This recipe elevates traditional chicken Parmesan by adding pesto for fresh, herby flavor. It’s baked instead of fried, making it lighter and easier to prepare. The combination of pesto, tomato sauce, and melted cheese creates layers of flavor that pair perfectly with pasta, rice, or a simple salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts Salt Black pepper Garlic powder Italian seasoning All-purpose flour Eggs Breadcrumbs or panko Grated Parmesan cheese Olive oil Prepared basil pesto Marinara sauce Shredded mozzarella cheese
Directions
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 in egg, then coat thoroughly in the breadcrumb mixture.
Heat olive oil in a skillet over medium heat and brown the chicken on both sides until golden, about 2 to 3 minutes per side.
Transfer the chicken to the prepared baking dish.
Spread a layer of pesto over each piece of chicken, then spoon marinara sauce on top.
Sprinkle generously with shredded mozzarella cheese.
Bake for 18 to 22 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Let rest for a few minutes before serving.
Servings and timing
This recipe serves 4 people. Prep time is about 20 minutes. Cook time is 20 to 25 minutes. Total time is approximately 45 minutes.
Variations
You can skip breading for a low-carb version and bake the seasoned chicken directly. Swap mozzarella for provolone or fontina for a different cheese profile. Sun-dried tomato pesto or spinach pesto also work well for unique flavor variations.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain crispness, or microwave for a quicker option. This dish can also be frozen for up to 2 months.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and stay very juicy.
Do I have to brown the chicken first?
Browning adds flavor and texture, but you can skip this step and bake a little longer.
What kind of pesto works best?
Classic basil pesto is ideal, but any variety you enjoy will work.
Can I make this dish ahead of time?
Yes, assemble everything except baking, cover, and refrigerate for up to 24 hours.
Is this recipe spicy?
No, but you can add red pepper flakes for heat.
Can I air fry this recipe?
Yes, breaded chicken can be air fried first, then topped and baked briefly to melt the cheese.
What should I serve with pesto chicken Parmesan?
Pasta, roasted vegetables, garlic bread, or a green salad all pair well.
Can I make this gluten-free?
Yes, use gluten-free flour and breadcrumbs.
How do I know the chicken is done?
The chicken should reach an internal temperature of 165°F (74°C).
Can I use homemade marinara sauce?
Absolutely, homemade sauce works beautifully in this recipe.
Conclusion
Pesto chicken Parmesan is a delicious update on a classic favorite, offering bold flavor with minimal effort. With its crispy coating, fresh pesto, and melty cheese, this dish is sure to become a regular part of your dinner rotation.
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
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.
