Description

Pesto chicken Parmesan is a flavorful twist on the classic dish, featuring crispy breaded chicken baked with basil pesto, marinara sauce, and melted mozzarella for an easy yet impressive dinner.

Ingredients

4 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs or panko
1/2 cup grated Parmesan cheese
2 tbsp olive oil
1/3 cup prepared basil pesto
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese

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Instructions

Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
Pound the chicken breasts to an even thickness and season with salt, pepper, garlic powder, and Italian seasoning.
Set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs and grated Parmesan cheese.
Dredge each chicken breast in flour, dip into the eggs, then coat evenly with the breadcrumb mixture.
Heat olive oil in a skillet over medium heat and brown the chicken on both sides, about 2–3 minutes per side.
Transfer the chicken to the prepared baking dish.
Spread pesto evenly over each piece of chicken, then spoon marinara sauce on top.
Sprinkle generously with shredded mozzarella cheese.
Bake for 18–22 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Let rest for a few minutes before serving.

Notes

Browning the chicken adds extra flavor but can be skipped if desired.Chicken thighs can be used instead of breasts.Swap mozzarella with provolone or fontina for variation.Use gluten-free flour and breadcrumbs for a gluten-free version.Sun-dried tomato or spinach pesto works well as an alternative.

Nutrition

Serving Size: 1 chicken breast
Calories: 520
Sugar: 6g
Sodium: 720mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 42g
Cholesterol: 150mg