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!
Table of Contents
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!
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.
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
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!
The pesto and pork rind panko go on top of the chicken.
More Chicken Recipes
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Baked Pesto Chicken Parmesan Recipe (with video)
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
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57 Comments on “Baked Pesto Chicken Parmesan Recipe (with video)”
I made this dish last night and it was very good. No complaints from my teenagers so, that’s always a plus. I did half the mayo and added homemade pesto. I think I would possibly try what another reviewer wrote by broiling the breasts at the very end to make them a little crispier. I generally sauté in oil and butter to provide the crunch and golden outside but that adds to the calories so broiling might be a great alternative. Thank you for the recipe.
Hi Kari! I am so glad you liked my recipe and that your teenagers did too! I love that you were able to tweak the recipe to your liking! Thanks so much for the feedback!
Omg! This is the best recipe I have made in a long while! I made it with a pesto in angel noodles and the chicken just tops it off! I absolutely love it definitely will make again!
Thank you, Marie! I love to hear this! So glad you liked this recipe!
Had to make mayo to go with but amazing recipe xx
Hi Keira! Love to hear this! Thank you!
Is there any substitute for the mayo
There isn’t really unfortunately! The pesto itself is too oil based and separates. Maybe you could bread just the chicken, and then dip it in pesto?
I made this once before and my husband loved it. Question: can leftovers be put in fridge and reheated next day? Or can I freeze leftovers? I wouldn’t hesitate freezing or reheating chicken but with the mayonnaise is that ok?
Yes you can refrigerate and reheat the leftovers Robin. I haven’t tried freezing it, but I think it would freeze beautifully.
Does this breading and pesto mixture go on the bottom too or just the top? The picture looks like both but recipe only mentions the top. Can’t wait to make it tomorrow!
The pesto and pork rind panko goes on top of the chicken Taylor. I sure hope you like it! It’s one of my favorites!
I do not use olive oil for the pesto I use has a lot of olive oil in it. I cook mine for 18 minutes and then turn the broiler on high for another few minutes. Even crispier.
Yea! So glad you liked it Jeanne!
I knew I wanted to cook “Chicken+Pesto+Parmesan” for dinner tonight when I got home from work. So I googled and you website is the first link I clicked on.
It hurt my heart to read about your Gap (anti)customer service! I am a manager at my Gap (in Houston). You should not have merely even thought about feeling that way! How awful!
Personally, I do not shop online, mainly bc I’m very picky about fabrics and fits. I SWEAR by trying things on. But I also study fashion design, and know how clothing is manufactured these days, and sometimes… you get a wonky one. To me, shopping online is like letting someone else pick my produce at the grocery store.
This sales associate obviously doesn’t understand the reality of online shopping or the workings of the business. It is unfortunate that it’s winning the majority, and Gap.com and Gap (brick and mortar) are rivals in the Gap Inc. Corporation. But Gap store locations are funded (in full) for online returns.
By you returning an online purchase, they basically throw us the money we need for having an employee there to receive and return.
Hopefully she was just having an awful day, but it sounds like she just might be having an awful life.
I deeply apologize for her attitude, from an off the clock Gapee.
Also, I’m going to enjoy preparing this recipe!!!
<3
Awww, you’re so sweet Whitney! What a great employee representative of Gap! This was really wonderful to read and enlightening. I had no idea gap.com and gap stores were rivals. Good to know, since I do almost all of my shopping online. I should go out and support the stores more often. And don’t worry, the incident didn’t phase me. I do almost all of my shopping at Gap stores (Old Navy, Gap, Banana Republic and Athleta).
Hope you loved the recipe! This is such a favorite that I really miss since giving up dairy.
Big hugs!
I made this tonight for my family, and my husband said it was the best meal he’s had in a long time. Thanks!!
Barbara! That is the best compliment ever! I love this chicken. So easy, and so delicious. I also just posted a similar version of this chicken, but with honey mustard sauce. I bet your husband would like that too! https://www.tasteslovely.com/crispy-baked-honey-mustard-chicken/
Thanks for taking the time to let me know you liked my recipe. You just made my day!
I made this last night and it was incredible!! No panko on hand so I roughly crushed some extreme cheddar goldfish (no shame parent here…lol) and skipped the parmesan because, well, it was already extreme! Served it with chopped mushroom and homemade veggie broth rice and roasted brussels sprouts. Perfect for a drizzly, fall day in Colorado! Thank you!
I am so excited to hear that! And using extreme cheddar goldfish instead of panko? Genius! I need to try that next time! The cheesier the better. You sound like my kind of mom : ) You are so nice to take the time to let me know you liked my recipe. You just made my day Savannah!
This dish was AMAZING!!! I found this recipe yesterday and made it last night along with the 15 minute creamy pesto pasta. It was so fast and delicious. My family loved it. My kids want me to make it every night. LOL. Thank you for sharing this wonderful recipe.
I am so happy to hear that Mahogany! This is one of my favorites. I even grew extra basil in my garden this year so I’ll always have lots of pesto on hand. Thank you for letting me know you liked my recipe! You just made my day!
Made this tonight – it was delicious, and a great way to use up the basil from my garden before the weather gets cold (if it EVER gets cold here in central California! :P ).
As for the chick at the Gap – RUDE! I think I’d report her to a manager for the attitude!
I am so happy to hear that Amy! Thanks for letting me know! You just made my night. It’s one of my favorite dinner recipes lately. And so lucky that you have your own basil in your garden! I’ve had such bad luck in my garden. Have a great rest of your night!
This chicken looks delish! I totally love that the coating doesn’t fall off when you cut it. It’s such a bummer when that happens.
As for the Gap girl. Perhaps she was {awkwardly} trying to make small talk and finding some way to connect with you…but she fell short. Way short. Good for you for not retorting with a comeback. If it were me, the urge would have been great, for sure. You kept your energy positive! Hope she finds a better way to converse with customers. And keep doin’ what you do as far as online shopping goes. I hear you. Trying on clothes in the store is not much fun at all!
Mary, This recipe for carrots sounds very nice! Dieffrent too… We'll have to give it a try. My favorite cooked carrots todate are those that are cooked in with a beef pot roast. Take Care, Big Daddy Dave
How totally rude! I probably would have just kept quiet too. Some people like to try and get a rise out of other people and they don’t like to be ignored.
I am loving this chicken! I Love how chicken tastes coated with mayonnaise. I know the pesto must make it taste even better!
This chicken sounds absolutely amazing! I love the idea of adding the pesto. I am guilty of online shopping and returning too. Nothing to be ashamed about there!
I’m the worst at online shopping! I never get the sizes right and I hate sending things back so I usually just end up with things that are either too small or too big! My husband is always requesting breaded chicken and I never make it for him, haha! This recipes looks awesome though and I think he would love it :)
Wow what a rude woman! She needs to find another job because she sounds miserable! I wouldn’t take it personally :-) This chicken looks so yummy, love that you used panko bread crumbs to make it nice and crispy. I just bought a ton of chicken b/c it was on sale, I’ll have to make this!
What a great idea Natalie! Love the pesto and parmesan combo!! I never would have thought of that! YUM!
Yikes! I hope that she was just having a bad day because that was rude. I buy almost all of my clothes online because I hate going to the store. I actually just return them by mail because I would rather not deal with sales people. Love this recipe! I know what I want for dinner now!