This pesto chicken parmesan is easily one of my favorite quick and easy recipes for busy weeknights. Juicy boneless skinless chicken breasts are topped with a creamy pesto sauce and a crispy, cheesy panko mixture—all baked to golden brown perfection. It’s a lighter, healthier take on traditional crispy chicken parmesan because it’s baked instead of fried and the flavors are out-of-this-world delicious!

Why You’ll Love This Easy Baked Pesto Chicken

I just love this recipe! It’s similar to the chicken parmesan you serve with marinara sauce but instead, we’re using homemade pesto that only has 5 ingredients – fresh basil, olive oil, pine nuts, garlic, and salt! All you have to do is throw it in the oven to bake, and it will be ready for you in 20 minutes – faster than a grocery store run! 

I’ve had a few chicken parmesan recipes where you cut into the chicken and the whole crispy coating comes off. Not this one! The panko and parmesan mixture stays put as you cut into it, giving you a crispy crunch with every bite. It’s the ultimate easy recipe you can have ready in a snap. Serve it with this 15-minute creamy pesto pasta, and homemade garlic bread and you will be in heaven. Oh, it’s just so good – make it for dinner tonight!

Ingredient Notes

  • Chicken breasts: The star of the dish, serving as the juicy and tender base that soaks up all the delicious flavors. You can swap for chicken thighs if you prefer a richer taste.
  • Pesto: Adds a fresh, herby punch that makes this chicken so flavorful. Feel free to use homemade pesto (my homemade version is so easy) or store-bought—both work perfectly.
  • Mayonnaise: Keeps the chicken incredibly moist and helps the toppings stick. Greek yogurt is a great alternative if you’re looking for a lighter option.
  • Panko bread crumbs: Brings the perfect crispy crunch to the topping for that classic baked chicken parmesan texture. Almond flour or crushed pork rinds work well for a gluten-free or keto-friendly swap.
  • Grated parmesan cheese: Melty, salty, and full of flavor, it ties everything together with its nutty goodness. Asiago or mozzarella cheese are tasty substitutes if preferred.
  • Olive oil: Helps the chicken brown beautifully and adds a little extra richness. Avocado oil is a great alternative if that’s what you have on hand.
  • Salt and black pepper: Enhance every other flavor in the dish. Feel free to adjust to taste.

For exact ingredient amounts and instructions, see the printable recipe card below.

How to Make Baked Chicken Parmesan

Step 1: Preheat oven to 425 degrees with the rack in the upper third. Lightly grease a baking dish with nonstick cooking spray or line it with aluminum foil for easy cleanup.

Step 2: Mix the mayonnaise and pesto in a small bowl. In a separate bowl, toss the panko breadcrumbs and parmesan cheese together.

Step 3: Using a meat mallet (or a metal soup ladle), lightly pound the chicken until it’s an even thickness. This will make the chicken cook evenly, and help the panko parmesan topping adhere.

Step 4: Season the chicken with salt and pepper. Evenly spread the pesto mixture on the top of each chicken breast, then top with panko parmesan topping. Lightly press the topping into the pesto mixture, then drizzle with olive oil. Transfer the chicken to your prepared baking dish and bake for 20 minutes, or until the internal temperature reaches 165 degrees.

Step 5: Allow to cool for 3 minutes, then top with an extra pinch of salt and fresh basil if desired. Enjoy!

Baked Pesto Chicken topped with parmesan on a green plate with a fork stabbing a bite

Expert Tips

  • This may sound weird, but the mayonnaise makes the chicken so creamy and moist. You’ll love it, I promise!
  • I love using my meat thermometer. It’s a kitchen gadget I can’t live without. Now I never worry about undercooking or overcooking meat. I can’t recommend this enough!
  • You can assemble the chicken earlier in the day, cover it in an airtight container, and refrigerate it until you’re ready to bake.
  • I get my chicken from ButcherBox, which I highly recommend!

Serving Tips

Serve this pesto chicken parmesan topped with roasted cherry tomatoes or sun-dried tomatoes for a burst of color and flavor. If you want to add some heat add a few red pepper flakes to the top of your chicken.

Sauteed green beans, brown rice, cauliflower rice, roasted mini bell peppers, or a slice of ciabatta bread make for a super delicious meal.

bites of chicken parmesan on a green plate with a fork and knife

Storage Tips

Store leftovers in an airtight container for up to 3 days.

Warm in a 350-degree oven until heated through to keep the topping crispy. Avoid microwaving, as it can make the coating soggy.

Recipe FAQs

Is there a good substitute for the mayo this recipe calls for?

There isn’t really, unfortunately! The pesto itself is too oil-based and separates. You could try breading just the chicken, and then dip it in pesto. Let me know if you try!

Does the breading and pesto mixture go on the bottom or just the top?

The pesto and pork rind panko go on top of the chicken.

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Baked Pesto Chicken Parmesan Recipe (with video)

This pesto chicken parmesan is easily one of my favorite quick and easy recipes for busy weeknights. Juicy boneless skinless chicken breasts are topped with a creamy pesto sauce and a crispy, cheesy panko mixture—all baked to golden brown perfection. It’s a lighter, healthier take on traditional crispy chicken parmesan because it’s baked instead of fried and the flavors are out-of-this-world delicious!
4.91 from 22 ratings

Ingredients 
 

  • 2 chicken breasts,
  • 1/4 cup pesto
  • 1/4 cup mayonnaise
  • 1/4 cup panko bread crumbs
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon olive oil
  • salt and pepper

Instructions 

  • Preheat oven to 425 degrees with the rack in the upper third.
  • In a small bowl, stir to combine the mayonnaise and pesto. In a separate small bowl, toss to combine the panko bread crumbs and parmesan cheese.
  • Using a meat mallet (or I use my metal soup ladle), lightly pound the chicken until it is an even thickness. This will make the chicken cook evenly, and help the panko parmesan topping adhere.
  • Season the chicken with salt and pepper. Evenly spread the pesto mixture on the top of each chicken breast, then top with panko parmesan topping. Lightly press the topping into the pesto mixture, then drizzle with olive oil. Transfer the chicken to a baking sheet, and bake for 20 minutes, or until the internal temperature** of the chicken reaches 165 degrees.
  • Allow to cool for 3 minutes, then serve. Is especially good served with my
    15 minute creamy pesto pasta.

Notes

This may sound weird, but the mayonnaise makes the chicken so creamy and moist. You’ll love it, I promise!
I love using my meat thermometer. It’s a kitchen gadget I can’t live without. Now I never worry about undercooking or overcooking meat. Highly recommend!
I get my chicken from ButcherBox, which I highly recommend
Calories: 608, Total Carbs: 12.1g, Protein: 32.9g, Fat: 46.9g, Fiber: 1.1g, Net Carbs: 11g
Did you make this recipe?Please Leave a comment and give this recipe a rating!

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