Pesto Chicken Parmesan is a fresh take on the classic—creamy pesto replaces marinara for a flavor-packed twist that's easy to make and totally satisfying. As a recipe developer focused on simple, family-friendly meals, I love that this version skips the frying but still delivers that cheesy, comforting goodness everyone loves.
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Oven Baked Pesto Chicken Parm
This Oven Baked Pesto Chicken Parmesan is an easy skinless boneless chicken breast idea perfect for pesto lovers and great for everything from weeknight family meals to fancy, sit-down dinner parties. And the whole recipe comes together in the oven - no frying required. But you still get a perfectly crispy outside with a juicy, tender inside.
Chicken Pesto Parm is a great twist on a classic favorite. Serve it as you would regular chicken parm, with pasta or salad (or both) and don’t forget the garlic bread to get every last bit from your bowl. It’s also perfect for beginner cooks and a great date night recipe! And if you love pesto as much as I do, be sure to try my Pesto Orzo Salad and Pesto Tuna Pasta.
Ingredients
- Boneless skinless chicken breasts - cut in half lengthwise
- Plain breadcrumbs - if using seasoned breadcrumbs, omit the seasonings
- Parmesan cheese - freshly grated for the best flavor
- Salt
- Garlic powder - if all you have is garlic salt, omit the salt from the recipe
- Black pepper - freshly ground
- Basil pesto - use jarred pesto or make your own using the added recipe below
- Mozzarella cheese - fresh grated
- Butter - melted
- Avocado oil spray - or other oil spray
- Fresh basil or parsley leaves - as garnish
See recipe card for quantities.
Instructions
- Step 1: Mix together breadcrumbs and grated parmesan in a wide shallow bowl.
- Step 2: Dry chicken breasts with paper towels and cut lengthwise into 4 filets. Sprinkle the filets with salt, pepper and garlic.
- Step 3: Brush with melted butter on both sides and dip in the breadcrumb mix.
- Step 4: Place breaded chicken on the baking pan and spray with more oil.
- Step 5: Bake in the preheated oven for 25-30 minutes or until golden brown.
- Step 6: Take out of the oven, top each breast with pesto and grated mozzarella cheese. Bake until the cheese is melted.
What’s the Best Way to Make Basil Pesto at Home?
Making fresh pesto sauce at home is so easy, and so much better and more affordable than store bought. Follow these simple instructions for making delicious homemade pesto in just a few minutes!
Basil Pesto Ingredients:
-
2 cups fresh basil leaves (packed)
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½ cup freshly grated Parmesan cheese
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⅓ cup pine nuts (or walnuts)
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2 garlic cloves
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½ cup extra-virgin olive oil
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Juice of ½ lemon (optional)
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Salt & pepper to taste
Instructions:
- Lightly toast the pine nuts in a dry skillet for a few minutes until golden, then let them cool.
- In a food processor, combine the basil, garlic, Parmesan, and cooled nuts and pulse until finely chopped. With the motor running, slowly stream in olive oil until the pesto is smooth and creamy.
- Stir in lemon juice if using, then season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 5 days or freeze in portions for later use.
How to store leftover Pesto chicken parmesan
Store leftover Pesto Chicken Parm in an airtight container in the fridge for up to 3 days.
Reheat in the oven in a baking dish covered with tin foil or in the air fryer. I don’t recommend microwaving chicken as it often causes it to become rubbery and tough.
Leftovers are also good cold - I like to cut mine into strips and serve on top of a big salad.
Serving suggestions
Serving baked pesto chicken parm isn't that different than serving "regular" chicken parm made with marinara sauce.
- I like to serve it with a big, green side salad - try my Strawberry Feta Spinach Salad.
- If you want a more classic chicken parm version, serve it on top of pasta tossed with olive oil, pesto or marinara sauce - your choice!
- With a side of crusty baguette or garlic bread. Always.
Recipe Tips & Tricks
- Lay the chicken down flat and slice lengthwise in a smooth motion to create the filets.
- You can use seasoned or Italian breadcrumbs instead of plain. If you do, skip the salt, pepper and garlic powder in the ingredients.
- Don’t skip spraying the breaded chicken pieces with extra oil. It results in an extra crispy golden exterior.
FAQ
I love the refrigerated Costco’s Kirkland brand basil pesto because it’s made with great ingredients, including fresh basil, pine nuts, Pecorino Romano and extra virgin olive oil. Pretty good for a store bought pesto!
If you don’t have a Costco near you, fresh Buitoni brand pesto is also great and more accessible - look for it near fresh pasta and ravioli at your grocery store.
Shelf stable brands that are decent include Cento, Mezzetta and Barilla.
Yes, you can! Here’s how to do it:
1. Preheat your air fryer to 375°F (if your model requires preheating). Lightly spray the air fryer basket with avocado oil.
2. Place 2 cutlets in the basket (don’t overcrowd). Air fry at 375°F for 12-15 minutes, flipping halfway, until golden and cooked through (internal temp should reach 165°F).
3. Spoon 1 tablespoon of pesto over each cutlet, top with mozzarella, and return to the air fryer for 1-2 more minutes, just until the cheese melts.
More healthy Italian recipes
Looking for other recipes like this? Try these:
Recipe
Pesto Chicken Parm
Ingredients
- 1 lb boneless skinless chicken breast 2 large chicken breasts (8oz each), cut in half lentghwise
- ½ cup plain breadcrumbs
- 2 tablespoon parmesan cheese freshly grated
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper freshly ground
- 4 tablespoon basil pesto
- ½ cup mozzarella cheese grated
- 2 tablespoon butter melted
- avocado oil spray or other oil spray
- fresh basil or parsley leaves as garnish
Instructions
- Preheat the oven to 450 degrees Fahrenheit. Spray a baking sheet with avocado oil spray.
- In a wide bowl mix together breadcrumbs and grated parmesan.
- Dry chicken breasts with paper towels and cut lenthwise into 4 flat filets.
- Sprinkle each of the 4 chicken filets with salt, black pepper and garlic powder.
- Brush with melted butter on both sides using a silicone brush and dip in the breadcrumb mix. Place on the prepared baking sheet and spray witth more oil.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Take out of the oven, top each breast with 1 tablespoon of pesto and grated mozzarella cheese.
- Bake for 5 more minutes until the cheese is melted.
- Sprinkle with fresh mozzarella or parsley and serve immediately.
Video
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Christian says
Baked but still crispy like it was fried. Love it!
Bogusia says
Great recipe. This was amazing!
Pru says
I made this tonight; it’s delicious! Very flavorful, crispy and juicy. We loved it and will be making this regularly.
Agnieszka says
Awesome news! Thanks for the comment.