excess, dip into eggs, then coat with breadcrumbs.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken for 3-4 minutes on each side until golden brown. The chicken will finish cooking in the oven.
4. Step 4: Transfer chicken to a baking dish. Spread 1-2 tablespoons of pesto on each breast, spoon marinara sauce over the pesto, then sprinkle with mozzarella and Parmesan cheese.
5. Step 5: Bake in the preheated oven for 15-20 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
6. Step 6: Remove from oven and garnish with fresh basil leaves if desired. Serve with pasta, garlic bread, or a side salad.

Tips & Variations

• Use panko breadcrumbs for an extra crispy coating.
• Make your own pesto by blending fresh basil, garlic, Parmesan, olive oil, and pine nuts for a fresher flavor.
• Choose a high-quality marinara sauce or prepare your own to enhance the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy texture and melted cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used; just adjust cooking time as they may take slightly longer to cook through.

Is it necessary to pound the chicken breasts?

Pounding the chicken helps them cook evenly and stay tender, but if they are already thin and even, you can skip this step.

Pesto Chicken Parmesan Recipe

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4.8 from 740 reviews

Pesto Chicken Parmesan is a delicious and easy-to-make American dinner recipe featuring tender breaded chicken breasts topped with fragrant basil pesto, savory marinara sauce, melted mozzarella, and Parmesan cheese, baked to perfection for a comforting meal.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Frying and Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Breading

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup Italian breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper, to taste

Sauces and Cheese

• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated

Garnish

• Fresh basil leaves (optional, for garnish)

Instructions

1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. Season the chicken with salt and pepper on both sides to enhance flavor.
2. Bread the Chicken: Set up a breading station with flour on one plate, beaten eggs in a shallow dish, and breadcrumbs spread on another plate. Dredge each chicken breast first in flour, shaking off any excess, then dip into the eggs, and finally coat evenly with the breadcrumbs to create a crispy exterior.
3. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side until they turn golden brown; this sears the chicken and locks in moisture. The chicken will finish cooking in the oven.
4. Assemble the Chicken Parmesan: Transfer the browned chicken breasts to a baking dish. Spread 1-2 tablespoons of basil pesto on top of each breast, then spoon a few tablespoons of marinara sauce over the pesto layer. Evenly sprinkle shredded mozzarella and grated Parmesan cheese on top for rich, melted flavor.
5. Bake the Chicken: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through with an internal temperature of 165°F and the cheese is melted and bubbly, creating a delightful topping.
6. Serve: Remove the chicken from the oven and garnish with fresh basil leaves if desired. Serve hot alongside pasta, garlic bread, or a fresh side salad for a complete meal.

Notes

• You can use store-bought pesto or make your own by blending fresh basil, garlic, Parmesan cheese, olive oil, and pine nuts.
• For extra crunch, use panko breadcrumbs instead of regular Italian breadcrumbs.
• Choose a high-quality marinara sauce or make your own to ensure the best flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results to maintain the crispy texture and melted cheese.

Keywords: Pesto Chicken Parmesan, breaded chicken, basil pesto, marinara sauce, mozzarella, Parmesan, baked chicken, dinner recipe