​​This baked breaded pesto and parmesan chicken is simple Italian comfort food! Juicy chicken is coated with basil pesto, topped with a crisp parmesan breadcrumb crust, and baked until golden and tender.
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Baked breaded pesto and parmesan chicken is a comforting dish that brings together simple ingredients and bold flavor. Tender chicken breasts are layered with basil pesto, topped with a crisp parmesan breadcrumb coating, and baked until golden and juicy.
This baked chicken pesto parmesan is a lighter take on classic chicken parmesan, skipping the initial pan-fry while still giving you a cheesy, crispy crust. Baking keeps the chicken moist and flavorful, making it perfect for a cozy weeknight meal.
Why You’ll Love This RecipeÂ
- This baked pesto chicken parmesan delivers all the flavor of the traditional dish in a way that feels comforting without being heavy.
- Baked in about 30 minutes, this is an easy chicken dinner you can get on the table without much planning.
Ingredient Notes
- Chicken: Use boneless, skinless chicken breast slices. Keeping them close in size helps them bake evenly.
- Pesto: Homemade basil pesto or a good-quality store-bought pesto both work well here. Choose one with a fresh basil flavor for the best results.
- Bread crumbs or Panko: Plain bread crumbs give a finer, more traditional topping, while panko creates a slightly crunchier texture. Either works beautifully, so use what you prefer.
- Parmigiano: Freshly grated parmigiano cheese adds the best flavour and melts smoothly into the breadcrumb topping. For best results, grate it fresh from a block rather than using pre-grated cheese.
- Parsley: Finely chopped fresh parsley adds a bit of freshness and color to the finished dish.
- Olive oil: A light drizzle of olive oil helps the topping turn golden and crisp as it bakes.
- Salt and black pepper: Season lightly, especially since pesto and parmesan already add plenty of flavor.
What is authentic Parmigiano?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
How to Make Breaded Pesto and Parmesan Chicken
In a small bowl, mix together the bread crumbs or panko, freshly grated parmigiano, salt, and black pepper. Spread a layer of pesto over each piece of chicken. Place the chicken pesto-side down on the prepared parchment lined baking sheet, then spread the remaining pesto over the top.
Sprinkle the breadcrumb mixture evenly over the chicken. Finish with the chopped parsley and a light drizzle of olive oil.
Bake, until the chicken is cooked through and the topping is golden. If you like a deeper golden crust, broil for 2 to 3 minutes at the end but watch it carefully to prevent burning.Â
Recipe tips
- Check for doneness: This parmesan pesto crusted chicken is done when it reaches an internal temperature of 165°F. Using a meat thermometer is the easiest way to be sure it’s perfectly cooked.
- Pound the chicken evenly:Â Lightly pounding the chicken with a meat mallet to an even thickness helps it bake evenly and also tenderizes the meat.
- Boost the flavor:Â For extra flavor, add a pinch of Italian seasoning or dried basil and oregano to the breadcrumb or panko mixture.
- For a crispier crust:Â Beat two eggs in a small bowl and dip the chicken into the egg mixture before coating with the breadcrumbs.
Variations
- Different pesto options: This pesto parmesan baked chicken works beautifully with other pesto varieties. Try sun-dried tomato pesto for a deeper, richer flavor, or arugula pesto for something slightly peppery.
- Cheese swap: You can replace part of the parmigiano with pecorino romano for a sharper, more savory finish.
Serving Suggestions
Serve this baked breaded pesto and parmesan chicken with a simple side that lets the flavors shine. Roasted potatoes, sautéed green beans, or a crisp green arugula salad all pair beautifully.Â
It’s also delicious alongside a light pasta tossed with pesto, marinara or tomato sauce and a slice of crusty Italian bread to soak up any juices.
This pesto parmigiano chicken is a simple yet flavorful dish, combining the rich, herby taste of pesto with the savory goodness of melted parmesan. Perfect for busy weeknights or a casual dinner, it’s an easy recipe that delivers comforting, Italian-inspired flavors every time.
- 3 tablespoons bread crumbs 30g
- ½ cup freshly grated parmigiano 50g
- 2-3 pinches salt
- 1-2 dashes black pepper
- 4 boneless skinless chicken breast slices (approximately 5 oz / 150 grams each)
- ⅓-½ cup basil pesto (homemade or store bought)
- 1 tablespoon freshly finely chopped parsley
- 1-2 tablespoons olive oil
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Pre-heat oven to 350F/180C. Line a baking sheet with parchment paper.
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In a small/medium bowl mix together the breads crumbs, parmigiano, salt and pepper.
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Spread the chicken breasts with the pesto, place the chicken pesto side down on the baking sheet, then spread the remaining pesto on the chicken. Top with the bread crumb mixture. Sprinkle with the parsley and drizzle with olive oil.
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Bake for approximately 30-35 minutes. Broil for 2-3 minutes (watch carefully) to brown more if desired. Serve immediately. Enjoy!
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Chicken is done when the internal temperature is 165F/74C.
To reheat, place the chicken on a baking sheet and warm in the oven until heated through. This helps keep the pesto parmesan crust from becoming soggy. You can also reheat gently in the microwave, though the coating will be softer.
Calories: 319kcal | Carbohydrates: 8g | Protein: 31g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 774mg | Potassium: 453mg | Fiber: 1g | Sugar: 1g | Vitamin A: 634IU | Vitamin C: 3mg | Calcium: 203mg | Iron: 1mg | Phosphorus: 337mg
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