Description
Pesto chicken parmesan brings together crispy, breaded chicken topped with vibrant basil sauce and melted cheese for a dinner that feels special but comes together faster than you’d think. Toss it over pasta or serve it on its own, and you’ve got a meal that tastes like you spent way more time in the kitchen than you actually did.
Ingredients
Scale
Protein and Main:
- 4 boneless, skinless chicken breasts
- 1 pound pasta of choice
Coating and Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian breadcrumbs
- 1/4 cup olive oil
Sauce and Cheese:
- 1 cup basil pesto
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh basil leaves
Instructions
- Pat your 4 chicken breasts dry with paper towels, then place each between plastic wrap and pound to 1/2-inch thickness using a meat mallet.
- Combine 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder in a shallow bowl.
- Whisk 2 large eggs together in another shallow bowl until blended.
- Pour 1 cup Italian breadcrumbs into a third shallow bowl.
- Dredge each chicken breast in your flour mixture, shake off excess, dip into the egg, then press firmly into the breadcrumbs to coat both sides completely.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat for about 2 minutes until it shimmers.
- Place your breaded chicken into the hot oil and fry for 5 to 6 minutes per side until golden brown, cooking in batches so the pan doesn’t get crowded.
- Transfer the cooked chicken to a paper towel-lined plate.
- Set your oven to 400°F.
- Pour 1 cup marinara sauce into the bottom of a 9-by-13-inch baking dish and spread it evenly.
- Lay your 4 chicken breasts in a single layer over the sauce.
- Spread 1/4 cup basil pesto across the top of each breast.
- Cover each piece with 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
- Bake at 400°F for 12 to 15 minutes until your cheese bubbles and the sauce heats through.
- While the chicken bakes, bring a large pot of salted water to a rolling boil and cook 1 pound pasta according to package directions until al dente, then drain it well.
- Divide your cooked pasta onto serving plates.
- Place one chicken breast on top of each pasta portion and spoon the remaining marinara from your baking dish over everything.
- Finish with 2 tablespoons fresh basil leaves scattered across the top and serve right away.
Notes
- Pounding the chicken to an even thickness ensures it cooks uniformly and stays moist throughout, so take your time with this step rather than rushing it.
- Setting up your breading station with flour, egg, and breadcrumbs in separate bowls keeps the process organized and prevents your hands from getting too messy as you coat each piece.
- Don’t skip the draining step on paper towels after frying, since this removes excess oil and helps keep your finished dish from feeling greasy.
- If pesto isn’t for everyone at your table, spread it only on some chicken breasts before baking so you can serve both pesto and non-pesto versions to accommodate different tastes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 720 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 140 mg