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pesto chicken parmesan
Sofia

Pesto Chicken Parmesan

A fresh twist on the classic! Juicy chicken cutlets are topped with vibrant pesto, marinara, and melty mozzarella, then baked until bubbly. It’s crispy, saucy, herby perfection — no frying needed!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: Italian-Inspired
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (halved horizontally into cutlets)
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 eggs beaten
  • 1 cup Italian-style breadcrumbs or panko
  • ½ cup grated parmesan cheese
  • 1 tablespoon olive oil for pan-searing
  • ½ cup basil pesto store-bought or homemade
  • 1 cup marinara sauce
  • 1 ½ cups shredded mozzarella cheese
  • Optional: fresh basil or parsley for garnish

Method
 

  1. Prep the Chicken:
  2. Preheat oven to 400°F (200°C). Season chicken cutlets with salt and pepper.
  3. Bread the Chicken:
  4. Set up a dredging station: one plate with flour, one bowl with beaten eggs, and one plate with a mix of breadcrumbs and parmesan. Dredge each cutlet in flour, dip in egg, then coat in breadcrumb mixture.
  5. Brown the Cutlets:
  6. In a large skillet, heat olive oil over medium heat. Sear chicken cutlets for 2–3 minutes per side until golden (they will finish cooking in the oven).
  7. Assemble the Dish:
  8. Place seared cutlets in a baking dish. Spread 1–2 tablespoons pesto over each, followed by 2 tablespoons marinara. Top with shredded mozzarella.
  9. Bake:
  10. Bake uncovered for 15–20 minutes, or until chicken is cooked through (internal temp 165°F) and cheese is melted and bubbly.
  11. Serve:
  12. Garnish with fresh basil or parsley. Serve over pasta, with a side salad, or roasted vegetables.

Notes

  • You can skip the breadcrumb coating for a lower-carb version — just bake with pesto, sauce, and cheese.
  • Use sun-dried tomato pesto for a twist!
  • Make ahead: bread and sear the chicken earlier in the day, then assemble and bake when ready to serve.
  • Store leftovers in the fridge for up to 3 days; reheat in the oven for best texture.