Pesto Chicken Parmesan

# 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

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, optional

# How to Make:

01 - Set oven temperature to 375°F and allow to preheat fully.

02 - Place chicken breasts between plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound each breast to uniform thickness. Season both sides generously with salt and pepper.

03 - Arrange three shallow plates or dishes in a row. Fill first with flour, second with beaten eggs in a shallow dish, and third with breadcrumbs.

04 - Coat each chicken breast thoroughly in flour, tapping off excess. Dip into beaten eggs, allowing excess to drip off. Finally, coat completely with breadcrumbs, pressing gently to adhere.

05 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add breaded chicken breasts and cook 3 to 4 minutes per side until golden brown. Chicken will complete cooking in the oven.

06 - Using tongs or a spatula, transfer seared chicken breasts from skillet to a baking dish in a single layer.

07 - Spread 1 to 2 tablespoons of basil pesto evenly across the surface of each chicken breast.

08 - Spoon 2 to 3 tablespoons of marinara sauce over the pesto layer on each piece.

09 - Distribute mozzarella and Parmesan cheese evenly across all chicken breasts, ensuring complete coverage.

10 - Place baking dish in preheated oven and bake for 15 to 20 minutes until chicken reaches internal temperature of 165°F and cheese is melted and bubbly.

11 - Remove from oven. Garnish with fresh basil leaves if desired. Serve immediately with pasta, garlic bread, or side salad.

# Expert Tips:

01 -

The pesto adds a brightness that regular chicken parm never had, making it feel lighter even though it's absolutely indulgent.
It comes together in under an hour, which means you can actually make it on a Tuesday without losing your mind.
One skillet, one baking dish, and you're done, which is my favorite kind of cooking math.

02 -

Don't skip the pounding step thinking it's unnecessary—uneven thickness is how you end up with tough, overcooked edges and raw centers, and no amount of cheese can save that.
The chicken finishes cooking in the oven, not the skillet, so the browning step is just about color and texture, not doneness—this took me three tries to stop worrying about.

03 -