Baked Chicken Pesto Parmesan refreshes classic chicken Parmesan with bright pesto and a simple, oil-light oven method. This Baked Chicken Pesto Parmesan recipe is fast, family-friendly, and produces crunchy breaded chicken topped with marinara, pesto, and melty cheese.
I developed this version by experimenting with what I had on hand. The result kept the satisfying crunch and cheesy finish of traditional chicken Parmesan, but with a fresh pesto twist and a cleaner, easier baking process that reduces oil and cleanup.
Why you’ll love this recipe
- Delicious: the combination of pesto, marinara, and two cheeses creates big, balanced flavor.
- Cleaner oven-fry method: you get crisp breading with less oil than pan-frying.
- Fast and approachable: the steps are straightforward and the results look and taste restaurant-worthy.
- Minimal cleanup: roasting the chicken on a sheet pan keeps things simple.
To keep the crust crisp, the key is to bake the breaded chicken first so it firms up before you add marinara and pesto. After the initial bake the chicken receives a spoonful of sauce and pesto, then a final few minutes under the heat to melt the cheeses and warm the toppings.
If you’ve experienced soggy chicken parm, this method prevents that. Crisp the breaded chicken first, then add sauce and cheese near the end so the breading stays crunchy.
Ingredient notes
- Chicken – Use thin-sliced boneless, skinless chicken breasts so they cook quickly and evenly. If using full-thickness breasts, pound or butterfly them to about 1/4-inch thick.
- Italian seasoned panko bread crumbs – Using seasoned panko gives extra crunch; add a touch more seasoning if you like.
- Italian seasoning and black pepper – Small additions that boost flavor in the breading.
- Parmesan cheese – Grated Parmesan mixes into the crumbs and is also sprinkled on top.
- Egg and milk – Combine to make an egg wash that helps the crumbs adhere.
- Olive oil – A light drizzle helps the breading brown in the oven without deep-frying.
- Mozzarella – Part-skim or whole-milk shredded mozzarella works; part-skim reduces calories slightly.
- Marinara and pesto – A spoonful of each on the chicken adds bright, familiar flavors. Store-bought or homemade both work well.
How to make Baked Chicken Pesto Parmesan
Bread the chicken
- Preheat the oven to 450°F (230°C). Generously coat a large rimmed baking sheet with nonstick spray or line it with parchment.
- If needed, use a meat mallet to pound each chicken breast to about 1/4-inch thickness. Cut very large pieces in half so you have 6 to 8 portions.
- In a shallow dish combine 1 1/2 cups Italian seasoned panko, 2 teaspoons Italian seasoning, 1/2 teaspoon black pepper, and 1/4 cup grated Parmesan. In a separate dish whisk 1 egg with 1/2 cup milk and 1/4 teaspoon salt.
- Dip each chicken piece into the egg mixture, then press both sides into the breadcrumb mixture so the crumbs adhere. Transfer the breaded chicken to the prepared baking sheet.
Add toppings and bake
- Lightly spray the tops of the breaded chicken with nonstick spray and drizzle about 1 teaspoon olive oil over each piece to encourage browning. Bake for about 18–20 minutes, until edges are golden and the chicken feels firm.
- Remove the pan and spoon about 1 tablespoon marinara and 1 tablespoon pesto over each chicken piece. Top with shredded mozzarella and the remaining Parmesan.
- Return the pan to the oven for 4–6 minutes more, until the sauce is warmed and the cheese has melted. Garnish with fresh basil or parsley if desired and serve immediately.
Serve the chicken with cooked pasta tossed in the remaining marinara or pesto, a crisp salad, or roasted vegetables for a complete meal.
Serving suggestions
- Butter lettuce salad with grapes and Gorgonzola or a simple Caesar-style salad.
- Roasted zucchini and sweet corn with feta for a bright vegetable side.
- Cooked pasta such as spaghetti, penne, or cheese tortellini tossed with marinara or pesto to complement the chicken.
More ways to use pesto
- Stir pesto into hot pasta with a splash of pasta water and a sprinkle of Parmesan.
- Use pesto in chicken or tuna salad sandwiches for extra flavor.
- Layer pesto into lasagna rollups or spread over roasted vegetables as a finishing sauce.
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Baked Chicken Pesto Parmesan
Ingredients
- 1.75 to 2 pounds thin-sliced boneless skinless chicken breasts (6–8 pieces)
- 1 1/2 cups Italian seasoned panko bread crumbs
- 2 teaspoons Italian seasoning
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/2 cup grated Parmesan cheese, divided
- 1 egg
- 1/2 cup milk
- 1/4 teaspoon salt
- 2 tablespoons olive oil, or as needed
- 1 cup shredded part-skim mozzarella
- 1/2 cup marinara sauce
- 1/2 cup pesto
- Fresh basil or Italian parsley for garnish (optional)
Instructions
- Preheat oven to 450°F and coat a large rimmed baking sheet with nonstick spray.
- Pound chicken to 1/4-inch thickness if necessary; cut large pieces in half so you have 6–8 portions.
- Combine bread crumbs, Italian seasoning, pepper, and 1/4 cup Parmesan in a shallow dish. Whisk egg, milk, and salt in another dish.
- Dip each chicken piece in the egg mixture, then press into the crumb mixture to coat. Place on the prepared baking sheet.
- Lightly spray the tops of the breaded chicken and drizzle about 1 teaspoon olive oil on each piece. Bake 18–20 minutes until edges are golden.
- Spoon 1 tablespoon marinara and 1 tablespoon pesto over each piece, top with mozzarella and remaining Parmesan. Bake 4–6 minutes more until cheese melts and toppings are warm.
- Serve with pasta, salad, or vegetables. Garnish with fresh herbs if desired.
Notes
Thin-sliced chicken is important for even, quick cooking. If your breasts are thick, pound or slice them before breading. Use part-skim mozzarella for a lighter version, or whole-milk for a richer finish.
Nutrition
Calories: 373 kcal | Carbohydrates: 19 g | Protein: 32 g | Fat: 18 g | Sodium: 911 mg
Nutrition information is an estimate calculated from generic ingredients and should be used as a guide only.
If you try this recipe, please leave a rating and comment to share how it turned out.
This post was originally published on March 9, 2016 and has been updated with revised text and new images.
Tips and storage: Leftover chicken keeps well refrigerated for up to 3 days. Reheat gently in a 350°F oven until warmed through to help retain crispness; a quick broil at the end can refresh the crust. The recipe scales easily—double the ingredients for a larger crowd and bake on two sheet pans if needed.