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Baked Chicken Pesto Parmesan on a blue baking sheet.
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5 from 1 vote

Baked Chicken Pesto Parmesan

Chicken Parmesan is updated with a little pesto and a clean and easy baking method. Baked Chicken Pesto Parmesan is a fast and easy meal your family will love!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 6 to 8
Calories: 373kcal


  • 1.75 to 2 pounds thin-sliced boneless skinless chicken breasts
  • 1 ½ cups Italian seasoned panko bread crumbs
  • 2 teaspoons Italian seasoning
  • ½ teaspoon freshly ground black pepper or to taste
  • ½ cup grated Parmesan cheese divided
  • 1 egg
  • ½ cup milk
  • ¼ teaspoon salt
  • 2 tablespoons olive oil or as needed
  • 1 cup shredded part-skim mozzarella
  • ½ cup marinara sauce
  • ½ cup pesto
  • fresh basil or Italian parsley for garnish (optional)


  • Preheat oven to 450 degrees F. Generously coat a large rimmed baking sheet with nonstick cooking spray.
  • If necessary, use a meat mallet to pound the chicken to ¼-inch thickness. Cut large pieces in half, if desired. You should have 6 to 8 pieces. Set aside.
  • In a low, shallow dish (a pie plate works well) combine bread crumbs, Italian seasoning, pepper, and ¼ cup Parmesan cheese. In a separate shallow dish whisk together the egg, milk, and salt.
  • Dip each chicken breast first in the egg mixture and then dredge both sides in the bread crumb mixture, pushing crumbs onto the surface of the chicken with your hands to help them stick. Transfer the breaded chicken to the prepared baking sheet. Wash your hands well.
  • Spray the top of the breaded chicken lightly with nonstick cooking spray and add a light drizzle of olive oil on each piece (about 1 teaspoon per piece). Place the baking sheet in the oven and bake for 18 to 20 minutes, or until golden brown around the edges.
  • Remove the baking sheet from the oven and spoon 1 tablespoon of marinara sauce over each piece of chicken, followed by 1 tablespoon of pesto, the mozzarella cheese, and a sprinkling of the remaining Parmesan. Return the baking sheet to the oven and cook for an additional 5 minutes, or until the sauces are warmed through and cheese has melted.
  • Delicious served with the cooked pasta of your choice.



It is important to use thin-sliced chicken for this recipe. If you are using thicker cut breasts, be sure to pound them or slice them thin to ensure quick and even cooking.


Calories: 373kcal | Carbohydrates: 19g | Protein: 32g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 911mg | Potassium: 526mg | Fiber: 2g | Sugar: 3g | Vitamin A: 627IU | Vitamin C: 3mg | Calcium: 281mg | Iron: 2mg