Save I stood in my grandmother's kitchen watching her coat chicken cutlets in breadcrumbs, the ritual of three shallow bowls etched into my muscle memory by age twelve. The difference here is the pesto, a discovery I made completely by accident one Tuesday when I was too lazy to make my own red sauce from scratch. The green layer peeks through the melted mozzarella like a secret between old friends.
My husband walked in while I was pulling the bubbling dish from the oven that first experimental night. He actually stopped in his tracks and said what IS that smell, which is high praise considering his usual response to dinner questions is a vague thumbs up from the couch. We ate standing up at the counter because neither of us could wait for plates.
Ingredients
- Chicken breasts: Pounding them to even thickness is the secret to juicy meat, not tough dry disappointment
- Flour, eggs, breadcrumbs: The holy trinity of breading, creating that shatteringly crisp crust we all chase
- Basil pesto: Store bought works perfectly but homemade adds that extra fresh brightness
- Marinara sauce: Use the good stuff here, it shows through in every bite
- Mozzarella and Parmesan: The double cheese melt creates that irresistible blanket over everything
Instructions
- Prep and season the chicken:
- Pound each breast to an even half inch thickness so they cook uniformly, then season generously with salt and pepper
- Set up your breading station:
- Arrange flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third for the classic dredge
- Coat the chicken:
- Dredge each piece in flour, shake off excess, dip in egg, then press firmly into breadcrumbs to coat completely
- Sear to golden:
- Heat oil in a large skillet over medium high heat and cook chicken three to four minutes per side until deeply golden
- Layer the flavors:
- Transfer browned chicken to a baking dish and spread each piece with pesto, then marinara on top
- Blanket in cheese:
- Sprinkle mozzarella and Parmesan evenly over all the chicken pieces
- Melt and bubble:
- Bake at 375 degrees for fifteen to twenty minutes until cheese is gloriously melted and chicken reaches 165 degrees
- Finish and serve:
- Garnish with fresh basil leaves if you want that pop of green and serve while the cheese is still stretchy
Save This recipe has become my go to for new parent meals and housewarming dinners because it travels so well. Something about that green peeking through the red sauce and golden cheese makes people think you tried harder than you actually did.
Making It Ahead
You can bread the chicken up to four hours ahead and keep it refrigerated on a parchment lined sheet. The breading actually firms up a bit, creating an even crisper crust when you finally fry it.
Serving Ideas
A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Garlic bread is almost mandatory for sopping up any extra sauce that escapes.
Getting The Best Results
Panko breadcrumbs will give you extra crunch if that is your priority. Let the chicken rest on a wire rack after frying so the bottom crust does not get soggy before baking.
- Heat your marinara slightly before spreading for easier layering
- Room temperature chicken cooks more evenly than cold from the fridge
- A meat thermometer takes all the guesswork out of doneness
Save The leftovers, if they exist, make an incredible sandwich the next day. Something about the flavors melding overnight in the fridge creates magic.
Recipe FAQ
- → Can I make this gluten-free?
Yes, easily! Simply substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs for the coating. Ensure your pesto and marinara are also certified gluten-free.
- → What's the best way to reheat leftovers?
For the best texture, reheat individual portions in the oven. Preheat to 350°F (175°C) and bake for 10-15 minutes, or until warmed through and the cheese is bubbly again. Microwaving is quicker but may result in a softer breading.
- → Can I prepare this dish ahead of time?
You can bread and pan-sear the chicken up to a day in advance, storing it covered in the refrigerator. Assemble with pesto, marinara, and cheese just before baking for the freshest results.
- → What kind of pesto should I use?
Both store-bought and homemade basil pesto work wonderfully. Using a high-quality pesto will significantly enhance the flavor profile of the final dish. Consider your preference for garlic or cheesy notes.
- → What side dishes pair well with this main?
This dish is excellent served with a simple pasta tossed in butter or olive oil, a side of garlic bread, or a fresh green salad with a light vinaigrette. Roasted vegetables like asparagus or broccoli also make a great complement.
- → How can I ensure the chicken is juicy and not dry?
Pounding the chicken to an even thickness helps it cook uniformly. Also, be careful not to overcook it; aim for an internal temperature of 165°F (74°C). The initial pan-searing is just to get a golden crust, with the oven finishing the cooking gently.